I must (for shame!) admit that I avoided falafel for 29 years. My first pita was from Piramide in Campo dei fiori in Rome (Romans, you know the place!!!) when, after a conference, three young colleagues brought me this warm wrapped up fried thing in a pita covered in a creamy looking sauce flecked with chili flakes. It was the single most heavenly thing that I ate as a new vegan. The sauce was thick and cool against the warm falafel saucer and the hot sauce gave it bite that made it too spicy and yet irresistible. I have tried in the past year to make up for a life lived without falafel eating it as many times as possible. I have not been able to replicate that first experience, but I offer you something close!
Can't-believe-it-took-29-years-to-discover Falafel
Falafel is a Middle Eastern dish of smashed up chick peas and spices that is fried and typically served in a pita. I take mine with chili paste and tahini (ground up sesame seed sauce). This is a variation on Vegan with a Vengance's recipe.
Ingredients:
1 can chickpeas
1/4 C bread crumbs
2 T flour
1 chopped onion
2 garlic cloves
1/2 tsp baking powder
1.5 tsp cumin, coriander
1 tsp cayenne
1/4 C fresh parsley and cilantro mixed
Oil for frying
Pita pockets
Lettuce, sliced tomato
Tahini * you can find in the grocery store, add some lemon juice and water to the preferred consistency
Chili paste
- In a bowl (or food processor, but you can mash this together with a potato masher as well) add chickpeas and bread crumbs. Mix/mash together until well integrated.
- Add flour, onion, garlic, baking powder, spices parsley and cilantro and mix/mash until smooth but coarse mixture forms. (This will take a bit w/out processor and your onion and garlic need to be sliced as small as possible) Put in fridge for 30 min.
- Take out of refrigerator and form patties to your liking. I prefer smaller medallions that are easier to deal with and can be eaten by themselves as an appetizer if you want!
- In a cast iron skillet heat oil (1/2" of oil in the pan). It should bubble when the batter hits!
- Fry the falafel medallions about 3-4 min on each side or until crispy.
- Place on paper towels to dry.
- For the sandwich: 1 T of Tahini, 1 tsp chili paste, lettuce, 1 tomato slice, three small falafal medallions.
No comments:
Post a Comment