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Falafels with Harissa Tahini

Falafels with Harissa Tahini

By: Raquel Neofit

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.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Raquel Neofit

Raquel Neofit

Freelance writer & editor for the food, beauty, travel & horticulture industries.

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