Fresh Herb Falafel

• doses: 8 servings

Ingredientes

CHICKPEAS

2.5 cups cooked chickpeas

1 teaspoon ground cardamom

½ teaspoon ground cumin

1/2 teaspoon coriander

SLAW

1-2 cups of purple cabbage, thinly sliced

1 carrot

1 teaspoon ground cardamom

½ teaspoon ground cumin

Pinch or Salt

1 tablespoon Maple syrup or sugar

Splash of Apple cider vinegar

½ onion, coarsely chopped

1 jalapeño, coarsely chopped

Warm thick pita with pockets (for serving)

Cucumber (for serving)

SPICED GREEN TAHINI SAUCE

3/4 cup coarsely chopped fresh cilantro

3/4 cup coarsely chopped fresh parsley

1 teaspoon ground cumin

1 cup tahini

1 teaspoon ground fenugreek

1/4 cup fresh lemon juice

3 garlic cloves, crushed

2 teaspoons kosher salt, plus more

Instruções

Pulse chickpeas in a food processor, scraping down sides as needed, until they resemble finely chopped nuts (the texture should be uneven, with some slightly larger pieces visible), about 1 minute. Transfer to a large bowl.

Pulse onion, jalapeño, garlic, cilantro, and parsley in food processor, scraping down sides as needed, until coarsely chopped, about 1 minute. Mix into chickpeas, then mix in chickpea flour, salt, baking powder, cardamom, and cumin. Form into ping-pong–size balls.

Pour oil into a large heavy pot to a depth of 3". Fit pot with thermometer and heat oil over medium-high until thermometer registers 330°. Working in batches, cook falafel, turning occasionally, until deep brown and crisp, about 5 minutes. Transfer to paper towels; let sit 5 minutes. Serve falafel with salad, tahini sauce, and pita.