Crispy green falafels accompanied by Odysea Aubergine Mezze and a pomegranate molasses and miso dressing.
Serves 4: Prep time – 40 minutes
1 (120g) Courgette peeled and cut into smaller pieces
1 tin (400g) Chickpeas, drained
1 Clove garlic, peeled and crushed
10 stems Parsley, roughly chopped
100g Chickpea flour plus 50g for dusting
1/2 tsp Salt
1/4 tsp Sumac
3 tbsp Odysea Kalamata olive oil
Pomegranate Molasses and miso dressing
1 tbsp Odysea pomegranate molasses
1 tbsp White Miso
2 tbsp Odysea Chania Crete Olive Oil
2 tbsp Water
Two handfuls of salad leaves, washed and dried
100g fresh cherry tomatoes, washed and cut into quarters
One Jar Odysea Aubergine Mezze
Preheat the oven to 180 degrees Celsius
Place all of the falafel ingredients into a large food processor, then process until you have a reasonably smooth paste. Chill the mixture in the fridge for 30 minutes, or overnight if you have time, which will make them easier to roll.
Pomegranate Molasses and Miso dressing
Add all of the ingredients to a jar and shake until the dressing is totally smooth. Store the dressing in the fridge until everything else is ready.
Place the extra Chickpea flour into a medium sized plate or bowl and roll each falafel into golf ball sized balls, then roll each one in flour. Squash them slightly into a disk and then place each one onto a baking tray, lined with baking paper and drizzled generously with Olive oil. Bake the falafel for 25 minutes, until golden on both sides.
Place 2 tbsp of the Odysea Aubergine Mezze onto a plate, followed by the falafel, leaves, tomatoes and a generous drizzle of dressing.
Make these falafels with broad beans or winter squash by swapping the same amount of courgette for the seasonal vegetable of your choice and make in the same way as described above.