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A meze of the mind
Serves 4 Starters and mains
For the pistachio falafel
- 100g shelled pistachios
- 400g chickpeas, cooked and drained (or a 400g can, drained and rinsed)
- 30g flat-leaf parsley
- 150g broccoli florets
- 1 garlic clove
- ½tsp ground coriander
- ½tsp dried chilli flakes
- ¼tsp salt
- 2tbsp chickpea flour, plus extra for rolling
- olive oil, for blending and drizzling
For the beetroot tahini
- 1 medium beetroot, peeled and chopped into smaller pieces
- 200g tahini
- 50ml olive oil
- 1 garlic clove, roasted
- ½tsp salt
For the cauliflower couscous
- 1 cauliflower, washed, dried and cut into pieces, including leaves
- 20g flat-leaf parsley
- 20g fresh coriander
- 10g fresh mint
- 2tbsp olive oil
- 1 lemon
To serve seeds
- 1 pomegranate (optional)
- salad leaves or fresh herbs
Method
Preheat the oven to 190C/170C F/Gas 5. Put all the falafel ingredients in a food processor or blender and blitz to combine, adding as much olive oil as you need to make a thick but smooth paste with no large pieces. This dough should roll easily into a ball – if it’s too crumbly, add more olive oil and if it’s too wet and sticky, add a little more flour.
Put a few tablespoons of chickpea flour on a plate and add a pinch of salt. Roll the blended mixture into round falafels the size of an avocado stone, then toss each one in the flour. Squash into more of a disc shape and transfer to a baking tray.
Generously drizzle the falafels with olive oil and bake for 25 minutes until golden, turning each one halfway through cooking, so they are crisp and golden on all sides.
Meanwhile, put all the ingredients for the beetroot tahini and 100ml water into a clean food processor or blender and blend until super smooth. Taste and adjust the seasoning, then transfer to a container and store in the fridge until ready to serve.
For the cauliflower couscous, put all the ingredients in a clean food processor or blender and blitz until you have a consistency that resembles couscous, being careful not to over-process.
Serve the falafals, tahini and couscous in bowls for people to help themselves. Or put a dollop of beetroot tahini on each plate or bowl, then make a bed of cauliflower couscous and lay three falafels on it. Sprinkle a few pomegranate seeds over, if using. Serve with salad leaves or fresh herbs alongside.
This recipe is from the May 2022 issue of Food and Travel. To subscribe today, click here.
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