Spinach Falafel with Hatch Chili Mustard Tahini Sauce

| Susan Palmer
Spinach Falafel with Hatch Chili Mustard Tahini Sauce

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.

Falafel

  • 1/2 tsp cumin powder
  • Pocket pitas, lettuce, Israeli salad or sliced tomatoes, cucumbers, red onion and pickles
  • Vegetable oil or any other neutral oil for frying
  • 1/4 tsp cayenne pepper
  • 2 15 oz cans garbanzo beans, drained
  • 1/2 tsp kosher salt
  • 3/4 tsp baking powder
  • 1 tbsp Saucy Mama Creamy Garlic Mustard
  • 3 tbsp water
  • 3 tbsp all-purpose flour
  • 1 large garlic clove, roughly chopped
  • 2 tbsp fresh parsley
  • 1/2 lb fresh spinach, tough ends removed
  1. 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.
  2. Transfer the garbanzo beans to a large bowl and stir in the flour, water, mustard, baking powder, salt, cumin and cayenne until well combined.
  3. Let chill for 30 minutes to an hour.
  4. In a large heavy bottomed pot fill with oil until it reaches ¼ inch up the sides.
  5. 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.
  6. 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.
  7. Remove with a slotted spoon and drain on a paper towel lined plate. Sprinkle immediately with kosher salt.
  8. To serve: Fill a pita with lettuce, Israeli salad and falafel. Finish with tahini sauce.

    Tahini Sauce

    • 1/2 tsp kosher salt
    • 1 large garlic clove, finely minced
    • 1 tbsp Saucy Mama Hatch Chili Mustard
    • juice from 1 lemon
    • 1/3 cup water
    • 1/3 cup tahini
    1. While the falafel batter is chilling, in a small bowl, whisk together the tahini, water, lemon juice, mustard and garlic until it forms a sauce. Cover and chill.

    For the full post, visit The Girl in the Little Red Kitchen.