One of the many things my husband and I have in common is our love for all types of food. One of our favorites places to go is a little Mediterranean restaurant called Ibby’s Falafel in downtown Jersey City. We’ve worked long and hard on it and finally were able to come up with a Baked Falafel With Tahini Sauce.
We love falafel and shwarma from Ibby’s. It’s not fancy, but it has the most delicious food. We love it. Everything about it suits us perfectly. It’s a simple place with good food. And Ibby’s gives it to you. Of course, we’ve tried many other places, from Boston to Florida but we still prefer Ibby’s. Unfortunately, we don’t live near Ibby’s anymore. And so, drastic times call for drastic measures, which meant making our own falafel and tahini sauce.
Let me tell you, we’ve failed miserably countless times. Until the other day. Not sure what I did differently this time but whatever it was, it finally worked. Luckily, I’ve gotten better at writing down what I’m doing and writing down the changes I’ve made. It also helps when you start to measure ingredients and not just chop herbs and put it in a bowl.
So, though we have a deep fryer it’s not yet something I’ve perfected and so these delicious balls of chick peas were baked. Of coarse, baking also keeps this dish nice and healthy. And it’s vegan and vegetarian. I know my friends are finally happy to see something not dripped in bacon.
Hope you enjoy it as much as we did. With the tahini sauce, it really hits the spot. This one is for the books. Comfort food you don’t have to feel bad about. What could be better?
Baked Falafel with Tahini Sauce
Makes 6 servings
- 2 cans chick peas
- 3 teaspoons coriander
- 2 teaspoons cumin
- 2 teaspoons salt
- 1 tablespoon garlic, minced
- 1 teaspoon baking powder
- 2 tablespoons flour
- 1/2 cup parsley, chooped
- 1/2 cup cilantro, chopped
- 1 large onion, diced
- 1/2 cup of tahini paste
- 1/2 teaspoon garlic, minced
- 1/4 cup of lemon juice
- 1/2 teaspoon of salt
- 1/2 cup of water
Optional: Pita pockets
Tools: food processor and baking sheet
Note: This falafel recipe can be made stove top.
Allow the falafel to firm up in the refrigerator (1 to 2 hours) and roll in bread crumbs before frying stove top. The key is for the falafel to be dry enough to fry (see directions below).
Preheat oven to 350 degrees Farenheit.
Rinse and drain chick peas. Pat dry.
In food processor, combine all ingredients except flour and pulse to combine.
Scrape down the sides of the bowl and mix again until all ingredients are thoroughly combined.
Next Add flour 1 tablespoon at a time and pulse until mixture is no longer wet.
Add a bit more salt if necessary.
Use a tablespoon to scoop out about 16 balls of falafel.
Spray baking sheet with oil and place falafel on baking sheet.
Bake falafel for 15 minutes, then flip.
Bake another 5 to 7 minutes.
In a deep pot or deep fryer add at least 3 inches of oil to 375 degrees Fahrenheit. Place 1 ball in hot oil. If it falls apart add a bit more flour. Fry a couple of falafel balls for a few minutes on each side, or until golden. Drain on a paper towel.
Add tahini paste, garlic and lemon juice in food processor and blend gently.
Then add salt.
Begin to blend mixture adding a little water at a time.
Blend until smooth.
Drizzle tahini sauce over the falafel and enjoy. Without any guilt. That’s the best type of comfort food.