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HSN_SwivelBakerAccessManuals
7/19/07
Crispy Baked Falafel With
Spicy Tahini Dipping Sauce
Makes 18 balls
INGREDIENTS
1 12-ounce bag dried chickpeas
**Note these need to soak overnight
1 large onion, peeled and quartered
6 garlic cloves, peeled
1 teaspoon dried chili flakes
2 teaspoons whole cumin seed
1 tablespoon whole coriander seed
1/2 cup each, fresh Italian parsley leaves and cilantro leaves
1/2 cup tahini
1 tablespoon fresh lemon juice
1 teaspoon baking powder
1 tablespoon kosher salt
METHOD
1
Soak chickpeas overnight in cold water. Drain. Do not cook. Combine
chickpeas and all remaining ingredients into bowl of a food
processor. Pulse until evenly combined and chickpea pieces are
small. Do not puree too finely.
2
Preheat SwivelBaker™ with MiniRounds™ Plates. Lightly coat plates
with nonstick spray.
3
Drop approximately 2 tablespoons of falafel mixture into wells and
close lid. Flip and bake for 6 minutes using the CRISP button. Serve
with Spicy Tahini Dipping Sauce (see page 19).
PRESENTATION
The potatoes give these waffles a tender texture and a very fine crumb,
a great use for leftover mashed potatoes.
Recipe courtesy Marian Getz
5:18 PM
Page 23
23
Spicy Tahini Dipping Sauce
Makes 1 cup
INGREDIENTS
1/2 cup plain yogurt, preferably Greek
1/2 cup tahini
2 teaspoons fresh lemon juice
1 teaspoon honey
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1 teaspoon soy sauce
METHOD
1
Whisk all ingredients together in a small bowl. Serve with crispy
falafel (see page 18).
Recipe courtesy Marian Getz
24
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