Egyptian Falafel with Tahini Drizzle and Pickled Radish
Experience the vibrant flavors of the Middle East with this authentic Egyptian Falafel recipe, accompanied by a creamy Tahini Drizzle and zesty Pickled Radish. Each bite delivers a symphony of textures and tastes, perfectly balancing the hearty falafel with the tangy crunch of pickled radish and the smooth, rich tahini sauce.
Equipment
- Food processor
- Deep skillet or saucepan
- Mixing bowls
- Whisk
- Measuring cups and spoons
Ingredients
For the Falafel
- 1 cup dried chickpeas soaked overnight
- 1 small onion roughly chopped
- 2 cloves garlic
- 1/2 cup fresh parsley roughly chopped
- 1/2 cup fresh cilantro roughly chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp cayenne pepper
- 1/2 tsp baking soda
- Salt to taste
- Vegetable oil for frying
For the Tahini Drizzle
- 1/2 cup tahini
- Juice of 1 lemon
- 2 tbsp olive oil
- 2 tbsp water
- Salt to taste
For the Pickled Radish
- 1 cup thinly sliced radishes
- 1/2 cup white vinegar
- 1 tbsp sugar
- 1 tsp salt
Instructions
- Begin by making the pickled radishes. In a bowl, combine the sliced radishes, white vinegar, sugar, and salt. Stir until the sugar and salt dissolve. Set aside to pickle for at least 15 minutes while preparing the falafel.
- Drain the soaked chickpeas and add them to a food processor along with the chopped onion, garlic, parsley, cilantro, cumin, coriander, cayenne pepper, and baking soda. Pulse until you achieve a coarse mixture, scraping down the sides as necessary.
- Heat a deep skillet or saucepan with vegetable oil over medium heat. While the oil is heating, shape the falafel mixture into small patties.
- Once the oil has reached 350°F (175°C), fry the falafel patties in batches, turning them occasionally, until they are golden brown on all sides, about 4-5 minutes.
- Remove the falafel from the oil and drain on paper towels to remove excess oil.
- For the tahini drizzle, whisk together the tahini, lemon juice, olive oil, water, and salt in a bowl until smooth. Adjust the consistency with more water if necessary.
- To serve, place the falafel on a platter, drizzle with the tahini sauce, and garnish with the pickled radishes.
Notes
For the best texture, it's crucial to use dried chickpeas rather than canned, as they provide the necessary consistency and absorb flavors better.
The falafel mixture can be made in advance and stored in the refrigerator for up to 1 day before frying.
Adjust the level of cayenne pepper to suit your preference for heat.
The pickled radishes add a refreshing crunch and can be prepared ahead of time, stored in the refrigerator for up to a week.