I knew it was going to happen. I knew that I wouldn't be able to make a post every day for an entire week. Either something would come up, or I would be just too lazy. I was surprised that I had even gotten five posts up in a row. If you look at my history of posting, you would know that I'm not joking.
What I can say on my behalf is that I really was super busy these past two days. Plus, I didn't cook anything vegetarian so there would have been no point in posting. I considered doing a smoothie post on Friday, but I thought that would just be a major let down. So I'm making up for it today by sharing an amazing falafel and hummus recipe with you.
Before I get to the recipe and the conclusion of this past week, let me tell you something. I went to a wedding yesterday and before I even realized it, I had already eaten some chicken. This tells us that I'm not really cut out to be a vegetarian. I had a great time this past week eating like one and I love vegetarian food, but I don't think I can resist chicken even for health reasons. Let's just say that I did succeed in eating like a vegetarian for a week... a business week anyways.
Falafel is a very popular Mideastern food that is made out of garbanzo beans and spices. Falafel isn't as well known as hummus so I thought it deserved an introduction. Once cooked, the falafel look like slightly browned balls that are normally served in pita pockets with some toppings. I love to top my falafel with hummus and sour cream.
Falafel
Makes about 20 balls
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| Everything but the cumin seeds which I forgot. =\ |
Ingredients
1 (19 ounce) can of chickpeas (garbanzo beans)
1/2 large onion, roughly chopped (about 1 cup)
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh cilantro
1 teaspoon salt
1/2-1 teaspoon dried hot red pepper
4 cloves of garlic
1 teaspoon cumin
1 teaspoon baking powder
4-6 tablespoons flour
vegetable oil for frying
Chopped tomato for garnish
Diced onion for garnish
Diced bell pepper for garnish
Tahina sauce
Pita bread
Step 1:
Drain the canned chickpeas and place the chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.
Step 2:
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.
The finished mixture should have this consistency. Make sure to stir it with a spatula or a spoon to pick up any of the flour and baking soda the blade missed.
Step 3:
Form the chickpea mixture into balls about the size of walnuts. Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. The oil has to be properly heated or the ball will fall apart. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels.
Stuff half a pita with falafel balls, chopped tomatoes, onion, green pepper, and pickled turnips. Drizzle with tahina sauce. Or you can top it with hummus like me...
Hummus
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