Fava Falafelettes with Lemon-Parsley Tahini

Ingredients

Tahini Dip

• 1/2 cup tahini
• 1/3 cup warm water
• 1 tablespoon grape seed oil, plus more for frying
• 1/2 cup fresh lemon juice
• 1 teaspoon ground cumin
• 1 large clove garlic, pressed through garlic press
• 1/2 teaspoon sea salt and freshly ground pepper, to taste
• 1/4 cup minced parsley
• lemon wedges, optional

Falafel Mixture

• 1 cup dried, peeled fava beans
• 1/2 cup chopped onions
• 1 teaspoon garlic, minced
• 1/2 cup chopped cilantro
• 1 teaspoon lemon juice
• 2 teaspoons ras el hanout
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Sauce: Mix together all ingredients in a bowl with wire whisk until completely combined. Adjust lemon juice and salt to taste. Cover tightly until ready to serve.
2. Soak beans overnight in 6 cups salted water . Drain very well. Heat oven to 225 F. Add all falafal ingredients to food processor. Grind, pulsing on and off, until a cohesive soft batter forms. If too stiff, add water by the teaspoon. Heat 2” oil to 360 F, in a deep skillet or chicken fryer. Scoop up by rounded teaspoons and drop 3/4” balls into oil. Keep oil temperature constant. Remove with frying strainer and drain on a rack. Transfer to a baking sheet and keep warm in oven until all the falafel are fried. Serve on long, sturdy toothpicks, or 3” mini-skewers, with lemon-tahini sauce, and lemon wedges on the side.

Cook’s notes