Chickpea and Haricots Verts Falafel with Spicy Roast Pepper Taratoor Sauce (Yum!)

So yes, these little vegetarian/vegan nuggets are as good as they look (bet you can’t eat just one). And yes (as usual) they are really simple–exceedingly simple–to make. They are not only a play on the classic falafel and taratoor sauce (chickpea fritters and sesame-garlic sauce), they are actually a variation of an earlier post for this recipe (broccoli falafel, click here for that recipe). This, of course, is only a guide (as usual, as well). You can add or delete whichever vegetable you have at hand or like (haricots verts, by the way are just fancy words for a French-style green bean; though any will do in this recipe). And the taratoor sauce is a play on the classic Lebanese tahini-garlic sauce. In this version I added a couple roast red peppers (I used canned this time of year, but in the summer months I’d use fresh; click here to learn how to roast a fresh pepper). For the spice in the taratoor recipe I–being from Buffalo–used Frank’s Hot Sauce (the same sauce that goes into chicken wing recipes), which is a rather mild sauce; if you choose a spicier sauce you may consider to reduce the amount. Anyhow, as mentions, these are really easy and super-delicious (addictingly delicious). Recipes are below.

Chickpea and Haricots Verts Falafel
Makes about two dozen falafel
2 cups cooked or canned chick peas, rinsed and drained
2 cups cooked green beans, chopped (about 8 ounces)
1 bunch cilantro, coarsely chopped
1 bunch flat-leaf parsley, coarsely chopped
4 cloves garlic, minced
4 tablespoons lemon juice
1 tablespoon smoked paprika
1 teaspoon coarse sea salt
1 teaspoon turmeric
½ cup whole wheat flour (more as needed)
sesame seeds for garnish
oil for frying
Combine everything except the flour in a food processor and process until relatively smooth. Transfer to a bowl and mix in the flour by hand. Allow the mixture to rest for 10 minutes; if it feels too moist add more flour. Shape into small balls, then flatten them slightly while pressing them into sesame seeds. Preheat a skillet with about ½ inch of vegetable oil and fry the falafel about two minutes on each side, or until crispy and golden on the outside and cooked throughout. Remove the falafel from the pan with a slotted spoon and drain on absorbent paper.

Spicy Roast Red Pepper Taratoor Sauce
Makes about 3 cups
2 roast red bell peppers
1 cup tahini
½ cup water
¼ cup lemon juice
¼ cup hot pepper sauce
3 cloves garlic
½ teaspoon sea salt
Combine all of the ingredients in a blender and process until smooth.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: