Spicy Harissa Falafel: A Flavorful Twist on a Classic Favorite
Indulge in the fiery flavours of harissa-spiced falafel with this mouthwatering recipe. Perfectly crispy on the outside and tender on the inside, these falafel balls are made from soaked chickpeas blended with aromatic herbs, onions, garlic, and a blend of spices. Served stuffed in warm pita pockets alongside a refreshing tomato cucumber salad, these falafel are a delightful treat for any occasion. Drizzle with homemade tahini sauce and spicy harissa oil for an extra kick of flavour. Elevate your falafel game with this irresistible fusion of Mediterranean and Middle Eastern flavours!
Harissa falafel
5
servings50
minutes10
minutesIngredients
480 g dried chickpeas (soaked in water for 24 hours)
35 g chopped parsley
15 g chopped coriander
30 g harissa
1 chopped onion
10 cloves garlic (chopped)
1 tbsp ground black pepper
5 leaves of romaine lettuce
1 tbsp ground cumin
1 tbsp ground coriander
255 g tahini
11 tbsp lime juice
60 ml water
5 Pita pockets
1 chopped cucumber
2 chopped tomatoes
Directions
- Soak the chickpeas in water for 24 hours.
- Drain and pat the chickpeas dry.
- In a blender, combine chickpeas, herbs (reserving 15g of parsley and harissa), onion, 8 garlic cloves, and spices. Blend until well combined.
- Transfer the mixture to a bowl and refrigerate for at least 1 hour.
- Mix chopped tomatoes, cucumber, and remaining parsley. Set aside.
- In a blender, combine 2 cloves of chopped garlic, tahini, and lime juice until mixed well. Add water and blend again. Set aside.
- Once chilled, wet your hands and roll the falafel balls.
- Heat oil or ghee in a frying pan. Carefully fry falafel patties for 3 to 5 minutes until browned. Pat falafel dry with paper towels.
- Serve falafel in pita pockets with lettuce and tomato cucumber salad, tahini sauce and remaining harissa oil on the side.
Notes
- Make some extra falafel batter and freeze it for later!
