Recipes>Lunch Recipes
Coriander Falafel, Green Chilli Zhoug, Tahini, Greek Yoghurt
by Miles Kirby, Laura Harper-Hinton, Chris Ammermann from Caravan: Dining All Day
Serves 4
Whether you’re serving it as a picnic snack or as part of a Middle Eastern-inspired mezze board, this coriander falafel from Caravan is bursting with fresh and vibrant flavours.
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Caravan
Laura Harper-Hinton, Miles Kirby, Chris Ammermann
Caravan: Dining All Day
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Beautiful dishes using fresh and seasonal ingredients
Aussie-style brunch inspiration
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Introduction
Falafel has made regular appearances on our menus over the years. They make a great companion to a glass of wine at the bar or as part of a feast of small plates that is the backbone of our dining philosophy at the restaurants. We have served it alone as a small plate and as a component of a mezze plate with pickles, charcuterie and other treats. At home we also love eating it rolled up in flatbread with leftover slowroasted lamb shoulder. However you serve it, this version will definitely add full-on flavour to your feast.
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Ingredients
| 400g | dried chickpeas, soaked overnight in cold water |
|---|---|
| 1½ tsp | black peppercorns |
| 1 tbsp | cumin seeds |
| 1 tbsp | coriander seeds |
| 1 | small red onion, chopped |
| 3 | garlic cloves, chopped |
| 50g | coriander, leaves and stalks |
| 40g | flat-leaf parsley, leaves and stalks |
| 1 tsp | red chilli flakes |
| 1 tsp | flaked sea salt |
| 180ml | rapeseed oil |
| 4 tbsp Green Chilli Zhoug (see below) | |
| For the tahini yoghurt: | |
| 300g | Greek yoghurt |
| 75g | tahini |
| 1½ tsp | fine sea salt |
| 1½ tsp | lemon juice |
| For the Green Chilli Zhoug (makes about ½ a cup): | |
| 65g | coriander, leaves and stalks chopped |
| 130g | green chillies, deseeded and chopped |
| 1 ½ tsp | fine sea salt |
| 1 | garlic clove, very finely chopped |
| 200ml | rapeseed oil |
| 1 ½ tbsp | lemon juice |
Essential kit
You will need: a food processor
Method
For the Green Chilli Zhoug:
Place the coriander, chilli, salt and garlic in a food processor and blend to paste. Transfer to a small bowl, add the oil and lemon juice and stir to combine.
Leave to sit for at least 1 hour to infuse the flavours. This should keep in an airtight container in the fridge for up 3 weeks.
For the Falafel:
Preheat the oven to 170°C and rinse and drain the soaked chickpeas.
Place all the ingredients for the tahini yoghurt in a small mixing bowl and stir together. Chill in the fridge until ready to serve.
Dry-roast the black peppercorns, cumin and coriander seeds in a frying pan over a medium heat until aromatic. Use a spice grinder or mortar and pestle to grind to a powder and set aside.
Put the onion, garlic, coriander, parsley, chilli flakes and salt into a food processor and blend to a paste. Add the soaked chickpeas and toasted spices and blend to a coarse texture.
Take a bit of the mixture out and squeeze it in your hand; it should hold its shape and release some moisture when squeezed firmly. Mould the mixture into 15-20 patties, using roughly 2 tablespoons per serving.
Heat the rapeseed oil in a frying pan – you want the oil to be around 1cm deep in the pan. Fry the falafel in batches until browned on both sides. Transfer to a baking tray while you cook the rest of the falafel. When all the falafel have been fried, place the baking tray into the oven and cook for a further 10 minutes. (Alternatively, if you have a deep fryer you won’t need the oven.
Heat the oil to 170°C and fry the falafel in batches for 4-5 minutes.) Serve with the tahini yoghurt and green chilli zhoug.
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Ingredients
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