In the spirit of the credit crunch I decided to have a bash at these. I used to be one of those mugs who bought ready made hummus too until one of my friends beat me about the head and I realised how easy, quick AND CHEAP it is to make.
My first attempt at making falafel was such an overwhelming disaster. My oil was not hot enough to fry them in, thus they absorbed the oil, thus they were rank. I am not one for deep frying. I think there are many ways to cook things and deep frying is last on my list of methods, plus it makes you stink as well as being unhealthy.
So after a few tweaks and twists I settled on this one. Purists may suck in air at the thought of baking falafel but hey, it's my way of getting back at those who serve lasagna with salad on the side.
1 Can of chickpeas (drained well)
1 Small onion
2 Cloves of garlic
2 Tablespoons plain flour
Small handful of fresh parsley
1 Teaspoon coriander
1 Teaspoon cumin
A nip of cayenne powder
Half teaspoon baking powder
Salt and pepper
Olive oil
Using a food processor/chopper wizz all of the above ingedients except the olive oil. The chickpeas should look like very coarse breadcrumbs. If like my processor, it may be too small to do at once so do in batches. Ensure that all the ingredients are mixed thoroughly by emptying into a bowl and mixing with your hands. Taste for seasoning. Leave this mixture for at least 30 minute for the flavours to infuse.
Preheat the oven to about 200C
Prepare a baking dish or tray by drizzling the oil in. Using your hands, make walnut sized balls from the mixture and place in the preheated dish. The mixture should make about 9 balls.
Bake for 25 minutes until golden, turning half way through. Once cooled they should crunch up nicely on the outside - perfect for colleague-envy lunches with pitta, (home-made!) hummus and salad.
Next time I may use dried chickpeas (soaked overnight) and add a touch of lemon rind but for now I'm pretty happy with these.
The best thing is that this should cost you well under a pound to produce. Eat that credit crunch!
The falafels look great and I like the idea of doing them in the oven... but I couldn't disagree with you more about the deep fat fryer!
ReplyDeleteAs you say, it's all about temperature and a good fryer let's you get to the right temp and keep it there, so things aren't so greasy. I'm not saying deep fry everything, but any tool can be abused in the kitchen, it's all about the right tool for the job.
You can make lovely dainty food with a fryer! I love ours and wouldn't give it up!
Ok, never say never... will give the next batch another try and fry.
ReplyDeleteI don't own a deep fat fryer so it will be me, a pan and 999 on speed dial!
Will post up the results...
ps. What is your favorite deep fried food?
Gotta be beer-tempura battered hallumi cheese that has been soaked in buttermilk - did it the other weekend for friends after eating it in terreaterre and it was pretty damn tasty....
ReplyDeleteI know what you mean about deep frying.... and I can totally relate to the epiphanic moment when you realise how bloody cheap and easy falafel is to make. Here's the recipe I always use - it's goooooood.
ReplyDeletehttp://www.bbcgoodfood.com/recipes/5605/falafel-burgers
I gave the fried another go and this time I'd soaked my dried chickpeas far too long and it all went to mush! Grrrr. Third time lucky... although baking does seem to be the easier option here - for me anyway!
ReplyDeleteI always add some cumin and breadcrumbs instead of flour.Try to add some sesame seeds too.
ReplyDelete