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  1. Home
  2. Food

Green sesame falafel with tahini sauce

Crispy on the outside and fluffy on the inside. - by Karen Martini
  • 13 Nov 2020
Makes 24 -
Proudly supported by

Falafel is the ultimate Middle Eastern street food and this week, Karen’s showing you how to make them at home. Crispy on the outside and fluffy on the inside, Karen’s version is made with peas as well as chickpeas, to add a bit of lightness. She’s pairing them with a to-die-for tahini sauce which you’ll want to add to everything.

Ingredients

Sesame pea falafel

200gm of falafel mix activated

100g peas blanched and squashed, plus a handful left whole to garnish

½ white onion, finely grated

1½ tablespoon sesame seeds

½ tsp baking powder

1tsp ground cumin

1tsp ground coriander

½tsp chilli powder

½tbsp salt flakes

To serve

Sunflower oil, rice bran or similar oil for deep-frying

150g plain yoghurt

2tsp tahini, heaped

Salt flakes

Freshly ground black pepper

Extra virgin olive oil

1 handful mint leaves

1 handful chopped pistachios

1 lemon

Method

  1. Add spices and garlic and baking powder and sesame to a bowl and salt and add the falafel sachets. Activate the mix with boiling water as specified, leave to stand at room temperature 10 min.

  2. Then add the smashed peas to the mix and stir until until you have a rough paste.

  3. Heat the oil in a deep fryer or saucepan to 165°C – if the oil is too hot they will brown too quickly and not cook through, too cool and they will become oil logged.

  4. Shape the falafel mix into tablespoon sized quenelles and fry for about 4 minutes or until well browned, drain on kitchen paper.

  5. To serve, mix the yoghurt and tahini together, season with salt and pepper and spread on a serving plate. Dress the remaining peas and pistachio in a little oil, season with salt and pepper and toss through the mint leaves.

  6. Arrange the falafel on the yoghurt mix, scatter over the pistachios and mint and serve with lemon wedges.

Cook's tip

The baking powder adds the crunch.

Green sesame felafel with tahini sauce

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Karen Martini
Karen Martini
Melbourne chef, restaurateur and food writer Karen Martini has been cooking professionally for more than 20 years. A passionate ambassador for Ovarian Cancer Research, Karen aims to build the awareness of the silent killer that is often misdiagnosed.

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