Crispy Sesame Falafel Melts with Garlicky Green Tahini

GARLICKY GREEN TAHINI

• 1/2 cup tahini
• 1/2 cup fresh cilantro, parsley, dill, or a mix
• 1 clove garlic, grated

juice of 1 lemon

• 1 teaspoon honey

SESAME FALAFEL

• 1 cup chopped veggies, such as carrots, cauliflower, broccoli, or a mix
• 1 can (16 ounces) chickpeas, drained
• 1/2 cup all-purpose flour use gluten-free if needed
• 1/4 cup raw sesame seeds
• 2 cloves garlic, grated
• 1 teaspoon ground cumin
• 1/2 cup fresh cilantro, parsley, or a mix

kosher salt and black pepper

• extra virgin olive oil, or avocado oil, for cooking
• 3/4 cup shredded gouda or Havarti cheese
• 6 fresh naan or pitas, warmed

pickled red onion, lettuce, and herbs, for serving

SPICY HARISSA OIL

• 1/3 cup harissa sauce
• 2 tablespoons toasted sesame oil
• 1/2 teaspoon smoked paprika

1. 1. To make the tahini. Combine all ingredients and 1/4 cup water in a blender and blend until smooth. If needed, add water to thin the sauce as desired. Season to taste with salt.
2. 2. To make the falafel. Add the veggies to a food processor and pulse until finely chopped. Add the chickpeas, flour, sesame seeds, garlic, cumin, cilantro, and a pinch each of salt and pepper. Pulse until the mixture is combined and mostly smooth. If the mix is dry, add 1 tablespoon water at a time until it holds a ball. Roll the dough into rounded tablespoon size balls, then gently flatten them down into 1/2 inch patties.
3. 3. Preheat the the broiler. Heat the olive oil in an oven-safe skillet set over medium heat. Add the falafel and cook 3-4 minutes per side, until deeply golden and crispy. Remove from the heat. Add cheese to each, then place the pan in the oven for 1-2 minutes to melt the cheese. Watch closely.
4. 4. To make the harissa oil. Combine all ingredients in a glass jar. Season to taste with salt.
5. 5. To assemble, spread the tahini on warmed naan, add lettuce, the falafel, and a spoonful of harissa oil. Top as desired with herbs, onions, and any amounts of additional sauce. Enjoy!