Festival falafel
MUDBRICK VINEYARD and Restaurant chef Matthias Schmitt shares his favourite pea and mint falafel recipe to celebrate the upcoming Waiheke Wine and Food Festival from May 14 to 16.
Wine and food lovers from all over the country will be welcomed by locals at the inaugural threeday multi-site Waiheke Wine and Food Festival running from 10am-5pm daily. Featuring over 10 vineyards, festival goers will experience the best of what Waiheke Island is loved for — wine, food, live music and art exhibitions. Purchase a Festival Passport (R18) for $180 at waihekefestival.nz to unlock unique vineyard experiences, such as food pairings and tasting, on-display art and live music. The passport is also inclusive of a transport ticket, offering visitors a return ferry ticket with Fullers, and access to hop-on-andoff festival shuttles running multiple routes throughout the three-day event.
Visit waihekefestival.nz for more information.
MUDBRICK RESTAURANT’S PEA and MINT FALAFEL
Ingredients
For the Falafel
400g Peas 200g Chickpeas 1 Shallot
1 Peeled garlic clove 2 tsp Buckwheat flour 2 tsp baking powder a good handful mint leaves
1 Lemon (juice and zests)
1 tsp ground cumin
1 tsp Maldon sea salt cayenne pepper or freshly cracked black pepper corns
50ml Mudbrick olive oil
For the Labneh
200g Cashew nut pieces
1 lemon (juice/zests)
120ml tap water
1⁄2 tsp Maldon sea salt cayenne pepper
1 tsp yeast flakes chardonnay vinegar sugar
For the dressing:
2 meyer lemons (juice and zests) or Yuzu lemons 1 Tbsp Honey
1⁄2 tsp sea salt
50ml rice wine vinegar
50ml chardonnay vinegar
Cracked black pepper
300ml Mudbrick Olive oil
Method
For the Falafel: Blanche peas in salted water till very soft, cool down in ice water. Finely dice shallot and garlic, chop mint leaves.
Drain the chickpeas and blend together with the blanched peas in a kitchen blender to a course texture.
Add buckwheat flour and baking powder, season with ground cumin, salt and cayenne, olive oil, lemon zests and juice. Finish with shallots, garlic and chopped mint.
Fry one off to try seasoning and consistency , potentially adjust seasoning and maybe add more buckwheat flour to get the right consistency. Can be pan seared but best deep fried in grape seed oil.
For the Labneh: Cover cashew nuts with water and put in the fridge overnight to soak. The next day, drain the cashew nuts and put in a kitchen blender.
Add lemon juice and zest, water, salt, cayenne and yeast flakes. Blend to a smooth velvety consistency and season with a splash of Chardonnay Vinegar and a pinch of sugar. Pass through a chinois.
For the dressing: Mix lemon juice and zests, salt, honey and vinegars with a whisk till everything is dissolved. While whisking, slowly add olive oil till emulsified. Season with black pepper.
■ Serve with dressed peas, pea shoots, Mudbrick Extra Virgin Olive Oil and fresh lemon. Paired perfectly with our Mudbrick Reserve Pinot Gris ($59 bottle retail)