A little mustard in the falafel itself for something extra and then the hatch chili in the tahini sauce for a tiny kick. This a great meatless monday meal and despite being frying, a light dish to eat on a hot summer night.
15 oz cans garbanzo beans, drained
fresh spinach, tough ends removed
large garlic clove, roughly chopped
Saucy Mama Creamy Garlic Mustard
Vegetable oil or any other neutral oil for frying
Pocket pitas, lettuce, Israeli salad or sliced tomatoes, cucumbers, red onion and pickles
In the bowl of your food processor, place the garbanzo beans, spinach, parsley and garlic. Pulse 8-10 times until it is just broken down into a coarse meal. You may have to do this in batches depending on the size of your food processor. You do not a smooth paste, be careful not to over process.
Transfer the garbanzo beans to a large bowl and stir in the flour, water, mustard, baking powder, salt, cumin and cayenne until well combined.
Let chill for 30 minutes to an hour.
In a large heavy bottomed pot fill with oil until it reaches ¼ inch up the sides.
Heat on medium to medium-low heat until it reaches 350 degrees. If you don’t have a thermometer a good way to test the oil is to drop a small piece of falafel in the oil. If it sizzles right away, you are good to go.
Form the falafel into golf ball sized patties and fry 3-4 at a time (you don’t want to crowd the pot) about 6-7 minutes per side. Flip when each side forms a nice dark brown crust.
Remove with a slotted spoon and drain on a paper towel lined plate. Sprinkle immediately with kosher salt.
To serve: Fill a pita with lettuce, Israeli salad and falafel. Finish with tahini sauce.