Crispy Falafel with Tahini Sauce and Cucumber Salad

🧂 Ingredients

• ✓
  Garbanzos secos

  500 g
• ✓
  Cebolla

  1 mediana
• ✓
  Ajo

  4 dientes
• ✓
  Perejil fresco

  50 g
• ✓
  Cilantro fresco

  50 g
• ✓
  Comino molido

  2 cucharaditas
• ✓
  Coriandro molido

  1 cucharadita
• ✓
  Pimentón dulce

  1 cucharadita
• ✓
  Cayena

  1/2 cucharadita
• ✓
  Bicarbonato de sodio

  1/2 cucharadita
• ✓
  Sal

  1 cucharadita
• ✓
  Tahini (pasta de sésamo)

  150 g
• ✓
  Limón

  2 unidades
• ✓
  Yogur griego

  200 g
• ✓
  Pepino

  2 unidades
• ✓
  Menta fresca

  20 g
• ✓
  Aceite de oliva

  500 ml para freír
• ✓
  Semillas de sésamo

  2 cucharadas
• ✓
  Pan de pita

  6 unidades

📋 Instructions

1. 1

   Soak dried chickpeas in cold water for 24 hours, changing the water twice. Do not use cooked chickpeas.

2. 2

   Drain well and process with onion, garlic, parsley, cilantro, cumin, coriander, paprika, cayenne, salt and baking soda.

3. 3

   Texture should be sandy, not a purée. Let the mixture rest 30 minutes in the fridge to firm up.

4. 4

   Form walnut-sized balls with wet hands, slightly flattened.

5. 5

   For the tahini: mix sesame paste with lemon juice, grated garlic and salt until you get a creamy, whitish sauce.

6. 6

   Heat olive oil to 180°C in a deep pan. Fry falafel in batches of 5-6, 3-4 minutes until golden.

7. 7

   Drain on paper towels. Sprinkle with toasted sesame seeds.

8. 8

   Serve with tahini sauce, cucumber mint salad with yogurt, and warm pita bread.