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For the falafel

 

Put the chickpeas through a food processor until a thick cassava flour mixture is obtained; place the contents in a bowl/mixer; add in the other ingredients and stir until smooth; make 50 g portions per person. 

Use a small metal ring mould to form compact disc shapes (like mini-hamburgers); can be frozen if not to be eaten...

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For the falafel

 

Put the chickpeas through a food processor until a thick cassava flour mixture is obtained; place the contents in a bowl/mixer; add in the other ingredients and stir until smooth; make 50 g portions per person. 

Use a small metal ring mould to form compact disc shapes (like mini-hamburgers); can be frozen if not to be eaten immediately.

 

For the baba ghanoush

 

Put all the ingredients in a mixer and process at half speed. Season if necessary. Sieve the end product through a strainer to remove excess fibre.

Set aside and consume within 5 days.

 

For the pickles

 

Start by thinly slicing the cucumber; place the slices on a tray and season with 10 g salt; mix and leave to stand for 2 minutes; repeatedly immerse the cucumber in an ice water bath until excess salt is removed; drain the water and place the cucumber on kitchen roll to absorb the excess water; set aside.

Put vinegar, sugar and the remaining salt into a pan; heat the liquid to boiling point; meanwhile, place the cucumber slices in a bowl with the chillies, mustard seeds and black sesame.

Once the liquid reaches boiling point, pour over the cucumber and cover with non-stick paper, placing a weight over the solids to keep them immersed in the liquid.

Leave to cool naturally; once cold, the pickles can be put into a glass container and kept in the fridge for months.

 

For the dish (individual):

 

Form the sandwiches as follows: pita bread base, falafel, baba ghanoush, lettuce, tomato, onion, pickle, pita bread to close; put the toothpick through the pepper to hold it to the top of the sandwich.

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Ingredients 4 persons
  • FOR THE FALAFEL
  • 500 g chickpeas (hydrated & drained)
  • 100 g sunflower seeds (toasted & ground)
  • 25 g black sesame seeds (toasted)
  • 100 g chopped red onion
  • 50 g chopped garlic
  • 10 g powdered cumin
  • 5 g powdered coriander seeds
  • 2 g powdered cinnamon
  • 4 g flaked pepper (perhaps Calabrian pepper)
  • 5 g powdered turmeric
  • 5 g salt
  • 50 g chopped parsley
  • 10 ml oil
  • FOR THE BABA GHANOUSH
  • 350 g roasted aubergine (roasted until tender – 15 min/300ºC + 1 hr/180ºC)
  • 50 g tahini or black sesame paste
  • 20 ml fresh lemon juice
  • 10 ml oil
  • 10 g diced garlic
  • 5 g smoked paprika
  • 2 g chopped parsley
  • FOR THE PICKLES
  • 1 medium cucumber (200 g approx.)
  • 250 ml rice vinegar
  • 40 g coconut sugar
  • 30 g salt
  • 5 g mustard seeds (lightly toasted to trigger hints of flavour)
  • 4 whole dry chilli peppers
  • FOR THE DISH (INDIVIDUAL)
  • 1 unit falafel: deep-fried (drain excess oil after frying)
  • 2 pieces pita bread cut using the ring mould to the same diameter as the falafel
  • 1 iceberg lettuce leaf cut using the ring mould to the same diameter as the falafel
  • 1 thin slice red onion
  • 1 thin slice tomato (similar size to the diameter of the falafel if possible)
  • 1 slice pickle
  • 1 Padrón pepper
  • 10 g baba ghanoush
  • bamboo toothpicks to assemble the sandwich.
Recipes. The Cook & Chef Institute