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Falafel macarons

This recipe was created by Jigal Krant. “What everyone in the Netherlands and Belgium now knows is falafel.

Usually, it comes ready-made from the fridge. Believe me, homemade falafel is so much tastier." The recipe is also featured in his masterclass Vegan Cuisine from Tel Aviv. Watch the masterclass here and read more about Jigal Krant and the cuisine of Tel Aviv.

Ingredients

2Garlic cloves
0.5Onion
250gdried chickpeas
0.5jalapeño
40gflat-leaf parsley, coarsely chopped
40gcoriander, coarsely chopped
1ground coriander
2black sesame seeds (optional)
1Ground cumin
3white sesame seeds (optional)
2ras el hanout or baharat
0.5Lemon juice
falafel scoop
Sunflower oil

falafel (see basic recipe)
piping bag with plain nozzle
1mini cucumber
1oat crème fraîche
3raw tahini
1Lemon juice
1finely chopped dill

Preparation

  1. Soak the chickpeas for at least 12 hours in plenty of water.
  2. Puree the drained chickpeas in the food processor until fine, but not mushy. Set aside in a large bowl. Next, puree the onion, garlic, jalapeño, fresh herbs, spices, lemon juice, and one teaspoon of salt and add to the chickpeas. Knead well together. If you have a falafel scoop, add about 50 milliliters of water. If you don't have a falafel scoop, it's better to keep the mixture a bit drier so you can roll it into balls.
  3. Mix (if desired) the two types of sesame seeds in a shallow dish. Heat the oil to 180°C. If, like me, you don't have a deep fryer, use a saucepan or small wok with a cooking thermometer. The ones with a pin on a cord are especially handy.
  4. First, fry one test ball. Fill the falafel scoop with batter, level off with a kitchen knife, press into the sesame seeds, and flip into the hot oil. If you don't have a falafel scoop, make a mold by pressing the tips of your thumb and index finger together and, with your other hand, roll a flattened ball the size of a checkers piece between them. Fry the test ball, which is actually a small disc, for 4-5 minutes until golden brown. Taste and add salt or water to the batter if needed. Then fry the balls in small batches so the oil temperature doesn't drop too much. Keep warm in the oven (100˚C) on a tray lined with paper towels until all the balls are ready.

  1. Mix the crème fraîche, tahini, cucumber, dill, and lemon juice into a thick paste. If needed, thin with a splash of water, but be careful not to make the filling too runny. Place the filling in a piping bag with a plain nozzle and set aside.
  2. Halve the freshly fried falafel balls lengthwise with a sharp knife and pipe a dollop of filling onto the bottom half. Cover with the top half and insert a wooden skewer. Serve immediately.