The Cook and the Chef hosts Maggie and Simon tip their hats to the magical Mediterranean flavours of Lebanese cuisine. The yogurt he uses in the sauce is the only non vegan ingredient. FELAFAL WITH YOGURT SAUCE - Falafel Ingredients 1 cup dried chickpeas 1 large onion, chopped 2 cloves of garlic, chopped 5 tablespoons of fresh parsley, chopped 3 tablespoons chopped fresh coriander 2 tablespoons fresh mint, chopped 1 teaspoon ground coriander 1 teaspoon ground cumin 2 green chillies, deseeded and chopped 2 tablespoons flour ½ teaspoons baking powder sesame seeds to coat (optional) Salt and Pepper to taste Veg Oil for frying yoghurt sauce to serve - Yoghurt Sauce Ingredients 150g natural yoghurt 3 tablespoon tahini 1 clove garlic, crushed with a little salt 1 lemon juice pepper to taste herbs to taste (mint, coriander and parsley smoked paprika or sumac to garnish (optional) - Falafel Method Place dried chickpeas in a bowl and cover and soak in a lot of cold water overnight. Drain. Puree chickpeas in a blender, the degree of blend depending on your own preference. Add garlic, onion, chillies, coriander, cumin, salt and pepper. Fold through all fresh herbs. Add just enough flour to get the mixture to come together into a ball, pulsing as you add each bit of flour until it is the right consistency. Pulse in the baking powder and check the seasoning, it may need more salt. Trial one in the oil to see that it doesnt fall apart which will happen if there are cracks in the ...
Tags: Falafel, Fattoush, Salad, Lebanese, vegan, vegetarian, recipe
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