Ingredients
Units
For the onion:
- 1 large white onion
- 1 large egg
- 1 ½ cups milk
- 1 ½ cups Trader Joe’s Falafel Mix
- ½ cup all-purpose flour
- vegetable or canola oil for frying (you will need a lot)
For the harissa mayo:
- ½ cup mayo with
- 2 Tbsp harissa paste
For the tahini sauce:
- ⅓ cup tahini
- juice of half lemon
- ½ tsp salt
- 2-3 Tbsp cold water
Instructions
- Peel and cut off the top of an onion and place it cut-side down.
- Using a sharp knife make 8 cuts all the way around the onion, leaving bottom intact.
- Flip the onion over and gently pull apart its layers.
- In one large bowl combine the milk and egg.
- In another large bowl combine the falafel mix and flour.
- Place the onion into the wet mixture, coating every piece with egg wash. Then place the onion into the dry mix. Repeat.
- Heat oil over medium-high heat to 375ºF in a large pot (or deep fryer).
- Pop the onion in the freezer for 10 minutes while oil is heating.
- Using a metal spider or tongs, gently lower the onion into the oil. Cook for 3-4 minutes until brown and crispy all over. Allow to cool 5 minutes.
- To make the harissa mayo: Combine ½ cup mayo with 2 Tbsp harissa paste (or more to taste).
- To make the tahini sauce: Combine ⅓ cup tahini, juice from half lemon, ½ tsp salt in a bowl. Add 2-3 Tbsp cold water and whisk until smooth.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Quick
- Cuisine: Israeli