Falafel with Apricot Sauce
Ingredients
- For falafel
- 500 grams chickpeas (canned)
- 2 scallions
- 1 garlic clove
- 1 generous pinch Baking powder
- 2 Tbsps freshly chopped parsley
- 2 Tbsps freshly chopped cilantro
- 1 Tbsp light Sesame seeds
- 1 pinch ground Cumin
- salt
- cayenne pepper
- breadcrumbs (as needed)
- vegetable oil (for frying)
- For the apricot sauce
- 1 Red chili pepper
- 5 ripe Apricot
- 1 small shallot
- 1 Tbsp butter
- 1 Tbsp brown sugar
- 2 Tbsps White vinegar
- In addition
- 200 grams Greek Yogurt (0.1% fat)
- toasted Flatbread (for serving)
Preparation steps
For falafel: drain chickpeas well, rinse and drain again. Rinse and dry scallions, chop finely. Peel garlic and chop very finely. Puree chickpeas finely. Combine chickpeas, scallions, garlic, baking powder, herbs and sesame seeds. Season with cumin powder, salt and cayenne pepper. Add breadcrumbs to make malleable dough. With damp hands, form walnut-sized balls. Heat oil in a pan and cook falafel, few pieces at a time, for about 5-6 minutes or until golden brown. Drain on paper towels.
For the apricot sauce: rinse chile pepper, halve and remove seeds and ribs, cut into thin strips. Blanch apricots in hot water, rinse in cold water and peel, pit and cut into thin slices. Peel shallot and chop finely. Heat butter in a pan and saute shallot until soft. Sprinkle with sugar and caramelize slightly, add chile pepper, apricots and vinegar and simmer for about 3-4 minutes on medium heat. Season with a pinch of salt to taste, pour into a bowl and cool.
Arrange falafel on plates and serve accompanied by apricot sauce, yogurt and toasted flatbread.
