As usual, life seems to get the best of me and time just seems to slip away, while I am having fun with my daughter! I’ll post an update on my mommy happenings, hopefully this weekend 😉
However until then, here is the long awaited Falafel recipe I’ve been meaning to compose.
These Falafels are:
Can be made into a salad!
Perfect for your teething little one!
Slightly crispy on the outside and mushy in the inside!
Best of all you can make it ahead of time. You can prep everything the night before and be ready to fry it the next day!
(Side note: Do consult your child’s physician on introducing new foods to your baby, in order to look out for allergies)
(Makes 12 servings)
- 1 can of chickpeas, rinsed
- 1/3 cup of parsley, chopped
- 4 -5 cloves of garlic, minced
- 1 small onion, chopped
- 2 tsp of cumin
- 1 tsp of coriander
- 1/4 tsp of salt
- 1/4 tsp of black pepper
- a pinch of cayenne and cardamom
- 3-4 Tbsp of all purpose flour
- 3-4 Tbsp of extra virgin olive oil, for frying
- 1 cup of Greek yogurt
- 1 garlic clove, minced
- Half a cucumber, chopped
- 1 Tbsp of dill
- 1/4 tsp of salt
- 1/4 tsp of pepper
- Half of a lemon
- 1 Tbsp of extra virgin olive oil
Also will need:
- Food processor
- A vehicle to hold your Falafel
- Pita breads
- Tortilla wraps
- Salad mix
- Basmati rice
For the Falafel:
- Add chickpeas, garlic, onions, parsley, cumin, coriander, salt, black pepper, and the pinch of cayenne & cardamom, in food processor. Pulse or mix them until combined to a chunky consistency, scraping the sides as needed.
- Transfer mixture into a bowl, then using a fork, stir in the tablespoons of flour one by one. Texture should no longer be wet. (You can taste the falafel mixture to add more spices if needed)
- You can refrigerate for 1-2 hours to firm up or leave in your fridge overnight. If you’re in a hurry, you can skip this step and start rolling!
- Scoop out using a tablespoon, to gently for 11- 12 balls or discs of falafel.
- Add olive oil to large skillet, swirling the pan as it heats on medium.
- Once oil is heated, go ahead and add falafel discs. You can add as many as you feel comfortable frying. I usually do 3 at a time.
- Cook for a total of 4-5 minutes, flipping when one side is golden brown.
- Then place on plate with paper towel to drain the excess oil and cool down.
For Taziki sauce:
- In a bowl, add greek yogurt, garlic, dill, salt, pepper, and squeezed lemon. Mix thoroughly, while tasting to add more salt or pepper.
- Then add olive oil and mix all together!
You can eat your Falafel in a wrap, with pita bread, with basmati rice, or on a salad! Either way it’s all delicious!