FOR THE FALAFELS:
- 1 15-oz. can chickpeasdrained
- 4 cloves garlicroughly chopped
- 1 shallotroughly chopped
- 2 tbsp. parsleyroughly chopped
- 1tsp. ground cumin
- 1tsp. ground coriander
- 1 to 2 tbsp. all-purpose flour
- kosher salt
- fresh ground black pepper
- Vegetable oilfor frying
FOR THE SAUCE
- 1/2 c. tahini
- 1/2 tsp. garlic powder
- 2 tbsp. warm water(plus more as needed)
- cherry tomatoeshalved
- cucumbersThinly sliced
Falafel is a traditionally Arab food. The word falafel may descend from the Arabic word falāfil, a plural of the word filfil, meaning “pepper.” These fried vegetarian fritters are often served along with hummus and tahini sauce (known as a “falafel plate.”) They’re also great served with toum, a Middle Eastern garlic sauce.
In a food processor fitted with a metal blade, combine chickpeas, garlic, shallot, parsley, cumin, coriander, and flour and season with salt and pepper. Blend until mixture resembles a thick paste.
Form mixture into falafel balls.
In a shallow pot, heat 1” vegetable oil. Fry falafels until golden, then transfer to a paper towel-lined plate.
Make sauce: In a small bowl, whisk together tahini, garlic powder, and warm water. Season with salt.