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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
