MICHAEL RANTISSI’S TEL AVIV FALAFEL, PICKLED CABBAGE + TAHINA SAUCE

Recipes from Michael Rantissi

FALAFEL

Makes 20

 It takes time to make good falafel so you’ll need to start this recipe 24 hours in advance. To shape the falafel you can use a traditional falafel spoon, available at most Middle Eastern grocery stores. Alternatively, you can use two tablespoons, or do it the Egyptian way and make small patties with your hands.

200 g (7 oz/1 cup) dried chickpeas

100 g (3½ oz) dried split broad beans

1 large handful coriander (cilantro), leaves picked

2 large handfuls flat-leaf (Italian) parsley, leaves picked

1 small onion, coarsely chopped

2 long red chillies, seeds removed, finely chopped

4 garlic cloves, coarsely chopped

1 teaspoon baking powder

1/2 teaspoon ground cumin

½ teaspoon ground coriander

2 tablespoons sesame seeds

rice bran oil, for deep-frying

In a large bowl, soak the chickpeas and broad beans overnight in cold water, changing the water at least twice during this time.

 Drain the chickpeas and broad beans and put them in a food processor with the coriander, parsley, onion, chilli and garlic. Whiz until grainy (not a smooth purée).

 Transfer the mixture to a bowl and add the baking powder, cumin and sesame seeds. Mix together and, using a falafel spoon or two tablespoons, quenelle the mixture or roll it by hand into 20 patties.

Pour enough rice bran oil for deep-frying into a large deep saucepan and heat to 170°C (325°F). To test if the oil is hot enough, drop in a cube of bread and if it turns golden brown in 20 seconds you are good to start cooking. (If the oil is not hot enough, the falafel will break up.)

 Working in batches, drop the falafel into the oil and deep-fry for 3 minutes, or until golden. Remove the falafel with a slotted spoon and drain on paper towel. Serve with green tahini or hummus.

PICKLED CABBAGE

½ head white cabbage

2 tablespoons salt

750ml water

500ml white vinegar

Shave the cabbage.  For best results use a mandolin.  Add the salt to the shaved cabbage and mix together.  This will release liquid from the cabbage. In a saucepan combine the water and vinegar and bring to the boil.  Pour over the cabbage.  Allow to come to room temperature.  Ferment the cabbage in the fridge for 2 to 3 days before using.

 TAHINI/TAHINA SAUCE

2 garlic cloves, peeled

1 tablespoon sea salt flakes

280 g tahini

Juice of 1 lemon

3/4 cup (180ml) water, plus extra

Put the tahini in a bowl. Grate the garlic into the bowl and add the salt and lemon juice, whisk to combine. Add the water, a little at a time, whisking. Add more or less water depending on how thick you want it.