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Falafel with sorrel and cabbage salad and hummus sauce

2 servings

20 minutes

Recipe from chef Glen Ballis for the Avocado Queen restaurant.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
601.1
kcal
27.7g
grams
16.4g
grams
89.9g
grams
Ingredients
2servings
Chickpeas
170 
g
Onion
20 
g
Garlic
3 
clove
Dill
2 
sprig
Parsley
1 
bunch
Coriander
1 
bunch
Tomatoes
100 
g
Wheat flour
30 
g
Chili pepper
1 
pc
Spices
2 
g
Hummus
50 
g
Hamadari sauce
20 
g
Lemon
1 
pc
Sorrel
30 
g
Broccoli cabbage
50 
g
Cauliflower
50 
g
Pine nuts
10 
g
Salt
 
to taste
Cooking steps

  • 1

    Prepare the skhug sauce. Place 2 cloves of garlic, half a bunch of parsley, a small chili pepper, half a teaspoon of salt, and a pinch of Yemen spice mix in a blender bowl. Blend until smooth.

    Required ingredients:
    1. Garlic: 3 cloves
    2. Parsley: 1 bunch
    3. Chili pepper: 1 piece
    4. Salt:  to taste
    5. Spices: 2 g

  • 2

    Prepare falafel. Cut tomatoes into quarters and remove the juice with seeds. Pass boiled chickpeas through a meat grinder along with tomatoes, a clove of garlic, and onion, adding a couple of sprigs of dill, parsley, and cilantro. Squeeze out excess liquid, add half of the prepared zhug to the mixture, salt it and mix well.

    Required ingredients:
    1. Tomatoes: 100 g
    2. Chickpeas: 170 g
    3. Garlic: 3 cloves
    4. Onion: 20 g
    5. Dill: 2 sprigs
    6. Parsley: 1 bunch
    7. Coriander: 1 bunch
    8. Salt:  to taste

  • 3

    Use a tablespoon to shape the mass into dumplings and fry them in hot oil until golden brown.

    Required ingredients:
    1. Wheat flour: 30 g

  • 4

    Break broccoli and cauliflower into florets, boil until half-cooked, and grill. Cut sorrel into thin strips. Chop parsley and cilantro coarsely.

    Required ingredients:
    1. Broccoli cabbage: 50 g
    2. Cauliflower: 50 g
    3. Sorrel: 30 g
    4. Parsley: 1 bunch
    5. Coriander: 1 bunch

  • 5

    Place falafel, both types of cabbage, sorrel, and coarsely chopped parsley and cilantro on a serving dish, sprinkle with pine nuts. Mix hummus with gomadari sauce, add lemon juice and drizzle this combined sauce over the dish.

    Required ingredients:
    1. Chickpeas: 170 g
    2. Broccoli cabbage: 50 g
    3. Cauliflower: 50 g
    4. Sorrel: 30 g
    5. Parsley: 1 bunch
    6. Coriander: 1 bunch
    7. Pine nuts: 10 g
    8. Hummus: 50 g
    9. Hamadari sauce: 20 g
    10. Lemon: 1 piece

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