It's 5 O'Clock Somewhere Friday: Mini Green Falafel with Yogurt Tahini Sauce

There are two special things about this falafel.  First, they're mini cocktail sized, perfect for spearing with a toothpick.   Second, when you bite into them they're emerald green because of all the finely minced parsley, cilantro and mint inside.

These Middle Eastern chickpea fritters are usually served in bigger patties, wrapped up in pita.  But this way they're a little lighter and brighter, and you still get to dip them into that wonderful lemony Yogurt Tahini sauce.

I laid them out on a bed of micro greens.  Have you seen all the micro greens they have now?  It's crazy.  I even saw micro-iceberg...no kidding.  This is micro-romaine.

You can find chickpea, or garbanzo bean flour, at Whole Foods, and sometimes even in your regular grocery store.  The tahini, or sesame paste, is usually with the nut butters, or in the international section.  My recipe is adapted from Bob's Red Mill, where you can also find any flour online.

Cocktail Sized Green Falafel  

makes approx 2 dozen small falafel
big handful of parsley leaves, finely minced
big handful of cilantro leaves, finely minced
big handful of mint leaves, finely minced

•  I used my small food processor to finely chop the fresh herbs.  I ended up with approximately 1/2 cup of the finely minced herbs

1/2 small red onion, very finely minced
1 1/2 cups chickpea flour
pinch onion powder
pinch garlic powder
1/2 tsp cumin
1/2 tsp corriander
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
juice of 1/2 lemon
1/2 cup hot water (you may not need it all)
fresh cracked pepper to taste

• Mix all the above in a bowl, including the herbs, adding just enough water to get a thick batter/paste.  Add a little more or a little less water so that you have the consistency of a very thick cornbread batter.  It will be sticky, but not watery.  Set aside for 10 minutes while you heat up your oil.

vegetable oil for frying

• In a heavy bottomed pan heat about 2 inches of vegetable oil to 350 degrees.  Drop small balls of batter into the oil, working in batches.  I use a 1" scoop and dropped the batter right in from the scoop.  Fry for 1 to 2 minutes, tossing the balls as they cook, until evenly golden brown.  Drain on a paper towel.
• Serve hot with Yogurt Tahini Sauce.

Yogurt Tahini Sauce
Mix equal parts Greek style yogurt with Tahini, and then stir in fresh lemon juice to taste.

Did you know that in some countries McDonald's sells a McFalafel?  I'm so jealous.



One year ago today---

Chicken Stew with Honey Whole Wheat Biscuits