Bursting with flavour and texture, the combination of matcha and green peas gives the falafel a wonderfully vibrant colour as well as distinctive flavour. Healthier than the traditionally deep-fried falafel, the matcha falafel are shallow fried retaining a crispy outer layer with a soft inside. Paired with a tahini sauce and preserved lemon salsa, it’s the perfect, nutritious dish to enjoy for lunch or supper.
JING Organic Matcha Ceremonial Grade
A pure expression of the single cultivar 'Okumidori', grown at high altitude in mineral rich soils in Kagoshima, Japan. With unmistakable umami-rich taste, our Organic Matcha is an invigorating and vibrant addition to sweet and savoury recipes that are fun and easy to make at home.
Matcha Falafel Wraps, Tahini Sauce & Preserved Lemon Salsa
For the falafel:
- 100g cous cous
- 200g frozen peas
- 2 garlic cloves, crushed
- 1/2 bunch fresh coriander
- 1/2 bunch mint (about 30g picked leaves)
- 1 tablespoon JING Organic Matcha Ceremonial Grade
- 1 teaspoon ground cumin
- 1 tablespoon plain flour
- 1 tablespoon lemon juice
- vegetable oil, for cooking
For the tahini sauce:
- 2 tablespoons tahini paste
- 1 garlic clove, crushed
- 1 tablespoon lemon juice
- 150g Greek-style yogurt
For the preserved lemon salsa:
- 1 preserved lemon
- 1 small red onion, finely chopped
- 2 ripe tomatoes, seeded and finely chopped
- 1/2 cucumber, seeded and finely chopped
- a handful fresh coriander and mint leaves, roughly chopped
- salt and pepper
- 4 x 25 cm flour tortilla
- a large handful of mixed salad leaves
- 1 teaspoon JING Organic Matcha Ceremonial Grade mixed with 2 teaspoons sea salt
Start by making the falafel:
- Soak the cous cous in 100ml just boiled water for 10 minutes until softened.
- Fork through the soaked grains and then set aside to cool.
- Cook the peas in a saucepan of lightly salted, boiling water for 1 minute until al dente. Drain peas, refresh under cold water and drain again. Shake dry.
- Place the cous cous, peas, garlic, matcha, ground cumin, herbs, flour, tahini, lemon juice and a little salt and pepper in a food processor and puree until smooth.
- Shape the mixture into 24 balls roughly the size of walnuts, shaping them into croquettes. Chill until required.
For the sauce:
- Combine the garlic, tahini, lemon juice, yogurt and salt and pepper and stir well until completely smooth. Set aside.
For the salsa:
- Cut the lemon into quarters, scoop out the pulp and discard, then cut the flesh into small dice.
- Place in a bowl and stir in the remaining salsa ingredients. Season to taste and set aside until required.
- Preheat the oven to 180c/350f/gas mark 4. Heat 1 cm vegetable oil in a large frying pan over a medium-low heat. Add the falafels in batches and fry for 3 minutes each side until golden.
- Drain on kitchen towel. Keep warm in the oven while cooking the remaining falafel.
- Warm the wraps in the oven for 3-4 minutes until pliable. Arrange them on plates and divide the salad leaves, falafel, tahini sauce and salsa between each one. Scatter over some matcha salt, wrap and eat.
Recipe by Louise Pickford: Food writer & cook book author