Falafel with green vegetables, onion pickles and cottage cheese with morels
Cottage cheese with morels : A cheese speciality from the Franc-Comté region made from metton (curdled skimmed milk), water and butter, this cheese has many variations: garlic, plain, wine, shallots and also with morels for an even more subtle taste. Cold or hot, it goes very well with potatoes. Its nickname is "la colle"...try it and you will understand!
For the pickles :
- 1 red onion
- 25cl white vinegar
- 25g sugar
- 15g salt
For falafels :
- 240g cooked chickpeas
- 40g fresh spinach
- 40g broad beans
- 5g mint
- 1 pinch cayenne pepper
- Olive oil
- Salt and pepper
For the sauce :
- 1 jar of cottage cheese with morels
- 1 tbsp lemon juice
- 1/2 tsp paprika
- 1 tbsp finely chopped chives
- 2cl buttermilk
- Salt and pepper
For serving :
- 2 pitas
- 1/2 cucumber
Preparation of the pickles
Cut the red onion into quarters. Boil the white vinegar with the sugar and salt. Remove from heat, add the red onion, and set aside.
Preparation of the sauce
Mix all ingredients together and set aside.
Preparation of the filling
Cut the pitas in half. Set aside. Finely dice the cucumber. Set aside.
Preparation of the falafels
Rinse and thoroughly dry the chickpeas with a clean cloth. Wash and drain the spinach. Shell the beans. Cook in a pot of boiling water for 8min. Drain and set aside.
Pour the chickpeas, spinach, beans, mint, chili pepper, a tablespoon of olive oil, salt and pepper into a food processor.
Blitz into a homogeneous dough. Shape the dough into 8 thick pucks.
Sauté the falafels in a frying pan with a little olive oil for 6/8 minutes on each side until golden brown.
Brown the pitas breads for a few minutes in the frying pan.
To serve, spread some sauce in the bottom of each pita and add 2 falafels. Top with a few slices of cucumber, some pickles and another dribble of sauce. Serve right away!
Recipe made by Mégane Arderighi (MegAndCook) with the Cottage Cheese with morels selected by Aurore from Sherpa Prémanon.