Falafal w/ Curry Mustard Dipping Sauce

Falafal w/ Curry Mustard Dipping Sauce

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Falafal with Curry Mustard Dipping Sauce

Makes 12 Servings

Crispy, fluffy, garlicy – these falafels (“faux-lafels”) pair beautifully with a curried mustard dipping sauce. We know the recipe isn’t exactly a traditional one, but it is tasty!

Falafal with Curry Mustard Dipping Sauce
INGREDIENTS
  • 2 cups Dried Black Garbanzo Beans
  • 2 Yukon Gold Potatoes, boiled & mashed
  • 2 cloves Garlic, minced
  • 4 Egg Yolks
  • 1 tbsp Salt
  • 2 tbsp chopped Marjoram
  • ½ tsp ground Black Pepper
  • Panko Bread Crumbs
  • High Heat Oil (Grapeseed, Canola, Peanut)
  • Egg Wash:
  • 1 Egg
  • 2 tbsp Water
  • Sauce:
  • 1 cup Sour Cream
  • 1/2 cup Mustard & Co Curry Mustard Sauce
  • 1 Pinch of Salt

DIRECTIONS

1

Soak the garbanzo beans in cold water overnight.
2

Drain the water off the beans and grind them in a food processor until they’re at a rough polenta (a little bigger than cornmeal) consistency.
3

Transfer the beans to a bowl. Mix them with the mashed potatoes, egg yolks, marjoram and black pepper.
4

Form the mixture into patties.
5

Beat the whole egg with the water to create egg wash. Dip the patties in egg wash, then roll them in the panko bread crumbs.
6

Optional: dip the breaded falafel in egg wash again, then panko again for extra crunchy results.
7

Mix together all the dipping sauce ingredients.
8

Put a bed of micro basil on a platter (or individual plates). Top it with pieces of falafel. Serve with the dipping sauce.

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