"Summer vegetable falafel with plum tomato sauce"
- Ingredients (for 4 people)
-
- Chickpeas: 1 cup
- Onion: 30g
- Bell pepper: 25g (1 small)
- Cucumber: 30g
- Garlic: 1 clove
- Salt: 1/2 teaspoon
- Pepper: a little
- Cumin powder (optional): appropriate amount
- Fried oil: appropriate amount
-
-
- [Plum tomato sauce]
- Tomatoes: 200g (2 pieces)
- Pickled plum: 1 piece
- Bay leaf: 1/2 sheet
- Basil leaves: as needed
- Soy sauce: 1 teaspoons
- Mint leaves: as needed
Method
- (1) Soak the chickpeas in three times the amount of water overnight.
- (2) Drain the water from 1 and crush finely in a blender or food processor (if you don't have a blender, you can crush it in a mortar and pestle).
- (3) Finely chop the onion, bell pepper, and cucumber, and grate the garlic.
- (4) Mix 2 and 3 well and add salt, pepper and cumin powder. Shape into 16 balls and fry over medium heat for 4 to 5 minutes.
- (5) Make the plum tomato sauce. Roughly chop the tomatoes and boil them in a small pot. Tear the pickled plums into pieces with your hands and add them, seeds and all. Add the bay leaves and basil leaves and simmer over low heat. Finish by adding soy sauce to taste.
- (6) Place the falafel from step 4 on a plate, drizzle with the sauce from step 5, garnish with mint leaves, and serve together.
"Monthly Musubi Magazine" introduces more detailed instructions on how to make them along with photos.
