Warrigal Falafels

Did you know that Warrigal Greens are Australia’s answer to English spinach and have been used as a spinach substitute since early European colonisation? At BTB Cafe, Kirribilli, chef Dan Backer uses them in various ways including in these falafels. They need to be quickly plunged in boiling salted water and refreshed under cold water before using.

Inroduction

About this Recipe

By: Sheridan Rogers

Did you know that Warrigal Greens are Australia’s answer to English spinach and have been used as a spinach substitute since early European colonisation? At BTB Cafe, Kirribilli, chef Dan Backer uses them in various ways including in these falafels. They need to be quickly plunged in boiling salted water and refreshed under cold water before using.

Ingredients

  • dried chickpeas 1Kg, soaked overnight in water
  • fresh parsley and mint 400g, leaves picked
  • onions 5, diced
  • garlic 20 cloves, crushed
  • warrigal greens 150g, leaves only, washed
  • wattleseed 60g
  • wild thyme 35g
  • ground cumin 60g
  • ground coriander 45g
  • baking powder 2.5 tablespoons
  • salt 40g
  • pepper 25g
  • besan flour optional

Drain the chickpeas and puree them until smooth. Add remaining ingredients and blitz. Refrigerate the mixture for 30 minutes. Form into 50g pieces or use an ice cream scoop to shape them into balls. Test a little of the mixture and adjust seasoning. Add 5% besan flour if they start falling apart in the oil. Fry in hot oil (160C) for 3 minutes. Serve on a bed of hummus with a mixed salad.