Tuesday, June 29, 2010

Falafel



This is definitely not an "easy 30 minute weeknight meal". However it is totally worth the time and effort and I'm sure that now that I have the process down it will go much quicker next time.

To start with I made a variation of the Black Bean and Quinoa Salad. This one had red peppers and a honey-lime dressing on it instead of cilantro-lemon. I'll have to take some good pictures and post the recipe later.

I also made Tzatziki Sauce but instead of using the blender I grated the cucumber, chopped the garlic and mixed it all together.



Then I made the falafel mixture and let it sit in the fridge for a few hours. While that was waiting I made homemade pita bread.

Then comes the moment of truth. You have to fry these suckers which I am usually horrible at. Most of the time I wait until Jeremy is home and pass off the frying job to him but today I decided to just go for it. Here's a picture of the first one in, I was very nervous.



And guess what! They were perfect!!! It made my whole day :)



So here is the recipe. Try it out... healthy, vegetarian, and really it is easy, just a bit time consuming.

1 can chickpeas drained and rinsed
1 medium onion roughly chopped
3 cloves of garlic
¼ c chopped fresh cilantro
2 tsp lemon juice
1 tsp salt
1 tsp cumin
1 squirt srirachi sauce
¼ c flour or so

In a food processor place the chickpeas, onion, garlic, cilantro salt and cumin. Process just until blended. Turn out into a bowl and mix in the flour. Cover and refrigerate for a few hours.
Form mixture into little balls about 2 Tb each. Heat oil to 350 – 375 in a wok and fry balls a few minutes on each side until golden brown. Drain on a paper towel.

Serve with pita bread, tomatoes, lettuce, olives, and Tzatziki sauce or tahini thinned with water.