This is the first post in my new weekly series of vegetarian recipes. The introduction, in case you missed it, can be read here.
I've heard the sentiment 'I just don't like beans' countless times. I agree that a humble can of beans can seem very boring and unappetising. By the magic is in the cooking, in spices and oils. So today I present the fast-food of vegetarianism, the first step on the way to a full-on chickpea addiction: the falafel. It's deep-fried, crispy, and just a little bit spicy.
Falafels (enough for 2 people with large appetites, aka Audun and I, or probably 3 regular people)
(Based on this recipe)
- One can of chickpeas (around 400 grams)
- 1/2 onion, roughly chopped
- 1 teaspoon dried parsley (if you use fresh parsley, then double the amount)
- 3 - 4 cloves of garlic, peeled and pressed with the flat of a knife
- 1 tablespoon flour
- 1 teaspoon salt
- 2 teaspoons cumin
- 1 teaspoon coriander
- A pinch of black pepper
- A pinch of cayenne pepper (more if you like it spicy!)
- Neutral oil for frying
In a frying pan, add about a 1 cm of neutral oil (the oil should reach about half way up the falafel balls), and heat to medium high. Now make little balls of the falafel dough, about the size of a golf ball, and squash them a bit flat. Frying for a couple minutes on each side or until golden brown. Placed the falafels on a plate covered in a paper towel to drain the excess oil.
|Mmmmm crispy fried falafels|
Serve with pita bread, lettuce, tomato and a dressing (I really like tzatziki , but tahini is also commonly used). To eat, cut open the pita, add 2-3 falafel balls, and add salad and dressing as desired.
Bonus recipe: Homemade pita bread
I'll often go for the quick solution of store-bought pita bread and tzatziki , but both of these can be made at home. I haven't quite nailed down the perfect tzatziki yet, I'll be sure to share it when I do! But if you have time around an hour before you want to eat, freshly baked pita breads are a surprisingly easy an delicious addition.
|Fresh pita bread. Recipe based on the cookbook 'Cappelens Nye Kokebok'.|
- 6-7 grams dry yeast (one half of a packet) *
- 1.5 dl water, 40 - 45 C
- 1/2 tablespoon neutral oil
- 1/2 teaspoon salt
- 4 dl (240 grams) white flour (you could try a whole wheat mix)
- The Wild Bazilchuk