This was the second recipe I pulled out for this week and it was *amazing*. I have tried falafel before, I have baked it, semi-fried it, but if you want authentic falafel, you must fry the darn things.
I cut this one out of the Chicago Tribune Good Eating section many month ago and saved it from Macie’s hands last week (I had to piece it back together to read it), but I am glad I kept it and tried it. I am not a major fryer, but this is a great summer meal. I had alot of leftover falafel mix so I froze it in balls. I have no idea how it will thaw, but I figured that hummus freezes well and whole chickpeas freeze well so my chances are pretty good.
Here is the link to the recipe, enjoy!
For the tehina sauce, I looked at a couple of recipes and ended up doing (I think), 3/4 c. tehina, 1/2 c. hot water, 1/2 c. lemon juice, salt and 1 small clove garlic smashed. I could have licked the bowl…:)