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METHOD
 
FALAFEL
  1. Pound or purée the chickpeas together with the green peas. I recommend using a meat grinder (with the medium small size grinder disc attached) or a processor not over working the mass.
  2. Mix with all the ingredients above with the pound chickpeas. Set to rest 2 hours in fridge -Recommended.
  3. Warm the oil to 180...

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METHOD
 
FALAFEL
  1. Pound or purée the chickpeas together with the green peas. I recommend using a meat grinder (with the medium small size grinder disc attached) or a processor not over working the mass.
  2. Mix with all the ingredients above with the pound chickpeas. Set to rest 2 hours in fridge -Recommended.
  3. Warm the oil to 180 degrees and shape small Ping-Pong balls using the palm of your hand (make sure they are moist) or using two spoons to form Quenelles.
  4. Before shaping the balls I always perform a test to see if the ball holds its shape so just place one ball in the hot oil to see if it holds -if it does not, than add a little bread crumbs  and perform the test again tull holds firmly.
  5. Once the mix passes the test fry the balls until golden brown serve with Beetroot and sumac Tahini sauce,  garnish with a deep fried rosemary sprig.
 
TAHINI SAUCE
  1. Combine tahini paste,diced beetroot, garlic, lemon juice and salt in blender or food processor.
  2. Process until smooth; gradually blend in water for desired consistency.
  3. Mixture should be athick enough to deep the falafel balls and stick to them.
  4. Check seasoning.

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Ingredients 4 persons
  • FALAFEL
  • 250 gr of chickpeas soaked in water at least 12 hours
  • 1 onion very finely chopped
  • 1 garlic clove crushed
  • 1 cup of cooked green peas
  • Bread crumbs only if necessary to bind mix
  • 1 tsp. coriander ground
  • 1 tsp. cumin ground
  • Cyan pepper (optional)
  • 2 tbsp parsley
  • finely chopped
  • Salt to taste
  • Oil for frying
  • TAHINI SAUCE
  • 250ml “Tahini” paste
  • 2-4 garlic cloves minced
  • Salt to taste
  • Juice of two lemons or to taste
  • Water to desired consistency
  • 1 spoon chopped fresh parsley
  • 1 large cooked beetroot peeled and diced into small cubes
  • 1 spoon of dry Sumac spice ( commonly used spice from the Middle east with a light acid flavor and a deep red colour).
Recipes. The Cook & Chef Institute