Falafel

Falafel

Falafel, The Shining One

I like food with stupid names. It’s true, it enthuses me. I like eating things which the names I can’t even pronounce. I like when I’m reading a menu and something has a ridiculous name. If I could decide, all the food in the world would have japanese names ending with jutsu. Like Yakisoba Teriyaki no Jutsu.

I’m a huge fan of eastern culture. Specially when it comes to vocabulary. Maybe because the vocabulary in the Algarve itself has so much arabe influence, maybe because I’m an idiot. Most likely the second one.

I already mentioned my great fascination for the word tzatziki. Today I bring you me great fascination for the word falafel. If tzatziki sounds like a legendary sword from the Otoman Empire, falafel was, certainly, the name of some pharaoh from ancient Egypt.

“Falafel III, The Shining One, son of Mehotep, inherited the throne at the age of seven, succeeding to his brother Takelot IV.”

Notice that these are also spectacular names for football players.

My first time

I recall my first time eating falafel like if it was yesterday – it was in Joshua’s in the Forum Algarve when I was about 15 or 16 years old, right before heading to a tuning meeting.

I actually had no ideia what I was ordering. I just did it because it had a stupid name. In fact, almost every dish in Joshua’s has a spectacular name. But 15 years ago, in the Algarve, all that was quite new and unknown for me. I ended up eating a baguette from Pans & Company. The falafel tasted like pigeon poop.

Still thinking about the tuning meeting? Do you really think just because you read my blog you know everything about my life?

Ingredients:

500 gr. of cooked Chickpeas
1 Red Onion
3 Garlic Cloves
2 Celery Stalks
1/2 Cup of Roasted Almonds (or almond flour)
1/4 Cup of Olives
6 Pieces of Sun-dried Tomato
Zests of 1 Lemon
Juice of 1/2 Lemon
1 Bunch of Parsley or Coriander
1 TSP of Grounded Coriander Seeds
2 TSP of Grounded Cumin
1 TSP of Smoked Paprika
1 TSP of Garlic Powder
1 TSP of Turmeric
1 TSP of Bakind Powder
1 TBSP of Chia Seeds
Salt
Black Pepper
Cayenne Pepper
1/2 Cup of Bread Crumbs

Instructions:

  • In the food processor, blitz the roasted almonds into a crumbly flour;
    • If you’re using almond flour, ignore this step;
  • Set the almond flour aside, on a bowl;
  • Also in a food processor, blitz the chickpeas, lemon zests and lemon juice;

falafel 1

  • Chop the red onion, garlic, celery, parsley, olives and sun-dried tomato;

falafel 2

  • Mix the chia seeds with 3 tablespoons of warm water, until you have some sort of an eggy texture;
  • In a big bowl, mix the chickpea paste with the almond flour, chopped veggies, chia egg and all the spices;
  • Knead it with your hands until you have a slightly crumbly dough;
  • Shape small falafel patties;
    • If the dough is too crumbly to shape it, add in another chia egg to the mix;
  • Coat your patties with bread crumbs;
    • Feel free tu use gluten free bread crumbs or coarse oatmeal for a gluten free option;

falafel 3

  • Bake it in the oven on 180ºC for about 20/30 minutes;
    • As I keep saying, keep an eye on it, as the cooking time varies a lot;
  • Done;

falafel 4

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And keep it green. Keep it real!

falafel 5

falafel 6

Caloric Breakdown:

(I did 26 patties with this recipe, the nutrition data is for one pattie)

Blue – 55% Carbs

Red – 29% Fat

Green – 16% Protein

Suggestion:

  • Falafel goes wonderfuly with tzatziki, hummus and baba ganoush (I will publish a recipe for it soon, I hope) in a pita bread;
  • It’s also veyr nice with rice, salad or simply with a mustard, maple, tahini dip;
  • I like allowing my patties to cool down and freezing it in bags to use later;

 

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