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Food, Food, Food

Falafel with pea dip

The ultimate Israeli street food is now your ultimate street party food!! Prepare the dried chickpeas a day ahead or used canned.
Makes around 20 balls – easy to double
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INGREDIENTS​:
Falafel:
  • 1 cup dried chickpeas, or canned and drained
  • 1/2 large onion, roughly chopped (about 1 cup)
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh coriander (cilantro)
  • 1 teaspoon salt
  • 1/2-1 teaspoon dried chili
  • 4 cloves of garlic
  • 1 teaspoon cumin
  • 1 teaspoon baking powder
  • 4-6 tablespoons flour
  • Vegetable oil for frying
  • Tomato and lemon wedges, sliced cucumber and lettuce leaves to serve.
Pea Dip:
  • 3 ½ cups frozen peas, thawed and drained
  • 300ml (1 ½ cups) sour cream
  • 1/ cup roughly chopped mint, plus extra leaves to garnish
DIRECTIONS:
Falafel:
  1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.
  2. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, coriander/cilantro, salt, chili, garlic and cumin. Process until blended but not pureed.
  3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.
  4. Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets.
  5. Heat 8 centimetres/3 inches of oil to 375ºF in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels.

Pea Dip:
  1. Process peas, sour cream and mint in a food processor to a rough paste.
  2. Season and transfer to a serving bowl. Garnish with mint leaves and a drizzle of olive oil.

To serve:
Arrange falafel on a large serving plate with garnishes. Place Pea Dip adjacent with some toothpicks pita if desired.

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  • IN THIS ISSUE
    • Luxury good of the Silk Road
    • The spread of invention
    • Wildlife of the Tea Horse Road
    • History of the Tea Horse Road
    • Silk Road ships
    • Wu who?
    • The rituals of the Southern Silk Road
    • In your corner
    • Ambient Menu
  • FOOD
  • LIFESTYLE
    • TRAVEL
    • Craft Corner
    • BOOKENDS
    • GARDENING >
      • Flora of Yunnan
  • CONTACT US
    • SUPPORT SERVICES