The amazing chickpea becomes falafel with the help of herbs and seasonings, and then it becomes a sandwich, with the standard garnishes except for one important addition, thanks to
Combine all the falafel ingredients except the oil in a food processor and pulse until everything is ground and mixed into a fine meal texture. Form into 20 or so balls the size of golf balls.
Pour enough oil into a deep skillet to come halfway up its sides. Heat the oil over high heat to 350°F/175°C. Working in batches, fry the falafel balls until deep golden-brown, 2 minutes or so. Turn the balls over and cook until they are uniformly browned and cooked through, 2 to 3 more minutes. Transfer to paper towels to drain.
Combine all the tahini ingredients in a food processor and process until smooth, scraping down the sides as necessary. With the blade running, add enough water to thin the sauce to the desired consistency, up to ½ cup/120 milliliters or as needed. Set aside.
Salt the eggplant slices liberally on both sides and let sit for 10 minutes. Liberally salt the red onion. Gently salt the tomato slices while you’re at it.
Rinse the eggplant, pat dry, brush both sides with olive oil, and arrange in a single layer on parchment paper on a rimmed baking sheet.
Rinse the red onion under hot tap water, then pat dry.
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