Chef Serge is back in the studio with us, this time cooking up an another amazing dish from the Mediterranean!
1 cup dried (uncooked/raw) chickpeas, soaked overnight in water in the refrigerator
½ cup chopped red onion
½ cup chopped fresh parsley
1/3 cup chopped packed fresh cilantro
4 large cloves garlic, minced
1 tsp. sea salt
2 Tbls. extra-virgin olive oil
½ tsp. fresh ground pepper
½ tsp. ground cumin
¼ tsp. ground cinnamon
1/4 tsp. aleppo pepper or red pepper
Tahini Sauce, recipe follows
Preheat oven to 375 degrees Fahrenheit. Drain the chickpeas.
In a food processor, combine the soaked and drained chickpeas, onion, parsley, cilantro, garlic, salt, pepper, cumin, cinnamon, red pepper and 2 Tbls. of olive oil.
Process until smooth, about 4 minutes. Using a small ice cream scoop, scoop out about the mixture and shape into small patties, about ½ inch thick.
Place each falafel on your baking sheet sprayed with non-stick spray. Spray the tops of the falafel with non-stick spray and bake for 25-30 minutes, until the falafels are golden. Serve in a pita bread with tahini sauce and vegetables such as lettuce, tomatoes and onion
For Tahini Sauce
1/4 cup tahini
1/4 cup water – you can substitute greek yogurt
1/4 cup extra virgin olive oil
2 Tbls. chopped flat leaf parsley
1 clove garlic, roughly chopped
1 Tbls. fresh lemon juice
1/4 tsp. sea salt
1 tsp. pomegranite molasses
½ tsp. sumac
Mix all ingredients and refrigerate for an hour before serving
You can visit his website and book catering for an event at www.vibrantoccasionscatering.com