Tandoori Shrimp Falafel with Lemony Mint Yogurt Sauce and Pickled Red Onions

Recipe created by 2017 Glorious Bites Semi-Finalist: April Timboe of Arkansas

Congratulations to April, one of our four Glorious Bites semi-finalists in Denver.

INGREDIENTS

  • 2 tbsp of Seedless cucumber, finely minced,
  • 6 whole of Yellow cherry tomatoes, cut into quarters
  • 1/4 cup of Vegetable oil
  • 1 tsp of Kosher salt
  • 1 tbsp of Flour
  • 1/4 tsp of Minced garlic
  • 2 tbsp of Fresh chopped cilantro
  • 1 tsp of Tandoori Masala Seasoning
  • 16 whole of Jumbo shrimp, peeled, deveined, tails removed
  • 1 cup of Canned chickpeas, drained
  • 1 tsp of Fresh lemon juice
  • 2 tsp of Extra virgin olive oil
  • 2 tbsp of Fresh copped mint leaves
  • 1/8 tsp of Fresh lemon zest
  • 1/2 cup of Plain Greek yogurt
  • 1/4 cup of Red wine vinegar
  • 2 tbsp of White sugar
  • 1/2 tsp of Kosher salt, split use
  • 1/4 cup of Thinly sliced red onions

DIRECTIONS

  1. Add the red onions to a small bowl.
  2. Heat a small saucepan over medium heat, add in the 1/4 teaspoon kosher salt, sugar, and red wine vinegar. Heat until boiling and stir until sugar dissolves, then pour this over the red onions and set aside until ready to assemble.
  3. In a food processor, add in the Greek yogurt, lemon zest, mint, 1/4 tsp kosher salt, extra virgin olive oil, and lemon juice. Purée until smooth and well blended. Set aside until ready to assemble.
  4. In a large bowl, add in the canned chickpeas and mash them with a fork. Remove any skins that pop off and discard. Chop the Shrimp into very small pieces and add to the chickpeas. Add in the tandoori seasoning, cilantro, garlic, flour, and 1 teaspoon kosher salt. Gently stir, mix until well combined.
  5. Heat a large skillet over medium high heat and add in the vegetable oil. Heat until hot enough to to fry (375 degrees).
  6. Form patties out of the shrimp mixture, 2 Tablespoons of the mixture to form a patty. Fry the patties for about 4 minutes total, turning once, until shrimp is done. Be careful not to overlook. Remove to a paper towel to let oil drain.

To serve:

 

  1. Place the shrimp falafel on a serving platter, top with 1-11/2. Teaspoons yogurt sauce, 2 quarters of the yellow cherry tomatoes, minced cucumber, and pickled red onion to liking.

Time: 30 minutes

SERVINGS

Makes 10 servings

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