Recipe: Falafel Macaron with Cucumber Dill Yogurt Sauce | KCET
Recipe: Falafel Macaron with Cucumber Dill Yogurt Sauce
The folks at Artisan House cleverly made this year's savory trend to look like a recent dessert trend. It's definitely fun and attractive, but if "macaron" assembly is too fussy for you, they'll taste just as great if you dip the falafels directly into the sauce sauce!
Use dried garbanzo beans soaked for at least 24 hours, but don't worry about cooking them. You don't want to substitute this recipe with canned beans.
Falafel Macaron with Cucumber Dill Yogurt Sauce
1 cup garbanzo beans soaked in water for 24 hours, then drained
2 tablespoons cilantro leaves
1 tablespoon chopped Parsley
4 garlic cloves
1 jalapeno, seeds and stems removed
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup sparking water
1 cup Greek yogurt
1/2 cup small dice cucumbers peel and outside only
1 teaspoon chopped garlic
½ cup chopped dill
Salt and pepper to taste
Sugar to taste
For the falafel: Combine all ingredients together until well incorporated in the bowl of a food processor fitted with a steel blade. Process until blended.
Spread mixture onto a sheet tray lined with parchment paper at about 1 inch in thickness. Cut out pieces with a ring mold and freeze them on another lined sheet tray.
Deep fry falafels at 325 degrees for about 2 minutes.
For sauce: Combine all the ingredients together in a bowl.
Assemble macarons by adding a dollop of sauce on one falafel, and lightly pressing together with second falafel.
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