Award-winning roasted peanut falafel

YIELD: 8 servings

For peanut falafel:
1 cup blanched, unsalted roasted peanuts
½ large yellow onion
2 tbsp. fresh parsley, chopped
2 tbsp. fresh cilantro, chopped
½ tbsp. fresh mint, chopped
4 cloves garlic, minced
1 tsp. ground cumin
1/2 tsp. ground coriander 
1 1/2 tsps. salt
1/2 tsp. red pepper flakes
1/4 tsp. crushed black pepper
1 tsp. baking powder

For peanut hummus:
1 cup blanched, unsalted peanuts
5 cloves garlic
1 lemon, juiced
1 tsp. cumin
2 Tbsps. aromatic peanut oil
1/2 tbsp. paprika
1 1/2 tsp. salt

For peanut dressing:
3/4 cup aromatic peanut oil
1/4 cup fresh lime juice
2 tbsp. honey
1 tsp. salt
1/4 tsp. crushed red pepper flakes

For peanut-spiced pita chips:
1 package of fresh pita bread
1/4 cup aromatic peanut oil
1/4 cup peanut powder
1 tsp. garlic powder
1/4 tsp. cayenne pepper
1/2 tsp. cumin
1 tsp. onion powder
1/4 tsp. mustard powder

1. Blanch peanuts in boiling water for 1 minute. Drain, and allow to dry completely.
2. Combine all ingredients in a food processor until coarse. Form into 2” balls or disks.
3. Allow falafels to sit uncovered in the fridge until a thin skin forms on the outside. Fry at 350F in peanut oil until golden brown.
4. For peanut hummus: Combine garlic and peanuts in  pot of water covered with at least 3 inches of water. Boil peanuts until they fall apart and no longer have gritty mouth-feel.
5. When peanuts are soft, drain peanuts and garlic and place in  food processor while still hot. Process with remaining ingredients until mixture is light and smooth. Adjust seasoning as necessary.
6. Allow to cool, serve garnished with toasted peanuts, drizzled aromatic peanut oil, a sprinkle of paprika, and chopped parsley.
7. For peanut dressing: Whisk dressing ingredients until emulsified. Toss with assorted salad greens.

8. Cut each pita into 8 triangles. Toss in peanut oil. Arrange in a single layer on parchment and bake in oven at 375°F until pita is light golden brown.
2. Mix together spices and seasonings. Once the pita is removed from oven, immediately toss or sprinkle spice mixture onto the chips. Allow to cool before serving with hummus. 

Recipe: Jacquelyn Clark and Kimberly Camara, winners of a contest by the National Peanut Board. Photo: Robert Durrell