Turmeric Falafel + Harissa Tahini

Turmeric falafels, harissa tahini, za’atar, and a lemony cucumber salad stuffed in ginormous romaine leaves.

Falafel:
3 cups cooked chickpeas
1 bunch fresh parsley
1 bunch fresh cilantro
2 garlic cloves
juice from half a lemon
2 tablespoons olive oil
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon salt
optional
few dashes of cayenne and paprika

Harissa:
5 New Mexico chilis
5 guajillo chilis
1 teaspoon caraway seeds
1 teaspoon cumin seeds
1 teaspoon coriander seeds
3 cloves of garlic
1/2 teaspoon salt
juice of 1 lemon

Harissa Tahini:
1 tablespoon pure sesame seed butter tahini
1 teaspoon harissa paste
juice of half a lemon
1 clove of garlic or 1/4 teaspoon garlic powder
salt to taste (I used about 1/4 teaspoon)
water to thin

Za’atar:
1 tablespoon sumac
2 teaspoons thyme
2 teaspoons sesame seeds hulled
2 teaspoons marjoram
2 teaspoons oregano
1/4 teaspoon salt

Tomato Cucumber Salad:
1 cucumber
2 tomatoes (I used Roma)
juice from 1 lemon
salt and pepper to taste

large romaine leaves for serving

View the full recipe at Faring Well →