Chef Shai’s Signature Herb Packed Falafels With Zesty Salad and Tahini

30 mins Prep Time

4 mins Cook Time

Written By

TasteToronto

If you're looking for a perfect summertime meal to impress friends and family, make chef Shai Mandel's signature herb packed falafels with a zesty, Israeli salad and tahini sauce.

Ingredients

Falafel

2 cups dry chickpeas, soaked in warm water for a minimum of 8 hours (24 hours in cold water)
1 large sweet onion (or 1 1/2 medium)
1 bunch parsley, with stems
4 garlic cloves
2 tablespoons ground cumin
2 tablespoons ground coriander
1 1/2 tablespoons kosher salt
2 teaspoons ground pepper
1/2 teaspoon cayenne pepper
3 tablespoons cornstarch or chickpea flour
2-3 cups canola oil
8 pitas, to serve

Zesty Salad

2 heads romaine lettuce, small chop
1/2 English cucumber, quartered and thinly sliced
1 pint cherry tomatoes, quartered
1/4-1/2 red onion, thinly sliced
2-3 garlic cloves, minced
2 lemons, juiced
1/2 cup olive oil
Salt and pepper, to taste

Tahini Sauce

1/2 cup tahini
2 garlic cloves, minced
Warm water, as needed
Salt, to taste

Directions

Falafel Mix

3 Steps

Step 1

Drain chickpeas.
Step 2

In a food processor, pulse chickpeas, 1 cup at a time, until a fine meal is achieved. Do NOT purée! The texture should be similar to cornmeal. Transfer sealed chickpeas to a large bowl.
Step 3

Purée the parsley, onion and garlic until smooth. Transfer to the bowl with the mealed chickpeas. Add the cumin, coriander, salt, pepper, cayenne and cornstarch. Using a spatula, mix thoroughly until all the ingredients are fully incorporated. Set aside.

Zesty Salad

2 Steps

Step 1

Add the lettuce, cucumbers, tomatoes and onions to a medium bowl. Mix thoroughly until well combined.
Step 2

In a small bowl, whisk together the garlic, lemon juice and olive oil. Season to taste with salt and pepper. Set aside.

Tahini Sauce

1 Steps

Step 1

In a small bowl, whisk together the tahini, garlic and about a 1⁄2 cup of warm water. Adjust consistency by adding more warm water if needed (you want it to be thin yet creamy). Once desired consistency has been reached, season with salt to taste.

Frying Falafels

4 Steps

Step 1

Heat 2 inches of canola oil in a large frying pan OR use a deep fryer heated to 375°F.
Step 2

Once the oil is hot, using two tablespoons or your hands, compress your mixture into 1-inch quenelles. Carefully place in oil and fry until dark brown and crisp (about 2 minutes on each side).
Step 3

Transfer fresh falafels to a cooling rack or sheet pan lined with parchment to allow for excess oil to drain.
Step 4

Once all balls have been fried, reheat promptly in the oven at 375°F while you prepare your salad.

Assembly

3 Steps

Step 1

Drizzle desired amount of dressing over salad. Toss and taste. Adjust seasoning if needed.
Step 2

Remove falafels from the oven.
Step 3

Serve with fresh pitas, hummus, salad and tahini.

Ingredients

Falafel

2 cups dry chickpeas, soaked in warm water for a minimum of 8 hours (24 hours in cold water)
1 large sweet onion (or 1 1/2 medium)
1 bunch parsley, with stems
4 garlic cloves
2 tablespoons ground cumin
2 tablespoons ground coriander
1 1/2 tablespoons kosher salt
2 teaspoons ground pepper
1/2 teaspoon cayenne pepper
3 tablespoons cornstarch or chickpea flour
2-3 cups canola oil
8 pitas, to serve