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Taim Falafel Two Ways, with Roasted Red Pepper Tahini
Ingredients
  • subheading: FOR THE TAHINI:
  • 1 clove garlic, finely chopped
  • ¼ cup fresh lemon juice (from 1 or 2 lemons)
  • ½ cup ice-cold water
  • 2 large roasted red bell peppers (home-cooked or store-bought; see NOTE)
  • 2 teaspoons kosher salt
  • ½ teaspoon sugar
  • 3 teaspoons sweet Hungarian paprika
  • 1 cup tahini (well stirred)
  • subheading: FOR THE FALAFEL:
  • 2 cups dried chickpeas
  • Canola oil, for frying
  • 1 medium yellow onion, coarsely chopped
  • 3 cloves garlic, coarsely chopped
  • 1 tablespoon coriander seed, lightly crushed
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon ground cumin
  • ½ teaspoon freshly ground black pepper
  • 2 to 4 tablespoons harissa (preferably a paste kind; see related recipe)
  • 1 cup packed cilantro leaves
  • 1 cup packed parsley (no long stems)
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