Middle Eastern Falafel Crisps with Spicy Red Lentil Dip

Name: Middle Eastern Falafel Crisps with Spicy Red Lentil Dip
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 55 min
Yield: 6 servings
Ingredients: 1 cup (105 grams) chickpea flour; ¾ cup (90 grams) unbleached all-purpose flour, plus more for dusting; 1 tablespoon dried parsley; 1 ½ teaspoons ground cumin; 1 teaspoon garlic powder; ½ teaspoon baking powder; ½ teaspoon ground coriander; ½ teaspoon onion powder; ¾ teaspoon fine sea salt; ¼ teaspoon freshly ground black pepper; Pinch of cayenne pepper; 5 tablespoons (75 ml) extra-virgin olive oil; ⅓ cup (80 ml) water; 1 teaspoon light corn syrup; 1 tablespoon sesame seeds; 1 teaspoon coarse salt; 1 cup (195 grams) red lentils; 1 bay leaf; fine sea salt; 2 tablespoons freshly squeezed lemon juice; 1 tablespoon tomato paste; 1 garlic clove; 2 tablespoons chopped cilantro leaves; 2 teaspoon harissa; 2 teaspoon ground cumin; 1 tablespoon extra-virgin olive oil

User Reviews

5.0

6 reviews

Excellent

Prep Time
45 mins
Cook Time
45 mins
Resting Time
30 mins
Total Time
1 hr 55 mins
Servings
6 servings
Calories
310 kcal
Course
Snacks
Cuisine
Middle Eastern

Middle Eastern Falafel Crisps with Spicy Red Lentil Dip

Megan Mendez

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This is a delicious and creative appetizer or snack to serve guests! These homemade crackers are inspired by the flavors of falafel, while the accompanying spicy red lentil dip is the perfect complement.

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Ingredients

Servings

Falafel Crisps:

1 cup (105 grams) chickpea flour
¾ cup (90 grams) unbleached all-purpose flour, plus more for dusting
1 tablespoon dried parsley
1 ½ teaspoons ground cumin
1 teaspoon garlic powder
½ teaspoon baking powder
½ teaspoon ground coriander
½ teaspoon onion powder
¾ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
Pinch of cayenne pepper
5 tablespoons (75 ml) extra-virgin olive oil
⅓ cup (80 ml) water
1 teaspoon light corn syrup
1 tablespoon sesame seeds
1 teaspoon coarse salt

Spicy Red Lentil Dip:

1 cup (195 grams) red lentils
1 bay leaf
fine sea salt
2 tablespoons freshly squeezed lemon juice
1 tablespoon tomato paste
1 garlic clove finely chopped
2 tablespoons chopped cilantro leaves
2 teaspoon harissa
2 teaspoon ground cumin
1 tablespoon extra-virgin olive oil

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Instructions

To make the falafel crisps: In a food processor or a medium bowl, pulse or whisk together the chickpea flour, all-purpose flour, parsley, cumin, garlic powder, baking powder, coriander, onion powder, sea salt, black pepper, and cayenne.
Add the olive oil to the flour mixture and pulse or stir with a fork until the mixture forms crumbs. In a small measuring cup, combine the water and corn syrup and stir until the syrup dissolves. Add the water mixture to the flour mixture and pulse or stir with a wooden spoon until the mixture comes together in a slightly sticky dough (Mine was too wet so I kneaded in a bit of extra flour until it came together). Knead gently on a lightly floured surface until smooth, about 5 strokes. Wrap the dough in plastic wrap and allow the dough to relax for 30 minutes.
Preheat the oven to 375°F. Line a baking sheet with a silicone baking mat or parchment paper (I used 2 baking sheets and took turns baking them). Divide the dough into two balls and roll each ball out on a lightly floured surface until it is ⅛-inch thick, picking up the dough and rotating it a quarter turn frequently to make sure it is not sticking, if necessary.
Using a pastry wheel or pizza cutter, cut the dough into rectangles measuring 2-by-1-inches and use a lightly floured spatula or bench scraper to transfer the crackers to the prepared baking sheets. Repeat the rolling and cutting with the scraps.
Sprinkle the crackers with the sesame seeds and coarse salt, and tamp down the toppings with the bottom of a measuring cup to adhere them to the crackers. Bake until the crackers are golden brown and crisp to the touch, 12 to 15 minutes, rotating the pan once from back to front while baking. If some of the crackers are done before others, transfer them to a cooling rack and return the undone crackers to the oven for a few more moments. Cool on a wire rack and store in an airtight container for up to 1 week. Makes about 50 crackers.
To make the red lentil dip: Rinse the lentils with cold water and drain. Combine the lentils, bay leaf, and 1 teaspoon salt in a medium saucepan. Add enough water to cover by 4 inches and bring to a simmer over medium-high heat. Reduce the heat to medium-low and simmer gently until the lentils are tender and falling apart, about 10 minutes. Drain the lentils in a fine-mesh sieve. Discard the bay leaf and let the lentils cool for 10 minutes in the sieve.
Transfer the lentils to a food processor and add the lemon juice, tomato paste, garlic, cilantro, harissa, cumin, and olive oil. Blend until smooth, stopping once or twice to scrape down the sides of the bowl.
Season the dip with salt, if desired, and transfer it to a serving bowl. Allow the dip to stand for at least 1 hour before serving to allow the flavors to develop. The cooled dip can be stored in the refrigerator in an airtight container for up to 1 week. Makes 2 ½ cups.

Notes

Adapted from Crackers & Dips

Nutrition Information

Show Details

Calories 310kcal (16%) Carbohydrates 30g (10%) Protein 9g (18%) Fat 17g (26%) Saturated Fat 2g (10%) Polyunsaturated Fat 8g Monounsaturated Fat 6g Sodium 942mg (39%) Potassium 213mg (6%) Fiber 6g (24%) Sugar 4g (8%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 310 kcal

% Daily Value*

Calories	310kcal	16%
Carbohydrates	30g	10%
Protein	9g	18%
Fat	17g	26%
Saturated Fat	2g	10%
Polyunsaturated Fat	8g	47%
Monounsaturated Fat	6g	30%
Sodium	942mg	39%
Potassium	213mg	5%
Fiber	6g	24%
Sugar	4g	8%