Falafel

Falafel is very popular in the Middle East as a fast food. Vendors sell it on the street corners. As a main dish, it is served as a sandwich, stuffed in pita bread with lettuce, tomatoes, and tahini. As an appetizer, it is served on a salad, or with hommous and tahini. Falafel is a favourite among vegetarians.

What you need:

• 300g chick peas (soaked overnight, then boiled for 5 minutes) or one tin, drained and rinsed. Chick peas are part of the Groceries Pack in the May/June Sourced Fresh order
• 1 md onion
• 1 md potato (peeled par-cooked & chopped)
• 4 garlic cloves
• 1 tsp ground coriander
• 1 tsp cumin2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp cayenne
• 1 tsp flour
• vegetable oil for frying
• 2 tsp baking soda

1. Drain chick peas.
2. Blitz the peas with quarter onion and potato on the pulse action in your food processor. You want it to still have texture; not be overly pasty and smooth
3. Take it out of the processor, add all remaining ingredients except baking soda and vegetable oil, and mix well.
4. Put it back in the processor and pulse it again.
5. Cover and leave to rest for two to three hours. You are aiming for a thick, sticky paste consistency that you can mould with your hands
6. Heat oil for deep frying.
7. While oil is heating add baking soda to the chick pea mixture.
8. With dampened hands, form mixture into balls the size of a walnut, then flatten slightly into a patty.
9. Deep fry, making sure patties are cooked through and are golden brown.
10. Remove from oil with a slotted spoon and drain on paper towels.

Falafel can be served as an appetizer with hommous and tahini, or as a main course. Stuff pita bread with falafel, lettuce, tomatoes, tahini, salt and pepper. As an alternative, falafel can be formed into patties and served like a burger.

Click here for a copy of the May/June order form!