Nirvaan Thacker has been passionate about food and flavors since childhood. He completed his bachelor’s degree in culinary arts and management from the Culinary Institute of America. After working and staging at some of America’s finest restaurants, including Le Bernardin and The Modern in New York, as well as Tamarind in London, Thacker is back in India to continue his culinary journey. He is currently chef and partner at A2J Hospitality, which owns and operates Za’atar, a quick-service Middle Eastern restaurant chain in Mumbai and Pune, India; and Aglio, a delivery-focused pizza kitchen. He is a chef consultant for the plant protein brand Blue Tribe, and he recently helped launch a modern Indian tapas and cocktail restaurant in Amsterdam called Miri Mary.see more from this author
I would give it 5 stars except for the way the recipe is written. Please separate out the tahini sauce ingredients from the falafel ingredients. It is confusing to see beets listed as the first ingredient and then the sauce ingredients below it. It is also confusing when the salt listed is actually the salt for both the sauce and the falafel.
For the recipe itself, I added some maple syrup to the tahini sauce as it was a bit too salty and is much better with a little sweetness. I also used some of the liquid from the garbanzo beans to thin the sauce and that worked very well. I added some turmeric and hot smoked paprika to the beet mixture and I added extra almond flour along with some gram flour. I think I needed the extra flour because I used more beets. I baked them for a long time and flipped them over, leaving them in the hot oven after it was turned off, so that they firm up more. All in all, these are very tasty and I kept eating more and more! I will make them again.