Food Network: Shrimp and Corn Falafel with Cilantro Tahini

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Shrimp and Corn Falafel with Cilantro Tahini
Recipe courtesy Don Pintabona, Tribeca Grill, New York City

Ingredients
Falafal:
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

Directions
Combine falafel mix with the stock or water and let
stand 10 minutes.
Sweat the shucked corn kernels and red onions in the butter until soft and
fragrant, then let cool. Be careful not to overcook, cook just long enough so that
the vegetables are crispy yet tender.
Add all ingredients to the falafel mixture and mix well. 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.
For best results, deep fry in 350 degree F oil until golden brown.

Ingredients
Cilantro Tahini:
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

Directions

Clean, chop, and quickly blanch the cilantro in
boiling water. Shock immediately. Drain well.
Put the tahini, and creme fraiche into a blender. With blade running, add
cilantro. Blend until smooth. Mix cilantro puree with the tahini sauce and olive
oil. Season with salt and pepper.
Open pita pockets. Stuff with falafel, salad greens, and garnish with diced tomato
and red onion if desired. Dress with cilantro tahini.