Ask a Chef: Vogel St Kitchen falafel balls

Photo: Peter McIntosh
Photo: Peter McIntosh

Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.

INGREDIENTS

Falafel balls
1kg dried chickpeas, soaked overnight in 4 litres of water then drained
2 large handfuls parsley
4 garlic cloves
2 Tbsp curry powder
1 tsp salt

Hummus
2.5kg can chickpeas, rinsed
6 Tbsp tahini
12 garlic cloves
100ml olive oil
juice of 2 lemons
1/2 cup coconut milk
2 Tbsp paprika
1 Tbsp ground cumin
1 tsp salt
juice of 7-8 beets

METHOD

Falafel balls
Blend ingredients in blender until smooth. Roll into small golf-sized balls and deep fry until brown and sealed.

Hummus
Blend ingredients until smooth and creamy in food processor over two batches.

Recipe requested by Nicole Lyon, of Alexandra. Recipe provided by Vogel St Kitchen, Dunedin.


 

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