Chickpea Falafel with Tahini and Cucumber Salad

What does it include?

Ingredients

• 240 ml soaked dried chickpeas
• 1 medium onion chopped
• 2 cloves minced garlic
• 15 ml cumin powder
• 5 ml sweet paprika
• 5 ml ground ginger
• 5 ml sal
• 1/10 ml ground black pepper
• 30 ml chopped fresh cilantro
• 30 ml chopped fresh parsley
• 45 ml chickpea flour or wheat flour
• Vegetable oil for frying
• 1 cucumber cut into strips
• 1/480 ml pickles
• 30 ml white wine vinegar
• 15 ml olive oil
• 5 ml grain mustard
• 5 ml milk
• Salt and pepper to taste
• 240 ml tahini
• 30 ml lemon juice
• 15ml water
• Salt to taste

How to prepare it step by step?

Preparation

1. Rinse and drain the chickpeas. In a food processor, combine the chickpeas, onion, garlic, cumin, paprika, ginger, salt, pepper, cilantro, and parsley. Process until a smooth, homogeneous mixture forms.
2. Add the chickpea flour and pulse until well incorporated. Shape the mixture into small balls.
3. Heat the oil in a skillet over medium-high heat. Fry the falafel until they turn a deep golden brown and are crispy, about 4 minutes per side. Transfer to absorbent paper to drain excess oil.
4. For the cucumber salad, in a bowl, mix cucumber strips, pickles, vinegar, olive oil, mustard, honey, salt, and pepper until well combined.
5. For the tahini sauce, whisk tahini, lemon juice, water, and salt in a bowl until smooth and creamy.
6. Serve the golden falafel alongside the crisp cucumber salad and drizzle with the creamy tahini sauce.