Hello there readership - if indeed you're still reading, it being a nearly two weeks since the last post. I have a new resolution to do shorter blogs rather than the lengthier essays that you may be accustomed to on here! Or perhaps just do some shorter posts in between so that I don't leave you hanging like someone who goes in for a high five and doesn't collect it.
I like falafel. It's super tasty vegetarian fast food. Wars have been fought over who invented it and what exactly should go in it. FYI my stance to date has been to not include fava beans.
Until recently, I was convinced that it was a healthy alternative when you're in a hurry or just want a middle eastern snacklet. A few months ago, Claire and I experimented with making our own falafel. We did it the traditional way and fried it. I came to the conclusion that it is perhaps not as healthy as I had assumed and have since been experimenting with healthier ways of making it. The problem has not been replicating the flavour as we have been basically using the same mix, but trying to achieve a similar texture to the traditional falafel.
Here follows my best attempt yet at a healthy version of falafel.
Baked falafel
This makes enough for four people, but the mix also keeps well in the fridge for a good few days.
Main falafel mix
2 x 400g cans of chickpeas, drained and rinsed
1 medium red onion, roughly chopped
2 garlic cloves, peeled and roughly chopped
Large handful parsley, washed and chopped (but dry it afterwards)
Large handful coriander, washed and chopped (but dry it afterwards)
3 tsp ground cumin
2 tsp paprika
1 tsp chilli powder
1 tsp ground coriander
3 tbsp plain flour
Juice of 1/2 lemon
1/2 tsp baking powder
Olive oil - for lubricating the baking tray
2 x 400g cans of chickpeas, drained and rinsed
1 medium red onion, roughly chopped
2 garlic cloves, peeled and roughly chopped
Large handful parsley, washed and chopped (but dry it afterwards)
Large handful coriander, washed and chopped (but dry it afterwards)
3 tsp ground cumin
2 tsp paprika
1 tsp chilli powder
1 tsp ground coriander
3 tbsp plain flour
Juice of 1/2 lemon
1/2 tsp baking powder
Olive oil - for lubricating the baking tray
Depending on how you want to eat this you may also need:
Something to put the falafel in (Khobez or pitta bread?)
Some salad stuff, (cucumber and tomato slices perhaps.)
Some saucy stuff (hummus, tzatziki, chilli sauce all good options)
Extra stuff to jazz it up if you're feeling posh such as halloumi or feta.
Some salad stuff, (cucumber and tomato slices perhaps.)
Some saucy stuff (hummus, tzatziki, chilli sauce all good options)
Extra stuff to jazz it up if you're feeling posh such as halloumi or feta.
Put all of the ingredients in a food processor and blend for 20 seconds. Mash it around with a spoon for a bit and blend for a further 20 seconds. You do not want this to be smooth, you want there to be chunky bits still in. This will help give your falafel good crunchiness when you come to eat it. This is also why you do not want too much water to get in, i.e. from your washed herbs. Scrape the mixture out into a bowl, taste a little bit and add more salt if you like things salty. Cover with some clingfilm, and put in the fridge for at least 20 minutes.
You could use this time to prepare some salad to go in your final falafel wrap or make hummus.
Preheat your oven to 210 degrees C. Get a baking tray and brush a thin layer of olive oil over the base of the tray. Get out your falafel mix and using a rounded spoon (an ice-cream scoop if you have one, I use a measuring spoon) scoop falafel out onto the tray (see photo at top of post). Also brush a bit of olive oil on to the top of each of the patties. Bake for 10-15 minutes then turn them over and cook for the same amount on the other side. The outsides of the falafel should be starting to get a bit crunchy when they are ready.
Serve with whatever you have chosen!
Now if you've missed my usual local ramblings, watch this space in the next few days...
