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Taim Falafel

Herb-packed crispy falafel with roasted red pepper tahini, Taim-style.

Serves 6Prep 15 minCook 15 minDifficulty mediumCuisine Middle Eastern

vegetarianvegangluten-freespicyappetizer

−Servings: 6+

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Ingredients

• 1 cupdried chickpeas
• ½medium yellow onion, coarsely chopped
• 1½ clovegarlic, coarsely chopped
• ½ tbspcoriander seed, lightly crushed
• ¾ tspkosher salt
• ¼ tspground cumin
• ¼ tspblack pepper
• 1-2 tbsp harissa paste
• ½ cuppacked cilantro leaves
• ½ cuppacked parsley leaves
• Canola oil, for frying
• ½ clovegarlic, finely chopped
• ⅛ cuplemon juice
• ¼ cupice-cold water
• 1roasted red bell pepper
• 1 tspkosher salt
• ¼ tspsugar
• 1½ tspsweet paprika
• ½ cuptahini

Instructions

1. Soak chickpeas in plenty of water overnight (at least 12 hours). Drain well.
2. Add chickpeas, onion, garlic, coriander, salt, cumin, pepper, harissa, cilantro, and parsley to a food processor.
3. Pulse until a coarse, moldable mixture forms (not a smooth puree). Chill 20-30 minutes.
4. For tahini sauce, blend roasted red pepper, garlic, lemon juice, water, salt, sugar, paprika, and tahini until smooth. Adjust thickness with cold water.
5. Heat 2 inches of canola oil to 350°F.
6. Form falafel into small balls or patties and fry in batches until deep golden brown, 3-4 minutes.
7. Drain on paper towels and season lightly with salt.
8. Serve hot with roasted red pepper tahini.

Notes

• Source: https://www.washingtonpost.com/recipes/taim-falafel-two-ways-roasted-red-pepper-tahini/15675/