Shrimp And Corn Falafel With Cilantro Tahini Recipes

Steps:

• Make the spice mix: In a skillet over low heat, toast the coriander and cumin seeds until fragrant, 1-2 minutes. Grind the toasted seeds in a spice grinder. Add the dried parsley, granulated garlic, chili powder, granulated onion, za'atar, sumac, allspice, chili flakes, a few turns of black pepper and continue grinding to combine. Set aside. Spice mix will keep for several weeks in an airtight jar.
• For the falafel: In a food processor, add the chickpeas, chopped onion and garlic, parsley, cilantro, baking soda, spice mix and salt. Pulse until the mixture's combined and the chickpeas are pea-size, stopping and stirring halfway through. Tightly pack the falafel mixture into balls the size of an extra large marble and set aside.
• Fry the falafel: Pour oil half full into a deep pan and set over medium heat. Secure a deep-fry thermometer to the pan's side and heat oil to 375 degrees F. Using a spider strainer, gently drop the falafel balls, one at a time, into the hot oil making sure the pot isn't overcrowded with falafel. Cook until most of the bubbles have disappeared and the falafel is golden brown, 1-2 minutes. Remove to a wire rack fitted over a baking sheet to cool and repeat the process until all of the falafel balls are cooked.
• Make the tahini dressing and assemble the dish: In a blender add the garlic, water, tahini, lemon juice, olive oil, and salt. Blend until combined. Taste for seasoning, adding more salt and lemon juice if necessary and blend again. Set aside. Tahini sauce can be made several days ahead and stored in the refrigerator. To serve, place falafel balls on a platter, drizzle with tahini sauce and garnish with parsley and a lemon wedge.

Steps:

• Put the sesame seeds in a food processor and blend on high until the mixture turns crumbly, about 1 minute. Add the oil and blend on high, stopping every minute or so to scrape down the sides, until the mixture is completely smooth, 5 to 8 minutes. You might need to add another tablespoon of oil to reach the desired consistency. The tahini should be smooth and pourable. Store in a clean jar in the refrigerator for about a month and give it a good stir before using.

Steps:

• Preheat oven to 375 degrees.
• Coat six 4-oz flan molds with nonstick spray or olive oil.
• Blend corn, half and half and feta in a blender until almost smooth.
• Add the eggs, yolks, salt and pepper pulsing to combine.
• Place the flan dishes in a roasting pan and fill with corn mixture.
• Place the pan in the oven and pour hot water half-way up the sides of the flan dishes.
• Bake 20 to 25 minutes, or until the tip of a knife comes out clen.
• Remove flans from the water bath and cool 3 to 5 minutes before unmolding on serving plates.
• For the shrimp, combine the flour and seasonings in a bowl; add the shrimp and toss well to coat.
• In a large skillet, warm the oil and butter over medium-high heat, add the shrimp and cook just until browned on both sides but not cooked through; transfer to a plate.
• Deglaze the pan with wine, scraping up any brown bits on the bottom of pan.
• Simmer until reduced by half, approximately 2 to 4 minutes; add the broth and simmer an additional 2 to 4 minutes.
• Add shrimp back to pan and cook until firm and sauce thickens, about 2 minutes.
• Stir in butter and let melt; spoon the shrimp and sauce over unmolded flans; garnish with chopped chives.

Steps:

• In a food processor or blender mix together the first 11 ingredients until JUST smooth-a few small pieces is fine.
• Stir in the baking powder and flour mixing well.
• Cover and place in the fridge for 30 minutes.
• (this is included in prep time).
• In the meantime in a food processor or blender combine the tahini, water, lemon juice, garlic, salt and cayenne-pulse to smooth and pour into a squirt bottle if you have one.
• Set aside.
• In a food processor or blender combine the cilantro, garlic, onions, red pepper flakes, peanut oil, vegetable oil, salt, pepper and sugar.
• Puree to smooth and pour into a squirt bottle if you have another one.
• Set aside.
• Shred lettuce, dice tomatoes and wrap pitas in a JUST damp towel and place in the middle of a 250°F oven.
• Heat oil over medium high heat in a heavy skillet-you would only need around 2 inches of oil for this-or in a deep, heavy saucepan.
• Take about 2 T chickpea mixture and form into a ball, then press to form a small patty.
• Repeat until you have 3 or 4 and carefully place in hot oil with a slotted spoon.
• Fry 2 minutes, flip and fry for 2 minutes more.
• You want the falafel nice and golden brown.
• Repeat with remaining falafels.
• Drain on a rack with paper towels or newspaper underneath.
• Slice a warm pita in half, open and fill with lettuce and tomato, then 3 flalafels.
• Squirt in some tahini sauce and cilantro sauce.
• Serve.