Falafel with Toum

I’ve been enjoying falafel for as long as I can remember. Toum, though, is something I became acquainted with in 2012. It was love at first taste. It’s a garlicky, creamy sauce used as a condiment. Or if you’re me, a side dish. It is traditionally made with a TON of oil in the same fashion as mayo. My version has no oil, just a huge punch of flavor. And the falafel have a little surprise too. I used spinach and potatoes along with all the traditional ingredients. As for the spices and garlic, I like my food pretty well seasoned. If you don’t like cumin, use less. If you don’t like garlic, nix it. I wouldn’t suggest making toum if you don’t like garlic though. Garlic is kind of the whole point of it! I like to enjoy these as a wrap, but they’re great over some rice and lentils or with lemon potatoes. They make an awesome salad topper or snack too.


RECIPE

Toum

1 cup of steamed cauliflower, doesn’t have to be exact

1 small potato, steamed

6 cloves of garlic, peeled and roughly chopped (you won’t encounter any vampires after eating this)

2 tablespoons of lemon juice

2 tablespoons of raw cashews

Salt, to taste

Falafel

2/3 cup of dry garbanzo beans

2 small potatoes, cooked, cooled, and cut into several pieces

1 small onion, roughly chopped

3-4 cloves of garlic, peeled and roughly chopped

1/2 cup loosely packed with cilantro

3 big handfuls of spinach

1/2 to 1 tablespoon of cumin

1 1/2 teaspoons of coriander powder

Cayenne, salt, and pepper, to taste

METHOD

The night before you want to make these, soak the garbanzos in water overnight. Make sure there is plenty of water, at least 2 inches above the beans.

The following day, add all your falafel ingredients along with the soaked garbanzos to a bowl and mix well. Add this mixture to your food processor and pulse until everything starts to come together into a sort of wet dough. I had to do this in three batches. You don’t want to overprocess this as it’ll turn into a paste and you won’t be able to form the falafel.

Taste the mixture and adjust accordingly. I like to let this rest in the fridge for up to an hour if it’s hot. Right now, it’s so cold so I didn’t have to leave the mixture in for too long.

While the falafel mix rests, prepare your sauce by adding everything to a high-speed blender and processing until smooth. If it needs a little liquid, add 1/2 a tablespoon of water at a time. You want this to be thick. Refrigerate until ready to use.

Once the falafel mix has rested for a bit, remove it from the fridge and form your falafel. You can make patties, balls, logs, whatever. Just try to make them all the same size so your cook time won’t vary. I got 16 balls out of my batch.

Once you have formed the falafel, air fry at 400°F for about 13-15 minutes, flipping halfway through. You want them brown and crunchy on the outside.

Serve warm with the tuom for dipping or dollopped on top.

 
 

 

[Total: 1    Average: 5/5]
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4 Comments Add yours

  1. Blanster says:

    I just made this. The garlic sauce is amazing but OMG, so garlicky! I used three LARGE cloves and should have used two. My eyes are watering from the garlic, LOL. And I need to grind my chickpea mix more, as it’s not holding together. I baked some of it and the pieces are too big and need to be smaller.

    But despite those missteps of mine, the flavors of both are terrific. You don’t miss the oil at all! Great recipes.

    1. plantbasedciara says:

      Hope the tips helped! I’ll try to start adding more detailed pictures too!

  2. Nanette says:

    Just discovered your website and specifically your falafel / toum recipes. Getting ingredients to make these. Thank you!
    Sort of off topic, but curious what is lining the plate along the right side of the photo? Those look amazing too!
    Time to explore your website now 🙂

  3. plantbasedciara says:

    Those are air fried potato slices!

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