So I decided to make falafels since I had the extra time. I came across a really good recipe on Feasting at Home that I made minor tweaks to.
My Falafel Recipe (almost identical to the one on Feasting at Home although I added more onion and garlic. Also, I added some parsley and chill powder instead of fresh chili)
- 500g dried chickpeas, soaked overnight
- 1 bunch fresh coreander
- 1/2 bunch fresh parsley (next time I think I’ll use the whole bunch)
- 1 large white onion
- 3 garlic cloves
- 1/2 Tb chili powder
- 1 Tb coreander powder
- 1 Tb cumin
- 1 tsp baking powder
- salt & pepper
“Tzaziki” style sauce
- greek yoghurt
- garlic clove
- lemon juice
- olive oil
- salt & pepper
I soaked the chickpeas overnight, and then pulsed them in a blender. My blender is small so I couldn’t fit all the ingredients at the same time. Instead, I pulsed everything separately. This is what the mixture looked like once everything was combined (it didn’t turn out as green as in the Feasting at Home recipe):
Cover with cling film and place in fridge for 20-30min.
Once it has rested, form 3-4cm balls. The mixture wasn’t dry, but since I didn’t add any binding agent such as egg, the falafels fell apart quite easily. I placed the falafels on plates and put them outside (-15C) to firm up.
I started heating up a fair amount of sunflower oil on low – medium heat. Once up to temperature, place falafels in oil. It was only after I had fried all of them that I realized I should have added more oil – at least half way up the falafels. I fried them for about 10min per side. I found it was easiest to turn them using a fork and a spatula.
The finished product:
I decided to have the falafels with a salad this time. Next time I’ll probably have them wrapped in pita bread and add a few more sauces (maybe a lemony tahini sauce and a spicy little chill sauce). Today I made a simple tzaziki-type sauce and added some greek chilies.