Fava Falafelettes with Lemon-Parsley Tahini
Posted in: Appetizers Tagged: Mini Recipe Contest
One-bite fava bean falafel, served on toothpicks on tapas saucers with a bright, Lemon Parsley Tahini dip.
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
- 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.
- 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.
Notes
Look for peeled dried fava beans and ras el hanout seasoning in Mediterranean or Italian groceries, and online.
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