Falafel with Tahini Sauce

Instructions

1. Step 1

   Place the dried chickpeas in a large bowl with 1000 ml of the water. Cover and refrigerate until the chickpeas are fully hydrated and roughly doubled in size.

   Timer: 720 min (fixed)

   Ingredients used: 250.0 gr Dried Chickpeas, 1000.0 ml Water

   Cookware: large bowl

2. Step 2

   Drain the chickpeas thoroughly in a colander, then spread them out briefly so excess surface moisture can evaporate.

   Timer: 10 min (fixed)

   Cookware: colander

3. Step 3

   Whisk the tahini with the lemon juice, 60 ml water, 4 gr garlic, and 3 gr salt until smooth and pourable. Set the sauce aside in the refrigerator.

   Timer: 5 min (fixed)

   Ingredients used: 3.0 gr Fine Salt, 4.0 gr Garlic, 60.0 ml Lemon Juice, 120.0 gr Tahini, 60.0 ml Water

   Cookware: small bowl, whisk

4. Step 4

   Combine the drained chickpeas, onion, parsley, cilantro, 12 gr garlic, cumin, coriander, 6 gr salt, and black pepper in a food processor. Pulse until finely minced and cohesive but not smooth.

   Timer: 5 min (fixed)

   Ingredients used: 20.0 gr Cilantro, 6.0 gr Fine Salt, 30.0 gr Flat-Leaf Parsley, 12.0 gr Garlic, 1.0 gr Ground Black Pepper, 4.0 gr Ground Coriander, 4.0 gr Ground Cumin, 1.0 piece Onion

   Cookware: food processor

5. Step 5

   Add the flour and baking powder to the processor and pulse just until evenly incorporated. Transfer the mixture to a large bowl, cover, and refrigerate.

   Timer: 30 min (fixed)

   Ingredients used: 20.0 gr All-Purpose Flour, 4.0 gr Baking Powder

   Cookware: food processor, large bowl

6. Step 6

   Divide the chilled mixture into 16 portions and press each firmly into a compact ball or thick, slightly flattened patty. Arrange them on a rimmed tray.

   Timer: 10 min (fixed)

   Cookware: rimmed tray

7. Step 7

   Pour the vegetable oil into a deep pot, leaving ample space above the oil. Heat over medium heat until the oil reaches 175°C.

   Timer: 8 min (fixed)

   Ingredients used: 750.0 ml Vegetable Oil

   Cookware: Deep Pot, Kitchen thermometer

8. Step 8

   Lower the falafel carefully into the oil in small batches. Fry until deep golden brown and firm, turning once, and let the oil return to 175°C between batches.

   Timer: 12 min (fixed)

   Cookware: Deep Pot, Kitchen thermometer, slotted spoon

9. Step 9

   Transfer the fried falafel to a plate to drain briefly, then serve hot with the chilled tahini sauce.

   Timer: 2 min (fixed)

   Cookware: plate, slotted spoon