Falafel with Matcha Tahini Sauce
Prep Notes
These avocado oil–fried chickpea balls are insanely flavorful and paired with a creamy, lick-all-your-fingers good, matcha tahini sauce. Stop everything you are doing and get the ingredients for this recipe now.
Ingredients
For the falafel:
- 3 diced garlic cloves
- 1/3 cup chopped red onion
- 2 tablespoons mint, tightly packed
- 1/4 cup cilantro, tightly packed
- 1/4 cup parsley, tightly packed
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon coriander
- 1/8 teaspoon cinnamon
- 1/8 teaspoon cardamom
- 1/8 teaspoon ginger
- 1 can chickpeas
- 1/2 cup flour
- avocado oil, for frying
For the matcha tahini sauce:
- 1/2 cup + 2 tablespoons tahini
- 1/2 teaspoon matcha powder
- 1 teaspoon lemon juice
- 1 tablespoon finely chopped parsley
- 1 tablespoon finely chopped cilantro
- 1/2 cup + 2 tablespoons water
- 1 clove garlic, diced
- 1/2 teaspoon salt
Directions
For the falafel:
- Combine all ingredients except chickpeas, flour, and oil in a food processor. Pulse in 5-second increments until everything breaks down into very small pieces.
- Add chickpeas and pulse in 5-second increments, scraping down the sides between each.
- Transfer to a bowl and gently mix in flour until just combined.
- Roll into balls.
- Put about an inch of oil in a deep pan and heat on medium to high. Once hot, add falafel balls. Cook on each side for about 3 minutes (until browned and crispy).Once done, transfer to a plate lined with a paper towel.
- Serve with matcha tahini sauce.
For the matcha tahini sauce:
- Combine all ingredients in a bowl and whisk until smooth and creamy.
Credit
IIN