Wednesday, May 23, 2012

Falafels & Tzatziki

I have been a fan of Falafel for many years and decided it was about time I started making them in my kitchen.  In an attempt to find the best falafel recipe, I'd say I've kissed many falafel frogs.  The true origin is unknown, but the popular belief is that it originated in Eqypt. They can be made with fava beans, chick peas or a combination.  Personally I like them made with chick peas. They are high in protein, complex carbohydrates and soluble fiber, which has been shown to be effective in lowering  blood cholesterol.
This recipe is slightly adapted from Recipe Guru.
2 Cups dried chick peas
1 medium onion, chopped finely
2 cloves garlic, crushed
1 tsp baking soda
1 tsp coriander
1 tsp cumin
1 egg, beaten
1/2 cup parsley, finely chopped
1/2 cup cilantro, finely chopped
1/4 tsp cayenne pepper
salt & pepper to taste
flour- I use rice flour, but all purpose is good
canola oil
Soak the chickpeas with the baking soda in water overnight.  Drain and rinse.  Mash the peas into a fine paste in the food processor.  Add the onion, parsley, cilantro, egg, garlic, coriander, cumin, cayenne, salt and pepper.  Mix well in the processor.  Let the mixture stand for atleast half an hour, or up to overnight, in the refrigerator.
Shape into small 1 inch balls and dust with flour.
I poured about a 1/2" of oil in the pan and turned the balls while they browned, about 5 minutes.  Drain on paper towels.  Yields about 40 balls.

Here is an easy version of Tzatziki to go along with it.  
6 oz plain yogurt
1 Tb mayonnaise- I use Veganise
1 tsp dried dill
1 tsp fresh squeezed lemon juice
1/2 tsp champagne vinegar (or any vinegar)
1 tsp minced garlic
1/2 of a large cucumber, peeled, seeded and finely diced
salt & pepper to taste
Mix all ingredients in a bowl, combine well, and chill for atleast half an hour.  

No comments:

Post a Comment