|I'm thinking of you...|
|Nom Nom, Falafel!|
What you need:
1 cup dry chickpeas (You can use the canned junk, but your texture will be much better if you use dried beans that you've soaked the night before.)
1 small onion
5 cloves of garlic
1/2 cup fresh cilantro (chopped) - (I go a little lighter on the cilantro to fit personal taste.)
1//2 cup fresh parsley (chopped)
1 teaspoon baking powder
6 tablespoons flour
2 teaspoons cumin (I use fresh seeds ground)
1 teaspoon kosher salt
1 teaspoon coriander (ground)
pinch of cayenne pepper
Splash of lemon juice
What you do:
- In a food processor or by hand finely chop the onion, garlic, parsley, and cilantro. Add chickpeas.
- Transfer to a large bowl and mix in spices and splash of lemon juice.
- Once everything is incorporated add flour and baking powder and mix well.
- Cover with saran wrap tightly and put in the fridge for 2 hours to set (You can get away with 1 hour, but what you're looking for here is a nice set to the mix so your balls stick together well.)
- After you have stood glaring in contempt at the fridge for two hours or whatever you do when you wait, form the falafel balls. It is key to keep a good, small size, about the size of a golf ball to ensure you heat the product all of the way through.
|We are done!|
- Heat your oil to 350 degrees and fry them off in small batches, until golden brown.
- Removing to a plate with a paper towel to drain.
For the Cucumber/Dill Yogurt Sauce
6 ounces of PLAIN yogurt (I use soy yogurts, so there is a subtle taste difference.)
1/2 cup cucumber (peeled, seeded, & finely diced.)
1 or 2 teaspoon of fresh dill weed (You can substitute the dry stuff, but, meh, go buy the fresh stuff. This doesn't keep for more than a day really.)
salt and pepper to taste
Mix this jazz together for a simple sauce.
So, there ya have it. 2 hour quick falafel that will kick the pants off your palette. That, or bug the eyes out of your pet rat.
|Eating her salad!|