RECIPE BY PETER CLARKE
VINTNERS BAR & GRILL
BAROSSA RECIPES // FALAFEL AND BABA GHANOUJ
Falafel // You will need:
- 250g dried chick peas
- 1 cup chopped parsley
- 1 cup chopped coriander
- 1/4 cup chopped spring onion (mostly the white)
- 2 cloves garlic
- 1 tsp cumin powder
- 1/2 tsp coriander powder
- 1/2 tsp cinnamon
- 1/2 tsp chilli powder
- 1 1/2 tsp salt
- 1 tsp baking powder
- 4 tsp chick pea flour
- 60 – 80ml water
Method
1. Soak chick peas in cold water overnight.
2. Next day, drain off water, place chick peas in food processor with rest of ingredients, blitz till fine but not pureed, remove, place in a bowl and leave for an hour or so. Roll into desired size balls or use a small ice cream scoop to form. Place enough vegetable oil in a deep pan to just cover, heat to 180c, fry till cooked.
Baba Ghanouj // You will need:
- 2 eggplants grilled on open flame till soft ( or in hot oven)
- 1/2 tsp salt
- 1/4 tsp cumin
- 100g tahini
- Juice of 1 small lemon
- 80 – 100ml good olive oil
- Salt & black pepper to season
Method
1. Peel eggplants once cooked & slightly cooled, add chopped garlic & salt, drain in colander for 1 hour, place eggplant in food processor with all ingredients except oil, when pureed keep blending and slowly add oil.
2. Smear on a platter, place cooked falafel on, garnish with mint,
fresh pomegranate & olive oil.
Like this dish? Check more of Peter’s creations here…
