Saltbush brings a deliciously savoury edge to these chickpea falafels, perfectly balanced by the vibrant romesco sauce. This flavour-packed dish, celebrating bold spices and native ingredients, is made to impress.
You will need
Serves 12
- Oil, to shallow fry
Falafels:
- 2 cans chickpeas
- 1 bunch of coriander including stalks, roughly chopped
- 1 long red chilli, chopped
- 2-3 garlic cloves
- 1 eschalot, chopped
- 1 teaspoon coriander seed
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 lemon, zest and juiced
- Salt and pepper
- Saltbush, finely chopped
Romesco sauce:
- 1/2 cup roasted hazelnuts
- 1 cup roasted peppers
- 2 garlic
- 1 teaspoon smoked paprika
- 1/4 lemon, juice only
- Extra virgin olive oil
- Salt and pepper
To garnish:
- Saltbush leaves, fried in a bit of oil and dried
- Coriander leaves
- Native ice plant
Recipe: Jack Brown
Directions
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Step 1
To make the falafels, blend the coriander, chilli, eschalot and garlic. Add the chickpeas and blend again. Add the spices and blend until well combined. Then microplane lemon zest and squeeze some lemon juice into the mixture. Finally, add the saltbush and blend until mixed through.
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Step 2
Wet your hands and roll the mixture into golf ball-sized balls. Place the falafel balls into a pan over medium heat with a little oil and shallow fry until golden brown and cooked through.
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Step 3
To make the sauce, blend all of the ingredients until smooth.
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Step 4
To serve, place romesco sauce on a plate, top with falafels and garnish with the fried saltbush, coriander leaves and Native Ice Plant.
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Recipe: Jack Brown
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