Black-Eyed Pea Falafel Salad

Avocado, Herb-Sesame Dressing, Preserved Lemon, Spiced Pumpkin Seeds

Chef Mavis-Jay Sanders of Brownsville Community Culinary Center | Brooklyn

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Adapted by StarChefs | FEBRUARY 2019

INGREDIENTS:

Black Falafel: (Yield: 300 pieces)
4 kilograms black-eyed peas, cracked and soaked overnight 
1.12 kilograms chickpea flour
48 grams baking powder
2 kilograms coarsely chopped red onion
1.84 kilograms coarsely chopped green and red bell peppers
320 grams minced garlic
40 grams seeded and stemmed habanero chiles 
100 grams salt
96 grams ground cumin
96 grams ground coriander
48 grams paprika
120 grams parsley leaves
120 grams finely chopped chopped cilantro leaves and stems
80 grams grated lemon zest

Spiced Pumpkin Seeds: (Yield: 12 ounces)
15 grams Worcestershire sauce
35 grams grapeseed oil
20 grams honey
3 grams cayenne pepper 
3 grams ground cumin
3 grams ground allspice
285 grams pumpkin seeds

Herb-Sesame Dressing: (Yield: 12 ounces)
170 grams sesame seeds, toasted and cooled
7 grams salt
10 grams honey
170 grams grapeseed oil, cold
15 grams mint, roughly chopped
15 grams parsley, roughly chopped

Preserved Lemon Dressing: (Yield: 12 ounces)
270 grams extra virgin olive oil
120 grams lemon juice
20 grams preserved lemon (excess salt removed)
40 grams honey

To Assemble and Serve: (Yield: 1 serving)
Oil for deep frying
1½ cups baby arugula
1½ cups chopped kale
2 ounces pickled red onion
2 ounces pickled shredded red cabbage 
½ avocado, sliced

METHOD:

For the Black Falafel: 
Drain black-eyed peas. In a large bowl, whisk to combine chickpea flour and baking powder. To a large food processor, add the peas and remaining ingredients; process until thoroughly combined. Wearing gloves, combine the chickpea flour mixture with the black-eyed pea mixture. Portion into 30-gram blocks. 

For the Spiced Pumpkin Seeds:
Heat oven to 325°F. In a bowl, whisk to combine Worcestershire, oil, honey, and spices. Add seeds, tossing to coat. Onta parchment-lined sheet tray, spread mixture. Bake 10 minutes, until seeds are crisp and puffy.

For the Herb-Sesame Dressing:
In a Vitamix blender, combine sesame, salt, and honey; blend well but do not allow to heat. While blending, stream in oil. When emulsified, add herbs and blend well, careful not to overheat.

For Preserved Lemon Dressing:
In a Vitamix blender, combine all ingredients and blend until emulsified. Pour into a squeeze bottle. 

To Assemble and Serve:
In a fryer, heat oil to 350°F. Fry 4 blocks of Black Falafel until deeply golden and crisp; drain. In a large bowl, toss greens, onions, and cabbage with 3 tablespoons Preserved Lemon Dressing. Transfer salad to a serving bowl and drizzle with 3 tablespoons Sesame-Herb Dressing. Top with avocado, 1 tablespoon Spiced Pumpkin Seeds, and Black Falafel.

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