Sauteed Falafel Cakes
Moist and chewy, drizzled with tangy tahini, these falafel cakes are ready in minutes. Sauteing instead of frying makes them healthier, without compromising taste or texture.
Chickpeas are a Greek longevity food, eaten as a staple along with other legumes like lentils and black-eyed peas daily.
Serve over pita bread, bed of greens, tomatoes, red onion, drizzling of tahini, sprinkling of fresh parsley. Pita recipe here.
A vitamix or food processor will help you get the perfect consistency, crumbly and moist, to hold their shape.
If you were a Greek Islander? You'd chop and blend by hand, getting a workout while achieving the perfect blend.
Want to make this dish even better? Use organic, local, sustainable ingredients, whenever you can.
What You'll Need
chickpeas, 15-ounce can, rinsed, drained (or cooked from dry)
garlic, 4 cloves, minced (I use a microplane zester)
cumin, 1 1/2 teaspoons
coriander, 1 teaspoon
parsley, 1/3 cup chopped, fresh
flour, whole wheat, 3-4 tablespoons
sea salt 1/4 tsp
black pepper, 1/4 tsp
Panko bread crumbs for coating
olive oil, extra virgin, 3-4 tablespoons, for cooking
tahini paste, 3 tablespoons (found in many supermarkets)
lemon juice, 1/3 cup, about 2 lemons
warm spring water, 1/4 cup (add a little at a time for your desired consistency)
garlic, 2 cloves, minced
sea salt, a pinch to taste
To Prepare Falafel
- Toss all falafel ingredients, except panko and oil, into vitamix/food processor. Blend until crumbly. Don't overmix; grab a palmful and squeeze, if it holds shape you're ready.
- Scoop a big tablespoon full and squeeze into flattened meatballs, repeat. Roll in panko crumbs. Some say to refrigerate for an hour to hold shape, but you don't have to.
- In large skillet, heat olive oil over medium-high. When hot (sprinkled water sizzles), place cakes in pan for 2-3 minutes, or until desired brownness, flip over, cook several more minutes, Remove to paper towel lined plate. Repeat. Keep warm.
To Prepare Tahini Sauce
- Add all of the tahini ingredients except water, in a bowl. Add a little water at a time and whisk until you reach the desired consistency. You may have to add it to more water if too thick. If too thin add more tahini paste.
Add the water slowly while mixing until you reach the desired consistency. I like to my tahini sauce a little thick.
Don't crowd cakes in pan. They should not touch, allowing them to brown evenly.