Falafel with Tahini

Name: Falafel with Tahini
Yield: Serves 4
Ingredients: 1½ teaspoons cumin; ½ teaspoon smoked paprika; 2 teaspoons ground coriander; ½ cup/60 grams diced onion, diced; ¼ teaspoon cayenne pepper (optional); Vegetable oil, for pan-frying; ¼ teaspoon cayenne powder; 1 garlic clove, smashed and macerated in 3 tablespoons lemon juice; Kosher salt to taste; 1 cup very thinly sliced red onion; 6 tomato slices; 1 teaspoon kosher salt; 1 tablespoon creamy peanut butter; ½ cup/120 milliliters tahini; Extra-virgin olive oil; 6 (½-inch/1-centimeter-thick) slices peeled eggplant; 1½ cups/300 grams dried chickpeas, soaked overnight in water and drained; 2 teaspoons ground cumin; 2 tablespoons lemon juice; 2 cloves garlic, smashed; 2 pitas, store-bought or homemade, cut in half; Hummus, store-bought or homemade (optional); 4 leaves head lettuce or butter lettuce; 12 thin cucumber slices; 1 cup fresh parsley leaves; ¾ cup cilantro leaves

Preparation info

Serves
4

Difficulty
Medium

Appears in

From Scratch

By Michael Ruhlman

Published 2019

About

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 Ann, who wouldn’t stop talking about the roasted eggplant at L’As du Fallafel, a kosher sandwich shop in Paris that serves what some call the best falafel anywhere. It makes wonderful sense to add eggplant to this sandwich. It adds a depth of flavor that none of the other ingredients can provide,

Ingredients

Sandwich
Main course
Vegetarian

Ingredients

Method