Crispy Roasted Sesame, Coriander & Sweetcorn Falafels
with Garlic Yoghurt.
DIFFICULTY: Easy
PREP + COOK TIME: 1 1/2 hours
Ingredients
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Ingredients ✴
Sweetcorn Falafel:
3 regular-sized corn cobs, kernels cut off (about 450g worth kernels)
1 cup fresh coriander, packed (about 40g)
¼ red or brown onion, roughly chopped
3 cloves garlic, peeled
½ thumb-size piece ginger, roughly chopped
3 Tbsp toasted sesame seeds
1 tsp each table salt, cumin seeds, ground coriander & sumac
½ tsp each dried dill & chilli flakes
¼ tsp baking powder
3 Tbsp each chickpea flour & plain flour
1 cup panko breadcrumbs
Neutral oil, for frying
Garlic Yoghurt:
1 cup unsweetened full-fat Greek yoghurt (I used Meadowfresh Kalo)
2 Tbsp Lebanese or Turkish hulled tahini (or sub with 1 Tbsp supermarket tahini)
1 fat clove garlic, minced (about 1 tsp worth)
½ tsp each caster sugar & table salt
Tomato Corn Salad + To Serve:
1 cooked corn cob, kernels removed (charred in a skillet or microwaved)
1 punnet mixed colour cherry tomatoes, diced
¼ red onion, very thinly sliced
½ cup packed coriander, roughly chopped
Juice of ½ lemon (about 1 Tbsp lemon juice)
Fresh pita breads, to serve
Beetroot hummus, to serve (optional)
Wild rocket, to serve (optional)
Directions
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Directions ✴
Sweetcorn Falafels: Reserve ½ cup of the corn kernels and set aside. Add the remaining corn to a food processor along with the coriander, onion, garlic, ginger, sesame seeds, salt, spices and baking powder. Blend together for about 1 minute, scraping down the sides of the processor when needed, until the mixture forms a wet, coarse paste (it will be quite wet, you want the starchy liquid to release from the corn kernels). Add the chickpea flour, plain flour and the reserved ½ cup corn kernels. Pulse 2-3 times, or until the flour is just incorporated. Transfer the mixture to a large bowl and fold through the panko breadcrumbs. Set aside for 10 minutes, to allow the breadcrumbs to soak. Then roll heaped tablespoons of the mixture into balls and set aside on a plate - don’t worry if they are a little misshapen, you can roll them again before you drop them into the oil.
Garlic Yoghurt: Combine all of the ingredients together in a small bowl. Set aside in the fridge until ready to use.
Tomato Corn Salad: Add the corn kernels, tomatoes, red onion, coriander and lemon juice to a large bowl. Just before serving, drizzle over some extra-virgin olive oil and season well with salt (I also added a pinch of chilli flakes). Toss together and set aside to serve.
Cook Falafels: Heat about 3cm of neutral oil in a heavy-based, medium-sized pot on medium heat (I used rice bran oil). Test if the oil is hot enough by dipping the tip of a wooden spoon in the oil - if bubbles immediately start to form around the wood, the oil should be hot enough. Fry the falafels, in two batches, for about 4-5 minutes, or until very golden brown and crispy on the outside (you might need to flip them over during cooking, if they aren't fully submerged in the oil). Set aside to drain on a wire rack. You can roll the falafels into balls again before you drop them into the oil, if they have become a bit misshapen.
Alternatively, form the falafels into patties instead and pan fry in a non-stick frying pan with a good drizzle of olive oil, until golden and cooked through. Warm the pita bread in the oven or toaster.
To Serve: Serve the falafels, garlic yoghurt, tomato corn salad, beetroot hummus and rocket on a platter for everyone to build their own pitas.