Growing up in the land of hot dishes and deep fried delicacies gave me profound appreciation for rich, heavy foods. Many of my favorite dishes involve ample amounts of cheese, butter, potatoes and carbs. As a born and raised Minnesotan, it seemed inevitable that I would one day try my hand at frying food. Today was that day. While I love me a good plate of onion rings or a nice boat of cheese curds, I opted for a something not expected from the State Fair. Instead of making something from the Midwest, I made something from the Middle East: Falafel! Tasty, light, and 100% VEGAN!
I’ve been craving these delicious chickpea fritters for quite sometime, and I’m pleased as punch that I finally took the plunge and whipped some up with my friend Victoria! Having never fried anything before, cooking was not without a few minor bumps and set backs, but as Julia Child once said, “No matter what happens in the kitchen, never apologize!” There were a couple “testers” that flopped, but the end result was fantastic, well worth it and much easier than originally anticipated. If you’ve never plopped anything in a rolling pot of oil, you are missing out. There is something strangely satisfying about watching something bubble and boil until its outsides are crispy and brown. As it turns out, this is also not as bad for your health as you may have thought! A recent article from BBC says that experts found no heightened risk of heart disease or premature death linked to food that had been fried using olive or sunflower oil! Awesome.
Per usual, I created my own recipe using a combination of different suggestions found via google. My two main sources were about.com and foodnetwork, helped along with my personal experiences of successful falafel tastings. Victoria and were quite pleased with the results. We served our falafel with a simple couscous salad (recipe below), but they can also be enjoyed in a warm pita with cucumbers, tomatoes, and shredded lettuce. Without further ado…
Falafel and Couscous Salad
INGREDIENTS:
100% VEGAN!
2 (15 oz.) cans chickpeas (garbanzo beans), drained and rinsed
1 tsp. baking powder
1 medium sized onion, coarsely chopped
5 garlic cloves, smashed and chopped
1 T. tahini
1 T. ground cumin
2 tsp. ground coriander
1/2 tsp. ground cayenne or red pepper flakes
1/4 tsp. ground ginger
1/2 tsp. salt
1/4 tsp. black pepper
1 handful of fresh parsley, finely chopped
5-7 T. all-purpose flour
Olive or sunflower oil for frying
WHAT TO DO:
1) GRIND UP ON IT: Using either a food processor or a medium sized bowl and an immersion blender, grind up the chickpeas. Don’t go crazy – a few lumps should remain, but make sure there are no whole chickpeas left.
2) MIX, AND KEEP ON GRINDIN: Add in the baking powder, onion, garlic, tahini, spices, and herbs, then keep on keepin on. Blend until a thick paste is formed, scrapping down the sides of the bowl as needed. A few chunks here and there are kinda nice in my opinion, but make sure the spices and flour are evenly incorporated.
3) COOL DOWN AND HEAT UP: Put the mixture in the fridge for at least fifteen minutes. The cooler it is, the better it will stick together while frying. At the same time, start heating up about 3 inches of oil in a small pot or deep frying pan. It should be around 375° F (190° C), but if you don’t have a cooking thermometer, “medium-high” should suffice.
4) FRY THAT SHIT: Form the batter into ping-pong size balls, and carefully plop them into the hot oil making sure they don’t stick to the bottom of the pan. Fry, turning as needed until they’re crispy and golden brown on all sides. Remove with a slotted spoon to drain off excess oil, and let dry slightly on a plate lined with paper towels.
5) IMPORTANT FRYING TIPS:
- Do a test run! Before sacrificing precious batter, try frying just one at first. This will give you a chance to test the temperature of the oil and the consistency of the batter.
- If a strange bubble forms at the top of the falafel, the oil may not be hot enough, or the dough not cool enough.
- If the ball falls apart while frying, add a little more flour to the batter to thicken it up.
- Don’t crowd the balls! They need some space to get nice and brown on all sides, plus it will be easier to scoop them out with out damage if you have some space to move around!
- Make sure the oil is deep enough. If the falafel isn’t fully submerged, it won’t brown properly on all sides!
6) EAT AND BE HAPPY: As I mentioned above, falafel can be served a number of different ways. No matter how you eat it, though, falafel is sure to put a smile on your face, and happiness in your stomach. Unless you messed up and give yourself food poisoning.
LEMON THYME COUSCOUS SALAD À LA VICTORIA MEADER
INGREDIENTS:
ALSO 100% VEGAN!
1 cup couscous
1 cup water
1 T. olive oil
1/2 T. lemon juice
1/2 tsp. dried thyme
1/4 tsp. garlic salt
Salt
Pepper
1/2 medium onion, diced
3 medium size tomatoes, diced
1/2 cucumber, diced
WHAT TO DO:
1) COOK THE COUSCOUS: Instructions on your preferred brand of couscous may vary, but generally speaking here’s what you do. Bring a cup of water and a dash of salt to a boil over high heat. Once the water is nice and bubbly, remove from the burner, add the couscous, stir, and cover. It should be ready in 4 or 5 minutes.
2) GIVE IT SOME FLAVA: After fluffing the couscous with a fork, add the oil, lemon juice, thyme, and garlic and give it a nice stir. Salt and pepper to taste.
3) MIX IN SOME VEGGIES: Enough said.
4) EAT HOT OR COLD: Simple as that! It serves wonderfully as a bed for the falafel, but is definitely just as good on it’s own.
Happy Middle Eastern dining! XOXO
From St. Olaf to Saint-Brieuc 