Description
This vegetarian recipe is presented by Gaël Brandy, head chef at Pinte Vaudoise in Pully, a GastroVaud training restaurant.
Ingredients
Scale
For 6 servings:
Falafel
- 500g dried chickpeas
- 450g cooked millet
- 1 liter vegetable broth
- 1 zucchini
- 5 cloves garlic, minced without the germ
- ½ red onion, chopped
- 1 tbsp golden sesame seeds
- 1 tsp ground coriander
- ½ bunch flat-leaf parsley, chopped
- ½ bunch coriander, chopped
- Frying oil
- Salt and pepper
Salad
- 70g red quinoa
- 40g hazelnuts
- 500g green beans
- 100g young spinach leaves
- 1 chopped spring onion
- 3 chopped tarragon sprigs
- 2 tbsp chopped dill
- 2 tbsp chopped parsley
- Salt and pepper
Vinaigrette
- 2 tsp mustard seeds
- 1 tsp maple syrup
- 3 tbsp white vinegar
- 5 tsp olive oil
- Salt and pepper
Decoration
- Coriander leaves and borage flowers
Instructions
Falafel
- Soak the chickpeas in water overnight in the refrigerator. Cook the millet in the vegetable broth for 10 minutes.
- Drain the chickpeas and cook in water for about 1 hour. Wash and grate the zucchini. Drain and blend the chickpeas, add the zucchini, millet, cumin, ground coriander, season with salt and pepper. Add the sesame seeds and chopped herbs. Take small portions of the mixture and form balls, 3 per person, by thoroughly mixing the filling. Fry the falafel in hot frying oil at 180 degrees Celsius until golden brown, about 3 to 5 minutes. Drain on kitchen paper. Keep warm.
Salad
- Preheat the oven to 200 degrees Celsius. Rinse the quinoa under very hot water in a sieve to remove the bitter taste. Cook the quinoa for 20 minutes in 15 cl of salted water, then cover and let it swell over low heat.
- Meanwhile, spread the hazelnuts on a baking sheet and roast for 10 minutes. Put the hazelnuts in a towel and rub to remove the brown skin, then halve them. Trim and cook the green beans in boiling salted water for about 5 minutes. Drain and cool in cold water. Wash and trim the spinach leaves.
- In a bowl, mix the mustard, maple syrup, and vinegar, season with salt and pepper, then stir in the oil. Add the quinoa, green beans, hazelnuts, spring onion, adjust the seasoning with salt and pepper. Finally, add the spinach leaves and chopped herbs.
Finishing
- Arrange the salad on deep plates, add 3 falafel per person and serve with a small side of yogurt sauce. Garnish with coriander leaves and a few flowers.
