Pea falafel with sumac and beet with tahini sauce
By Michael Katz
1 h
4 raciones
Difficulty:
Alta
Ingredients
FALAFEL
- 250 g chickpeas soaked in water for at least 12 hours
- 1 onion
finely chopped - 1 crushed garlic clove
- 1 cup of cooked peas
- Bread crumbs only if necessary to bind the mixture together
- 1 tsp. ground coriander
- 1 tsp. ground cumin
cayenne pepper (optional) - 2 tsp. finely chopped parsley
- Salt to taste
- Oil for frying
TAHINI SAUCE
- 250 ml Tahini paste
- 2-4 cloves garlic
chopped - Salt to taste
- Juice of two lemons (or to taste)
- Water to desired consistency
- 1 tablespoon of chopped fresh parsley
- 1 large cooked beet
peeled and cut into small cubes - 1 tablespoon of dried sumac spice (commonly used in the Middle East with a slightly sour taste and dark red color)
FALAFEL
- Grind or mash the chickpeas along with the peas. I recommend using a meat grinder (with the small to medium size grinder disk attached) or a processor that does not over mix the mass.
- Mix all of the above ingredients with the mashed chickpeas. Let stand for 2 hours in the refrigerator (recommended).
- Heat the oil to 180 degrees and, with the palm of your hand, shape it into small ping-pong balls (make sure it is wet) or with two spoons to form quenelles.
- Before shaping the balls, I always do a test to see if the ball holds its shape, so I dip a ball into the hot oil to see if it holds. If it doesn't, then you have to add some bread crumbs and test again until it holds firmly.
- Once the mixture passes the test, fry the balls until golden brown. Serve with beet and sumac and tahini sauce, garnish with a well fried rosemary sprig.
TAHINI SAUCE
- Combine tahini paste, chopped beets, garlic, lemon juice and salt in a blender or food processor.
- Blend until smooth; add water a little at a time until desired consistency is reached.
- The mixture should be thick enough to submerge the falafel balls and stick to them.
Check seasoning.
Michael Katz
As a cooking instructor and owner of a cooing school we teach from day one the importance of sustainability.
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