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Falafel Hash with Tahini Sauce

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Makes 4 servings 1x

Time 20 minutes

Units Scale

Ingredients

  • 1/4 cup olive oil
  • 1 onion, chopped
  • 1 tablespoon plus 1 teaspoon chopped garlic
  • Salt and pepper
  • 1/2 cup tahini (without much of the oil that floats on top)
  • Juice of 1 lemon
  • 1/2 cup boiling water
  • 3 cups cooked chickpeas (or two 15-ounce cans), drained
  • 1 teaspoon baking soda
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • Aleppo or cayenne pepper to taste
  • 1/2 cup chopped fresh parsley

Instructions

  1. Put the oil in a large skillet over medium heat. When it’s hot, add the onion and 1 tablespoon of garlic and sprinkle with salt and pepper. Cook, stirring occasionally, until the onion and garlic are soft and turning golden, 5 to 10 minutes.
  2. While the aromatics cook, make the sauce. Put the remaining teaspoon garlic in a small bowl with the tahini, lemon juice, and boiling water; sprinkle with salt and whisk until smooth. Taste, and adjust the seasoning. The mixture will thicken a little as it cools.
  3. Transfer the aromatics to a small bowl with a slotted spoon, leaving behind as much oil as possible. Return the skillet to medium heat and add the chickpeas and baking soda. Stir, then crush about half the chickpeas with a fork or potato masher. Cook, stirring occasionally and scraping up any browned bits, until the hash is crisp, 5 to 10 minutes.
  4. Return the onion mixture to the skillet. Add the cumin, coriander, and Aleppo pepper and stir until fragrant, less than a minute. Remove from the heat, add the parsley, and toss; taste and adjust the seasoning. Serve hot or at room temperature with a drizzle of the tahini sauce.

— Adapted from Dinner for Everyone