by teroforma
View
my 2 recipes »
teroforma's Notes:
Expand1/2 cup coarsely chopped flat-leaf parsley Ask a question about this ingredient
1/2 cup coarsely chopped fresh cilantro Ask a question about this ingredient
8 ounces frozen lima beans Ask a question about this ingredient
1.5 cups canned chickpeas rinsed and drained Ask a question about this ingredient
1 garlic clove Ask a question about this ingredient
1 teaspoon teaspoon ground cumin Ask a question about this ingredient
1 teaspoon teaspoon ground tumeric Ask a question about this ingredient
1.5 teaspoons teaspoon salt Ask a question about this ingredient
1/2 red onion Ask a question about this ingredient
1 teaspoon teaspoon red pepper flakes Ask a question about this ingredient
1 juice from 1/2 lemon Ask a question about this ingredient
3-4 tablespoons tablespoons flour Ask a question about this ingredient
peanut oil for frying Ask a question about this ingredient
1 tablespoon tahini Ask a question about this ingredient
1/4 cup Greek yogurt Ask a question about this ingredient
1 zest of whole lemon Ask a question about this ingredient
salt and pepper Ask a question about this ingredient
· finely chopped tomato, yellow pepper, cucumber, red onion Ask a question about this ingredient
1 Bring 1 cup of water to a boil in a medium saucepan. Add the lima beans and return water to a boil. Cook the beans for about 5 minutes and drain. Rinse with cool water to prevent further cooking. Set aside.
Ask a question about this step2 In the bowl of a food processor, process the parley and the cilantro until fine. Add the chickpeas, lima beans, garlic, cumin, turmeric, salt, the red onion, red pepper and the lemon juice. Pulse until the mixture forms a paste and is fairly smooth. Add the flour and pulse to combine. Transfer to a bowl and set aside. This mixture can be made up to 1 day in advance and refrigerated.
Ask a question about this step3 Heat the oil in an electric fryer to 375. Drop 1 tablespoon of the falafel mixture at a time into the oil in batches of 6. Fry until the mixture is golden brown, about 1 minute. Transfer to a paper towel to drain and repeat with remaining mixture. I sprinkled a little coarse salt on them right when they came out.
Ask a question about this step4 Combine tahini, yogurt, lemon zest, salt and pepper in a bowl.
Ask a question about this step5 Serve each fritter in a radicchio cup, garnished with the finely chopped tomato, yellow pepper, cucumber, red onion, tahini / yogurt sauce and sesame seeds.
Ask a question about this step
Great idea!