Sofi Falafel, the Secrets out!
This simple but delicious gem is from the mind of Damien. Of French origin and his parents are from Algeria and Vietnam so he has a flavour bomb of lineage in his family. He has been living in Wanaka for 9 years working previously at Kika, Paloma, Alchemy, we are lucky to have him!
Falafel is originally from Egypt but has been adopted by most of their middle eastern neighbours. Falafels are a chickpea based dough which can be flavoured with spices, herbs or both.
METHOD
Soak in water and tsp baking soda 500grams dried chickpeas overnight or min 12-18 hours (they will still feel a little hard which is fine). Rinse well and then blend until you have puree (some chunks will remain which is good for texture) place mixture in mixing bowl.
Separately, blend 6 garlic cloves, one small brown onion 50 grams parsley, 50 grams coriander 2 tbl spoon salt, 1 tbl spoon ground coriander and1 tbl spoon ground cumin to a fine paste.
Add to the chickpea mix and mix together with your hands until you have incorporated into a dough.
Take out small sized portions and mould into balls a touch smaller than your palm, you can leave these in the fridge ahead of time or do a la minute.
Deep-fry for 3-5minute or until medium-dark brown.
Damien serves them with labneh (a hung yoghurt) and zhoug which is a spicey herb oil. But you can have them with whatever sauce you like.
Enjoy it as a mezze or a new and healthy family meal, courtesy of Sofi.
