Recipes

Bluefish Falafel With Pickled Peaches, Jalapeño Labneh and Tahini-Mustard Sauce

Cassie Piuma

Chef/Co-Owner

Sarma

Somerville
Mass.
Rate this recipe: 
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Menu Price: 
$11.00
Food Cost: 
N/A
Yield: 
4 to 6 servings
Ingredients: 
1
each
Carrot, Peeled
1
each
Shallot (See Note)
1
each
Celery Stalk
1
c
Chickpeas, Partially Cooked Until Barely Tender
1/2
each
Parsley, Bunch, Finely Chopped
1/2
each
Mint, Bunch, Finely Chopped
1/2
each
Cilantro, Bunch, Finely Chopped
2
tsp
Cumin, Ground
2
tsp
Coriander, Ground
1/2
tsp
Allspice, Ground
1/2
tsp
Aleppo Chili Powder
1
tsp
Ginger, Ground
1/2
Lb
Local Bluefish, Boned and Skinned
As needed
Salt
1
c
Olive Oil
2
c
Flour
4
each
Eggs, Beaten
2
tbs
Milk
1
Lb
Panko Breadcrumbs
As needed
Canola Oil
4 to 6
Lettuce Cups, Large
4 to 6
Recipe: 
4 to 6 tbs
Recipe: 
4 to 6 tsp
Recipe: 
1

Place carrot, shallot and celery in a food processor and finely grind. Remove and squeeze out excess liquid. Place in a large mixing bowl.

2

Place chickpeas in food processor and finely grind. Add to large mixing bowl. Add herbs and spices to bowl and mix ingredients well.

3

Season bluefish with salt and roast on a sheet pan with a generous amount of oil at 350 degrees F, until rare in center. Remove from oven and when cool enough to handle, coarsely shred fish into bowl with other ingredients. Add some of oil and cooking juices.

4

Gently mix ingredients together until incorporated and sticky. Should not be overly wet but just cling together. Add salt to taste, then shape into small spheres.

5

Dredge first in flour seasoned with salt, then in egg wash mixed with milk and finally in panko crumbs.

6

Deep-fry falafel in canola oil at 350 degrees F until golden brown. Drain on paper towels.

7

Serve each falafel in a lettuce cup with a piece of pickled peach, 1 tablespoon jalapeño labneh and 1 teaspoon tahini-mustard sauce.

Notes: 
Note: 

Shallot can be substituted with a quarter white onion.

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