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| Falafel: March 28, 2012 Falafel: March 28, 2011 |
Today marks our 1-year anniversary of It's Not About the Recipe (or our blogoversary, as some might say). A lot has changed during the year - we graduated college, moved away from Charlottesville, returned to Charlottesville, and have had many kitchen upgrades (from food processors and immersion blenders to knives and silverware). The one thing that hasn't changed though is our love for food and finding enjoyment in every meal we make. We have really enjoyed keeping a blog, learning about blogging along the way, and being able to share our cooking with friends, family, and all you foodies out there. We hope you have enjoyed reading about our culinary adventures and continue to do so in year number two.
For this blogoversary we decided to revisit the first recipe we posted - falafel. We have made falafel numerous times and continue to improve upon our method to make it as authentic as possible. We have learned how to cold-soak chickpeas to provide a great texture, omit eggs and flour to keep the falafel light, and incorporate handfuls of herbs to give it a burst of fresh flavors.
While we still may not be able to compete with the best falafel makers, we certainly love this rendition and hope you do to! Happy cooking!
Falafel Revisited
2 cups dried chickpeas, soaked in room-temperature water overnight
1/2 onion, roughy chopped
2 cloves garlic, roughly chopped
3 cups of fresh herbs (parsley, mint, cilantro, basil, dill)
2 tsp cumin
1 tsp coriander
Salt and pepper to taste
Dry chickpeas thoroughly with a clean towel or in a colander in the refrigerator for as much time as possible.
Preheat oven to 400*F.
Pulse all ingredients in a food processor until chickpeas are finely chopped but not forming a paste. Taste and season with salt and pepper as needed.
Form table-spoon sized balls and place on cooking sheet covered with parchment paper or a silpat. Bake for 20-30 minutes, flipping halfway through, until browned and crisp.
Serve with your choice of tzatziki, pickled cabbage, pickles, tahini, and hummus.
2 cups dried chickpeas, soaked in room-temperature water overnight
1/2 onion, roughy chopped
2 cloves garlic, roughly chopped
3 cups of fresh herbs (parsley, mint, cilantro, basil, dill)
2 tsp cumin
1 tsp coriander
Salt and pepper to taste
Dry chickpeas thoroughly with a clean towel or in a colander in the refrigerator for as much time as possible.
Preheat oven to 400*F.
Pulse all ingredients in a food processor until chickpeas are finely chopped but not forming a paste. Taste and season with salt and pepper as needed.
Form table-spoon sized balls and place on cooking sheet covered with parchment paper or a silpat. Bake for 20-30 minutes, flipping halfway through, until browned and crisp.
Serve with your choice of tzatziki, pickled cabbage, pickles, tahini, and hummus.
