Falafels With Spicy Tomato Cashew Sauce Poached Spring Vegetables Recipes

FALAFELS WITH SPICY TOMATO & CASHEW SAUCE & POACHED SPRING VEGETABLES

Steps:

• Prepare the chickpeas. Put them in a large bowl and cover with at least 3 times their volume of cold water. Cover and soak for at least 8 hrs, or overnight.
• To make the falafel mixture, drain the chickpeas then put them in a food processor with some seasoning. (Don't worry if the chickpeas still feel quite firm at this stage - this is how they should be. Add the parsley leaves to the food processor along with the rest of the falafel ingredients. Whizz on high speed, adding 2-3 tbsp water, until a smooth but fairly solid mixture forms. Scrape into a bowl and cover.
• Put all the ingredients for the poaching broth, plus 1 tsp salt, 800ml water, and the reserved parsley stems, in a medium saucepan and bring to the boil. Simmer for 20 mins and set aside.
• Meanwhile, make the sauce. Put the cashews, sesame seeds, cumin and chilli flakes in a dry frying pan over a medium heat. Toast, stirring frequently, until the sesame seeds start to turn golden. Remove to a plate to cool. Add the oil to the pan and return to the heat, adding the tomatoes and garlic. Cook over a medium heat until the tomatoes collapse, about 5 mins. Allow to cool for a few mins, then transfer to a blender along with the toasted nuts and spices, the agave or sugar, and a generous pinch of salt. Whizz on high speed until smooth. Leave in the blender and set aside.
• Meanwhile, make the falafel balls. Use wet hands to form balls the size of large cherries and place on a tray - you should have enough to make 20-24 balls. The balls can be made a day ahead and chilled.
• About 15 mins before serving, strain the poaching liquid, then return the liquid to the pan, and bring to a simmer. Heat a 5cm depth of frying oil in a large, heavy-based pan over a medium heat. When the oil is hot enough, a small piece of bread dropped in it should turn brown in 20-30 secs. Carefully lower the falafel balls into the oil, cooking in batches of 6 at a time. Fry until deep golden brown all over, about 3 mins. Remove with a slotted spoon and drain on kitchen paper, and keep warm in the oven while you cook the remaining batches. Safely set aside the oil.
• Finally, poach the vegetables. Add the carrots to the poaching liquid and cook for 3-5 mins depending on the size, then add the remaining veg. Return to the boil and simmer for 3 more mins. Strain the vegetables, discarding the liquid.
• To serve, first whizz the sauce once more (it has a tendency to separate). Place spoonfuls of sauce on each warmed plate (one spoonful for each falafel looks nice). Divide the falafel and spring veg between the plates, scatter with pomegranate seeds and serve immediately.

SPICY BAKED FALAFEL WITH TZATZIKI

Steps:

• Stir yogurt, cucumber, lemon juice, garlic powder, sugar, lemon zest, mint, and dill together in a bowl. Adjust seasonings to taste and refrigerate tzatziki until ready to serve with falafel.
• Preheat the oven to 450 degrees F (230 degrees C).
• Combine jalapeno peppers, parsley, green onions, and garlic in a food processor. Pulse until finely chopped and fully blended. Scrape mixture down and add chickpeas. Pulse several times until just blended and chickpeas are broken up, but texture is still rough; do not overblend. Transfer mixture to a large bowl.
• Add eggs, lemon juice, lemon zest, Greek seasoning, cumin, 1/2 tablespoon salt, paprika, pepper, and chili powder to the chickpea mixture. Stir with a spatula until fully incorporated. Add chickpea flour a few tablespoons at a time and stir; the final mixture should be wet, but not falling apart when handled. Place bowl in the freezer, uncovered, to firm up mixture, 10 to 15 minutes.
• Line a rimmed baking sheet with parchment paper and brush with some olive oil.
• Remove chickpea mixture from freezer and form into 20 to 24 small balls and place on the prepared baking sheet. Brush falafel with remaining olive oil and sprinkle with remaining salt.
• Bake in the preheated oven until falafel are dry and slightly darker brown in color, about 45 minutes. Turn on the broiler and continue baking until tops are crisp, 5 to 7 minutes. Serve with tzatziki.

CAULIFLOWER FALAFEL WITH SPICY TOMATO SAUCE RECIPE

Steps:

• Prepare the sauce by adding all of the ingredients to a medium saucepan. Bring the sauce to a boil and then reduce heat. Simmer for 30 minutes, stirring occasionally. Once sauce is finished, remove from heat and let cool. Puree sauce so that it is smooth and set aside. Chop cauliflower into florets and then puree cauliflower and garlic into a food processor for 90 seconds or until the mixture becomes grainy. Add pureed crumbs to a large bowl and combine with other falafel ingredients. Stir for 3 minutes until the mixture begins to form a thick paste. Heat half an inch of oil in a small saucepan (about 3/4 cup). Form falafel paste into balls about 1 1/2 inches across and fry them in the hot oil. Each side should be cooked for about 5 minutes so that the edges being to turn brown. If you flip the falafel balls too soon, they might fall apart or wind up undercooked. Once fully cooked, transfer fried falafel balls to a paper towel to soak up excess oil. Serve with spicy tomato sauce and enjoy!