Tri-Color Sesame Falafel with Cilantro Dip
When I started learning Middle Eastern cuisine the first thing in my mind was Falafel. Falafel is basically a fritter made up of legumes paste. Garbanzo beans or fava beans are the key ingredient of this dish. It was originated in Egypt. It used to be a street food in Middle East countries like Arab. This was a vegetarian substitute to meat balls. Traditionally they are deep fried but if you are on low carb diet you can bake the falafel in microwave as well. These are served with Pita breads and tahini sauce.
Dried Or Canned Beans to use?
In middle eastern countries garbanzo beans are used predominantly to make falafel. While preparing this dish don’t use canned garbanzo beans as they are already cooked and needs binding agent to form balls out of the mixture. Always use raw ones. Soak the raw garbanzo beans for 10 – 12 hours minimum or over night. Then strain out the beans and blend it to a paste. Then keep aside the paste for 1 – 2 hrs in refrigerator to set. the drier the paste, the easier it will be to make balls and fry. Else the balls will split in hot oil and you will not like that all your work went in vein.
Remember, the garbanzo beans require water and heat for proper cooking. So probably we soak and pressure-cook to get softer beans. But for this recipe its necessary that you shall not boil the beans before blending. Only one step is sufficient that is soak properly in water. The rest cooking will be done once the paste comes in contact of hot oil. If you cook them first then it will be difficult to bind them without adding any flour. Here I have not added any flour or baking powder for this recipe. Yet these turned out really softer inside with a crunchy outside.
If you have missed other falafel recipes, read the recipe here!
Read more about Cilantro Dip Recipe Here!
The major ingredient is sesame. I have used other grated vegetables for different colors.
These are 3 sesame falafel: 1) Spinach Sesame Falafel, 2) Sesame falafel 3) Beetroot sesame falafel
I have served them with beetroot shot & my versatile cilantro dip.