Cook the Book: Crunchy Red Swiss Chard Falafel

Name: Cook the Book: Crunchy Red Swiss Chard Falafel
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Middle Eastern
Ingredients: 1 teaspoon black sesame seeds; 237 milliliters chickpea flour; 3 Tbsps cooked (canned) chickpeas; 2 garlic cloves, chopped; 0 teaspoons ground allspice; 1 teaspoon ground cumin; 6 servings Ground turmeric for garnish; 1 null Juice of lemons; 3 Tbsps lemon juice; 237 milliliters milk; 2 Tbsps olive oil; 1 red onion, finely chopped; 6 servings Sea salt and freshly ground pepper; 1 teaspoons crushed sumac; 454 grams red Swiss chard, well washed and roughly chopped; 6 servings Tahini, Lemon and Sumac Sauce; 3 Tbsps tahini paste; 6 servings Vegetable oil for deep frying

Cook the Book: Crunchy Red Swiss Chard Falafel might be just the main course you are searching for. One portion of this dish contains roughly 12g of protein, 21g of fat, and a total of 335 calories. This recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have swiss chard, olive oil, chickpeas, and a few other ingredients on hand, you can make it. To use up the chickpea flour you could follow this main course with the Chickpea Flour Chocolate Chip Cookies as a dessert. This recipe is typical of middl eastern cuisine. From preparation to the plate, this recipe takes approximately 2 hours.

Instructions

Heat 1 tablespoon of olive oil in a skillet and sauté the onion, cumin and allspice over medium heat for 3–4 minutes. Set aside in a bowl.

Ingredients you will need

Olive Oil

Allspice

Cumin

Onion

Equipment you will use

Frying Pan

Bowl

Fill a large saucepan with water and bring to the boil. Drop in the chard and blanch for 2 minutes.

Ingredients you will need

Swiss Chard

Water

Equipment you will use

Sauce Pan

Drain immediately and, once they’re cool enough to handle, squeeze dry.

In a medium nonstick saucepan, bring the milk to the boil, then reduce to a simmer. Little by little, whisk in the chickpea flour until you have a smooth paste. Keep the mixture moving to avoid lumps. Then season, add the remaining 3 tablespoons olive oil and cook over low heat for 8 minutes, stirring all the time with a wooden spoon. Like cream puff dough, the mixture will come away from the sides of the pan and become a ball as it is heated.

Ingredients you will need

Chickpea Flour

Olive Oil

Cream

Dough

Milk

Equipment you will use

Wooden Spoon

Sauce Pan

Whisk

Frying Pan

Cool the ball of paste, then mix in the sautéed onions, chickpeas, lemon juice and blanched chard. Using your hands, mold the mixture into golf-ball-sized balls and arrange on a baking sheet. Refrigerate for a couple of hours.

Ingredients you will need

Lemon Juice

Chickpeas

Onion

Swiss Chard

Equipment you will use

Baking Sheet

In a large saucepan, heat 2 inches of oil to 350°F. Carefully place the falafel into the oil and cook for 3–4 minutes, until golden brown.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Remove with a slotted spoon and place on paper towels to drain.

Equipment you will use

Slotted Spoon

Paper Towels

Sprinkle with the turmeric.

Ingredients you will need

Turmeric

Serve with the tahini sauce.

Ingredients you will need

Tahini

Sauce

Mix the tahini, cumin and the lemon juice in a bowl. Slowly stir in 1 to 2 tablespoons of water, a little at a time, until you have a consistency that resembles thick cream. Then add the garlic and season.

Ingredients you will need

Lemon Juice

Garlic