100% goodness in here. It started at Bar Tartine in SF and got picked up by Bon Appetit. I was lucky enough to recreate this healthy ball of deliciousness. If you want a falafel on steroids, this is the ticket. A fresh and spicy watercress sauce and creamy seasoned kefir are the perfect additions to create an eating experience. Get your hands dirty and make it.
Ingredients
Serves 4
Kefir Sauce
1 cup kefir (cultured milk)1½ teaspoons honey
1 teaspoon kosher salt
Watercress Sauce
1 teaspoon caraway seeds
1 teaspoon coriander seeds
2 cups (lightly packed) trimmed watercress leaves
½ cup low-sodium vegetable broth
½ teaspoon kosher salt
Croquettes And Assembly
1 teaspoon caraway seeds
4 scallions, white and pale-green parts only
1 serrano chile, seeded, chopped
3 garlic cloves, chopped
4 ounces pumpernickel bread, torn into small pieces
2 ounces ricotta
1 cup sprouted lentils
¼ cup low-sodium vegetable broth
1 tablespoon onion powder
1 teaspoon paprika
1½ teaspoons kosher salt, plus more
Vegetable oil (for frying; about 3 cups)
Pomegranate molasses and watercress leaves (for serving)
Special Equipment
A spice mill or a mortar and pestle
Preparation
Kefir Sauce
Stir kefir, honey, and salt in a small bowl; cover and chill.
Watercress Sauce
Toast seeds in a dry small skillet over medium-high, tossing occasionally, until fragrant and coriander seeds start to pop, about 3 minutes. Let cool; finely grind in a spice mill.
Purée spice mix, watercress, broth, and salt in a blender until smooth. Cover and chill until ready to use.
Croquettes And Assembly
Toast caraway in a dry large skillet over medium-high, tossing, until fragrant, about 30 seconds. Let cool; finely grind in spice mill.
Cook scallions in same skillet, turning occasionally, until charred, 5 minutes. Let cool, then coarsely chop. Reserve skillet.
Process caraway, scallions, chile, garlic, bread, ricotta, lentils, broth, onion powder, paprika, and 1 ½ tsp. salt in a food processor to a paste (some larger pieces of lentils should still be visible). Form into 12 balls.
Pour oil into a large heavy skillet to a depth of ½" and heat over medium-high until oil bubbles immediately when a pinch of lentil mixture is added. Working in batches if needed, cook croquettes until deep golden brown and crisp, about 2 minutes per side. Drain on paper towels; season with salt.
Swirl both sauces in bowls; top with croquettes. Drizzle with pomegranate molasses and finish with watercress.
Do Ahead: Croquettes can be formed 1 day ahead. Cover and chill. Bring to room temperature before frying.
Recipe by Nick Balla, Bar Tartine, San Francisco