Saltbush falafel with romesco sauce

Golden on the outside and light and fluffy in the middle, these falafel get a native spin with the addition of saltbush leaves in this recipe from Indigenous chef Jack Brown.

Saltbush falafel with romesco sauce. Credit: Freshly Picked with Simon Toohey

• makes

  12

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Mid

Stream free On Demand

Episode 9

episode • Freshly Picked with Simon Toohey • 

cooking • 

30m

G

episode • Freshly Picked with Simon Toohey • 

cooking • 

30m

G

Ingredients

Falafel

• 2 cans chickpeas, drained and rinsed
• 1 bunch coriander including stalks, roughly chopped (reserve a few leaves for garnishing)
• 1 long red chilli, chopped (or as desired)
• 1 eschalot, chopped
• 2-3 garlic cloves
• 1 tsp coriander seed
• 1 tsp cumin
• 1 tsp paprika
• 1 lemon
• Salt and pepper
• A handful of saltbush leaves, finely chopped

Romesco sauce

• ½ cup roasted hazelnuts
• 1 cup roasted peppers (skins and seeds removed)
• 2 garlic cloves
• ¼ tsp smoked paprika
• Lemon juice, to taste
• A generous drizzle of extra virgin olive oil
• Salt and pepper

To garnish

• Fried saltbush leaves
• Coriander leaves
• Native ice plant, optional

Instructions

1. To make the falafels, blend the coriander, chilli, eschalot and garlic. Then add the chickpeas and blend again. Add the spices and saltbush and blend until well combined. Microplane the zest of the lemon into the mixture and squeeze over some lemon juice. Finally, season with pepper, add the saltbush and blend until mixed through.
2. Wet your hands and roll the mixture into golf ball-sized balls. Heat a little oil in a pan over medium heat and shallow fry the falafel balls, in two batches if needed, until golden brown and cooked through.
3. While they cook, to make the sauce, blend all of the ingredients until smooth, seasoning to taste with salt and pepper.
4. To serve, place romesco sauce on a plate, top with falafels and garnish with the fried saltbush, coriander leaves and native ice plant.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Episode 9

episode • Freshly Picked with Simon Toohey • 

cooking • 

30m

G

episode • Freshly Picked with Simon Toohey • 

cooking • 

30m

G