Falafel with Mint Tahini

Falafel with Mint Tahini

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Falafel with Mint Tahini
  • Falafel with Mint Tahini
  • Falafel with Mint Tahini
Falafel with Mint Tahini

Falafel with Mint Tahini

Cuisine

Middle East

Recipe Description

The battle for credit over who invented falafel is real: many countries claim ownership of this beloved Middle Eastern street snack. Egypt is widely acknowledged as the frontrunner, with Syria a close second. Wherever its origins, it’s the ultimate vego comfort food and a top-notch recipe to have in your repertoire. The trick is to soak the chickpeas first, blitz the other ingredients separately, and then fold in the chickpeas. That way, you’ll have textural, vibrantly green falafel every time.

Prep Time 20 Minutes

Cooking Time

Difficulty Easy

Ingredient List

1 litre (34 fl oz/4 cups) frying oil
450 g (1 lb) chickpeas, soaked for a minimum of 8 hours (preferably overnight)
100 g (3½ oz) spinach
½ bunch coriander (cilantro), leaves picked
1 bunch parsley, leaves picked
2 medium shallots, diced
2 garlic cloves
large pinch of ground coriander
large pinch of cumin
large pinch of ground black pepper
3 tablespoons flour
Mint tahini
120 g (4½ oz) tahini
juice of 2 lemons
1 bunch mint, leaves picked

Recipe Steps

In a stockpot, put the oil over a high heat. You want it to get to 180°C (350°F). Strain the soaked chickpeas and grind them down to a sandy texture in a food processor, then scrape out into a large mixing bowl. Add the remaining ingredients except for the flour to the blender and purée. Pour this vibrant green purée over the chickpeas, followed by the flour, and then combine well. Check the seasoning while it’s raw – it should already be tasty.

To make the mint tahini, blitz everything together with 120 ml (4 fl oz) water and season with some salt. Pour it into a squeeze bottle and set aside.

Next, fry the falafel. Be very careful – even the most experienced chefs can burn themselves! Make sure the pot isn’t too full of oil so it doesn’t overflow when you add the falafel. Using an ice cream scoop (ideally one that you can squeeze to release what you’ve scooped), scoop the falafel mix and gently place it in the oil, carefully flicking the scoop to knock the falafel off. If that feels too dangerous, scoop the falafel onto a spider utensil to avoid spattering, then place it in the hot oil. Fry until golden, around 4 minutes.

Squeeze the mint tahini onto the plates in crazy graffiti-like squiggles, and then put as many falafels as possible on the plate – they will all be eaten! Cover with the fresh mint and enjoy.

Sauce - Provided Pre-Prepared in the Atlas Box

Allergen Information

  • Nuts
  • Onion
  • Peanuts
  • Fish
  • Chilli
  • Wheat
  • Gluten
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