Falafel With Chipotle Tahini Dip
Serves: 4
Gideon Batz
1 January 1970
Based on User reviews:
52
Spice
50
Sweetness
54
Sourness
36
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Tahini2 tbsps
Lemon Juice2 tbsps
Extra-Virgin Olive Oil2 cloves
Garlic (minced)1 cup
All-Purpose Flour1 cup
Parsley (chopped fresh)1 cup
Cilantro (chopped fresh)1 tsp
Baking Powder1 tsp
Ground Cumin1 tsp
CayenneDirections:
1
Special equipment: a deep-fry thermometer For the sauce: In the bowl of a food processor, add the tahini, lemon juice, olive oil, garlic, chipotle and adobo sauce and salt and pepper to taste and process until smooth
2
If it is too thick, add some water a couple tablespoons at a time until it is the consistency of heavy cream
3
Scrape into a bowl, cover and refrigerate until ready to serve
4
For the falafel: Using the same processor bowl, add the chickpeas and process until coarsely ground
5
Add the flour, parsley, cilantro, baking powder, cumin, cayenne, scallion, 1 teaspoon salt and 1/2 teaspoon pepper and process until well mixed but not totally smooth
6
Check the consistency to make sure it will hold together
7
If it is too dry, add some water a little at a time
8
Taste and adjust the seasoning
9
Add about 2 inches of vegetable oil to a deep skillet and heat until a deep-fry thermometer registers 325 degrees F
10
Using a small scoop or a tablespoon, scoop out small balls of the falafel mixture and gently drop them into the hot oil
11
Cook in batches, turning them over from time to time, until golden brown and cooked through, for between 30 and 60 seconds
12
Drain on paper towels while you cook the rest
13
To serve: Cut the top off each pita and form a pocket
14
Drizzle some sauce into each pita and add 4 or 5 falafel pieces
15
Top with the greens, carrots, scallions and plenty more sauce
16
Alternatively, build a salad with the vegetables, then top with falafel and sauce