Falafels with Harissa Tahini

Falafels with Harissa Tahini

By: Raquel Neofit

Falafels are wonderful finger or grazing food as they’re complete of flavour and simple to consume.

Ingredients

• 2 x 400g tin chickpeas, rinsed & drainedpipes
• 1 cup raw tahini paste
• 1 lot parsley
• 1 lot coriander
• 1 onion, peeled & roots eliminated
• 6 garlic cloves, peeled
• 1 green chilli
• 2 tablespoon ground coriander
• 2 tablespoon grounded cumin
• 1½ tablespoon salt
• 1 tsp bicarbonate soda
• Oil, for frying
• 1 cup tahini
• 1 tablespoon harissa paste
• Pickled onions, cutinhalf if big
• 2 limes, cut into sixths
• Dip of option
• 5 pita breads, sliced into wedges
• A choice of dried fruit & nuts

Method

• Place chickpeas, tahini, parsley, coriander, onion, chilli, coriander, cumin, salt and bicarb in a food processor and mix.
• Place a frying pan over medium heat and include enough oil to cover the bottom.
• Fry falafels in batches and drain on paper towel.
• Combine 1 cup tahini with harissa paste and put into a bowl.
• Lay whatever out on stunning plates or boards.
• Tip: Buy your tahini from a Middle Eastern grocery shop; it has a looser, silkier texture.