Falafels with Harissa Tahini
By: Raquel Neofit
Falafels are fantastic finger or grazing food as they’re full of flavour and easy to eat.
Ingredients
2 x 400g tin chickpeas, rinsed & drained
1 cup raw tahini paste
1 bunch parsley
1 bunch coriander
1 onion, peeled & roots removed
6 garlic cloves, peeled
1 green chilli
2 tbsp ground coriander
2 tbsp grounded cumin
1½ tbsp salt
1 tsp bicarbonate soda
Oil, for frying
1 cup tahini
1 tbsp harissa paste
Pickled onions, halved if large
2 limes, cut into sixths
Dip of choice
5 pita breads, sliced into wedges
A selection of dried fruit & nuts
Method
Place chickpeas, tahini, parsley, coriander, onion, chilli, coriander, cumin, salt and bicarb in a food processor and blend.
Place a frying pan over medium heat and add enough oil to cover the bottom.
Fry falafels in batches and drain on paper towel.
Combine 1 cup tahini with harissa paste and pour into a bowl.
Lay everything out on beautiful platters or boards.
Tip: Buy your tahini from a Middle Eastern grocery store; it has
a looser, silkier texture.
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Raquel Neofit
Freelance writer & editor for the food, beauty, travel & horticulture industries.
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