200 g soaked chickpea (24 hrs)
200 grams soaked fava beans (24hrs)
Handful of Parsley
Handful of coriander
600g potato cooked (dry roasted)
3g zaatar spice
Mushroom Tarator (The sauce)
150ml lemon juice
40g mushroom powder
40ml light soy
Kikkoman sauce used in this recipe
4 - 6 Cook time
15mins Prep time
Falafel gnocchi, mushroom tarator with crumpet spice
Method Falafel gnocchi
Soak the chickpeas and fava beans overnight.
Next day blend the chickpeas and fava beans with your herbs, shallot, garlic and salt to create your falafel base.
Then add the cooked potatoes, zaatar spice and as much flour needed to form dumplings.
Method Mushroom Tarator
Blend all the above together and cook on a gentle simmer and serve with the Falafel dumplings that have been cooked in boiling water for several minutes and pan fried to a golden brown consistency.
Seasonal green leaf like a broad bean leaf