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Herby Falafel & Lemon Basil Tahini By Brooklyn Chef Edy Massif
Ingredients
- Falafel
- 1
- pound dried chickpeas (2 cups)
- 1
- teaspoon baking soda
- 4
- tablespoons vegetable oil, plus 2 quarts if frying
- 1/2
- cup chickpea flour
- 4
- cloves garlic
- 1
- bunch cilantro, stems removed (3 cups)
- 1
- bunch parsley, stems removed (3 cups)
- 1
- bunch mint, stems removed (3 cups)
- 6
- scallions, roughly chopped
- 1/4
- cup fresh lemon juice
- 1/4
- cup extra-virgin olive oil
- 1½
- tablespoons kosher salt, plus more as needed
- 1
- tablespoon ground cumin
- 2
- teaspoons Aleppo pepper
- 2
- teaspoons baking powder
- 1
- cup white sesame seeds
- 2
- tablespoons nigella seeds
- Lemon-Basil Tahini (makes 2 cups)
- 1
- cup tahini
- 3/4
- cup fresh lemon juice
- 2
- cloves garlic
- 1
- tablespoon kosher salt
- 1
- packed cup fresh basil leaves
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