Jimmy’s falafel mix with green goddess tahini

Name: Jimmy's falafel mix with green goddess tahini recipe
Yield: 46
Ingredients: 400g chickpeas, soaked overnight in cold water; 100g split fava beans, soaked overnight in cold water (substitute chickpeas); 1 medium onion, finely chopped; 6.00 garlic cloves, crushed; 2 long green chillies (optional), finely chopped; 1/4 bunch each flat-leaf parsley & coriander leaves, roughly chopped; 2 tbs roughly chopped mint leaves; 2 celery stalks, finely chopped; 100g edamame, podded, skins removed (substitute green peas or zucchini); 1 tsp each ground cumin & coriander; 1/4 tsp seven spice (baharat spice mix); 100g white sesame seeds; 10g bicarb soda; Vegetable oil, to fry; Green goddess tahini (recipe below) & pickled chillies, to serve; 200g hulled tahini; 1/4 bunch each flat-leaf parsley, coriander & mint, leaves picked, chopped; 100ml lemon juice; 2 tbs extra virgin olive oil

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by delicious. team

delicious. team

Sep 08, 2020

“This fragrant, herbaceous sauce is a great addition to this meal; it has the perfect acidity for the falafel.” – Simon Zalloua. Begin this recipe a day ahead.

400g chickpeas, soaked overnight in cold water
100g split fava beans, soaked overnight in cold water (substitute chickpeas)
1 medium onion, finely chopped
3 garlic cloves, crushed
2 long green chillies (optional), finely chopped
1/4 bunch each flat-leaf parsley & coriander leaves, roughly chopped
2 tbs roughly chopped mint leaves
2 celery stalks, finely chopped
100g edamame, podded, skins removed (substitute green peas or zucchini)
1 tsp each ground cumin & coriander
1/4 tsp seven spice (baharat spice mix)
100g white sesame seeds
10g bicarb soda
Vegetable oil, to fry
Green goddess tahini (recipe below) & pickled chillies, to serve

Green goddess tahini (makes approx. 400g)

200g hulled tahini
3 garlic cloves, crushed
1/4 bunch each flat-leaf parsley, coriander & mint, leaves picked, chopped
100ml lemon juice
2 tbs extra virgin olive oil

Method

1.

Combine chickpeas, split fava beans, onion, garlic, chilli (if using), herbs, celery and edamame in a bowl. Transfer to a food processor and whiz, scraping down the sides occasionally, until finely chopped and mixture can hold its shape when squeezed in your hand. Transfer to a bowl and add spices, sesame seeds and bicarb. Season and mix well with clean hands. (The bicarb helps give the falafels a crunchy exterior while light and fluffy inside.) Refrigerate mixture for 1 hour before shaping.
2.

Meanwhile, for the green goddess tahini, place all the ingredients and 1/2 cup (125ml) iced water in a food processor and whiz to combine. (The iced water ensures the tahini sauce doesn’t heat up, causing the herbs to discolour.) Season to taste. Once the tahini is bright green and smooth, transfer into a container and refrigerate until needed.
3.

Grease 2 large oven trays and line with baking paper. Using a heaped tablespoon as a guide, shape chilled falafel mixture into ovals and place on prepared trays.
4.

Half-fill a large saucepan with oil and heat to 180°C (a cube of bread will turn golden in 30 seconds when the oil is hot enough). In batches, deep-fry falafel, stirring and turning frequently, for 1-2 minutes until golden – you should have a golden exterior with a green interior. Drain on paper towel and repeat with the remaining mixture. Season to taste. Stand for 2-3 minutes. Serve with green goddess tahini and pickled chillies alongside.