Ethné de Vienne’s Falafel Fritters with Peruvian Spices
Ethné de Vienne’s Falafel Fritters with Peruvian Spices
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Ethné de Vienne’s Falafel Fritters with Peruvian Spices

45 MIN
15 MIN
8 H
2 H


Yellow Chili Pepper Sauce

Falafel Fritters


Yellow Chili Pepper Sauce

  1. 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

  1. 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.
  2. Place the quinoa in another bowl and cover with water. Let soak for at least 1 hour or overnight in the refrigerator.
  3. Drain the chickpeas and dry well in a salad spinner or with paper towels. Drain the quinoa in a sieve for 15 minutes.
  4. 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.
  5. 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.
  6. 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.
  7. Serve the fritters with the yellow chili pepper sauce.


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

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