Monday, June 1, 2009
CHICKPEA & BASMATI RICE FALAFEL
Now that I am in my second trimester I can eat and cook too! YAY! Anywho, I had a taste for falafels after watching Throwdown with Bobby Flay:
I wasn't able to get to my falafel joint (the Falafel truck in Center City), so I had to do something and something fast. This baby was really wanting a good falafel. So I decided to do my own version of a crispy on the outside fluffy on the inside falafel. I had the ingredients and just needed the energy to do it.
After a couple of days of the chickpea craving not subsiding, I finally moved to my lab and got started. I had some basmati & wild rice left from a previous dinner. I then had an light bulb moment - put the rice mixture (which also had red peppers, onions and mushrooms in it too) into the chickpea mixture. Now the falafel mix I made was from scratch using the following ingredients:
1 medium onion
3 cloves of garlic
15 oz of organic chickpeas (drained)
1/4 cup of fresh organic parsley
1/4 cup of fresh organic cilantro
1 1/2 cup of toast bread crumbs (I made my own from some spelt bread I had left over)
Salt and cayenne pepper to taste
1/2 cup of the rice mixture
Put everything in a food processor and pulse for about 20 seconds. If its not sticking add a little a teaspoon of flour followed by a 2 tablespoon of water. You want the consistency to firm and sticky enough to hold a form. Form into ball or patty and fry in 2 inches of oil.
Now traditionally falafels are made into balls and fried, but I made mines into patties so it was easier to put into a wheat tortilla or burger bun.
I topped my sandwich with organic tomato, fresh organic cilantro, and organic green onions with some mustard and garlic mayo*. Sooooooooo good
Mayo ( I use Veganaise)
2 cloves of fresh crushed garlic
1/8 teaspoon of cayenne pepper
pinch of salt.
Mix and and enjoy. You can always add more cayenne for more of a kick.