A little mustard in the falafel itself for something extra and then the hatch chili in the tahini sauce for a tiny kick. This a great meatless monday meal and despite being frying, a light dish to eat on a hot summer night.
- In the bowl of your food processor, place the garbanzo beans, spinach, parsley and garlic. Pulse 8-10 times until it is just broken down into a coarse meal. You may have to do this in batches depending on the size of your food processor. You do not a smooth paste, be careful not to over process.
- Transfer the garbanzo beans to a large bowl and stir in the flour, water, mustard, baking powder, salt, cumin and cayenne until well combined.
- Let chill for 30 minutes to an hour.
- In a large heavy bottomed pot fill with oil until it reaches ¼ inch up the sides.
- Heat on medium to medium-low heat until it reaches 350 degrees. If you don’t have a thermometer a good way to test the oil is to drop a small piece of falafel in the oil. If it sizzles right away, you are good to go.
- Form the falafel into golf ball sized patties and fry 3-4 at a time (you don’t want to crowd the pot) about 6-7 minutes per side. Flip when each side forms a nice dark brown crust.
- Remove with a slotted spoon and drain on a paper towel lined plate. Sprinkle immediately with kosher salt.
- To serve: Fill a pita with lettuce, Israeli salad and falafel. Finish with tahini sauce.
⅓ cup water
juice from 1 lemon
1 Tbsp Saucy Mama Hatch Chili Mustard
1 large garlic clove, finely minced
½ tsp kosher salt
- While the falafel batter is chilling, in a small bowl, whisk together the tahini, water, lemon juice, mustard and garlic until it forms a sauce. Cover and chill.
For the full post, visit The Girl in the Little Red Kitchen.