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Categories:
chickpeas onion fresh parsley fresh cilantro salt garlic cumin baking powder flour bread crumbs vegetable oil cold water Tahini lemon olive oil clove garlic cayenne pepper butter red onion cherry tomatoes cucumbers salt
Viewed: 46 - Published at: 5 years agoIngredients
- 1 cup dried chickpeas, soaked for 24 hours and drained
- 1 small onion, chopped
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon salt
- 3 cloves garlic
- 1 teaspoon cumin
- 1 teaspoon baking powder
- 2 tablespoons flour
- 1/4 cup fresh bread crumbs (from 1 slice fresh bread)
- Vegetable oil for frying
- 3/4 cup cold water, or more if necessary
- 1/4 cup pure tahini paste
- 1/2 preserved lemon, pits removed
- 1 tablespoon olive oil
- 1 small clove garlic
- 1/8 teaspoon cayenne pepper
- 2 heads butter lettuce, torn
- 1/2 small red onion, thinly sliced
- 2 cups cherry tomatoes, halved
- 4 Persian cucumbers, sliced
- 4 radishes, very thinly sliced
- Salt and pepper
Method
- Combine all of the ingredients in a food processor until very fine, pulsing and scraping down the sides of the bowl occasionally if necessary, 30 seconds to 1 minute.
- Let the falafel mixture rest in the refrigerator for at least 1 hour and up to 24 hours.
