I Do Not Feel Awful
Apr. 21st, 2019 10:56 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Green Falafel.
1 cup dried chickpeas, soaked in cold water to cover overnight
2 tsp salt
1 tsp cumin
1/2 tsp baking powder
1/4 tsp coriander
1/4 tsp cayenne pepper
2 cloves garlic (Ha! I used... more.)
2 cups mixed soft herbs, such as parsley, cilantro, mint, and dill
6 green onions, thinly sliced
vegetable oil, for frying (I used rapeseed aka Canola)
Drain the chickpeas and place in a fud processor. Add the spices and process until the chickpeas are finely ground. Add the herbs and green onions and continue processing until the herbs are very finely ground and the mixture is a moist paste. Transfer to a bowl and refrigerate for 20 minutes.
In a heavy, high-sided frying pan, pour oil 1" deep and heat over medium-high heat to 350 degrees (!) on a deep-fry thermometer. While the oil heats, roll the batter into golf ball-size balls and like a baking sheet or plate with paper towels. Add the falafel to the oil and cook (in batches if necessary) until deeply browned on all sides, 3-4 minutes. With a slotted spoon, transfer to the lined sheet to drain briefly. Sprinkle with flaky salt and eat while hot, preferably with tahini mixed with lemon juice, salt, and water.
Serves 4.
What worked: They tasted like falafel. I was pleasantly surprised by how well everything held together.
What didn't: I didn't get the oil hot enough - 350 is really high, although the smoke point of rapeseed oil is 375 so there's no danger there. The falafel didn't get oily and were fully cooked, although not as crispy as they should have been.
There was a skit on Portlandia where the two went to a raw-food restaurant; after the meal, they were evicted from their seats to the restaurant's designated "flatulation patio". I'm just saying that would have been helpful.
Will I make it again? Probably not very often. We don't fry much and while we have a cast-iron chicken-fryer that works well, you then have to dispose of the oil.
1 cup dried chickpeas, soaked in cold water to cover overnight
2 tsp salt
1 tsp cumin
1/2 tsp baking powder
1/4 tsp coriander
1/4 tsp cayenne pepper
2 cloves garlic (Ha! I used... more.)
2 cups mixed soft herbs, such as parsley, cilantro, mint, and dill
6 green onions, thinly sliced
vegetable oil, for frying (I used rapeseed aka Canola)
Drain the chickpeas and place in a fud processor. Add the spices and process until the chickpeas are finely ground. Add the herbs and green onions and continue processing until the herbs are very finely ground and the mixture is a moist paste. Transfer to a bowl and refrigerate for 20 minutes.
In a heavy, high-sided frying pan, pour oil 1" deep and heat over medium-high heat to 350 degrees (!) on a deep-fry thermometer. While the oil heats, roll the batter into golf ball-size balls and like a baking sheet or plate with paper towels. Add the falafel to the oil and cook (in batches if necessary) until deeply browned on all sides, 3-4 minutes. With a slotted spoon, transfer to the lined sheet to drain briefly. Sprinkle with flaky salt and eat while hot, preferably with tahini mixed with lemon juice, salt, and water.
Serves 4.
What worked: They tasted like falafel. I was pleasantly surprised by how well everything held together.
What didn't: I didn't get the oil hot enough - 350 is really high, although the smoke point of rapeseed oil is 375 so there's no danger there. The falafel didn't get oily and were fully cooked, although not as crispy as they should have been.
There was a skit on Portlandia where the two went to a raw-food restaurant; after the meal, they were evicted from their seats to the restaurant's designated "flatulation patio". I'm just saying that would have been helpful.
Will I make it again? Probably not very often. We don't fry much and while we have a cast-iron chicken-fryer that works well, you then have to dispose of the oil.
