For my November Secret Recipe Club I was assigned the blog Pepper & Sherry. Juls' blog is full of these awesome Polaroid-like photo's of all her food. And each recipe is laid out so nicely making sure you know not only what ingredients you need but also what equipment you will use as well.
If you are a meat lover than Juls' blog is for you. Although there were lots of yummy vegetarian dishes to try as well. I decided on this falafel recipe because I had never made it before and it sounded really comforting. I followed the recipe pretty much to a t except that I made the mixture in a blender and not a food processor so I had to add some water to facilitate the blending process. My mixture was probably a bit softer than Juls so instead of shaping the fafafel into patties I just scooped it straight out of the bowl with an ice cream scoop then flattened them in the pan.
If you have never made home made falafel I hight recommend it. Absolutely delicious. I served mine with some crisped up pita, baba ganoush, tabbouleh, and a tomato & artichoke salad.
14 oz can of chickpeas, drained
3 smashed garlic cloves
1 roughly chopped red onion
3 tablespoons gram or plain flour (gram flour is a gluten free chickpea flour)
1 teaspoon hot chilli flakes
1 teaspoon paprika
1 teaspoon thyme
1 teaspoon coriander
1/2 teaspoon turmeric
1/2 teaspoon cumin
1 1/2 teaspoon salt
1/2 cup water (If using a blender)
- Put all the ingredients in a food processor (or blender) and process to your desired consistency.
- Heat up about 2 tablespoons of oil in your frying pan.
- When the pan is hot, scoop out small patties using an ice cream scoop. Place into pan and using the back of a spoon flatten out slightly.
- Cook the patties for about 3 minutes on either side.