Ethné de Vienne’s Falafel Fritters with Peruvian Spices
Preparation
45 MIN
Cooking
15 MIN
Sinking
8 H
Chilling
2 H
Servings
4

Ethné de Vienne’s Falafel Fritters with Peruvian Spices

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 (see recipe)
  • ½ tsp salt
  • ¼ tsp baking soda
  • 1 cup (250 ml) vegetable oil, for cooking

Preparation

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.

Note

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