A cooking post

So I got the wild idea to try and make falafels last night.  Does anyone remember the last time I tried to make falafels?  It was nothing short of a (hilarious) disaster!  So what did I do differently this time?  Well, there was no Joe, and I had a recipe.  And it worked!

n100500669_30197134_2353 <— Joe and I during our failed attempt at making Falafels

I didn’t have my own food processor, and I realized very quickly that a hand mixer wasn’t going to work on chickpeas.  (who know, chickpeas can fly!)  I borrowed my landlords blender (next best thing, though not ideal) and went to work.  It is a pretty simple recipe, that I got from my favorite site, allrecipes.com  You simply puree 2 cups of chickpeas, then add 4 cloves of sliced garlic, 3 tablespoons of peanut butter, 1 chopped green onion, 1 large onion cut in chunks, 1 egg, 1/4 tsp. ground coriander, 1/4 tsp. ground cumin, 1/4 tsp. cayenne pepper, and 1 tblspn. soy sauce.  Mix all of the ingrediants together.  I also added a large handful of breadcrums, to help the balls stick together while cooking.

101_5391 <— all blended and ready to cook!

Form the mix into balls and in a hot skillet with 1 tblspn of corn oil cook till brown on all sides.

101_5389 <—they look nicely formed now, but they didn’t all come out this way

Now, the process of cooking and turning would probably be a little easier with tongs, rather than a spoon.  So they didn’t come out as perfectly shaped balls, but oblong falafels taste just as yummy!

To go with my meal, I decided to also make black bean hummus.  Another real simple recipe from the same website.  Just take 1 cup of black beans, 1 cup of chickpeas, 1 tblspn. olive oil, 2 tblspn. lemon juice, 2 tblspn. greek yogurt, 2 tblspn. water and 2 cloves of roughly chopped garlic.  Puree.  Season with 1 1/2 tspn. curry powder and salt and pepper to taste.  Blend again.  Cover and chill before serving.

101_5392 <— I don’t have any pictures of the process, but here is this finished product

My only regret was not having a food processor.  While the blender worked, it was difficult, and cost more time than I had wanted.  (I was hungry!)  So I would recommend definitely using a food processor if you have one.  If not, only blend a quarter  of the chickpeas at a time, so they don’t get stuck under the blades.

The final product?  Falfels stuffed in warm pitas with spinach and greek yogurt. I topped the black bean hummus with feta cheese and served with diced red and yellow peppers.  Delicious!



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