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Falafel flat leaf parsley fresh cilantro beans chickpeas garlic ground cumin ground tumeric salt red onion red pepper lemon flour peanut oil radicchio Tahini Greek yogurt zest of whole salt tomato sesame seeds
Viewed: 54 - Published at: 3 years agoIngredients
- Falafel
- 1/2 cup coarsely chopped flat-leaf parsley
- 1/2 cup coarsely chopped fresh cilantro
- 8 ounces frozen lima beans
- 1.5 cups canned chickpeas rinsed and drained
- 1 garlic clove
- 1 teaspoon teaspoon ground cumin
- 1 teaspoon teaspoon ground tumeric
- 1.5 teaspoons teaspoon salt
- 1/2 red onion
- 1 teaspoon teaspoon red pepper flakes
- 1 juice from 1/2 lemon
- 3-4 tablespoons tablespoons flour
- peanut oil for frying
- 1 head of radicchio
- Garnish
- 1 tablespoon tahini
- 1/4 cup Greek yogurt
- 1 zest of whole lemon
- salt and pepper
- finely chopped tomato, yellow pepper, cucumber, red onion
- toasted sesame seeds
Method
- 1 Bring 1 cup of water to a boil in a medium saucepan. Add the lima beans and return water to a boil. Cook the beans for about 5 minutes and drain. Rinse with cool water to prevent further cooking. Set aside.
- 2 In the bowl of a food processor, process the parley and the cilantro until fine. Add the chickpeas, lima beans, garlic, cumin, turmeric, salt, the red onion, red pepper and the lemon juice. Pulse until the mixture forms a paste and is fairly smooth. Add the flour and pulse to combine. Transfer to a bowl and set aside. This mixture can be made up to 1 day in advance and refrigerated.
- 3 Heat the oil in an electric fryer to 375. Drop 1 tablespoon of the falafel mixture at a time into the oil in batches of 6. Fry until the mixture is golden brown, about 1 minute. Transfer to a paper towel to drain and repeat with remaining mixture. I sprinkled a little coarse salt on them right when they came out.
- 4 Combine tahini, yogurt, lemon zest, salt and pepper in a bowl.
- 5 Serve each fritter in a radicchio cup, garnished with the finely chopped tomato, yellow pepper, cucumber, red onion, tahini / yogurt sauce and sesame seeds.
