Black Bean Falafel Macaron with Creamy Makdous
Black Bean Falafel Macaron with Creamy Makdous

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Ingredients

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Bean Falafel

  • Black beanssoaked in water 500.0 g
  • Red onions, peeled 30.0 g
  • Fresh garlic 18.0 g
  • Coriander, fresh, spring 3.0 pc
  • Mint leaves, fresh 2.0 pc
  • Cumin powder 5.0 g
  • Cardamon Powder 1.0 g
  • Charcoal powder 1.0 g
  • Baking Soda 2.0 g
  • Baking powder 1.0 g
  • Salt 2.0 g
  • Salt and Pepper
  • Oil for frying, as needed

Creamy Makdous

  • Bell Pepper, red, chopped 180.0 g
  • Fresh garlic 20.0 g
  • Thyme, fresh 5.0 g
  • Olive oil 15.0 ml
  • Makdous 210.0 g
  • Walnutsroasted 10.0 g

Ceviche Langoustine

  • Langoustine 375.0 g
  • Dill fresh, chopped 2.0 g
  • Shallots 5.0 g
  • Green onions, sliced 5.0 g
  • Black beanscrispy beans 10.0 g
  • Ginger, fresh 2.0 g
  • Lemon zesthalf a lemon
  • Lemon 1.0 pc
  • Smoked paprika 1.0 g
  • Salt 1.0 g
  • Black pepper, crushed 1.0 g
  • Olive oil 5.0 ml

Tarator Sauce

  • Tahini 150.0 g
  • Lemon 1.0 pc
  • Garlic paste 5.0 g
  • Salt 1.0 g
  • Black pepper, crushed 1.0 g

Garnish

  • Tuile beetroot
  • Micro Greens

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Preparation

  1. Bean Falafel

    • Blend all the ingredients together until smooth. Portion, then shape them into rounds and deep-fry in oil for 2 minutes. Slice into half.

  2. Creamy Makdous

    • Roast the bell pepper with garlic, thyme, and olive oil.
    • Blend these with the makdous and walnuts until creamy.

  3. Ceviche Langoustine

    • Combine all the ingredients. Set aside and let it sit until just before plating.

  4. Tarator Sauce

    • Combine all the ingredients then put the mixture in a siphon. Set aside until use.

  5. Beetroot Tulie

    • Mix all the ingredients together then spread the mixture into the mold.
    • Bake this for 4 minutes at 160°C.

  6. Garnish

    • Fill the falafel macarons with the makdous filling. Arrange on a plate topped with the langoustine ceviche. Finish with tarator sauce and beetroot tuile.
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