|It's liberating to realise that culinary classics like falafel can be made not just with chickpeas or fava beans, but in fact with most legumes. After all, most traditional dishes have come from a place of necessity and availability, making use of what’s around but applying culinary wisdom that can be found in other parts of the world too. Here, Julius Fiedler of Baking Hermann, brings falafel to the UK with this recipe using British-grown split green peas.|
To take it a step further, instead of serving the falafel with tahini (essentially a sesame seed butter) Julius uses sunflower seed butter and apple cider vinegar for a rich, albeit slightly (and strangely) sweet, sauce.
Julius has a number of innovative pulse recipes on his website and social, all worth trying, including Legume Tofu, Sprouted Lentils and Panelle! He is an ambassador for Slow Food UK and a tireless advocate for sustainable, nutritious food.
For Sunflower seed Sauce
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