Falafel Salad With Creamy Garlic Tahini Recipes

FALAFEL SALADS WITH GARLIC TAHINI

Steps:

• Falafels: Soak your chickpeas overnight in a big bowl of water, then drain and rinse before using. You can also do the two day soak and sprout method, by leaving them in your colander on day two covered with a tea towel - they'll sprout little tails by the next day.
• Roughly chop your herbs, then blend all falafel ingredients in a food processor.
• Heat a little coconut oil in a fry pan on medium high, then fry tablespoon sized balls on each side for around 3 minutes until golden.
• Kale Salad: Pull the kale leaves off their stems by grabbing the stem with one hand and pushing your thumb and forefinger from the top of the stem down to the tip, removing the leaf. Wash and dry the leaves (put the stems in the compost), roughly chop, place in a bowl with the olive oil, apple cider vinegar/lemon juice, and sea salt, then massage with your hands for a minute until the leaves go bright green and soft.
• Garlic Tahini Dressing: Blend all ingredients in a blender until super creamy and smooth. Make double if you dare - it's incredible on anything!
• Plate up the kale salad on each plate, top with cucumber, tomatoes, red onion, falafels, drizzle with dressing, then top with extra herbs and sesame seeds if desired. Serve with freshly toasted wholemeal pita breads, or your favourite gluten free pita/wrap equivalent. Put the extra dressing on the table in case anyone wants a top up!

FALAFEL WITH TAHINI SAUCE

Steps:

• Make the spice mix: In a skillet over low heat, toast the coriander and cumin seeds until fragrant, 1-2 minutes. Grind the toasted seeds in a spice grinder. Add the dried parsley, granulated garlic, chili powder, granulated onion, za'atar, sumac, allspice, chili flakes, a few turns of black pepper and continue grinding to combine. Set aside. Spice mix will keep for several weeks in an airtight jar.
• For the falafel: In a food processor, add the chickpeas, chopped onion and garlic, parsley, cilantro, baking soda, spice mix and salt. Pulse until the mixture's combined and the chickpeas are pea-size, stopping and stirring halfway through. Tightly pack the falafel mixture into balls the size of an extra large marble and set aside.
• Fry the falafel: Pour oil half full into a deep pan and set over medium heat. Secure a deep-fry thermometer to the pan's side and heat oil to 375 degrees F. Using a spider strainer, gently drop the falafel balls, one at a time, into the hot oil making sure the pot isn't overcrowded with falafel. Cook until most of the bubbles have disappeared and the falafel is golden brown, 1-2 minutes. Remove to a wire rack fitted over a baking sheet to cool and repeat the process until all of the falafel balls are cooked.
• Make the tahini dressing and assemble the dish: In a blender add the garlic, water, tahini, lemon juice, olive oil, and salt. Blend until combined. Taste for seasoning, adding more salt and lemon juice if necessary and blend again. Set aside. Tahini sauce can be made several days ahead and stored in the refrigerator. To serve, place falafel balls on a platter, drizzle with tahini sauce and garnish with parsley and a lemon wedge.