Let’s add one more thing to the ongoing list of what I miss about living in the city… Street Food! I suppose it doesn’t make sense to have a lunch truck in downtown Valley City where there is still at least a foot of snow and no one ever walks anywhere, none the less I still miss really tasty, cheap food, and my most recent craving has been for falafel.

Falafel From Scratch with Lemon Tahini Sauce Recipe
Homemade falafel recipe with a creamy lemon tahini sauce for drizzling or dipping. Dairy free! Adapted from Bitten Blog
Ingredients
For the Falafel:
- 1 3/4 cup dried garbanzo beans
- 3 cloves garlic, smashed
- 1/2 small yellow onion, quartered
- 1 teaspoon ground coriander
- 1 tablespoon ground cumin
- 1/4 teaspoon cayenne
- 1 cup chopped parsley
- 1 teaspoon kosher salt, plus more for seasoning
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon baking soda
- 1 tablespoon lemon juice
- Vegetable oil for frying
For the Lemon Tahini Sauce:
- 1 tablespoon lemon juice
- 1 clove garlic
- 1/4 cup chopped parsley
- 1/2 cup tahini
- 1/4 cup water
- 1/2 teaspoon kosher salt
For Serving:
- Pita or lavash
- lettuce
- cucumbers
- Kalamata olives
Instructions
For the Falafel:
- Place beans in a large container and cover by 3 to 4 inches with water; they will triple in size. Let soak overnight, add more water if necessary.
- Drain beans, saving the soaking water, and place in a food processor fitted with the blade attachment. Add remaining ingredients except oil and pulse until all ingredients are minced and mixture comes together, but doesn't form a paste. Stop motor occasionally to scrape down sides of bowl and add soaking water a tablespoon at a time if necessary to get mixture moving. Shape into 2-inch patties and set on a baking sheet. (These can be made a couple of hours in advance, covered and chilled).
- Pour oil in a large cast iron skillet or frying pan until it reaches an inch up the sides of the pan. Heat oil over medium heat until it reaches 350°F on a deep fat fry thermometer or until a wooden chopstick inserted in the oil is immediately covered with bubbles.
- Add patties a few at a time and let fry until browned on one side, about 1 to 2 minutes. Flip and repeat on the other side. (If they are browning too quickly reduce heat or raise the heat if not fast enough.) Remove from oil to a paper towel-lined baking sheet and sprinkle with salt. Repeat with remaining patties.
- You can serve the falafel on their own with the tahini sauce as an appetizer or make into a sandwich by tucking them into a toasted pita or lavash with some lettuce, cucumbers and olives and a drizzle of sauce on top.
For the Sauce:
- Combine all ingredients in the bowl of a food processor fitted with the blade attachment. Process until smooth, adding more water if necessary to make into a pourable sauce.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 462Total Fat: 23gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 0mgSodium: 958mgCarbohydrates: 53gFiber: 10gSugar: 6gProtein: 17g
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