Feb 21, 2010


I made falafel for the second time this month using the recipe linked to here. You start with chickpeas, soaked then ground until not quite fine. I like mine with a bit of texture still, luckily our blender is only prepared to go that far too. The threesome of cumin, coriander and chilli provides the main sizzle, although the parsley and garlic contribute too. Olive oil binds them together, I added a splash of yoghurt for tempering. I bake little balls spread out over a tray, flipping them over when the bottom has properly browned. Some people fry them, but like the other dark arts, it is still somewhat terrifying to me.

It makes a good lunch when combined with some tomato, olives, greenery and a bit of bread.