Falafel is of course that awesome and healthy snack food that can become an entire meal when served over a salad or wrapped in flat-bread. And when paired with taratoor (tahini-garlic sauce) it is nothing short of culinary genius (in my humble opinion). This is a variation on the classic chickpea falafel in that it also has an equal quantity cooked broccoli. This really is delicious...and of course easy to prepare. Basically, you simply put everything together, grind it in a food processor, shape it into balls or patties, and pan-fry it. Anyhow, the recipes for both the falafel and taratoor are below.
Makes about two dozen falafel
2 cups cooked or canned chick peas, rinsed and drained
2 cups cooked broccoli, squeezed of excess moisture
1 bunch cilantro, coarsely chopped
1 bunch flat-leaf parsley, coarsely chopped
4 cloves garlic, minced
2 jalapeno, minced
4 tablespoons lemon juice
1 teaspoon coarse sea salt
1 teaspoon turmeric
½ cup whole wheat flour (more as needed)
sesame seeds for garnish
oil for frying
Combine everything except the flour in a food processor and process until relatively smooth. Transfer to a bowl and mix in the flour by hand. Allow the mixture to rest for 10 minutes; if it feels too moist add more flour. Shape into small balls, then flatten them slightly while pressing them into sesame seeds. Preheat a skillet with about ½ inch of vegetable oil and fry the falafel about two minutes on each side, or until crispy and golden on the outside and cooked throughout. Remove the falafel from the pan with a slotted spoon and drain on absorbent paper.
Makes about 1 cup.
1 cup tahini
¼ cup fresh lemon juice
¾ cup cold water
2 cloves garlic, minced
¼ teaspoon cayenne pepper
¼ teaspoon sea
Place all of the ingredients in a large bowl and whisk until smooth. If too thick or too thin, adjust the consistency with water or tahini.