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Bean Falafel with Tahini Sauce

  • Author: Sugar Loves Spices
  • Prep Time: 30
  • Cook Time: 15
  • Total Time: 45 minutes
  • Yield: Serves 4 1x

Description

If you like Mediterranean food, this is a great take on a classic. A great blend of beans meets tantalizing spices, all formed into a beautiful ball that is fried to a golden brown. A delight to eat with the freshness of the cucumber sauce and the richness of the tahini sauce which go beautifully with a nice warm pita and some dressed tomatoes.

Ingredients

Scale
Falafel
  • 1 cup mixed beans  (cannellini, kidney, and Romano beans)
  • 1 cup black beans
  • 3 cloves garlic
  • 1 small purple onion, roughly chopped
  • 1 tsp ground coriander
  • 1 tsp cumin
  • 3 Tbsp chickpea flour
  • 1 tsp salt
  • 1 tsp ground black pepper
  • vegetable oil, for frying
Cucumber Sauce
  • 2 small cucumbers, finely diced
  • half a purple onion, minced
  • 1 clove garlic, minced
  • 1/2 cup sour cream
  • 1 Tbsp olive oil mayo
  • 1 Tbsp lemon juice
  • 2 Tbsp fresh dill, chopped
  • salt & pepper to taste
Tahini Sauce
  • 1/2 cup tahini
  • 1 clove garlic, minced
  • 1 Tbsp lemon juice
  • 1/2 tsp each onion and garlic powder
  • a pinch of paprika
  • a pinch of sugar
  • hot water
Garnish
  • fresh tomatoes dressed with olive oil, dry oregano, salt and pepper
  • pita bread

Instructions

Falafel

Place all ingredients into a food processor and pulse till well blended. Do not over puree. The texture should be somewhat coarse and granular.

Take mixture out of food processor and place in a bowl. Cover with plastic and refrigerate for 1 hour.

Cucumber Sauce
Place diced cucumbers in a medium-size bowl with the minced onion and garlic. Add sour cream, mayo, lemon juice and dill. Mix with a spoon until well incorporated. Season with a dash of salt and pepper and taste.

Cover, and place in the fridge.

Tahini Sauce
Put tahini, garlic, lemon juice, and all seasonings in the bowl of a food processor. Pulse, then slowly add hot water until you have a smooth creamy consistency, one that runs off the spoons.

Pour into a bowl, cover, and set aside.

Forming and cooking the falafel

Heat up oil in a large wok, about 3 inches in depth. Scoop a tablespoon of mixture into your hand, form a 2-inch ball, and place into a plate with some chickpea flour. Dredge lightly and shake off any excess flour. Continue this until all the mixture is formed.

Slowly place 3-4 balls at a time into the oil which should be at 360°F.

Fry for 5-6 minutes or until golden brown, moving the falafel so that all sides cook evenly.

Place cooked falafel into a paper towel-lined plate.

Serve with warm pita, the two sauces, tomatoes, and a sprinkle of cilantro. You could also make a pita pocket rolling it into a nice handheld meal.


Keywords: falafel, cannellini beans, Romano beans, red kidney beans