Falafel-Tahini Sauce (फलाफल – तहेनी चटनी )

Falafel-Tahini Sauce (फलाफल – तहेनी चटनी )Falafel and Tahini sauce are the only Mediterranean fast food or snack that is vegetarian by nature which is also very popular all over Europe, America , Africa , Australia , Russia and Middle East. Falafel is a  protein veggie patti by nature which is rich in protein and other nutrients as . The tahini sauce is made of purely sesame seeds and olive oil which is rich in protein and Iron. It is also called Arab comfort food , It is deep fried and served with sauce or stuffed in to pitta bread with salad.

Tahini

Regional Dish:  Middle East

Cuisine Style: Mediterranean | Cooking Time 5  mins | Take it with falafel | Type Sauce |Quantity 15 servings| Shelf Life : 2 days

Appx. Nutritional values calculated for 1 serving ( 2tbs)

Calories (90kcals), Carbohydrates (2g), Protein (2g), Fat (8g)

Ingredients :Tahini sauce

• 2 cloves garlic
• 1/2 teaspoon salt
• 1 cup tahini (sesame paste) ( dry roast sesame seeds and grind it to a smooth paste using oil )
• 1/2 cup fresh squeezed lemon juice
• 2tbs spoons of finely chopped cilantro
• Water (if needed to thin the sauce)

Method:

1. Smash garlic cloves and place in a mortar and pestle with the salt  crush together to form a smooth paste.
2. Add in the tahini paste and lemon juice and mix until well incorporated.
3. Add water if needed to loosen the sauce (it should be nice and thick, but still pourable).
4. Now add the finely chopped cilantro leaves and mix well.
5. Taste for seasoning, adding more salt or lemon if needed, reserve.

Falafel

Regional Dish:  Middle East

Cuisine Style: Mediterranean | Cooking Time 30  mins | Take it with sauce | Type Snack |Quantity 15 servings| Shelf Life : 1 days

Appx. Nutritional values calculated for 1 serving ( 2pieces)

Calories (114.1Kcal), Carbohydrates (10.8 g), Protein (4.5 g), Fat (6.06g).

Ingredients:Falafel

• 1/2 pound whole, dried chick peas, soaked overnight in cold water and pat dried so that it doesn’t have any water
• 3 cloves of garlic, crushed
• 1 large yellow onion, finely chopped
• 4  green onions finely chopped
• 2  green chilies  finely minced
• 1 tablespoon baking soda
• 3 tablespoons all-purpose flour/ mida
• 1 cup, finely chopped fresh cilantro
• 1 teaspoon ground coriander seeds
• 1 1/2 teaspoons ground cumin seeds
• 1/2 teaspoon freshly ground black pepper
• 4 tbs of fresh sesame seeds
• 1 1/2 tablespoons salt
• Oil for frying
• Method:
  1. Drain the chick peas and rinse them well in cold water.  Put the chick peas in to a food processor and pulsing, roughly grind them.  Add the remaining falafel ingredients expect oil and process to resemble a grainy paste.  Transfer the mix to a large bowl, cover with plastic wrap, and let sit about an hour to rest.
  2. Take about 2 tablespoons worth of the mix and shape into a ball, and flatten slightly with the palm of your hand in to a patty should be 1 1/2″ to 2 ” in size ; press some sesame seeds on top of each pattie.
  3.  Heat the oil in a heavy bottom pan .Make sure the pot is wide enough to hold 6-8 falafels in a batch.  When the oil is hot enough, gently place 6-8 falafel in the pot and cook for 2-3 minutes per side;  The falafels are ready when a deep brown on both sides color appear.  Remove to a paper-towel covered sheet tray to drain  excess oil before serving with the tahini sauce.
  4. Note: These are best eaten warm from the fryer, but can be re-heated in a 350℉ oven for 8-10 minutes if need be.
  5. These are stuffed in to pita bread with some salad, humus, Tabbouleh which makes a complete meal
  6. The falafel mixture can be shaped in to patties for veggie burgers
  7. You can add fava beans too with chick peas to make falafel
  8. You can do shallow frying too , if u want to avoid deep frying