• >
  • Recipes
  • >
  • Crunchy Red Swiss Chard Falafel

Crunchy Red Swiss Chard Falafel

Recipe from Purple Citrus & Sweet Perfume by Silvena Rowe. Reprinted with permission by Ecco Books, a division of Harper Collins Publishers.
View

Photo: Crunchy Red Swiss Chard Falafel

TOTAL TIME: 8 hr 35 min
Prep: 15 min
Inactive Prep: 8 hr
Cook: 20 min
 
YIELD: Serves 6
LEVEL: Intermediate

ingredients

  • 4 tablespoons olive oil
  • 1 red onion, finely chopped
  • 2 teaspoons ground cumin
  • 1/4 teaspoon ground allspice
  • 1 pound red Swiss chard, well washed and roughly chopped
  • scant 1 cup milk
  • scant 1 cup chickpea flour
recipe tools

    • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Heat 1 tablespoon of olive oil in a skillet and saute the onion, cumin and allspice over medium heat for 3-4 minutes. Set aside in a bowl.

Fill a large saucepan with water and bring to the boil. Drop in the chard and blanch for 2 minutes. Drain immediately and, once they're cool enough to handle, squeeze dry.

In a medium nonstick saucepan, bring the milk to the boil, then reduce to a simmer. Little by little, whisk in the chickpea flour until you have a smooth paste. Keep the mixture moving to avoid lumps. Then season, add the remaining 3 tablespoons olive oil and cook over low heat for 8 minutes, stirring all the time with a wooden spoon. Like cream puff dough, the mixture will come away from the sides of the pan and become a ball as it is heated.

Cool the ball of paste, then mix in the sauteed onions, chickpeas, lemon juice and blanched chard. Using your hands, mold the mixture into golf-ball-sized balls and arrange on a baking sheet. Refrigerate for a couple of hours.

In a large saucepan, heat 2 inches of oil to 350 degrees F. Carefully place the falafel into the oil and cook for 3-4 minutes, until golden brown. Remove with a slotted spoon and place on paper towels to drain. Sprinkle with the turmeric. Serve with the tahini sauce.

Tahini, Lemon and Sumac Sauce:
3 tablespoons tahini paste
1 teaspoon ground cumin
juice of 2 small lemons
2 garlic cloves, chopped
sea salt and freshly ground pepper
1/2 teaspoon crushed sumac
2 tablespoons olive oil
1 teaspoon black sesame seeds

Mix the tahini, cumin and the lemon juice in a bowl. Slowly stir in 1-2 tablespoons of water, a little at a time, until you have a consistency that resembles thick cream. Then add the garlic, and season.

Combine the sumac with the olive oil and drizzle over the sauce. Sprinkle with sesame seeds and serve, with meat, poultry, vegetables or falafel.

Serves 6-8

Recipe courtesy of Purple Citrus & Sweet Perfume by Silvena Rowe.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Road Trip with G. Garvin
Road Trip with G. Garvin Host: G. Garvin

Get Cooking Channel on your TV.

Learn How