Falafel
*Plan ahead, beans need to soak and chill
1 onion, sliced
2 cloves garlic, roughly chopped
2 tsp. cumin
1 1/2 tsp. coriander
1/2 tsp. dried dill
Zest of 1 lemon
2 tsp. kosher salt
1 tsp. black pepper
1 tsp. baking powder
3 1/2 Tbsp. flour
oil, for frying
Tahini Dip
1/2 c. tahini
1/4 c. lemon juice
1/2 tsp. cumin
1/2 tsp. garlic powder
1/2 tsp. salt
1/4-1/3 c. water
To make the falafel: Add the beans, onion, and garlic to food processor. Process until a soft paste forms.
Add the spices, zest, powder, and flour to the food processor. Process until all incorporated.
Put in a bowl. Cover with cling film and chill in the fridge for 30 minutes.
While the falafel mix is chilling, make the tahini dip.
Stream in the water until the thickness you desire. I make it drizzle-able. Adjust spices as needed. Set aside.
After 30 minutes, remove the falafel mix from the fridge. Roll the mixture into 2 inch balls. Set on a plate or baking sheet.
In a deep saucepan, add about 3 inches of oil. Bring the temperature up to 325 F.
Using tongs, gently pick up one falafel ball and set it in the hot oil. I put 3-5 balls in at a time, but make sure they're not touching. I flip the balls after about 2 minutes. The balls should cook about 4-5 minutes. You want them a dark golden color, but not too dark. Remove from the oil with the tongs and set on a plate with paper towels to absorb the oil.
Check the oil after each batch to make sure it's still around 325 F.
When all the falafel balls are cooked you can drizzle with the tahini or you can serve with dollops of tahini next to the falafel and dip them in. Or both.
