We moved into the world of legumes today focusing mostly on Europe and the Middle East.
Beans.. Beans...the magical fruit...the more you eat...the more you.....need I say more?
We produced Falafel (ground chickpea balls), Bruschetta, Harissa (hot chili pepper sauce), and Fool Medames (mashed fava bean dip/stew). I worked on the Falafal. We served the chickpea balls in handmade pita pockets with feta cilantro cream, cucumber-tomato-red onion relish, and tahina (tahini sauce). The falafel was super garlicky and amazing. You can also form the mixture into patties to use as a veggie burger substitute.... muy delicioso.
The Best Falafel
2 cups canned chickpeas, drained and rinsed
1/2 large onion, roughly chopped (about 1 cup)
2 T parsley, finely chopped
2 T cilantro, finely chopped
1 t salt
1/2 t dried hot chili flakes
4 cloves garlic
1.5 t cumin
1 t baking powder
4-6 T AP flour
Blend all ingredients together in a food processor until blended but not overly pureed. Pulse until it all comes together in a ball and no longer sticks. Place in bowl and refrigerator for at least 1 hour so that flavors can combine. Form small balls and drop into 375 degree oil. Fry for a few minutes until dark golden brown and crunchy on the outside.