Falafels with Harissa Tahini
Falafels with Harissa Tahini
Falafels are fantastic finger or grazing food as they’re full of flavour and easy to eat.
Servings
12
Prep time
Cook time
Recipe
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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