Beyon dthe BBQ
As the restrictions are being lifted and the sun is coming out it’s time to up your game on your next garden gathering.
N
ow is the time to embrace the good weather as well as the easing of restrictions. It has
been such a long journey to get to the point where we can see loved ones and maybe, just maybe... hug them. The garden has been tidied and you
have dusted off the BBQ, however this is now the time to stop and think. Do
you really want to just roll out the same old stalwarts of the garden menu? The same old collection of slightly burnt burgers and dull salads just won’t cut it, especially as this is a time to rejoice. Pimp up your menus with some of these great dishes or create a banquet for your garden guests and cook them all... just make sure you stock up on doggy bags.
Mutti falafel burger with salad, spicy tomato sauce
& lemon tahini 8 SERVINGS
INGREDIENTS: • 8 burger buns • 1 head of lettuce or other salad
FOR THE FALAFEL (16 PIECES) • 220g dried chickpeas (no canned or cooked chickpeas, this is very important)
• 1/2 onion • 25g fresh parsley • 10g dill • 1 teaspoon salt • 1 teaspoon all purpose fl our • 1/2 teaspoon cumin • 1/2 teaspoon coriander • 1/2 teaspoon pepper • 1 teaspoon baking powder • 1/2 teaspoon baking soda
• Oil for frying (enough to have about an inch in your pan)
SPICY TOMATO SAUCE • 300ml passata
• 1 tablespoon oil • 2 small chilis, fi nely chopped • 2 tbsp soy sauce • 2 tbsp maple syrup
• 1/2 tsp cornstarch diluted in 3 tablespoon of water
LEMON TAHINI • 1/3 cup tahini
• 1/3 cup fresh lemon juice (2 small or 1 1/2 large lemons)
METHOD: FALAFEL The night before, add dried chickpeas to a bowl and cover with water and 1/2 teaspoon of baking soda. Let them soak overnight. The next morning, drain chickpeas very well. Add chickpeas, chopped onion,
parsley, dill, salt, pepper, cumin, coriander and fl our to a large bowl and toss to combine. Working in small batches, process in a food processor. Texture should be like coarse meal. Cover the mixture and refrigerate for
at least an hour. Add an inch of oil to a skillet and heat
to 180°C. Form the falafel: stir in baking powder,
add a couple tablespoons of the mixture to the palm of your hand, form a ball,
and slightly fl atten the ball. The mixture doesn’t hold together all that well, so just be gentle and steady with the pressure. Carefully drop the falafel in the oil and fry for 3-5 minutes until medium brown on the outside. Avoid over-crowding the falafel. Be sure the oil is at the correct temperature before adding the next batch. Transfer cooked falafel to a paper towel lined plate to drain.
SPICY TOMATO SAUCE Heat the oil in a skillet over medium heat. Once hot, fry the chili for 1 minute. Reduce the heat and add the passata. Bring back the heat to medium and cook for about 5 minutes. Pour in the soy sauce, maple syrup
and cook for 3 more minutes, stirring regularly. Add the diluted cornstarch
• 1 tablespoon olive oil • 1 teaspoon maple syrup • 1/2 teaspoon salt • 2 tablespoons water
and mix to combine, cook for about 2 minutes or until thickened.
LEMON TAHINI In a small bowl, combine the tahini, lemon juice, olive oil, maple syrup, and salt. Whisk to combine. Add the water and whisk until a creamy dressing forms.
TO ASSEMBLE: Cut the burger buns and toast them in the oven or in a toaster. Add lemon tahini on the bottom,
cover with salad leaves and falafel. Top with the spicy tomato sauce and close the burger. Serve immediately.
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Food&Drink
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