Pea Falafels with Grilled Zucchini and Caramelized Apricot

What I like about this recipe is that you fry in three different ways, that gives the dish a nice variety, the zucchini get a nutty taste from the peanut oil, the falafels can unfold their flalvor with the light and neutral taste of the grapeseed oil and the apricots caramelize in its own juice and a little sugar.

Serves 2

⏱ 60 minutes

Pea Hummus

• 115 g partially defrosted peas
• 1 small apricot
• 1 T tahini paste
• 7 mint leaves
• ¼ red chili
• ¼ sea salt

Put the ingredients in a food processor.

Pulse until smooth.

Grilled Zucchini and Apricot

• 1 small Zucchini
• 1 T peanut oil
• 2 small apricots
• ½ t granulated cane sugar

Preheat a grill pan to medium heat.

Trim the ends of the zucchini and cut into thin slices on a mandoline or with a vegetable peeler.

Then brush with the peanut oil.

Grill the zucchini untill well marked on both sides for 4 minutes total.

Cut the apricots into wedges, sprinkle with cane sugar and grill for 5 minutes on the cut sides.

Falafel

• ¼ t cumin seeds
• ½ coriander seeds
• 230 g partially defrosted peas
• 100 g walnuts
• 15 g parsley leaves
• 10 g rolled oats
• 1 ½ T chickpea flour
• 1 ½ T cornstarch
• 1 ½ T sesame seeds
• 1 shallot
• ½ clove garlic
• ½ t sea salt
• Grape seed oil for frying

In a small skillet roast the cumin and coriander seeds for one minute, you should smell the aroma spreading.

Crush with mortar and pestle into a fine powder.

Add together with the rest of the ingredients in a food processor.

Pulse til the peas break down but leave some texture.

Line a plate with paper towels.
Fill a pot with 5 cm of grapeseed oil and heat to 175°C/350°F.

Dampen your hands a little and form eight balls.

Carefully add the falafels into the pot and work in batches if you can't fit them all, or they will fall appart.

After 6 minutes they should be golden brown, take them out with a slotted spoon and place on the paper towels.

Serve

• Mint leaves
• Garden cress

Place zucchini on the plate, top with falafels and arange the apricots. Put a gobbet of hummus on the plate and decorate with some mint leaves and garden cress.

Bon appétit,
Miron

Addendum

This is my entry for @heart-to-heart's #veganwednesday, check for more healthy cooking ideas.