Absolutely

Hazelnut and Chickpea Falafel

ABSOLUTELY-Hero_2136x1424px_2x
Contents

This dish with winter pickles & tahini yoghurt in pitta comes courtesy of Paradise by Way of Kensal Green

Words Cat Ashton

Making falafel from scratch is such a treat and the end result is fantastic. The addition of hazelnuts to this Lebanese classic gives it such a great flavour.

Serves 4-6

Ingredients

Winter Pickles: • 200ml apple cider vinegar • 400ml water  • 100g sugar
• 2 tablespoons salt •  2 cloves garlic, smashed • 5 sprigs thyme  • 1 tablespoon black peppercorns  • 1/2 small cauliflower, cut into small florets) • 1 large beetroot, peeled, halved and sliced • 1 turnip, peeled, halved and sliced

Falafel: 300g dried chickpeas • 1/4 small bunch fresh coriander • 1/4 small bunch fresh parsley • 1/2 tablespoon ground coriander • 1/2 tablespoon ground cumin • 1 teaspoon bicarbonate of soda • 1 small chilli, finely chopped • 1/2 small onion, finely chopped • 1/2 clove garlic, finely chopped • 75g hazelnuts, roasted and roughly chopped
• 1 teaspoon sea salt

Tahini Yoghurt: 150g natural yogurt
• 3 tbsp tahini • 1 lemon, juice • 1/4 garlic clove, crushed • 1/2 tablespoon ground cumin • 1 teaspoon bicarbonate of soda • 1 small chilli, finely chopped • 1/2 small onion, finely chopped • 1/2 clove garlic, finely chopped
• 75g hazelnuts, roasted and roughly chopped •  1 teaspoon sea salt
Soak the chickpeas in 1 litre of cold water for 24 hours. Drain and rinse well.

To Serve: • 4 Turkish pita breads, as fresh as possible • 1 bunch watercress

Method

In a food processor, blitz chickpeas with a pinch of salt until they are the consistency of coarse, sticky breadcrumbs. Add all other ingredients (except for bicarbonate of soda and nuts) and whiz until they orm a bright green paste which still has a fine crumb – don’t overwhizz.  Refrigerate for half an hour before frying.  When ready to cook, heat oil to 180°C.  Add the bicarbonate of soda and nuts plus up to about 40mls cold water to the falafel mix.  Shape falafel into little patties and fry for 6-7 minutes until a deep crunchy brown.  Cut warm flatbreads, stuff them with the yoghurt, falafels, pickles and cress.Paradise by Way of Kensal Green,
19 Kilburn Lane, W10

020 8969 0098; theparadise.co.uk

Share this Article

Written by
Must Read

You May Also Like

Did you know you can now buy or subscribe to our printed issues?

EAT, DRINK, WIN!

Subscribe to our newsletter

Sign up to our monthly newsletter to find out what’s on your local area, exclusive competitions, the latest launches and much more!

Select the areas you want to hear about