falafel with tzatziki
Allright, let’s keep this going.
I shall call this series…
The Poorly Photographed Food I Eat at 2am.
Catchy, right?
Up now: falafel with tzatziki and crispy, oven-baked fries.
the recipe
Falafel
- 1 onion, coarsely chopped
- 1/2 cup 120 mL fresh parsley
- 2 cloves garlic
- 1 (15-ounce) can 425 g chickpeas (garbanzo beans)
- 1 50 g egg
- 2 teaspoons 10 mL ground cumin
- 1 teaspoon 5 mL ground coriander
- 1 teaspoon 5 g coarse salt
- pinch black pepper
- pinch cayenne pepper
- 1 tablespoon 15 mL lemon juice
- 1 tablespoon 15 mL olive oil
- 1 teaspoon 5 mL baking soda
- about 1 cup 110 g dry bread crumbs, as needed
- In a food processor, process onion, parsley, and garlic until smooth.
- Add chickpeas, egg, cumin, coriander, salt, pepper, lemon juice, oil, and baking soda. Pulse a couple of times until combined, then slowly add as many bread crumbs as needed, until mixture is not sticky but will hold together. Do not over-process--you don't want a perfectly smooth puree.
- Form mixture into 8 balls, then flatten into patties. (Mixture can be refrigerated for a couple of days at this point, or frozen up to a month. Bring to room temperature before frying.)
- Heat 1 inch (2.5 cm) of oil in a large skillet over medium-high heat, to about 350-360°F (175-180°C). Fry patties until deep, golden brown on both sides, then transfer to a paper towel. These are also pretty good baked if you're leery of frying. I've heard, though, if you fry them at the right temperature, they'll absorb very little oil.
each column is one step, working left to right — hover a cell for the full instruction
- 1 onion, coarsely chopped
- 1/2 cup 120 mL fresh parsley
- 2 cloves garlic
- 1 (15-ounce) can 425 g chickpeas (garbanzo beans)
- 1 50 g egg
- 2 teaspoons 10 mL ground cumin
- 1 teaspoon 5 mL ground coriander
- 1 teaspoon 5 g coarse salt
- pinch black pepper
- pinch cayenne pepper
- 1 tablespoon 15 mL lemon juice
- 1 tablespoon 15 mL olive oil
- 1 teaspoon 5 mL baking soda
- about 1 cup 110 g dry bread crumbs, as needed
In a food processor, process onion, parsley, and garlic until smooth.
Add chickpeas, egg, cumin, coriander, salt, pepper, lemon juice, oil, and baking soda. Pulse a couple of times until combined, then slowly add as many bread crumbs as needed, until mixture is not sticky but will hold together. Do not over-process--you don't want a perfectly smooth puree.
Form mixture into 8 balls, then flatten into patties. (Mixture can be refrigerated for a couple of days at this point, or frozen up to a month. Bring to room temperature before frying.)
Heat 1 inch (2.5 cm) of oil in a large skillet over medium-high heat, to about 350-360°F (175-180°C). Fry patties until deep, golden brown on both sides, then transfer to a paper towel. These are also pretty good baked if you're leery of frying. I've heard, though, if you fry them at the right temperature, they'll absorb very little oil.
— from allrecipes.com
Tzatziki
- 1 large cucumber, peeled, seeded and finely minced, leave unseeded if you'd like a thinner dressing
- 1 clove garlic, finely minced
- 2 scallions, finely minced
- 1 cup 245 g plain yogurt
- 1 tablespoon 15 mL fresh lemon juice
- salt, pepper, and fresh or dry dill, to taste
- Stir together all ingredients.
- Refrigerate for a couple of hours to let the flavors meld, if possible.
each column is one step, working left to right — hover a cell for the full instruction
- 1 large cucumber, peeled, seeded and finely minced, leave unseeded if you'd like a thinner dressing
- 1 clove garlic, finely minced
- 2 scallions, finely minced
- 1 cup 245 g plain yogurt
- 1 tablespoon 15 mL fresh lemon juice
- salt, pepper, and fresh or dry dill, to taste
Stir together all ingredients.
Refrigerate for a couple of hours to let the flavors meld, if possible.