Falafels
Saira

My Quick ’2-bite’ falafels

This week has been nuts. Whilst ‘nuts’ brings with it an adrenalin rush, it also brings a lot of dodgy eating. Last week, my snacks were divided between hidden Halloween candy (wrong on more levels than one) and flavor-enhanced potato chips. Today enough is enough and I have decided to spend some time making snacks that will satisfy me without suspicious ingredients. One of the treats I am making is “Two-bite Falafels” – though some would argue that it takes but one. Yes, they are fried, but they are pretty much in and out of the oil and since I am making them, I know my oil is fresh.

Falafel On The Go

Falafel On The Go

As for the falafels, time is of essence and I didn’t soak them over night. Instead, I cracked open a couple of chickpea cans and was ready to take off. These falafels are delicately spiced and hit that spot – try them at 4pm in the afternoon as the mind caves in to naughty treats and see how it satiates for the next couple of hours. Being a falafel fuss-pot, I tried a couple of different recipes. This worked best as it scored high numbers on it’s soft yet meaty texture, and it was perfectly moist without being either pasty  or dense. Feel free to dress it up with some tahini or garlic yoghurt sauce or serve it up as dinner thrown with some salad in to a pita pocket.

Picture by Roboppy

Picture by Roboppy

Recipe for Falafels

Ingredients

2 cans chickpeas

2 cloves garlic

½ onion, minced

2TBSP. chopped cilantro

2TBSP. chopped parsley

1TBSP lemon juice

2 TBSP. flour

1 TSP. Salt

1 TBSP of plain yoghurt

½ TSP chili powder

1 TSP ground cumin

2 TSP ground coriander seeds

Frying oil

Method

1) Heat oil 2” deep in a suitable pan to 350 degrees (if oil is too hot, it will cook faster on the outside and remain uncooked on the inside, if the oil is too cold, the falafels will be greasy)

2) Put all the ingredients except for the oil in to the food processor and pulse a few times until coarsely ground. The mixture should stick together when you form a ball – if not pulse again. If the mixture is too wet, add a another TBSP. of plain flour

3) Rub a little oil on your hands and make 1” balls and deep fry until golden brown. Drain and set aside on paper towels

Saira Malhotra, is of British–Indian descent and is a chef, food writer and cooking instructor based in New York City. Raised in Hounslow, U.K, or rather ‘Little India’, where the air is aromatic with roasted spices, little did Saira know these moments would follow her from being a student in France and Italy to residing in NYC with her husband and kids and parlay themselves unexpectedly in to a culinary career. She is a graduate of the International Culinary Center in New York City. Come visit her at her food blog: www.passportpantry.com where she shares approachable and international recipes

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