Falafel With Ricotta Recipe
Tahini Broccoli, Sumac & Tomato Ragout
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Ingredients
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Falafel
Tahini Broccoli
Sumac & Tomato Ragout
Ricotta
Method
Falafel Preparation
- 1
Make the Falafel Mixture
In a food processor, combine chickpeas, parsley, garlic, cumin, coriander, baking powder, salt, and black pepper. Pulse until the mixture is finely chopped but not pureed. Transfer to a bowl and refrigerate for at least 30 minutes.
- 2
Form the Falafel
Once chilled, form the mixture into small balls or patties. Heat olive oil in a frying pan over medium heat and fry the falafel for about 4-5 minutes on each side, or until golden brown.
Tahini Broccoli Preparation
- 3
Prepare the Tahini Sauce
In a small bowl, whisk together tahini, lemon juice, minced garlic, water, and salt. Adjust consistency with more water if needed.
- 4
Cook the Broccoli
Steam or blanch the broccoli florets until bright green and tender, about 3-4 minutes. Toss with tahini sauce before serving.
Sumac & Tomato Ragout Preparation
- 5
- 6
Add Tomatoes and Season
Stir in diced tomatoes and sumac. Season with salt and pepper to taste. Simmer for about 10-15 minutes until the tomatoes break down into a sauce.
