Shrimp and Corn Falafel with Cilantro Tahini Recipe

Name: Shrimp and Corn Falafel with Cilantro Tahini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces falafel mix; 2 cups shrimp or shellfish stock (or water if neither is avaiable); 4 ears of corn, shucked and kernels removed (save kernels, discard husks); 2 tablespoons butter; 1/2 pound rock shrimp; 1 bunch cilantro, chopped; 1 jalapeno pepper, minced; 1 red bell pepper, small dice; 2 limes, juiced; 4 to 6 scallions, julienne; 1 large red onion, small diced; Salt and pepper, to taste; 1 package pita bread; 1/2 pound mixed greens or mesclun; Diced tomato, if desired; Diced red onion, if desired; 1/2 bunch fresh cilantro, leaves only; 1 cup tahini sauce; 1/2 cup plain yogurt; 1/2 cup creme fraiche; 2 tablespoons olive oil; Salt and pepper

Servings: persons

16 ounces falafel mix
2 cups shrimp or shellfish stock (or water if neither is avaiable)
4 ears of corn, shucked and kernels removed (save kernels, discard husks)
2 tablespoons butter
1/2 pound rock shrimp
1 bunch cilantro, chopped
1 jalapeno pepper, minced
1 red bell pepper, small dice
2 limes, juiced
4 to 6 scallions, julienne
1 large red onion, small diced
Salt and pepper, to taste
1 package pita bread
1/2 pound mixed greens or mesclun
Diced tomato, if desired
Diced red onion, if desired
1/2 bunch fresh cilantro, leaves only
1 cup tahini sauce
1/2 cup plain yogurt
1/2 cup creme fraiche
2 tablespoons olive oil
Salt and pepper

1
Combine falafel mix with the stock or water and let stand 10 minutes.
2
Sweat the shucked corn kernels and red onions in the butter until soft and fragrant, then let cool.
3
Be careful not to overcook, cook just long enough so that the vegetables are crispy yet tender.
4
Add all ingredients to the falafel mixture and mix well.
5
Shape the mixture into small balls 1 1/2 inches diameter, or shape into patties about 2 inches in diameter and 1/2-inch thick.
6
For best results, deep fry in 350 degree F oil until golden brown.
7
Clean, chop, and quickly blanch the cilantro in boiling water.
8
Shock immediately.
9
Drain well.
10
Put the tahini, and creme fraiche into a blender.
11
With blade running, add cilantro.
12
Blend until smooth.
13
Mix cilantro puree with the tahini sauce and olive oil.
14
Season with salt and pepper.
15
Open pita pockets.
16
Stuff with falafel, salad greens, and garnish with diced tomato and red onion if desired.
17
Dress with cilantro tahini.

436

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 16 ounces falafel mix, 2 cups shrimp or shellfish stock (or water if neither is avaiable), 4 ears of corn, shucked and kernels removed (save kernels, discard husks), 2 tablespoons butter, and more.

Yes, Shrimp and Corn Falafel with Cilantro Tahini falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp and Corn Falafel with Cilantro Tahini

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