FELAFEL WITH ROMESCO, GOATS CHEESE AND CORIANDER

January 12, 2018

400G CHICKPEAS

1 ONIONS

5 GARLIC CLOVES

1 RED CAPSICUM

1 LEMON

50 G TOASTED ALMONDS

60ML OLIVE OIL

1/2 BUNCH CORIANDER

2 TABLESPOONS OF GOATS CHEESE

1.5 LT VEGETABLE OIL

 

 

 

SOAK CHICKPEAS OVERNIGHT. DRAIN AND LET SIT FOR 20MINUTES. IN A FOOD PROCESSOR BLEND CHICK PEAS, 4 GARLIC, ONION AND 1/4 BUNCH CORIANDER. BLEND TILL REASONABLE SMOOTH. SEASON WITH SALT.

FOR THE ROMESCO SAUCE, ROAST RED CAPSICUM AT 180 DEG CELSIUS, UNTIL SKIN BLISTERS. WHEN ROASTED, TAKE CAPSICUM AND PLACE INTO A BOWL, WRAP WITH CLING WRAP. WHEN THE CAPSICUM IS COOL, PEEL SKIN AND DE-SEED. PLACE CAPSICUM FLESH INTO BLENDER WITH LEMON JUICE,1 GARLIC CLOVE AND ALMONDS. BLEND WHILE DRIZZLING OLIVE OIL.

HEAT OIL IN SAUCEPAN TO 170 DEG CELSIUS. SHAPE FELAFEL WITH SPOON AND YOUR HAND. PLACE GENTLY INTO HOT OIL, COOK UNTIL GOLDEN BROWN. SCOOP OUT AND PLACE ONTO PAPER TOWEL.

TO PLATE SPREAD ROMESCO ONTO PLATE, PLACE FELAFELS ON TOP, CRUMBLE GOATS CHEESE AND CORIANDER OVER THE TOP.

 

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