easyTime:<30 minsServes:6
Falafels are always a crowd-pleaser and easy to prepare for casual entertaining. The herbed tahini sauce is the star here,and a great one to have in your arsenal as it can be drizzled on vegetables,used in sandwiches and is perfect as a dip.
Tips and tricks
Get ahead
The falafel mixture (without baking powder) can be prepared up to 12 hours ahead,covered,and refrigerated.
Keep it chunky
Do not over-blend the falafel mixture. You want some chunky pieces of almonds and chickpeas remaining. A grainy mixture will hold the falafel together better.
Perfectly formed falafels
Use a small cookie scoop,no larger than 1½ tablespoons,for perfectly shaped falafel balls without breaks and cracks. This will also ensure that each falafel will cook evenly with a good ratio of crispy outside and moist inside.
Ease it in
Instead of just dropping the falafels into the deep-fryer,carefully lower them in one at a time,holding each one just below the surface of the oil for about five seconds,then release it. This prevents them from sticking together in the fryer and helps seal the exterior for a crunchy finish.
Gluten-free falafels
Try using chickpea flour instead of plain flour for a gluten-free boost of chickpea flavour.Chickpea flour helps to bind falafel mixture together and retain their round shape while frying.
Healthier falafels
A pita sandwich is the most common way to eat falafel,especially when served immediately after cooking,so they’re warm and crispy,But there are other ways to enjoy them. Wrap falafels in lettuce cups or place on top of a simple green salad or grain bowl. However you serve them,remember to drizzle them with my herbed tahini sauce.