-
1
Make the relish In a small saucepan of salted boiling water, blanch the peas until just tender, 30 seconds.
-
2
Drain and rinse under cold water; pat dry.
-
3
In a skillet, toast the coriander until fragrant, 2 minutes.
-
4
Pulse in a spice grinder until coarsely ground.
-
5
In a food processor, pulse the peas with the olives, capers, spring garlic and coriander until coarsely chopped.
-
6
Transfer the relish to a bowl and stir in the olive oil and lemon juice.
-
7
Fold in the herbs and season with salt and pepper; refrigerate.
-
8
Bring to room temperature before serving.
-
9
Make the fritters In a large saucepan, melt the butter.
-
10
Add the onion, bay leaf and 1 1/4 teaspoons of salt and cook over moderately high heat, stirring occasionally, until the onion is translucent, about 5 minutes.
-
11
Add the freekeh and cook, stirring occasionally, until the grains are toasted, 5 minutes.
-
12
Add 3/4 cup of water to the freekeh and stir constantly until absorbed, about 5 minutes.
-
13
Add another 3 cups of water, 3/4 of a cup at a time and stirring constantly, until the water is absorbed between additions.
-
14
The freekeh is done when it's tender and suspended in a thick sauce, about 30 minutes total.
-
15
Discard the bay leaf.
-
16
Reduce the heat to moderate and stir in the Taleggio.
-
17
Season with salt and pepper.
-
18
Transfer the freekeh to an 8-by-8-inch baking dish and press a piece of plastic wrap directly onto the surface.
-
19
Refrigerate for at least 4 hours.
-
20
Spread the flour in a shallow bowl and season with salt and pepper.
-
21
In a second shallow bowl, beat the eggs with 2 tablespoons of water.
-
22
Spread the panko in a third bowl.
-
23
Shape the freekeh into 2-tablespoon-size balls; dredge in the flour, tapping off any excess, then dip in the beaten eggs.
-
24
Dredge in the panko, pressing lightly to help it adhere.
-
25
Transfer the breaded freekeh to a baking dish in a single layer and refrigerate until firm, 30 minutes.
-
26
In a large, straight-sided skillet, heat 1 1/2 inches of canola oil to 325.
-
27
Fry the freekeh balls in batches until golden brown, 5 minutes per batch.
-
28
Transfer to a paper towellined plate to drain.
-
29
Season with salt and serve hot with the relish.
