Bluefish Falafel, Peach Pickle, Jalapeño Labneh, and Bibb Lettuce

Adapted by
March 2015
Yield: 4 to 6 servings


1 carrot, coarsely chopped
¼ white onion, coarsely chopped
1 rib celery, coarsely chopped
1 cup fresh green chickpeas, par-cooked until barely tender
½ bunch parsley, finely chopped
½ bunch mint leaves, finely chopped
½ bunch cilantro, finely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
½ teaspoon ground allspice
½ teaspoon aleppo pepper
1 teaspoon ground ginger
8 ounces skinless bluefish fillet
1 cup olive oil, plus additional as needed
To Assemble and Serve
canola oil
Seasoned flour
4 eggs
2 tablespoons milk
8 ounces panko breadcrumbs
Large Bibb lettuce leaves
Peach pickle wedges
Grilled jalapeo-spiced labneh
lemon wedge
cilantro sprigs
basil leaves


For the Falafel

Heat oven to 350°F. In a food processor, grind carrot, onion, and celery until fine. Remove and squeeze out excess liquid. Place in a large mixing bowl. Add chickpeas to processor and finely grind. Transfer to bowl with ground vegetables. Add herbs and spices and mix thoroughly. On a sheet tray, season bluefish with salt and drizzle with oil. Par-cook fish in oven, so that it's still rare in the center. Cool slightly. Shred fish into bowl with other ingredients. Mix in the cooking juices left on the tray and some of the remaining oil. Gently mix ingredients until combined and sticky. The mixture shouldn't be overly wet and should just cling together. Season with salt.

To Assemble and Serve

Heat oil in deep fryer to 350°F. Shape Falafel into small spheres. Set up a breading station with the seasoned flour, eggs beaten with milk, and bread crumbs. Bread Falafel in that order. Deep fry until golden brown. Drain on paper towels. Serve Falafel in lettuce leaves. Finish with tahini, peach pickle, and labneh. Garnish with lemon and herbs.