Name: Ethné de Vienne’s Falafel Fritters with Peruvian Spices
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 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; 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

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

In a blender, purée all of the ingredients. Adjust the seasoning. Transfer to a bowl or an airtight container. The sauce will keep for 3 days in the refrigerator.

Falafel Fritters

Rinse the chickpeas under cold running water. Place in a bowl and cover with 8 cups (2 litres) water. Let soak for 8 hours or overnight at room temperature.
Place the quinoa in another bowl and cover with water. Let soak for at least 1 hour or overnight in the refrigerator.
Drain the chickpeas and dry well in a salad spinner or with paper towels. Drain the quinoa in a sieve for 15 minutes.
In a food processor, coarsely purée the chickpeas, quinoa, onion, garlic, parsley, mint, green onions, spices, salt and baking soda. Use a spatula to scrape down the sides of the food processor as needed. Transfer the mixture to a bowl and refrigerate for 1 hour.
With lightly oiled hands, form the mixture into patties about 3 inches (7.5 cm) in diameter and about ½ inch (1.5 cm) thick. Refrigerate the patties for 1 hour so they will be easy to handle when cooking them.
In a large non-stick skillet over medium-high heat, heat a ¼-inch (5 mm) layer of oil. Brown half of the fritters at a time in the hot oil for 2 minutes on each side, using two forks to delicately turning them over. Place the cooked fritters on a wire rack and keep warm.
Serve the fritters with the yellow chili pepper sauce.

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.

Ethné de Vienne’s Falafel Fritters with Peruvian Spices

Categories

Ingredients

Yellow Chili Pepper Sauce

Falafel Fritters

Preparation

Yellow Chili Pepper Sauce

Falafel Fritters

Note from Ricardo

Personal Note