Fish falafel

• porties: Serves 6 For the falafel

Ingrediënten

For the falafel

1% Ib / 750 g ground gray mullet, Nile perch, grouper, or other white juicy fish

5% 0z/ 150 g fresh cilantro, finely chopped

1 medium onion, finely chopped (7 oz / 200 g)

12 medium cloves garlic, finely chopped

½ cup + 2 tbsp / 100 g chickpea flour

1 tsp ground cumin

2 tbsp ground coriander seeds

olive oil

1 tbsp salt

½ tsp chile flakes to taste (optional)

½ tsp freshly ground black pepper water in case the mixture is too dry sunflower oil, for frying

For the sauce:

olive oil

1 medium onion, finely chopped (7 oz / 200 g)

4 garlic cloves, crushed

6 red ripe tomatoes (24 oz / 700 g), peeled, seeded and chopped

(could be from canned)

7 oz / 200 g dried chickpeas, soaked overnight and cooked in

water till tender

3½ oz / 100 g fresh mint leaves, finely chopped

3½ oz / 100 g fresh coriander, finely chopped ground dried coriander, to taste

Instructies

To make the falafel: Place the fish, cilantro, onion and garlic in a meat grinder. Grind to a smooth paste. Mix thoroughly with the chickpea flour, spices, and olive oil. Roll into small balls about 1 inch / 2½ cm diameter and chill. Pour enough oil into a heavy-bottomed medium saucepan to come up 4 inch / 10 cm. Heat the oil over medium-high heat for 5 minutes. Check if the oil is heated enough using a wooden spoon. If bubbles form around its tip, the oil is ready. Fry the falafel in batches until brown, about 4-5 minutes. Add to the sauce when ready.

To make the sauce:

Sauté the onion in olive oil until soft. Add garlic and tomatoes and cover with water. Bring to a boil and cook until very mushy. Blend or grind, then add chickpeas and herbs. Season to taste.