Ingredients
The following ingredients have 6 Servings
- 1/2 cup tahini
- 1/2 cup fresh cilantro, parsley, dill, or a mix
- 1 clove garlic, grated
- juice of 1 lemon
- 1 teaspoon honey
- 1 cup chopped veggies, such as carrots, cauliflower, broccoli, or a mix
- 1 can (16 ounces) chickpeas, drained
- 1/2 cup all-purpose flour (use gluten-free if needed)
- 1/4 cup raw sesame seeds
- 2 cloves garlic, grated
- 1 teaspoon ground cumin
- 1/2 cup fresh cilantro, parsley, or a mix
- kosher salt and black pepper
- extra virgin olive oil, or avocado oil, for cooking
- 3/4 cup shredded gouda or Havarti cheese
- 6 fresh naan or pitas, warmed
- pickled red onion, lettuce, and herbs, for serving
- 1/3 cup harissa sauce
- 2 tablespoons toasted sesame oil
- 1/2 teaspoon smoked paprika
Instruction
- 1. To make the tahini. Combine all ingredients and 1/4 cup water in a blender and blend until smooth. If needed, add water to thin the sauce as desired. Season to taste with salt. 2. To make the falafel. Add the veggies to a food processor and pulse until finely chopped. Add the chickpeas, flour, sesame seeds, garlic, cumin, cilantro, and a pinch each of salt and pepper. Pulse until the mixture is combined and mostly smooth. If the mix is dry, add 1 tablespoon water at a time until it holds a ball. Roll the dough into rounded tablespoon size balls, then gently flatten them down into 1/2 inch patties.3. Preheat the the broiler. Heat the olive oil in an oven-safe skillet set over medium heat. Add the falafel and cook 3-4 minutes per side, until deeply golden and crispy. Remove from the heat. Add cheese to each, then place the pan in the oven for 1-2 minutes to melt the cheese. Watch closely. 4. To make the harissa oil. Combine all ingredients in a glass jar. Season to taste with salt. 5. To assemble, spread the tahini on warmed naan, add lettuce, the falafel, and a spoonful of harissa oil. Top as desired with herbs, onions, and any amounts of additional sauce. Enjoy!
