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!
- 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
- 1 cup Sour Cream
- 1/2 cup Mustard & Co Curry Mustard Sauce
- 1 Pinch of Salt
Soak the garbanzo beans in cold water overnight.
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.
Transfer the beans to a bowl. Mix them with the mashed potatoes, egg yolks, marjoram and black pepper.
Form the mixture into patties.
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.
Optional: dip the breaded falafel in egg wash again, then panko again for extra crunchy results.
Mix together all the dipping sauce ingredients.
Put a bed of micro basil on a platter (or individual plates). Top it with pieces of falafel. Serve with the dipping sauce.