Falafel with Sorrel and Cabbage Salad and Hummus Sauce

Main Dishes | Author's cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Recipe by Chef John Smith for a popular American restaurant.

Ingredients

Chickpea - 6 oz
Onion - 0.7 oz
Garlic - 3 cloves
Dill - 2 sprigs
Parsley - 1 bunch
Cilantro - 1 bunch
Tomatoes - 3.5 oz
Wheat Flour - 1.1 oz
Mild Chili Spice - 1 piece
Spices - 0.1 oz
Hummus - 1.8 oz
Gamadari sauce - 0.7 oz
Lemon - 1 piece
Sorrel - 1.1 oz
Broccoli - 1.8 oz
Cauliflower - 1.8 oz
Pistachios - 0.4 oz
Salt - to taste

Step by Step guide

Step 1

Prepare the zhug sauce. Place 2 cloves of garlic, half a bunch of parsley, a small chili pepper, half a teaspoon of salt, and a pinch of Yemenite spice mix into a blender. Blend until smooth.

Step 2

Prepare the falafel. Cut the tomatoes into quarters and remove the seeds and juice. Pass the cooked chickpeas through a meat grinder along with the tomatoes, a clove of garlic, and onion, adding a couple of sprigs of dill, parsley, and cilantro. Squeeze out any excess liquid, add half of the resulting skhug to the mixture, season with salt, and mix well.

Step 3

Using a tablespoon, shape the mixture into dumplings and fry them in hot oil until golden brown.

Step 4

Separate the broccoli and cauliflower into florets, boil until slightly tender, and then grill. Cut the sorrel into thin strips. Coarsely chop the parsley and cilantro.

Step 5

Place the falafel, both types of cabbage, sorrel, and roughly chopped parsley and cilantro in a serving dish, and sprinkle with pine nuts. Mix the hummus with the gomadari sauce, add lemon juice, and drizzle this combined sauce over the dish.