SUMMER HARVEST TABLE RECIPES – CANAPÉ
THE VALLEY RESTAURANT – CHEF EDMORE
Chef Edmore shares his favourite side dish that he guarantees to satisfy and impress all your dinner guests regardless of their dietary preferences. So tap into your Middle Eastern culinary skills with this easy and tasty recipe for Falafel and Baba Ghanoush.
For this recipe, you will need the following ingredients:
Dried chickpeas 300g
Garlic Cloves 3
Parsley 1 cup
Coriander leaves 1 cup
Celery 2 sticks
Cardamon ground ½ tsp
Cumin ground 1 teaspoon
Salt 1 teaspoon
Garlic 1 clove
Plain yoghurt 80g
Toasted pine-nuts 60g
Orange /Lemon Zesty
To prepare this dish, you will need a roasting tray, a blender, 2 x bowls, a pot to fry the falafel ball, and some oil.
Baba ghanoush method
- Roast in the oven or chargrill the brinjals until cooked and shrivelled at 180-celsius degrees for 20 minutes.
- Wait until they cool down, and then peel the skin off.
- Add the charred brinjals with the rest of the ingredients and process in a blender to a smooth dip. Adjust seasoning to your preference.
Method for falafel
- Soak the chickpeas in cold water for 24 hours and drain
- Mix all the ingredients and blend it in a food processor until a coarse meal texture is achieved – rest the mixture in a fridge for 1 hour
- After chilling in the refrigerator for an hour, take the mixture out. Use the mixture to form small balls with your hands and deep fry them in medium to hot oil for 1 to 3 minutes or until cooked – top tip: deep fry in avocado oil for an extra touch!
- Using a slotted spoon, lift the balls from the oil and drain them on a kitchen paper towel.
Let’s add it all together to serve your dish!
Top falafel balls with tahini, mashed avocado or baba ghanoush on a plate.
- In this recipe, chef Edmore used baba ghanoush, bocconcini, cherry tomato and basil pesto as toppings. But he encourages each chef to follow their creative instincts, “Let your imagination run wild with your toppings!”
For additional inspiration, we added some toppings and extra additions you can use to garnish your creation:
- Pita bread, warmed or toasted (tear it up for pita “croutons”)
- Fresh greens (such as spring greens or chopped romaine)
- Tomatoes, sliced
- Bell peppers, cut into strips
- Cucumber, thinly sliced
- Kalamata olives, pitted and sliced
- Raw red onion, thinly sliced.
- Feta cheese crumbled.
- Sauce: Something creamy like tzatziki
Extra information: Nutritional Falafel is a good source of protein and soluble fibre, which lowers cholesterol
- Falafel and Baba ghanoush is an excellent treat for the whole family to enjoy, including vegetarians and vegans.
- In the case of vegans, you can omit the yoghurt in the baba ghanoush
- Instead of frying your falafel balls – you can also bake them in an olive oil lined tray at 190-Celcius degrees for 25-35 minutes, depending on your oven.
- For the perfect wine pairing, we suggest the MCC Cuveè de Vie Brut. Entice your taste buds with the light as air MCC whilst you snack on the falafel tartlets.
Explore all the harvest table recipes on the Val de Vie Estate Blog
Canapés – The Valley Restaurant
Main course – Polo Pavilion by Back’s
Salad – Reuben’s & Co Cafe
Dessert – Wijn
Cheese board – The Deli by Back’s
Fresh produce – Val de Vie Wellness Farm
Furniture & Décor – N Concepts & Design
Wine – Val de Vie Wines at L’Huguenot Vineyards
Coffee – Fleet Coffee Roastery
Traditional Fruit Cake – Val de Vie Estate resident, Mechanne Behnke