Santorini Falafel

Greece Is | June 2nd, 2016

© George Drakopoulos | Food Styling: Tina Webb | Artwork: Aggeliki Vrettou

Greece IsIn DepthGASTRONOMY

Street food inspired cuisine with a twist, these falafel combine different influences but remains essentially Santorinian

Chef: Michalis Nourloglou ( Abovo Restaurant)

Serves: 4

INGREDIENTS

4 large pitas

For the tomato balls:

8 Santorini cherry tomatoes
1 onion, finely chopped
150g feta cheese, crumbled
½ cup flour
1 tsp baking powder
A little fresh spearmint
Salt, pepper
Olive oil for frying

For the fava:

250g Santorini fava
1 onion, coarsely chopped
2 tbs olive oil
Salt, pepper

For the salad:

Cucumber sticks
Vinegar
Salt
Olive oil

PREPARATION

Wash the fava. Put the fava in a pot to boil, adding just enough water to cover. After skimming off the foam, add the onion and simmer at low heat until soft. Add the olive oil, salt and pepper and purée it in a food processor until creamy.

Prepare the tomato balls. Peel the cherry tomatoes and remove the seeds. Cut the tomato flesh into small cubes and set aside to strain. In a bowl, place the strained cherry tomatoes with the remaining ingredients and mix. The mixture should be thick. If necessary, add a little more flour. Fry spoonsful of the mixture in hot oil and drain on a paper towel.

Prepare the salad. Combine all the ingredients in a bowl.

Assemble the falafel. Warm the pitas and spread with creamed fava, adding the tomato balls and salad. Wrap and serve.