Eosinophilic Esophagitis Friendly Falafel with Tahini Sauce
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Learn more →Ingredients
4 servings
For the falafel
- 1 ½ cups dried chickpeas
- ½ medium yellow onion, roughly chopped
- 4 garlic cloves, roughly chopped
- 1 cup fresh flat-leaf parsley leaves, loosely packed
- ½ cup fresh cilantro leaves, loosely packed
- 1 ½ tsp ground cumin
- 1 tsp ground coriander
- ¼ tsp cayenne pepper
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp baking powder
- 2 tbsp all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - neutral oil, for frying (such as canola or vegetable oil)
For the tahini sauce
- ½ cup tahini
- 3 tbsp fresh lemon juice (from about 1 lemon)
- 1 garlic clove, finely grated or minced
- ¼ tsp salt
- 4–6 tbsp cold water, as needed
For serving
- warm pita bread, for serving (optional)
- sliced tomatoes, for serving (optional)
- fresh flat-leaf parsley, roughly chopped, for serving (optional)
Instructions
- 1
Place the dried chickpeas in a large bowl and cover with at least 3 inches of cold water. Soak at room temperature for 8 hours or overnight, until the chickpeas have roughly doubled in size and are tender enough to pierce with a fingernail but still raw at the center. Drain and pat dry.
- 2
Make the tahini sauce: whisk together the tahini, lemon juice, grated garlic, and 1/4 tsp salt in a small bowl. The mixture will seize and thicken. Add cold water 1 tablespoon at a time, whisking after each addition, until the sauce is smooth, pourable, and coats the back of a spoon — about 4–6 tablespoons total. Taste and adjust salt or lemon juice. Set aside.
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