Recently I discovered a nicely featured blog, Taste of Pearl City which comes with a unique 'competition' called Any One Can Cook. The recipe has to be simple enough for beginners. I guess my falafel here would be a suitable entry, as I can't think of any snacks easier than this yet tastes so delicious and versatile. Versatile, yes, as it can be served on its own, with rice or bread, and even as a sanwich filler with warm pitta and salad for lunch. In fact I remembered having falafel panini in Starbucks quite a while ago. It tasted so good with some steamed spinach and hoummous in the filling.
Anyways, for our Sunday teatime snack, we had these little 'pingpong' balls with mayonnaise instead. I just wanted a different taste than hoummous, as some of you might know, is made of chickpeas too. We finished the falafels in no time! I have made falafels for several times now and I think based on my personal anecdotes, it tastes much better if made from dried chickpeas soaked overnight as it brings out the flavour rather than the canned ones. Obviously if you are rushed for time, the best alternative is to boil the canned chickpeas for 10 minutes before mashing them.
Voila, recipe to follow.
Ingredients
make around 15 balls
- 400g chickpeas (if using dried, soak overnight but no need to cook them)
- 1 bulb garlic
- 1 inch ginger
- 1tbsp coriander
- 1 tbsp cumin
- 1/2 tsp pepper
- 1/2 tsp cayenne pepper (or chilli powder for spicier taste)
- 3 tbsp plain flour
- juice from half lemon
- pinch of salt
- Oil for frying
Method
1. Mix all the ingredients in food processor. In a bowl, using clean hands mix the dough briefly until all the ingredients are well mashed and blended. Make small balls sized like ping pong balls and leave aside for few minutes.
2. Heat the oil. Fry the falafel in medium heat until they are golden brown in colour. Drain the oil and serve with tahini, hoummous, mayonnaise or any dips that you fancy.
Note
This post has been linked to Taste of Pearl City for the weekly Any One Can Cook competition.
Post by JEHANNE
Food
