Baru Falafel

Adapted from @vegetariantimesmag

Baru Falafel

Ingredients

    Falafel
  • 2 cups of Baru Baron's baru seeds
  • 3 Tbs. tahini
  • 1 large egg
  • 2 Tbs. grated lemon zest
  • 1 1/2 tsp. ground cumin
  • 1 clove garlic, minced (1 tsp.)
  • 1 tsp. lemon juice
  • 1 tsp. ground coriander
  • 1/2 tsp. chili powder
  • 1/4 tsp. salt (or to taste)
  • 1/4 cup all-purpose flour
  • 2 Tbs. finely chopped onion
  • 2 Tbs. chopped parsley
  • 1/2 tsp. baking powder
    Yogurt Sauce
  • 2 cups plain nonfat yogurt
  • 3 Tbs. chopped cilantro
  • 2 Tbs. lemon juice
  • 2 Tbs. grated lemon zest
  • 1 Tbs. ground cumin

Instructions

    Falafel:
  1. Soak baru seeds for 24h. Peel and drain them well.
  2. Pulse baru seeds, tahini, egg, lemon zest, cumin, garlic, lemon juice, coriander, chili powder, and salt in blender or food processor until mostly smooth, but still chunky.
  3. Transfer to bowl, and stir in flour, onion, parsley, and baking powder.
  4. Shape 1/4 cup baru seeds mixture into 1-inch-thick patty, and place on platter. Repeat with remaining mixture. (Falafel patties can be made ahead and refrigerated overnight.)
  5. Pour enough olive oil into large skillet to have 1/4 inch in bottom. Heat over medium-high heat.
  6. Place patties in pan, making sure patties don’t touch. Cook 3 minutes per side, or until golden brown.
  7. Transfer to paper-towel-lined platter to drain. Repeat with remaining patties.
    Yogurt Sauce:
  1. Combine all ingredients in serving bowl. Season with salt and pepper. Serve with warm Falafel.
https://barubaron.ca/2018/08/07/baru-falafel/