Harissa Falafel and Yogurt Tahini Sauce
Spice up your same old falafel with harissa, and cool it back down a bit with this nutty and refreshing yogurt tahini sauce.
Servings: 2 servings
Ingredients
Harissa Falafel
- 1 can chickpeas
- ½ cup chopped red onion
- ¼ cup fresh cilantro
- ¼ cup fresh parsley
- 2 cloves garlic
- ½ T olive oil
- ½ T lemon juice
- 1 T harissa
- ½ t baking soda
Yogurt Tahini Sauce
- 1 T tahini
- 2 T plain Greek yogurt
- 1 t lemon juice
Instructions
For the Sauce
- Combine all ingredients with a fork until smooth.
For the Falafel
- Pulse chickpeas, onion, garlic, fresh herbs in a food processor until crumbly, do not let it get pasty like hummus.
- Remove the mixture from the food processor into a large bowl and add remaining ingredients — olive oil, harissa, lemon juice, and baking soda.
- Mix together with a large spoon, then use your hands to form into palm sized orbs (like a bouncy ball or silver dollar size). Use a rubber spatula to get all of the extra bits out of the bowl. You can leave them in ball shapes of flatten slightly with your palm if you prefer a slightly more patty-like shape.
- Place the balls on a plate that can fit into the fridge or freezer. Chill for 30 minutes to an hour.
- Preheat the oven to 400 degrees.
- Carefully remove the balls using aflat spatula onto a parchment paper or Silpat covered baking sheet.
- Bake for 20 minutes, using the spatula to turn carefully. Bake for another 15 minutes after turning. Make the yogurt tahini sauce below during the baking time.
- Serve immediately with tahini yogurt sauce.