I know on my last post I said I was going out of town this week and I am on Wednesday morning. I made these falafels for lunch the other day and just couldn’t resist sharing them. Falafels are one of my all time favorite sandwiches or even just as a snack dipped in tahini sauce or in this case fresh horseradish sauce. I have been using this recipe for 20 years now and it has never failed me. I don’t have any idea where I got the recipe, it’s one of those handwritten pieces of paper stuffed in an old recipe tin. Doe anybody remember those? I keep my moms and grandmas recipes in there and of course the ones that I have collected over the year.
These falafels are made from raw soaked garbanzos with fresh herbs some spices a little bit of whole wheat flour and baking powder to hold them together. Works every time.
I do love the tahini sauce but I saw this fresh horseradish sauce and decided to give it a go. Tasty!
1 cup garbanzo beans (soaked overnight) or quick soak method
1 medium onion chopped
3 cloves garlic minced
1/2 cup cilantro chopped
1/2 parsley chopped
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon sea salt
1/2 – 1 teaspoon dried red pepper flakes
1 teaspoon baking powder
5-6 tablespoons flour
Soak the garbanzo beans overnight, drain. In a food processor add all the other ingredients except the flour and process until crumbly. Pour into a large bowl, add the flour a a tablespoon at the time and mix well. Keep adding flour until you can easily form the mixture into balls or patties without them falling apart. Place in the refrigerator and allow to chill at least 15 minutes. They seems to form better after they are chilled. Add a small amount of oil to a flat skillet and fry until golden brown on each side. Eat them with the horseradish sauce as a dip or tahini or stuff em a pita pocket with fresh veggies.
Fresh Horseradish Sauce from Candle 79 Cookbook
1/2 cup plus 1 teaspoon olive oil
1/2 cup sliced shallot
1/2 cup peeled and diced horseradish
8 0z silken tofu
1/3 cup white wine vinegar
1 teaspoon sea salt
In a frying pan with the 1 teaspoon oil saute the shallot until tender. Add all the ingredients into a food processor including the shallost and process until smooth. I only used 1/4 cup of the olive oil and it was maybe thicker than you might like but less fat and calories. If you like horseradish you will truly love this stuff.
Have a lovely week.