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Old Bay Falafel with Crab Yoghurt


For the Crab Yoghurt:
300g Maryland jumbo lump crab
225g ricotta cheese
225g Greek yogurt
2.5 tsp fresh lemon juice
2 tsp Worcestershire sauce
1.5 tsp OLD BAY Seasoning
0.5 tsp dry mustard
0.25 tsp cayenne pepper, ground
0.25 tsp kosher salt
0.25 tsp black pepper, cracked

For the Falafel (makes 24):
1.4ltr canola oil, quantity may vary depending on your deep fryer
225g dried chickpeas
113g dried yellow split peas
1 small yellow onion
3 garlic cloves, whole
675g flat leaf parsley
0.5 tsp baking powder
0.5 tsp OLD BAY Seasoning
0.25 tsp cayenne pepper
1 tsp kosher salt
0.5 tsp black pepper, cracked

For the Garnish:
2 romaine hearts, cut with 2.5cm ring mold into circles
1 stalk celery, peeled and sliced
1 Fresno chilli, thinly shaved
6 large mint leaves, torn
1 tbsp extra virgin olive oil
1 tsp black sesame seeds
0.25 tsp kosher salt


Crab Yogurt:

1. Combine all ingredients for the crab yogurt in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for approximately 4 minutes or until all ingredients come together and the crab meat is shredded. 2. Transfer to a bowl, cover and refrigerate until later use.


1. Soak chickpeas in water for 8 hours at room temperature. Also soak yellow split peas in separate water for 2 hours, drain and rinse then re-soak yellow split peas in fresh water for 2 more hours. Drain both. 2. Using a meat grinder fitted with the smallest disc, grind drained chickpeas, drained split peas, onion, garlic and parsley. Grind the mixture a second time and transfer to a fine mesh strainer. 3. Place over a bowl and let drain for 1 hour. Return mixture to a clean mixing bowl and mix in baking powder, 1/2 of OLD BAY Seasoning , cayenne pepper, salt and pepper. Reserve remaining OLD BAY Seasoning . Refrigerate mixture for 30 minutes. 4. Roll the Falafel into 30g balls. Place on parchment lined tray and refrigerate for 10 minutes. Meanwhile heat canola oil in an electric deep fryer to 325F. 5. Prepare the garnish. Combine all ingredients for the garnish in a mixing bowl and gently mix to combine. Set aside. 6. Fry the Falafel in small batches for 4-5 minutes or until brown and crispy. Drain on a paper towel and season with remaining OLD BAY Seasoning. Continue until all Falafel are fried. 7. On a rectangular plate spread crab yogurt, add Falafel and top with garnish. Serve immediately.









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