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Curtis Stone's almond falafel with gem lettuce
Curtis Stone's almond falafel with gem lettuce
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Crunchy almond falafels on charred wraps with gem lettuce, spring onion, and yogurt. Recipe by Curtis Stone.
Ingredients:
  • 3 spring onions, white and green parts separated
  • 1 garlic clove
  • 1 tsp Ground Coriander Seeds
  • 1 tsp Ground Cumin Seeds
  • 1/4 tsp Cayenne Pepper (optional)
  • 100g Almonds
  • 400g can Chick Peas, rinsed, drained
  • 35g plain flour
  • 6.00 gm McKenzie’s Baking Powder
  • Vegetable oil, for deep-frying
  • 140g yoghurt
  • 1 head Baby Gem Lettuce, leaves separated
  • 20g Baby French Kale or Australian Baby Spinach
  • 4 White Soft Wraps, lightly charred (see notes)
Instructions:
  • Using a food processor, blend together white parts of spring onions, garlic, coriander, cumin, cayenne (if using), and 1 1/2 teaspoons of salt until finely chopped. Add almonds and pulse until coarsely chopped. Add chickpeas and 2 teaspoons of water, and pulse until coarsely chopped with some chunky almond and chickpea pieces remaining (do not overprocess). Transfer the mixture to a bowl and gently fold in sifted flour and baking powder until well combined.
  • Fill a large heavy pot halfway with oil and heat until it reaches 180°C (to check readiness, bread should turn golden brown in 15 seconds). Preheat the oven to 95°C and line a large baking tray with 3 layers of paper towel. Shape 1 tablespoon of chickpea mixture into approximately 24 falafel balls. In batches, fry falafel for 2-3 minutes until golden brown. Transfer the fried falafel to prepared tray, season with salt, then keep warm in the preheated oven while frying the rest.
  • Whisk yoghurt with 1 tablespoon of water, season with salt and pepper in a small bowl. Thinly slice green parts of spring onions. Divide wraps between lettuce, kale or spinach and spring onions. Drizzle with yoghurt. Add warm falafel, fold, and serve straight away.

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