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Prep
Difficulty
Medium
Time
Estimate
45 mins
Soak the beans overnight first. When it is time to cook, start grinding up this mixture. Shred the cucumber and drain the excess liquid. Roll the Falafel Balls and start cooking in batches or in the oven. Chop the vegetables for the salad. Whip up the Tahini Sauce and Cucumber Sauce. Fold the Greek Salad with the feta and dressing to finish. Serve the cold items with the hot falafels.
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.
The traditional cucumber yogurt sauce is easy enough to make on your own for dolloping and smearing on a variety of dishes. We use just a couple cloves of garlic, but if you are a garlic lover feel free to increase the cloves to your desired potency. Draining the cucumbers is a key step to having a thick luscious sauce.
Dive into this, when you want a chunky salad of vegetables. Leave out the feta to make it vegan or even crumble in a bit of tofu. Add lettuce and a protein to make it a main dish. Many fresh herbs will work in this salad such as oregano, parsley, basil, dill or mint- substitute in what you have available.
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.
