Falafel with Mint Tahini Sauce

I was inspired by friends in the bay area of San Francisco who had me over to make falafel. They went to the back yard to pick a lemon fresh from the tree! Marc picked one for me and I flew it all the way back east the next day to make my very own tahini sauce. It was the best I had made yet!

1 lb dried chickpeas

Falafel mix:

palmful fresh parsley leaves

palmful fresh cilantro leaves

4 cloves garlic, quartered

1 tsp baking powder

1 Tbsp flour

2 Tbsp coarse corn meal or flour

1 tsp ground coriander

1 tsp ground cumin (or chili powder)

1/2 tsp ground cardamom (optional)

Mint Tahini Sauce:

1 clove garlic

2 Tbsp fresh mint leaves

1 Tbsp fresh chives

1/3 cup tahini

1/3 cup plain Greek yogurt

juice of I fresh lemon

1/4 tsp salt

Dash ground cayenne pepper

1/4 cup water (as needed)

Peanut oil

Soak the beans in water that covers them by 2-3 inches, mixed with a rounded tablespoon kosher salt, all day, or overnight in the refrigerator.

Drain beans. Pulse beans along with falafel mix ingredients in a large food processor. You want a coarse grind the consistency of bulgur. Allow mix to rest at least 30 minutes in the refrigerator. I covered and let mix rest overnight and cooked the falafel the next day.

Meanwhile, make the tahini sauce. Place the garlic, mint and chives into a small food processor and mince. Add the remaining sauce ingredients and blend will. Use only as much water as needed to form a creamy pourable sauce.

Heat about 1-1/2 inches peanut oil in a pot with high sides to 375F. Form small patties pressing falafel mixture firmly between the palms of your hand. Working in batches, gently and carefully transfer the patties into the hot oil. (If patties fall apart, you may need to add a bit more flour). Cook the first side until nicely browned, 2-3 minutes. Carefully flip with a slotted spoon and a fork, and cook second side until nicely browned. Drain patties on paper towels. Reheat oil to 375F and continue with remaining batches of patties in a similar fashion.

Serve falafel with tahini sauce, chopped veggies, and warmed pita bread if desired. Makes about 1 dozen falafel, serving 4.

The beautiful lemon fresh from my friend's garden in the Bay Area which I flew back east with me just to make my tahini sauce!

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