Falafels with Spicy Tomato and Cashew Sauce & Poached Spring Vegetables Recipe

Introduction

Experience the vibrant flavors of homemade falafels paired with a spicy tomato and cashew sauce, served alongside tender poached spring vegetables. This wholesome dish brings together crispy falafels and fresh seasonal produce for a colorful and satisfying meal perfect for any occasion.

Ingredients

• 200g dry chickpeas
• 25g parsley, leaves picked, stems reserved for the broth
• 2 garlic cloves, roughly chopped
• 1 banana shallot, roughly chopped
• 2 tsp ground cumin
• 1½ tsp ground coriander
• 1½ tsp turmeric
• ¼ tsp cayenne pepper
• ½ tsp gluten-free baking powder
• Sunflower or rapeseed oil, for frying
• Splash white wine (vegan if necessary, optional)
• 1 bay leaf
• 1 banana shallot, roughly chopped (for broth)
• 1 celery heart or 2 stalks, cut into chunks
• Pinch of whole peppercorn
• 200g baby carrots, trimmed
• 1 bulb fennel, trimmed and cut into slim wedges
• 20 asparagus tips (about 200g)
• 12 pink radishes (about 100g), halved
• 100g fresh or frozen broad beans, podded and skinned
• 100g tub pomegranate seeds
• 25g cashews
• 1 tbsp sesame seed
• 1 tsp cumin seed
• ½ tsp chilli flakes, or to taste
• 1 tbsp cold-pressed rapeseed or sunflower oil
• 300g tomatoes, cut into chunks
• 4 garlic cloves
• 1 tbsp agave syrup or dark brown sugar

Instructions

1. Step 1: Soak the chickpeas in a large bowl, covering them with at least three times their volume of cold water. Cover and leave to soak for at least 8 hours or overnight.
2. Step 2: Drain the chickpeas and place them in a food processor with parsley leaves, garlic, banana shallot, ground cumin, coriander, turmeric, cayenne pepper, and baking powder. Add 2-3 tablespoons of water and blend on high speed until a smooth but firm mixture forms. Scrape into a bowl and cover.
3. Step 3: Prepare the poaching broth by combining the reserved parsley stems, bay leaf, chopped banana shallot, celery, whole peppercorn, salt, and 800ml water in a medium saucepan. Bring to the boil, then simmer for 20 minutes and set aside.
4. Step 4: Make the sauce by toasting cashews, sesame seeds, cumin seeds, and chilli flakes in a dry frying pan over medium heat until the sesame seeds turn golden. Remove to cool. Add oil to the pan, then cook tomatoes and garlic over medium heat until tomatoes collapse, about 5 minutes. Cool slightly, then blend with toasted nuts, agave syrup or sugar, and salt until smooth. Set aside.
5. Step 5: With wet hands, form the falafel mixture into balls the size of large cherries, about 20-24 in total. Place on a tray and refrigerate if preparing in advance.
6. Step 6: About 15 minutes before serving, strain the poaching liquid and return it to a pan. Bring to a simmer. Heat 5cm depth of frying oil in a heavy pan to 180°C (350°F) or until a small piece of bread browns in 20-30 seconds. Fry falafel balls in batches of six for about 3 minutes or until deep golden. Drain on paper towels and keep warm in the oven.
7. Step 7: Poach the vegetables by adding carrots to the poaching liquid and cooking for 3-5 minutes. Add fennel, asparagus, radishes, and broad beans, then simmer for another 3 minutes. Drain vegetables and discard the liquid.
8. Step 8: Before serving, blend the sauce again to recombine. Spoon sauce onto warmed plates, add falafel and poached vegetables, scatter with pomegranate seeds, and serve immediately.

Tips & Variations

• For extra crispiness, chill the falafel mixture before forming the balls.
• Feel free to swap vegetables according to seasonality or personal preference.
• Use vegan-friendly white wine or omit it in the broth for a stricter vegan version.
• Add fresh herbs like mint or cilantro to the sauce for a fragrant twist.

Storage

Store falafels and cooked vegetables separately in airtight containers in the refrigerator for up to 3 days. Reheat falafels in a hot oven to retain crispiness and gently warm the vegetables in a pan or microwave. The sauce can be refrigerated for up to 2 days and stirred well before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas instead of dry?

Dry chickpeas are preferred for optimal texture, but you can use canned chickpeas if you rinse and drain them well. The falafel may be softer, so adjust the cooking time accordingly.

How do I know when the frying oil is ready?

Drop a small piece of bread or falafel mixture into the oil. It should sizzle and turn golden within 20-30 seconds if the oil is at the right temperature (around 180°C or 350°F).

Falafels with Spicy Tomato and Cashew Sauce & Poached Spring Vegetables Recipe

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★★★★★

4.6 from 54 reviews

• Author: Luna
• Total Time: 13 hours 10 minutes
• Yield: 20–24 falafel balls, serves 4 1x
• Diet: Gluten Free

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Description

This vibrant recipe features crispy falafels served with a spicy tomato and cashew sauce alongside delicately poached spring vegetables. The chickpeas are soaked and blended with warm spices to create the falafel mixture, then fried to golden perfection. The sauce combines toasted cashews, sesame seeds, and warming spices blended with slow-cooked tomatoes for a rich, creamy accompaniment. Fresh baby carrots, fennel, asparagus tips, radishes, and broad beans are gently poached in a flavorful broth, making for a wholesome and colorful plate perfect for a nourishing vegetarian meal.

