I am slightly obsessed with harissa at the moment. I try to incorporate it into everything I can. There is something so good about harissa’s smokey rich spicy flavour that gives a boost to any dish. So I thought, why not throw some into my falafel mix? and it worked perfectly. I also roasted some red peppers and added them in too. I was worried as the mixture seemed a little wet, but they crisped up and were beautifully moist and tasty.
If you want to copy my serving suggestion, I simply layered the falafel with some sliced cucumber and tomato, some shredded red cabbage and some fresh lettuce. I made a quick tahini sauce by blending equal parts tahini and water with a squeeze of lemon juice and some salt and pepper.
For some other falafel ideas check out my Baobab Carrot Falafel with Pea and Basil Hummus and Tahini Sauce and Beetroot Falafel Bowl
Roasted Pepper and Harissa Falafels (makes 12 – 15)
2 dl/ 200 ml dried chickpeas, soaked overnight
1 large red pepper, deseeded and cut into chunks
1 small onion, finely chopped
4 tsp harissa paste
1 tsp paprika
1 tsp dried coriander
1 tsp dried cumin
a good handful of coriander
3 – 4 tbsp flour (gluten free if necessary)
olive oil for frying
Preheat your oven to 200 degrees.
Toss the red pepper chunks in a little olive oil, season and roast for 20 – 25 minutes, until they are tender and beginning to char. Set to one side.
Drain your soaked chickpeas and rinse them thoroughly. Tip into a food processor and pulse to break them down (this will make the whole process easier).
Add all the other falafel ingredients, including the roasted pepper, and blend until well mixed and beginning to come together. Test some of the mixture by trying to form it into a ball. If it falls apart add a little extra flour.
Shape your mixture into falafel shapes and shallow fry in a pan for around 5 minutes each side, until they are crisp and golden brown.
Remove from the pan and place on kitchen towel to soak up any excess oil before serving.