Super green falafel with turmeric tahini sauce

• Vegetarian
• Gluten free

• Produce

  • 1 Broccoli tabouli, raw
  • 2 cups Canned or 5-hour soaked chickpeas
  • 1/2 cup Coriander, fresh leaves
  • 1 tsp Coriander, ground
  • 1 cup Flat-leaf parsley, leaves
  • 1/4 packed cup Flat-leaf parsley
  • 9 Garlic clove
  • 1 handful Kale, leaves
  • 1 Lemon, Juice of large
  • 1 Lime, wedges
  • 1/2 cup Peas, frozen
  • 1 Red chili, slices
  • 1 Red onion

• Condiments

  • 150 g Tahini paste

• Baking & Spices

  • 1/2 tsp Baking powder
  • 4 tbsp Buckwheat flour
  • 1 tsp Paprika, sweet
  • 2 1/2 tsp Sea salt flake
  • 1 2 inch piece Turmeric, fresh

• Oils & Vinegars

  • 1 Grapeseed or vegetable oil

• Nuts & Seeds

  • 2 tsp Cumin, ground
  • 1/2 cup Pistachios

• Liquids

  • 1/2 cup Water

Found on cookrepublic.com

Description

Ingredients

• 2 cups (360g) canned or 5-hour soaked chickpeas
• 1 red onion, coarsely chopped
• ½ cup (75g) pistachios
• ½ cup (70g) frozen peas
• 5 garlic cloves
• handful (40g) kale leaves
• 1 cup (30g) flat-leaf parsley leaves
• ½ cup (15g) fresh coriander leaves
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 teaspoons sea salt flakes
• ½ teaspoon baking powder
• 4 tablespoons buckwheat flour
• 150g tahini paste
• 4 garlic cloves
• juice of 1 large lemon
• ¼ packed cup flat-leaf parsley
• 1 teaspoon sweet paprika
• 1 teaspoon ground cumin
• ½ inch piece fresh turmeric root (or) ½ teaspoon ground turmeric
• ½ teaspoon sea salt flakes
• ½ cup cold water
• grapeseed or vegetable oil, for frying
• raw broccoli tabouli, to serve
• lime wedges, to serve
• red chili slices, to serve

Directions

• Rinse and drain the canned chickpeas. If using dried chickpeas, soak in hot water for 5 hours. Drain water and use.
• Place chickpeas in the bowl of a food processor. Add all the other ingredients for the falafel other than the baking powder and flour. Process to a semi-coarse paste.
• Place processed falafel mix in a large bowl. Add baking powder and flour. Mix well.
• Using your palms, shape the falafel mixture into 20 golf-ball sized rounds.
• Heat oil in a small heavy-bottomed saucepan on high. Ensure the depth of the oil is only about 5cm. When the oil reaches smoking point, reduce heat to medium. Wait for a minute and then test your first round by sliding it gently and carefully in the hot oil. If the oil is ready, the falafel will instantly rise to the surface. If it starts browning too quickly, reduce heat some more till it is frying at a gently pace, browning evenly. Turn it gently with a slotted spatula and cook the other side until evenly browned. Remove from oil and drain on paper towels.
• Repeat this process with the remaining falafels. If frying 2-3 at once, make sure you adjust the heat as the more falafels you have in the pan, the colder the oil gets.
• To make the turmeric tahini sauce, place all ingredients in the jug of a small processor and blend until smooth and thoroughly mixed.
• Serve falafels on a bed of raw broccoli tabouli with a generous dollop of the tahini sauce, lime wedges and chili. Alternatively, stuff falafels, tabouli and tahini sauce in a small pita bread and enjoy.
• The falafel mix can be made 24 hours in advance. If pre-making the mix to fry later, add the baking powder only when you are ready to fry.