With sprouted lentil tabbouleh and schoog
Falafel
Serves 6 people as a side or a starter
Exclusively devised recipe to celebrate United Nations International Year of Pulses 2016, created by The Gate Restaurant
For the Tabbouleh:
150g sprouted lentils
80g fresh flat parsley
80g fresh mint
50g fresh dill
Seeds of 1 medium sized pomegranate
Juice of 1 lemon
Salt to taste
Preparation Method:
Chop parsley, mint and dill and mix with the sprouted lentils, pomegranate seeds and lemon juice. Season to taste.
For the Schoog:
150g roasted red peppers, peeled
40g roasted red chilies
Juice of 1 lemon
3g ground fenugreek
30g fresh coriander
Preparation Method:
Blend all ingredients together using a hand blender.
For the Falafel:
150g chick peas soaked overnight
300g fresh broad beans
100g chopped onion
20g garlic
1 green chili (de-seeded)
100g fresh coriander with stalks
10g cumin
10g ground coriander
10g salt
Juice of 1 lemon
Preparation Method:
In a food processor, or with a hand blender and bowl, blend all of the ingredients together to form a smooth paste. Season to taste. Shape into slightly flattened balls, using two table spoons. Make sure the balls are equal size so their cooking time is the same. Deep fry until golden.
To serve
Serve the falafels hot with the tabbouleh and schoog on the side.
Tickets are now on sale and cost £20 (children under 12 go free), which includes admission to the festival and good-size tasting portions of each of the four falafel dishes, allowing visitors to vote on which they like the best.
The Falafel Festival will take place on 1st May 2016 from 1-5pm at Jubilee Place, Borough Market. To book your tickets visit www.youngandfoodish.com, it is a ticket-only event. For more information on International Year of Pulses, visit http://iyp2016.org.