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Ingredients

Scale 1x2x3x

Falafel Mixture

• 200g dry chickpeas
• 25g parsley leaves (stems reserved for broth)
• 2 garlic cloves, roughly chopped
• 1 banana shallot, roughly chopped
• 2 tsp ground cumin
• 1½ tsp ground coriander
• 1½ tsp turmeric
• ¼ tsp cayenne pepper
• ½ tsp gluten-free baking powder
• Sunflower or rapeseed oil, for frying

Poaching Broth

• Splash white wine (vegan if necessary, optional)
• 1 bay leaf
• 1 banana shallot, roughly chopped
• 1 celery heart or 2 stalks, cut into chunks
• Pinch of whole peppercorn
• 25g parsley stems (reserved)
• 1 tsp salt
• 800ml water

Vegetables for Poaching

• 200g baby carrots, trimmed
• 1 bulb fennel, trimmed and cut into slim wedges
• 20 asparagus tips (about 200g)
• 12 pink radishes (about 100g), halved
• 100g fresh or frozen broad beans, podded and skinned

Spicy Tomato & Cashew Sauce

• 25g cashews
• 1 tbsp sesame seeds
• 1 tsp cumin seeds
• ½ tsp chilli flakes (adjust to taste)
• 1 tbsp cold-pressed rapeseed or sunflower oil
• 300g tomatoes, cut into chunks
• 4 garlic cloves
• 1 tbsp agave syrup or dark brown sugar
• Generous pinch of salt

To Serve

• 100g tub pomegranate seeds

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Instructions

1. Prepare the chickpeas: Place the dry chickpeas in a large bowl and cover with three times their volume of cold water. Cover and soak for at least 8 hours or overnight until they expand and soften.
2. Make the falafel mixture: Drain the soaked chickpeas and add them to a food processor along with the parsley leaves and all falafel spices (ground cumin, coriander, turmeric, cayenne), garlic, banana shallot, and gluten-free baking powder. Blend on high speed, adding 2-3 tablespoons of water as needed, until you achieve a smooth but firm mixture. Transfer to a bowl, cover and set aside.
3. Prepare the poaching broth: In a medium saucepan, combine the white wine (if using), bay leaf, chopped banana shallot, celery chunks, whole peppercorn, reserved parsley stems, 1 teaspoon of salt, and 800ml water. Bring to a boil then reduce heat and simmer for 20 minutes to infuse flavors. Set aside.
4. Make the spicy tomato & cashew sauce: Toast cashews, sesame seeds, cumin seeds, and chili flakes in a dry frying pan over medium heat, stirring frequently until sesame seeds turn golden. Remove from pan and let cool. Add rapeseed or sunflower oil to the pan, then cook tomatoes and garlic over medium heat until tomatoes break down, about 5 minutes. Cool slightly, then transfer tomatoes along with toasted nuts and spices, agave syrup (or sugar), and a pinch of salt to a blender. Blend on high until smooth. Leave in the blender and set aside.
5. Form falafel balls: With wet hands, shape the falafel mixture into balls roughly the size of large cherries (about 20-24). Place on a tray. These can be prepared up to a day ahead and refrigerated.
6. Cook the falafel: Strain the poaching broth and return the liquid to the saucepan to simmer gently. Heat 5cm depth of sunflower or rapeseed oil in a large, heavy-based pan over medium heat. Test the oil by dropping in a small piece of bread; it should brown in 20-30 seconds. Fry falafel balls in batches of six, turning occasionally until deep golden brown, about 3 minutes. Remove with a slotted spoon and drain on kitchen paper. Keep warm in a low oven while frying remaining falafels.
7. Poach the vegetables: Add the baby carrots to the gently simmering poaching liquid and cook for 3-5 minutes depending on their size. Add the fennel wedges, asparagus tips, radishes, and broad beans, return to a boil and simmer all together for 3 more minutes. Drain and discard the poaching liquid.
8. Serve: Re-blend the tomato and cashew sauce briefly to recombine. Spoon a portion of sauce onto each warmed plate, arrange falafel balls and poached vegetables on top, then scatter with pomegranate seeds. Serve immediately for best flavor and texture.

Notes

• Soaking the chickpeas overnight is crucial for proper texture and ease of blending.
• Use wet hands when shaping falafel to prevent sticking.
• Keep fried falafel warm in a low oven (around 90°C or 200°F) to maintain crispness before serving.
• The poaching broth can be adjusted with extra herbs or spices if desired.
• For a vegan option, ensure the white wine used is vegan or omit entirely.
• The sauce may separate on standing; simply re-blend before serving.
• Use gluten-free baking powder to keep the recipe gluten-free.

• Prep Time: 12 hours 30 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Middle Eastern

Keywords: Falafel, Vegan, Vegetarian, Middle Eastern, Fried chickpeas, Cashew sauce, Poached vegetables, Gluten-free, Healthy