No - fail ridiculously easy Falafel balls

Today, I present my no fail falafel balls ... by request for my friend Nicola ... who as I mentioned before is making her Hajj ... So again I would like to ask you all to remember her in your prayers friends! I would like to ask all of you to remember Evelyn and my husband's cousin Nacera and her husband Ali in your prayers also as they are also going to Hajj. 

I have posted about Falafel before using chickpeas ... but since I have revised my method (here) making it so much more easier! So here you are Nicola (and all my friends) ... 

My son Youcef loves Falafel.
It is regularly asked for by all my children!
But will only eat it with Ketchup - go figure!

Trick: 


Nice in sandwiches or a finger food in your next Mezze mealYou can also find chickpea flour called besan flour, garbanzo bean flour, farine de petit pois, chana dal, here in Algeria hummous garantita.


If you can not find chickpea flour, you can simply make your own by toasting dried chickpeas in the oven for 5 to 10 minutes until they are golden brown, then grind like flour in coffe grinder, robo or a flour mill. To make the untoasted one, just grind dried chickpeas. Do not use boiled chickpeas, or canned ones. It is your preference which you use.


Additional note on chickpea flour it is great no gluten alternative to wheat flour. It is packed with minerals and vitamins. It was widely used in the Roman times up into the Middle Ages when wheat flour  was extremely expensive. Many cuisines are still using ... for example in India where it is referred to as chana dal or besan flour and in France where it is calles sattu.

If the dough is too stiff add in a few drops of water.


 And you can also roll the balls before cooking, in sesame seeds  for added flavour and appeal.


You could add in fresh or dried (cooked) fava beans ... but that would just make these harder ... as I said these are easy prep and cook meal!

Tahini sauce


As I had posted before about Falafel previously (here) I had posted a nice salad, Jerusalem salad ... the basic tahini sauce (tahini, garlic, lemon juice, salt and pepper) is used in the dressing of the salad. But here I am posting my slightly un-traditional revised sauce that my family likes.

1/2 cup Greek yoghurt

2 TBS tahini

2 tsp lemon juice

1-2  clove garlic,minced

1/4 teaspoon salt and black pepper

1 pinch hot pepper or Harissa (click here)

4 tsp ketchup

1 TBS pomegranate molasses

2 TBS water (if needed)

Trick: 


This is a light version of the traditional Tahini sauce ... it is more waist friendly. And honestly much more paletable for those who do not like the taste of tahini (ei: my children) ... Believe it or not this sauce is only about 20 calories per TBS and one Weight Watchers point!
And not only does this sauce taste great with Falafel but grilled vegetables and meats as well!




And finally I would like to present a typcial onion salad you will find in many Falafel and Cherwarma sandwiches served up all over the Middle East.


Sumac onion salad



1 large red onion1 TBS sumac 1/8 cup vinegar (I have used olive vinegar)1/4 cup waterHandful of finely choppedsalt!/black pepper