I like to think of this particularly winning combination as a dinner superhero, extinguishing mid-week dinner boredom everywhere. It has become a very exciting albeit a recent addition to our dinner repertoire. It breaks into the pasta-or-takeout routine and its surprisingly healthy as is satisfying. Never thought I’d say that.
It surprises me a little because I was never a fan of falafel. Now? I’m thrilled with the idea of making it from scratch. Rustic brown, crispy and tastes and smells of home. It is definitely looked forward to. You can always serve this as part of a salad or an appetizer but I could just about eat this on its own with anything, for any course. I’m insistent you use fresh chickpeas because otherwise the texture is too pasty. Soak the chickpeas overnight and add most of the ingredients in a processor and you’re almost there.
Tzatziki too is quite the accompaniment here, it is perfectly mellow but supports falafel so well. I’m allergic to cucumber (it gives me horrible migraines, for some odd reason) so I’ve only added a little bit here but feel free to increase the quantities. I always love to peel and de-seed the cucumber, scooping out the insides with a vegetable peeler. Then, I simply grate it into fresh, thick yogurt. I like to make the dip a little ahead of time because it gives the flavors time to mingle. I also like to serve this with hummus, if there’s any.
Source: Flourishing Foodie
1 cup dry chickpeas, soaked overnight
3 – 4 cloves of peeled garlic
1 small onion, chopped
1 small handful flat-leaf parsley, chopped
1 tsp coriander powder
1 tsp cumin powder
1 tsp chili powder
1/2 tsp baking soda
Juice of a small lemon
1 – 2 tbs flour, enough to bind
3 – 4 tbs sesame seeds
Salt and pepper, to taste
Vegetable oil, to fry
1. In the bowl of a food processor, add all the ingredients except the flour, egg and sesame seeds. Process till it forms a smooth paste. Add egg and process again. Finally, remove the contents into a bowl, add the flour and sesame seeds and mix it in till you’re able to form a golf sized ball easily. Make as many equal pieces as you can and set on a plate lined with parchment paper.
2. In a frying pan, add oil and let it heat up. Drop the falafel into it one by one, making sure not to overcrowd it. Once they turn brown, remove with a slotted spoon and place on a plate lined with a paper towel to drain. Repeat till all are done and set aside. Serve with grilled flatbread.
Source: The Vanilla Bean original
1 cup thick natural yogurt
2 cloves of garlic, peeled and minced
1/2 cucumber, peeled and de-seeded
1 tsp vinegar
Salt and pepper, to taste
1. In a small bowl, add all the ingredients and mix well to combine. Taste to check for seasoning, adjusting if necessary. Refrigerate till serving time.