This is an excellent recipe for when you are entertaining. There is something so amazing about getting together around a table of food with loved ones for a meal. This recipe is also extremely versatile—feel free to use any mixture of leafy greens you like, such as arugula or spinach leaves, and to add in sliced cucumber or bell peppers. Even some grilled eggplant would go wonderfully. This is a lovely way to incorporate lots of fresh, local, seasonal produce into your meal.
FOR THE FALAFEL:
1 (24-oz.) can chickpeas, drained and rinsed
1 medium onion, grated
4 scallions, minced
1 bunch parsley, finely chopped
2 tbsp. chopped fresh cilantro
1 tsp. garlic, chopped
2 tsp. ground coriander
2 tsp. ground cumin
½ tsp. baking powder
2–3 cups canola oil, for deep frying
FOR THE TAHINI SAUCE:
⅔ cup tahini (sesame paste)
3 tbsp. tater, plus more as needed
2 lemons, juiced
2 cloves garlic, minced
2 tbsp. minced fresh parsley
1 tsp. black pepper
tortillas or pita
1 ½ cups mixed
1 ½ cups halved cherry tomatoes
6 lemon wedges
1. To make the batter, remove the skins from the chickpeas by rubbing them with a dish towel.
2. Place the skinned chickpeas in the bowl of a food processor and purée. Add the onions, scallions, parsley, cilantro, garlic, coriander, cumin and baking powder. Blend the ingredients together until a smooth paste forms (add a little water if necessary).
3. Let the mixture rest for 30 minutes.
4. Meanwhile, make the tahini sauce. In a small bowl combine the tahini, water and lemon juice. Mix together to form a smooth sauce, adding more water if necessary.
5. Add the garlic, parsley and black pepper and mix until well blended. Set the sauce aside.
6. To fry the falafel, fill a medium to large saucepan or pot with enough oil for deep frying about ¼ inch, and place over medium-high heat.
7. When the oil is hot, use a small, 1 oz. (½-inch) ice cream scoop to scoop the falafel mixture into balls and drop each one into the hot oil, working in batches if necessary. Deep-fry each batch for 2 to 3 minutes, or until the falafel are golden brown.
8. Remove from the oil with a slotted spoon and set on a paper towel–lined plate to drain. Repeat to fry the remaining batter.
9. To serve, set the falafel, tahini sauce, and other fixings on the table and allow your guests to assemble their own tortillas. Lay a tortilla down and add a bed of lettuce, then top with cherry tomatoes and falafel. Squeeze over some lemon juice and top with the tahini sauce, fold and enjoy.
NUTRITION DATA FOR 1 SERVING
Total Carbohydrates 61g
Total Fat 42g
Saturated Fat 6g
Polyunsaturated Fat 13g
Monounsaturated Fat 8g
Trans Fat 0g
Dietary Fiber 12g
Vitamin A 20% Daily Value
Vitamin C 38% Daily Value
Calcium 18% Daily Value
Iron 31% Daily Value
This AMAZING Recipe can be found in my Mediterranean Refresh Cookbook here