Okay, Listen Here

Okay, Listen Here

Wednesday, February 15, 2012

Recipe Wednesday--Chic Sheikh

Stephanie is beside herself. There's nothing she loves better than a book with a Sheikh in it and Lynn Raye Harris has a new one coming out next week. I am going to go ahead and say I have already read it and Stephanie has every reason to be excited. I will say no more since she plans to review it next week.

I am however going to share a Middle Eastern recipe with you. This is something I have been making for years. I am not saying that I am above going on the Internet and finding a recipe that fits with a book, but, this time, I didn't do that. Though come to think of it, I'm not sure how well it really fits with the book. Falafel is street food and I don't know how much street food eating a Prince would do. Also, I know nothing about the various regions.

Still, falafel is good. And Strangers in the Desert is great!

Tahini is sesame paste. It's easy to find at large grocery stores.

Falafel With Tahini Sauce


  • 1 15.5 oz can chickpeas, drained and rinsed
  • 2 garlic cloves, smashed
  • 1 small yellow onion, cut into 1-inch pieces
  • 1/4 cup chopped parsley
  • 2 T. tahini (sesame paste)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • Juice of 1 lemon
  • 1 egg, lightly beaten
  • 3 tablespoons sesame seeds, toasted
  • ¼ cup safflower or canola oil


  1. Place half of chickpeas in food processor and pulse a few times until chopped, transfer to a large bowl.
  2. Place remaining chickpeas in food processor with garlic, onion, herbs, spices, baking soda, salt, and lemon juice. Pulse to a thick, chunky paste, about 30 seconds. Transfer to bowl with chopped chickpeas.
  3. Add egg and sesame seeds to bowl and stir to combine. Cover and chill batter in fridge 30 minutes.
  4. Make mixture into 2 inch patties.
  5. Heat 2 T. oil in a large skillet over medium heat. Cook, turning once, until deep golden brown on both sides, about 4 minutes total. Transfer to paper towel-lined plate to drain. Repeat.
  6. Serve falafel with pita bread, sliced tomatoes and red onion, romaine leaves, and tahini sauce.

Tahini Sauce


  • 1/2 cup tahini (sesame seed paste)
  • 1 tablespoon soy sauce
  • Juice of 1 lemon
  • 2 cloves garlic, minced
  • Pinch of coarse salt
  • 1/2 cup of water


  1. Place all ingredients in food processor or blender. Blend on high until smooth and creamy. If sauce gets too thick as it sits, stir in a little more water or lemon


  1. Thanks for sharing this recipe, Jean! I remember hearing you and Lynn Raye Harris talking about falafel. Can't wait to give it a try. Or why not make the dish and read Stranger's In The Desert coming out February 21st!!!

    1. I make big batches of this and freeze the patties. I have baked it to save calories. It's okay.

  2. Mmm...Yum! Thanks Jean! I think I might make this by the weekend. I do love me some chickpeas and I'm glad to hear you can freeze them. As for a LRH Prince...well, yum there too :D

  3. Oooh, that looks good! I think my sheikh would totally eat that.

  4. It is very, very, very good and a sheikh would be lucky to have some of it! I wish I had some right now!

    Pantster is correct that I loves me some sheikh and I can't wait to read the new book by Lynn Raye Harris!

  5. Sounds great Jean! I will have to try it. I am also looking forward to reading Lynn's new book! I love how she writes about places and how I feel that I can actually see and experience them.