Falafel With Chipotle Tahini Dip Food

FALAFEL WITH TAHINI SAUCE

Steps:

• Make the spice mix: In a skillet over low heat, toast the coriander and cumin seeds until fragrant, 1-2 minutes. Grind the toasted seeds in a spice grinder. Add the dried parsley, granulated garlic, chili powder, granulated onion, za'atar, sumac, allspice, chili flakes, a few turns of black pepper and continue grinding to combine. Set aside. Spice mix will keep for several weeks in an airtight jar.
• For the falafel: In a food processor, add the chickpeas, chopped onion and garlic, parsley, cilantro, baking soda, spice mix and salt. Pulse until the mixture's combined and the chickpeas are pea-size, stopping and stirring halfway through. Tightly pack the falafel mixture into balls the size of an extra large marble and set aside.
• Fry the falafel: Pour oil half full into a deep pan and set over medium heat. Secure a deep-fry thermometer to the pan's side and heat oil to 375 degrees F. Using a spider strainer, gently drop the falafel balls, one at a time, into the hot oil making sure the pot isn't overcrowded with falafel. Cook until most of the bubbles have disappeared and the falafel is golden brown, 1-2 minutes. Remove to a wire rack fitted over a baking sheet to cool and repeat the process until all of the falafel balls are cooked.
• Make the tahini dressing and assemble the dish: In a blender add the garlic, water, tahini, lemon juice, olive oil, and salt. Blend until combined. Taste for seasoning, adding more salt and lemon juice if necessary and blend again. Set aside. Tahini sauce can be made several days ahead and stored in the refrigerator. To serve, place falafel balls on a platter, drizzle with tahini sauce and garnish with parsley and a lemon wedge.

SHRIMP AND CORN FALAFEL WITH CILANTRO TAHINI

Steps:

• Combine falafel mix with the stock or water and let stand 10 minutes.
• Sweat the shucked corn kernels and red onions in the butter until soft and fragrant, then let cool. Be careful not to overcook, cook just long enough so that the vegetables are crispy yet tender.
• Add all ingredients to the falafel mixture and mix well. Shape the mixture into small balls 1 1/2 inches diameter, or shape into patties about 2 inches in diameter and 1/2-inch thick.
• For best results, deep fry in 350 degree F oil until golden brown.
• Clean, chop, and quickly blanch the cilantro in boiling water. Shock immediately. Drain well.
• Put the tahini, and creme fraiche into a blender. With blade running, add cilantro. Blend until smooth. Mix cilantro puree with the tahini sauce and olive oil. Season with salt and pepper.
• Open pita pockets. Stuff with falafel, salad greens, and garnish with diced tomato and red onion if desired. Dress with cilantro tahini.