Falafel With Tahina Sauce

Ingredients list for Falafel With Tahina Sauce

• 2 cups Chickpeas (kabuli chana) soaked
• 2 tablespoons Tahini
• 2 tablespoons Onion, white chopped
• 1/2 teaspoon Garlic chopped
• 1/2 teaspoon Coriander seeds roasted &crushed
• 1/2 teaspoon Cumin powder roasted
• a pinch Baking soda
• 1/2 teaspoon Lemon juice
• to taste Salt
• for deep-frying Oil
• FOR SAUCE
• 2 tablespoons Parsley chopped
• 2 tablespoons Mayonnaise
• to taste Salt
• 1 teaspoon Lemon juice
• 1/4 teaspoon Black pepper powder
• 1 tablespoon Onion white sliced
• 10-12 Mint leaves
• A pinch of roasted cumin powder
• To Serve
• 2 Whole-wheat pita bread
• 1 medium Tomato,sliced
• 1 small Onion white sliced
• a few Mint leaves
• a few Black olives
• a few Pickled gherkin

Method

1. Preheat oven at 200 ºC. Mix chickpeas, parsley, onion, garlic, crushed coriander seeds, roasted cumin powder, baking soda, lemon juice and salt in a bowl.
2. Grind in a mixer without water. Add 1 tbsp olive oil and grind to a coarse paste resembling bread crumbs. Heat sufficient oil in a deep non-stick pan.
3. Meanwhile, make the tahina sauce: mix mayonnaise, salt, lemon juice, pepper powder and onion. Chop mint leaves and add.
4. Add tahina and mix well. Add 2 tsps warm water and roasted cumin powder and mix well.
5. Slice the pita bread into two horizontally. On each piece place a few tomato slices, a few onion slices and mint leaves. Sprinkle salt and lightly toast them in the preheated oven for 3-4 minutes.
6. Shape the falafel mixture into round tikkis and deep fry in the hot oil till golden and crisp. Drain on absorbent paper. Remove the pita slices from the oven and arrange them on a serving platter.
7. Place a few fresh mint leaves on each, followed by a little tahina sauce, over this place a falafel, sprinkle little roasted cumin powder and serve with black olives and pickled gherkins.

Nutrition Info