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Page 10: Homemade Falafel with Tahini Sauce + Lamb Tagine with Apricots

Two recipes on this page so it is easier to read on phone or computer.

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Levant
Recipe 19 • Levant

Homemade Falafel with Tahini Sauce

Crispy herb falafel made from soaked chickpeas with tahini sauce.

⏱ 75 min + soak👥 Serves 4Difficulty: ★★★★★

Ingredients

  • 1 cup dried chickpeas, soaked
  • 1/2 onion
  • 3 garlic cloves
  • Parsley/cilantro
  • Cumin
  • Coriander
  • Baking powder
  • Oil
  • Tahini, lemon, water

Steps

  1. Soak dried chickpeas overnight.
  2. Pulse chickpeas, onion, garlic, herbs, and spices until coarse.
  3. Chill mixture.
  4. Mix in baking powder.
  5. Shape and fry or bake.
  6. Mix tahini sauce.
Cook smart: Use dried soaked chickpeas, not canned.
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Morocco
Recipe 20 • Morocco

Lamb Tagine with Apricots

Slow-cooked lamb with warm spices, apricots, almonds, and couscous.

⏱ 2 hours👥 Serves 4Difficulty: ★★★★★

Ingredients

  • 1.5 lb lamb shoulder
  • 1 onion
  • 2 garlic cloves
  • Cumin
  • Ginger
  • Cinnamon
  • Turmeric
  • Dried apricots
  • Broth
  • Almonds
  • Couscous

Steps

  1. Brown lamb in a heavy pot.
  2. Add onion and garlic.
  3. Add spices and stir.
  4. Add broth and simmer covered 75–90 minutes.
  5. Add apricots and cook 20 more minutes.
  6. Serve with couscous.
Cook smart: Low and slow cooking makes lamb tender.
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