LEARN HOW MAKE AN EASY FALAFEL RECIPE + TAHINI SAUCE AT HOME!

LAY HO MA! Crispy, tasty, and easy to make - this is a crowd pleaser for sure! Join me in this episode and learn how to make a batch of easy and gluten free falafel with a simple tahini sauce.

FALAFEL INGREDIENTS:
1 cup dried chickpeas
1/2 onion
3 pieces garlic
10g parsley
10g cilantro
1/2 tsp cumin
1/2 tsp baking soda
2 tbsp coconut flour
1 tbsp lemon juice
1 tbsp potato starch
1 tsp salt
pepper to taste
1 1/2 cups avocado oil

DIPPING SAUCE INGREDIENTS:
1 piece garlic
3/4 cups tahini
5 tbsp lemon juice
parsley to garnish

Directions:
1. Prep the dried chickpeas overnight by placing one cup of them into a bowl. Cover with about 2.5 litres of water
2. Roughly chop the onion. Loose chop the parsley and cilantro
3. Strain out the chickpeas and add to the food processor. Add the garlic, onions, parsley, cilantro, cumin, baking soda, coconut flour, lemon juice, potato starch, salt, and pepper
4. Blend for about 45 seconds
5. Use an ice cream scoop to scoop out the mixture and shape them into balls (or whatever shape you desire). Repeat this step until you run out of mixture
6. Add the avocado oil to a frying pan. Heat up the oil on medium heat for a few minutes
7. Carefully fry the falafel for 2-3min on each side (fry in two batches). Place the cooked falafel onto a plate lined with paper towel to rest
8. Make the dipping sauce by grating the garlic into a small bowl. Add the tahini and lemon juice. Whisk until smooth and combined. Garnish with some chopped parsley


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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

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