Saudi Arabian Falafel with Tahini Sauce

Ingredients

– 2 cups dried chickpeas, soaked overnight and drained
– 1 medium yellow onion, roughly chopped
– 4 cloves fresh garlic, minced
– 1/2 cup fresh parsley leaves, packed
– 1/4 cup fresh cilantro leaves, packed
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp cayenne pepper
– 1 tbsp all-purpose flour
– 1 tsp baking powder
– 1 1/2 tsp fine sea salt
– 1/2 tsp freshly ground black pepper
– 1 cup high-heat vegetable oil for frying
– 1/2 cup creamy tahini paste
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup ice-cold water
– 1 small garlic clove, minced
– 1/4 tsp fine sea salt

Instructions

1. Combine soaked chickpeas, chopped onion, minced garlic, parsley, and cilantro in a food processor.
2. Pulse the mixture until it forms a coarse meal that holds together when pressed, about 15-20 pulses.
3. Transfer the mixture to a large bowl and add cumin, coriander, cayenne, flour, baking powder, salt, and black pepper.
4. Mix all ingredients thoroughly with your hands until well combined.
5. Cover the bowl with plastic wrap and refrigerate the mixture for 1 hour to firm up.
6. While the falafel mixture chills, prepare the tahini sauce by whisking tahini paste and lemon juice in a small bowl.
7. Gradually add ice-cold water to the tahini mixture while whisking continuously until smooth and creamy.
8. Stir in minced garlic and salt into the tahini sauce.
9. Heat vegetable oil in a heavy-bottomed pot to 350°F, using a deep-fry thermometer for accuracy.
10. Form the chilled falafel mixture into 1 1/2-inch balls using damp hands to prevent sticking.
11. Carefully drop 4-5 falafel balls into the hot oil using a slotted spoon.
12. Fry the falafel for 3-4 minutes until deep golden brown, flipping halfway through cooking.
13. Remove the cooked falafel with a slotted spoon and drain on a paper towel-lined plate.
14. Repeat the frying process with the remaining falafel mixture in batches.
15. Serve the falafel immediately while hot and crispy.