Name: Falafels with spicy tomato & cashew sauce & poached spring vegetables Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 2 cups of chickpeas, soaked overnight; 1 onion, chopped; 2 garlic cloves, minced; 1/4 cup of fresh parsley, chopped; 1/4 cup of fresh cilantro, chopped; 1 tsp of cumin; 1 tsp of coriander; 1/2 tsp of chili powder; Salt to taste; 1/4 cup of all-purpose flour; Vegetable oil for frying; 2 cups of cherry tomatoes; 1/2 cup of cashews; 1/2 cup of water; 1 tsp of paprika; 1/2 tsp of cayenne pepper; 1/2 tsp of dried oregano; Poached spring vegetables of your choice (e.g., carrots, asparagus, peas)

How To Make Falafels with spicy tomato & cashew sauce & poached spring vegetables

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Preparation: 20 minutes

Cooking: 15 minutes

Total: 35 minutes

Serves:

Ingredients

2 cups of chickpeas, soaked overnight
1 onion, chopped
2 garlic cloves, minced
1/4 cup of fresh parsley, chopped
1/4 cup of fresh cilantro, chopped
1 tsp of cumin
1 tsp of coriander
1/2 tsp of chili powder
Salt to taste
1/4 cup of all-purpose flour
Vegetable oil for frying
2 cups of cherry tomatoes
1/2 cup of cashews
1/2 cup of water
1 tsp of paprika
1/2 tsp of cayenne pepper
1/2 tsp of dried oregano
Poached spring vegetables of your choice (e.g., carrots, asparagus, peas)

Instructions

Drain and rinse the soaked chickpeas. Transfer them to a food processor and pulse until roughly chopped.
Add the onion, garlic, parsley, cilantro, cumin, coriander, chili powder, and salt to the food processor. Pulse until well combined and the mixture comes together.
Transfer the falafel mixture to a bowl and stir in the flour. Shape the mixture into small patties.
Heat vegetable oil in a frying pan over medium heat. Fry the falafel patties until golden brown on each side. Transfer to a paper towel-lined plate to drain excess oil.
In a separate pan, heat a little oil and add the cherry tomatoes, cashews, water, paprika, cayenne pepper, and dried oregano. Cook until the tomatoes burst and the sauce thickens slightly.
While the sauce is cooking, poach the spring vegetables in boiling water until tender.
Serve the falafels with the spicy tomato and cashew sauce, alongside the poached spring vegetables.