Ethné de Vienne’s Falafel Fritters with Peruvian Spices

Ethné de Vienne’s Falafel Fritters with Peruvian Spices

  • Preparation 45 min
  • Cooking 15 min
  • Sinking 8 h
  • Chilling 2 h
  • Servings 4
  • Vegetarian
  • Nut-free
  • Gluten-free
  • Egg-free

Categories

Ingredients

  • Yellow Chili Pepper Sauce

    • ½ cup (125 ml) store-bought aji amarillo chili pepper paste (see note)
    • 3 tbsp (45 ml) olive oil
    • ½ cup (125 ml) plain yogurt
    • ½ cup (60 g) crumbled feta cheese, rinsed and drained
    • 3 tbsp onion, chopped
    • 1 garlic clove, peeled
  • Falafel Fritters

    • 1 cup (205 g) dried chickpeas
    • ¼ cup (45 g) quinoa
    • ½ cup (75 g) onion, chopped
    • 3 garlic cloves, chopped
    • ½ cup (20 g) flat-leaf or curly parsley leaves and stems, finely chopped
    • ¼ cup (10 g) mint leaves and stems, finely chopped
    • 2 green onions, chopped
    • 1 ½ tbsp (22.5 ml) Peruvian spice mix, ground
    • ½ tsp salt
    • ¼ tsp baking soda
    • 1 cup (250 ml) vegetable oil, for cooking

Preparation

  • Yellow Chili Pepper Sauce

  • Falafel Fritters

Note from Ricardo

The aji amarillo chili paste can be replaced here with one roasted and peeled yellow bell pepper and cayenne pepper, to taste.

Personal Note