Green Peas falafel with sumac and beetroot tahini sauce
1.00 h
4 raciones
Difficulty:
Alta
Ingredients
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).
METHOD
FALAFEL
- 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.
- Mix with all the ingredients above with the pound chickpeas. Set to rest 2 hours in fridge -Recommended.
- 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.
- 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.
- 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
- Combine tahini paste,diced beetroot, garlic, lemon juice and salt in blender or food processor.
- Process until smooth; gradually blend in water for desired consistency.
- Mixture should be athick enough to deep the falafel balls and stick to them.
- Check seasoning.
