FALAFEL BALL WITH TAHINI SAUCE

Ingredients

• 1 pound Dried Garbanzo Beans (soak in water (4 inches deep) overnight, then drain)
• 0.5 medium Red Onion (roughly chopped)
• 3 cloves Garlic Cloves
• 1 Jalapeño Pepper (stem removed)
• 50 grams Fresh Parsley (packed loosely)
• 50 grams Fresh Cilantro (packed loosely)
• 15 grams Salt
• 5 grams Baking Powder
• 5 grams Turmeric Powder
• 5 grams Ground Cumin
• 2 tablespoons Garbanzo Bean Flour (optional; can substitute all‑purpose flour)
• 3 cups Neutral Oil (Avocado, Canola, or Grapeseed) (for deep‑frying; avocado oil preferred for high smoke point)
• 100 grams Tahini
• 15 grams Lemon Juice (juice of ½ lemon)
• 100 grams Water (for sauce)
• 8 grams Salt (for sauce)
• 0.5 clove Garlic (for sauce) (minced)
• 1.5 cups Cauliflower Rice (frozen) (about half a 12‑oz bag)
• 30 grams Fresh Parsley (extra for tabbouleh)
• 15 grams Lemon Juice (extra) (juice of remaining half lemon)
• 2 small Kirby Cucumbers (seeds removed, quartered, then chopped)
• 1 pint Cherry Tomatoes (halved)
• to taste Black Pepper (generous pinch)
• 4 White Flour Pitas (or gluten‑free pita) (soft, pliable for tacos)
• 4 tablespoons Hummus (as glue layer)
• 4 pieces Pickled Banana Peppers (or pepperoncini)
• 3 slices Dill Pickles
• 1 tablespoon Sambal Oelek (optional spicy sauce)

Instructions

1. Soak the Garbanzo Beans

   Place 1 lb dried garbanzo beans in a large bowl, cover with water about 4 in above the beans, and let soak at room temperature overnight (≈12 hours).

   Time: PT12H

2. Drain and Pulse Beans

   Drain the soaked beans and transfer to the food processor. Pulse for 20‑30 seconds until the texture resembles coarse sand—neither too fine nor too chunky.

   Time: PT1M

3. Process Aromatics and Herbs

   In the same processor, add ½ medium red onion (roughly chopped), 3 garlic cloves, 1 jalapeño (stem removed), 50 g parsley, 50 g cilantro, 15 g salt, 5 g baking powder, 5 g turmeric, and 5 g cumin. Pulse until a smooth green paste forms.

   Time: PT1M

4. Combine Bean Crumble and Herb Paste

   Transfer the pulsed bean crumb back to a large mixing bowl. Fold in the green herb paste until evenly distributed. Add 1‑2 Tbsp garbanzo bean flour (or all‑purpose flour) and mix until the mixture holds together when pressed.

   Time: PT2M

5. Shape Falafel Balls

   Using wet hands, scoop a portion roughly the size of a golf ball (≈30 g) and roll into a smooth sphere. Place each ball on a sheet tray; repeat until all mixture is used.

   Time: PT5M

6. Prepare Tahini Sauce

   In a tall container combine 100 g tahini, 15 g lemon juice, 100 g water, 8 g salt, and ½ clove minced garlic. Blend with an immersion blender until smooth and slightly thick. Adjust with extra water or lemon to reach a pourable consistency.

   Time: PT5M

7. Make Cauliflower Tabouleh

   Heat a sauté pan over medium heat, add 1.5 cups frozen cauliflower rice and stir‑fry for 20‑30 seconds until thawed. Transfer to a stainless steel bowl, let cool. Add 30 g chopped parsley, the remaining 15 g lemon juice, and a pinch of salt. Toss well.

   Time: PT5M

   Temperature: Medium heat

8. Prepare Cucumber‑Tomato Salad

   Quarter 2 small Kirby cucumbers, remove seeds (optional), then chop. Halve a pint of cherry tomatoes. Combine cucumber and tomato in a bowl, add two generous pinches of salt and a strong pinch of black pepper. Mix and refrigerate until serving.

   Time: PT5M

9. Heat Oil for Frying

   Place a Dutch oven on the stove over medium heat. Add about 3 cups neutral oil. Heat slowly for ~20 minutes, aiming for 350 °F (175 °C). Use a thermometer to check temperature.

   Time: PT20M

   Temperature: 350°F

10. Fry Falafel Balls

    Working in batches of 8, lower falafel balls into the hot oil using a slotted spoon. Fry 5‑6 minutes, turning halfway, until deep golden‑brown and crisp. Remove with the slotted spoon and drain on a wire rack.

    Time: PT18M

    Temperature: 350°F

11. Assemble Falafel Tacos

    Warm each pita in a sauté pan until pliable. Spread a thin layer of hummus on the pita, add 2‑3 falafel balls, top with cucumber‑tomato salad, cauliflower tabouleh, a drizzle of tahini sauce, pickled banana peppers, dill pickle slices, and a dab of sambal if desired. Serve immediately.

    Time: PT5M

    Temperature: Medium heat

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

35 g

Fat

18 g

Fiber

8 g