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)
- Soak dried garbanzo beans overnight (12 hours) in spring water.
- Put soaked garbanzo, onion, sea salt, coriander, and lime in a food processor.
- Blend until you have a fine, but rough, texture.
- Place mixture in the fridge for 1hr to firm, this makes shaping them much easier.
- Shape falafel into small patties (2-3cm diameter, 0.5 to 1cm high)
- Sauté for 3-5 minutes on each side in a frying pan, on medium heat, until golden brown.
- 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
- Put dates in the warm water and soak for 15 minutes.
- Sauté (in very little oil, in a saucepan, until soft) red pepper and onions.
- Add the raspberries and soaked dates (take the out stone after soaking, it's much easier!)
- Add the water that the dates soaked in, and bring gently to the boil for 2 minutes.
- Remove from the heat and blend until smooth.
- Sieve the sauce through a tea strainer if you want it super-smooth and seed-free.