Tuesday, 19 February 2008
Super easy falafel recipe
Dump the following ingredients into a bowl:
1 can of chickpeas, drained
1 slice of wholemeal bread
2 Tbs flour, any type
1 medium onion, minced
2 garlic cloves, minced
Use a hand blender to puree this mixture. Then stir in the following:
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp cayenne pepper
1/2 tsp salt
a few grinds black pepper
a handful of chopped fresh parsley
You can let this sit in the fridge for an hour, or proceed on to the next step at once.
Roll the falafel mixture by the spoonful into balls. You might need to wet your hands to keep it from sticking. Place the balls in roasting pan. Add a tablespoon or so of olive oil to the pan and roll the balls around to coat. Bake the falafel balls at about 350 F until they are as brown as you want them. They will probably flatten out and turn into patties, but so what. It's just dinner, not a science project.
To serve, I usually put these on top of mixed salad and have with a sweet chili dressing and soy yogurt. Or you could make a sandwich with them, which is traditional, using pita bread, chopped onion, tomato and cucumber.
This recipe works!
It's based on one from the wonderful book, Vegan with a Vengeance by Isa Chandra Moskowitz.