Recipes

Originating in Egypt, falafel replaced meat during lent. Bite through the crunchy-coating to reveal the velvety-smooth herby-center. Lavished in raspberry-red-pepper coulis to harmonize earthy succulence with tart and sweet flavors, plus a splash of vibrant color.

Falafel Ingredients (serves 4):

• 3.5 oz (100g) dried garbanzo beans
• ½ large white onion
• 2 small (sweeter) onions
• Juice of ½ a key lime
• ¼ teaspoon of sea salt
• 2 oz to 3 oz (30g to 50g) of fresh herbs (basil, oregano, thyme)
• Oil to sauté (grapeseed, sesame seed, hemp seed, or avocado oil)

Preparation:

1. Soak dried garbanzo beans overnight (12 hours) in spring water.

Falafel Method:

1. Put soaked garbanzo, onion, sea salt, coriander, and lime in a food processor.
2. Blend until you have a fine, but rough, texture.
3. Place mixture in the fridge for 1hr to firm, this makes shaping them much easier.
4. Shape falafel into small patties (2-3cm diameter, 0.5 to 1cm high)
5. Sauté for 3-5 minutes on each side in a frying pan, on medium heat, until golden brown.

Sauce Ingredients:

• 1 red pepper
• ½ medium onion
• Oil for sautéing (grapeseed, sesame seed, hemp seed, or avocado oil)
• 2 oz (50g) fresh or frozen raspberries (or another 'tart' tasting berry)
• 2 or 3 dates
• 1.5 fl oz (50 ml) warm spring water

Sauce Method:

1. Put dates in the warm water and soak for 15 minutes.
2. Sauté (in very little oil, in a saucepan, until soft) red pepper and onions.
3. Add the raspberries and soaked dates (take the out stone after soaking, it's much easier!)
4. Add the water that the dates soaked in, and bring gently to the boil for 2 minutes.
5. Remove from the heat and blend until smooth.
6. Sieve the sauce through a tea strainer if you want it super-smooth and seed-free.