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.
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Raquel Neofit
Freelance author & editor for the food, appeal, travel & gardening markets.
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