As the days lengthen and get warmer, one’s thoughts—and appetites—turn to lighter fare. The Mediterranean is always a good place to start, so we have been doing things like falafel—remember them? —so easy to do—packed with flavour and not only that—nutritious to boot. When I first had them in Jerusalem many, many years ago I thought they were meat balls—a long time ago!!.
We are also using that fabulous, whipped feta which I posted last week, homemade pickled cucumber, fresh tomatoes—get the picture? Another thing we have been taking advantage of is Norwegian salmon from Caught on Line—superb—crisped skin, lightly seared, served with beetroot and whipped feta towers and strawberry and balsamic salsa—what a delicious treat! On the side—sweet potato mash with a drop of liquid smoke—yum.
Now that strawberries are also plentiful—take advantage and serve with raspberries, Greek yoghurt and honey—no wonder the gods couldn’t resist coming down to us from Olympus for earthly pleasures.
Authentic homemade falafel made from dried chickpeas, herbs and garlic.
There is more texture when using dried chickpeas and more creamy when using the canned ones.
To make more the recipe can be doubled or tripled.
Makes around 15-20 balls depending on the sizing.
Serve with Humus, Tzatziki, whipped Feta or any cream cheese.
- 1 cup dried chickpeas soaked in water 24 hours or 1 tin chickpeas drained (240g drained)
- 1 large onion, roughly chopped about 1 cup
- 1 cup finely chopped fresh parsley
- 1/4 cup finely chopped cilantro
- 1 teaspoon salt
- 4 cloves garlic
- 2 teaspoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon baking powder
- 4 Tablespoons chickpea flour or flour
- Soak the chickpeas for 24 hours in a large bowl. covered by at least a couple of inches of water.
- Drain the chickpeas and place them in a food processor along with the onions, parsley, cilantro, salt, garlic, ground coriander and cumin.
- Process until the mixture is blended and chopped but not pureed then transfer the mixture to a bowl, sprinkle with the chickpea flour and baking powder then mix with a spatula.
- Form the falafel mixture into little balls about the size of one heaped tablespoon. Flatten slightly and place on a parchment lined tray. Continue until all the falafel balls are formed.
- Place the tray in the fridge for about an hour to let the mixture set.
- Fill a large skillet with tall sides with a couple of inches of oil and then heat over medium heat.
- When the oil is heated, add the falafel balls to the skillet by lowering them gently into the hot oil. Leave ample space between the balls – I fit about 6 in my skillet.
- Cook the falafel on the first side for about 30-60 seconds without disturbing it so it does not fall apart. The falafel is ready to be flipped when the sides have turned a golden colour.
- Flip the falafel and cook on the second side for 30 seconds before removing them from the skillet to a paper towel lined tray.
- Continue until all the falafels are cooked
Can be frozen and will keep 5 days in fridge in an airtight container (not that many are left over).
To reheat —place in 180C oven 15-20min.