Old Bay Falafel with Crab Yoghurt

  • Serves 6-8
  • For the crab yoghurt:
  • 300 g Maryland Jumbo Lump Crab
  • 225 g Ricotta Cheese
  • 225 g Greek Yoghurt
  • 2.5 tsp Fresh Lemon Juice
  • 2 tsp Worcestershire Sauce
  • 1.5 tsp Old Bay Seasoning
  • 0.5 tsp Dry Mustard
  • 0.25 tsp Cayenne Pepper, ground
  • 0.25 tsp Kosher Salt
  • 0.25 tsp Black Pepper, cracked
  • For the falafel (makes 24):
  • 1.4 ltr Canola Oil, quantity may vary depending on your deep fryer
  • 225 g Dried Chickpeas
  • 113 g Dried Yellow Split Peas
  • 1 Small Yellow Onion
  • 3 Garlic Cloves, whole
  • 675 g Flat Leaf Parsley
  • 0.5 tsp Baking Powder
  • 0.5 tsp Old Bay Seasoning
  • 0.25 tsp Cayenne Pepper
  • 1 tsp Kosher Salt
  • 0.5 tsp Black Pepper, cracked
  • For the garnish:
  • 2 Romaine Hearts, cut with 2.5cm ring mould into circles
  • 1 Stalk Celery, peeled and sliced
  • 1 Fresno Chili, thinly shaved
  • 6 Large Mint Leaves, torn
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tsp Black Sesame Seed
  • 0.25 tsp Kosher Salt

1. Combine all the ingredients for the crab yoghurt in the bowl of a stand mixer fitted with a paddle attachment. mix on medium speed for about 4 minutes or until all the ingredients come together and the crab meat is shredded. 2. Transfer to a bowl, cover and refrigerate until later use. Falafel: 1. Soak the chickpeas in water for 8 hours at room temperature. Also soak yellow split peas in separate water for 2 hours, drain and rinse then re-soak yellow split peas in fresh water for 2 more hours. Drain both. 2. Using a meat grinder fitted with the smallest disc, grind the drained chickpeas, drained yellow split peas, onion, garlic and parsley. Grind the mixture a second time and transfer to a fine mesh strainer. 3. Place over a bowl and let drain for 1 hour. Return the mixture to a clean bowl and mix in baking powder, 1/2 of the Old Bay Seasoning, cayenne pepper, salt and pepper. Reserve the remaining Old Bay Seasoning. Refrigerate the mixture for 30 minutes. 4. Roll the falafel into 30g balls. Place on parchment lined tray and refrigerate for 10 minutes. Meanwhile heat canola oil in an electric deep fryer to 325℉. 5. Prepare the garnish. Combine all ingredients for the garnish in a mixing bowl and gently mix to combine. Set aside. 6. Fry the falafel in small batches for 4-5 minutes or until brown and crispy. Drain on paper towel and season with the remaining Old Bay Seasoning. Continue until all falafel are fried. 7.On a rectangular plate spread the crab yoghurt, add falafel and top with garnish. Serve immediately.