| Level: | Intermediate |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 30 pieces |
Ingredients
- 1/2 cup tahini
- 2 tablespoons lemon juice
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 1/2 canned chipotle chile in adobo, finely chopped, plus 2 teaspoons adobo sauce
- Kosher salt and freshly ground black pepper
- Two 15-ounce cans chickpeas, rinsed and drained
- 1/3 cup all-purpose flour
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1 teaspoon baking powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne
- 1 scallion, chopped
- Kosher salt and freshly ground black pepper
- Vegetable oil, for frying
- Serving suggestions: pita bread, salad greens, shredded carrots, sliced scallion greens
Instructions
- Special equipment: a deep-fry thermometer
- For the sauce: In the bowl of a food processor, add the tahini, lemon juice, olive oil, garlic, chipotle and adobo sauce and salt and pepper to taste and process until smooth. If it is too thick, add some water a couple tablespoons at a time until it is the consistency of heavy cream. Scrape into a bowl, cover and refrigerate until ready to serve.
- For the falafel: Using the same processor bowl, add the chickpeas and process until coarsely ground. Add the flour, parsley, cilantro, baking powder, cumin, cayenne, scallion, 1 teaspoon salt and 1/2 teaspoon pepper and process until well mixed but not totally smooth. Check the consistency to make sure it will hold together. If it is too dry, add some water a little at a time. Taste and adjust the seasoning.
- Add about 2 inches of vegetable oil to a deep skillet and heat until a deep-fry thermometer registers 325 degrees F.
- Using a small scoop or a tablespoon, scoop out small balls of the falafel mixture and gently drop them into the hot oil. Cook in batches, turning them over from time to time, until golden brown and cooked through, for between 30 and 60 seconds. Drain on paper towels while you cook the rest.
- To serve: Cut the top off each pita and form a pocket. Drizzle some sauce into each pita and add 4 or 5 falafel pieces. Top with the greens, carrots, scallions and plenty more sauce. Alternatively, build a salad with the vegetables, then top with falafel and sauce.
Nutrition Facts
| Serving Size | 1 of 30 servings |
| Calories | 130 |
| Total Fat | 10 g |
| Saturated Fat | 1 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 105 mg |
Reviews
Yes, I made this, this morning, I made my own tahini then followed the rest of the directions. It is delicious! just the right amount of spice and the cilantro and parsley are very present. I made patties as a burger type falafel works better for me but I will make it again as balls for salad. Thanks Ree, betewwn the clothing line and the fantastic recipes, I’ll be a Pioneer Woman in no time!
Super easy and delicious! The chipotle tahini is “crack” according to the guys in my house!
Falafels came out great! Wasn’t real jazzed with the sauce… will make them again but might try different sauce?
does anyone answer, mine dissolved into nothing. I do not like Rhreer recieps does she even make them…im going back to Brenda
This recipe was outstanding as is! The pitas were SO good and I will be serving the falafel with various sauces as an appetizer for the holidays – perfect for our vegetarian guests!
Super frustrated with this recipe… this is the second time I have tried making falafels (first time with canned garbanzos and the second time with dried garbanzos soaked overnight) I follow the directions AS IS and once I add my falafel mix to the hot oil, they immediately dissolve. I’m so disappointed and cannot figure out what is causing the mixture to immediately dissolve. Could it be the baking powder? If anyone has some suggestions, please let me know!
I lived in the Middle East for years, and I find that using the canned chickpeas makes them top soft inside and a bit mushy. They should be more crumbly inside. Best to soak dried chickpeas in cold water to start with 1/2 tsp. soda. Overnight at least or longer then add the rest of the ingredients. I stur in about 1/2 tsp baking powder at the end to make them light and fluffy. Never make them too big, about 1 tbl. per falafel and the heat is important. Too hot and they onlycook the outside and too low they only cook the inside. If you look up any falafel recipe you will find they all use dried not canned peas.
Often times my falafels falls apart. Not these! Even my husband, who was a little skeptical fell in love with these.
This was great! I’ve had trouble with other falafel recipes but this turned out perfect and really hit the spot. I only left out the cilantro because I’m not a fan but it was still very flavorful. My husband loved it and 13 year old daughter ate hers. I will definitely make this again!
I use 1 tsp cumin to give it a little more spice. The family LOVES it. It gets better every time I make it. I find the sauce a little bitter so I add a little splenda for till it’s not as bitter.