Falafel With Garlicy Tahini Sauce

Are you hungry right now? Working at home on a big client project? Maybe just started freelancing and despite looking for new client you need a great recipe to warm and fill up that growling tummy?

In their Cape Cod Cookbook, Kelly Moss and Michael Aviles bring a slice of New England home-cooking to British shores with some enticing dishes such as Falafel with Garlicky Tahini Sauce, collected by the sisters as they’ve travelled across the world.

Maybe just started freelancing and despite looking for new client you need a great recipe to warm and fill up that growling tummy?

Ingredients

For the tahini sauce:

  • 1 cup tahini (sesame seed paste)
  • ½ cup canned chickpeas, drained and rinsed
  • 1 lemon, juiced
  • 2 garlic cloves, chopped
  • 1¼ tspss kosher salt
  • ½ tsp cayenne pepper

For the falafel:

  • ½ cup canned chickpeas, drained
  • ¾ lb ground lamb
  • 3 tbsps green onions, white and light-green parts only, finely chopped
  • 2 garlic cloves, finely chopped
  • ½ cup finely chopped fresh cilantro (coriander)
  • ¼ cup finely chopped fresh parsley
  • 1 tsp kosher salt
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • ½ tsp ground black pepper
  • Large pinch cayenne
  • ½ cup olive oil

Method

To make the sauce, combine ingredients in a food processor. As you purée, add ½ to ¾ cup
of water through feed tube until mixture is smooth. Taste and adjust seasoning if necessary.
Sauce should be thinner than hummus.

Tahini is a Middle Eastern sesame seed paste you can now find in most grocery stores.

For the balls, in a large bowl, mash ½ cup chickpeas with a potato masher or fork. Add remaining ingredients and mix well with your hands or a wooden spoon.

Form into 1 ¼-inch balls. Heat oil in a large skillet over medium-high heat until shimmering. Cook balls in batches, turning occasionally until golden-brown all over and just cooked through, 5–6 minutes.

Transfer to a plate lined with paper towels. Drizzle with sauce and serve immediately.

Serves 3–4

Sisters, Kelly Moss and Michael Aviles, bring a slice of New England home-cooking to British shores while raising money for a fantastic cause. Written by sisters Kelly and Michael, who grew up on the beaches of Cape Cod  - see more delish recipes in their Cape Cod Cookbook.

 

 

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