วันอังคารที่ 13 มีนาคม พ.ศ. 2555

FALAFEL

Don’t try and use tinned or cooked chickpeas for this, they really
do need to be fresh and raw.
1 mug of dried chickpeas
1 tbsp gram (or plain) flour
1 oz (25 g) butter
1 tsp each of: garlic salt, onion salt, coriander, cumin, parsley
1⁄2 tsp cayenne pepper
Oil
Method
1. Soak the chickpeas in a bowl of cold water overnight then rinse,
drain and blend in a food processor.
2. Put the chickpeas in a bowl with the flour, spices and melted
butter and leave to stand for about 20 minutes.
3. Shape the mixture into small balls with your damp hands.
Don’t try and use flour; it only makes a mess and stops the
mixture binding properly. (Keep a small bowl of cold water on
the side so you can keep wetting your hands as you go.) But if
you still have trouble getting the falafel to bind, add a little more
flour to the mixture itself. That should do the trick.
4. Meanwhile, in a large pan heat enough oil to completely cover
the falafel. Deep fry for a few minutes until golden brown and
drain on kitchen paper.
Tip
If you like to use fresh chickpeas, split peas, beans and
lentils but keep forgetting to soak them the night before,
do a whole load at the weekend then put them into
labelled food bags and freeze. That way you can cook
them straight from the freezer whenever you need them.

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