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!
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
- Italian Basil Microgreens
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.