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Prep
Difficulty
Medium
Time
Estimate
30 mins
Soak the beans the night before rather than using canned beans that cause the patties to turn to mush. Make the falafel’s first. Chop up the vegetables and toss the salad. Whip together the Tahini Sauce. To take on the go, package each item individually. Warm the falafel’s in a toaster oven or microwave. They are also nice at room temperature with a generous dollop of the tahini sauce.
When I lived in Seattle there was an annual Street Fair I adored in the U-District. At one of my favorite stands, you could buy three falafel balls for a dollar with a side of Tahini Dip. This recipe is my pan-fried ode to those lovely greasy balls of joy. To make these falafels you will soak the dry beans overnight rather then cooking them. Find dried garbanzo (or chickpeas) and garbanzo flour in your health food store. If you can’t find the garbanzo or chickpea flour, any other flour will do in a pinch. Also, this recipe requires a food processor.
Simply toss these together when in season- if they are flavorful enough they will only need a splash of olive oil and vinegar to make it a complete side.
Sesame tahini is lightened up a bit with orange juice, which provides a tinge of sweetness and citrus all at once. For a tangier sauce, mix it with lemon juice and just enough water to thin it. Adjust the ratios of lemon juice to tahini to taste. Serve this as a dressing or dipping sauce. If you crave a bit extra flavor, whip in a clove of minced garlic.
