I’m out of hibernation and decking the balls with mounds of tahiniiii…fa la la la la la lafel balls! Yes, the balls are finally making their debut on my blog. I’m super excited to be back and share pitachick’s textured fresh and very delicious falafel balls (they’re more in a patty shape) but who doesn’t want to say balls especially around the holidays. I came up with this recipe when I couldn’t find a falafel ball I really enjoyed…from scratch (not a box) with fresh herbs and spices…and lots of texture. Texture to me is very important because not only is this going to be the base to an amazing sandwich but also a savory type of “granola” ball that I love to eat right out of the fridge for a satisfying snack on the go. You, your family and friends…and neighbors if you like them will absolutely LOVE pitachick’s falafel balls 🙂 So let’s get this picture party started…
soak 1 cup of dry garbanzo beans (they will triple in size so make sure to soak in plenty of water) for 24+ hours till beans are firm but bitable (that’s a word…it think)
in a food processor in this order place
1/2 bunch cilantro
1/2 bunch parsley (both bunches washed n dried)
1/2 med to large yellow onion (cut into quarters)
4-5 garlic cloves
1 tsp salt
1 tsp cumin
1 tsp coriander
sprinkle of black pepper
1 cup soaked garbanzo beans
process till the texture looks a lot like bread crumbs (remember to keep some texture and don’t be an over processor)
transfer to a medium/large bowl and add
2 tablespoons of flour (helps bind ingredients…for gluten free use rice flour)
1 tsp baking powder
1/4 cup of toasted sesame seeds
mix well till combined
use a falafel scooper or two spoons to shape falafel balls (I use a falafel scooper you can find at your local mediterranean market)
gently place ball in hot peanut or canola oil…fry about 6 balls at a time till golden brown remove and place of paper towel covered plate to absorb excess oil
have your fixin’s ready
tahini sauce (recipe below)
pickles
pickled turnips
chopped parsley
diced tomatoes
sliced onions
or make a quick mediterranean salad (recipe below)
and of course pita bread if your watching your carbs…enter your mouth 🙂
assemble…
roll cut and share…
or make a falafel salad for the “easy on the carbo” people
recipe makes about 24 balls. Keeps in fridge for about a week…or place in airtight freezer container and freeze for up to 6 months. Take out and heat in toaster oven if you want to keep the crunch…or can be microwaved if your in a hurry to jump start your falafel party. For the people who LOVE heat add cayenne pepper to mixture and/or to tahini sauce. Keep in fridge for up to a week…for a quick grab n go snack. Remember this is how I love to eat my falafel sandwich…be creative and make it your own…if you have to 🙂
tahini sauce
1/2 cup tahini (sesame seed paste most neighborhood markets carry it now or mediterranean market)
1/3 cup water or a little more (it has to drizzle easily)
juice of 1 lemon
1 to 2 large garlic clove depending how much you love garlic
salt to taste
sprinkle of cayenne for heat if that’s your thing
by hand
mash garlic glove into paste consistency and combine into a small bowl with tahini, water, lemon juice and salt.
use a wisk to incorporate until smooth and creamy.
add more water or more tahini if needed to get the easily drizzle consistency
this can be made and refrigerated up to a week in an airtight container…remove an hour before using
or use blender and blend till super smooth
so many uses…dressing for salads, sandwiches…dip for veggies, chips…sauce for meats, kabobs and of course a facial mask ? rich in calcium and B vitamins…so B sure to eat your tahini sauce.
the easiest quickest mediterranean salad ever
chop up
1 romaine lettuce
1 large tomato
quarter bunch parsley
quarter white onion
drizzle of olive oil
juice of half lemon
salt to taste
toss and enjoy!