replicating Taim's (NYC) red pepper falafel
I live in New Zealand and miss being able to get Taim's red falafel (I always get the red rather than the green or the harissa).
Any ideas of what to put in it other than red pepper and chickpeas, or the ratio of red pepper to the dry weight of the chickpeas?
Thanks. I realize I'm asking the minority of people who have tasted one specific dish at one specific restaurant. :-)
thanks Hill. that looks like a nice recipe. The Taim ones don't have any green bits in them (no parsley or cilantro) and the inside is a red color rather than green, so that is what I'm trying to achieve.
They have quite a sweet spice in them and I'm wondering if it is coriander and/or garam masala rather than cumin, but I'm not sure. I wonder if there is a Israeli sweet spice blend equiv to garam masala that isn't even on my radar?
That does look like a nice recipe though.
Don't you find that the recipe for falafel is super flexible. Don't care for the green bits, exclude them. Amp up the red pepper. It's a pretty forgiving recipe. I'd make a small batch and experiment with the flavors you're looking to achieve. That is how the TAIM's recipe found its way-experimentation.
eta: flashp, did you read the TAIM site? Or any TAIM reviews because I number of fans of TAIM falafel have shared the spices and dips served with the red pepper version. Might be your answer there.