Have you tried Falafel?
What is it you ask…well traditionally it is a middle eastern dish. Basically a chickpea paste that is made into small balls and deep fried. It is considered a street food.
We are big fans and make it on the regular at home but we don’t completely deep fry. Then recently I wanted to experiment with how can I make this family favourite a bit healthier and with a Bramble Hill twist?
Voila! I present you:
Bramble Hill’s Pea Shoot Falafel, loaded with the traditional herbs, spices, chickpeas & pureed pea shoots. Getting in more greens and also making the falafel patties a bit sweeter. You’ll have to try – so easy.
Start with whether you are using dried chickpeas or canned – if dried make sure to soak them the night before same way you do beans. That is 2 cups dried or 4 cups soaked (2 cans)
In food processor blend ALL ingredients:
1 cup of pea shoots
3 cloves garlic
1/4 to 1/2 of a sweet onion (vidalia onion)
3 tsp ground cumin
2 tsp ground coriander
1/2 tsp salt and bit of pepper
1/8 tsp ground cardamon (this is key! I know it’s a bit of a weird spice but it really gives falaful a great flavour)
1 tbsp baking powder
Blend until the paste will easily roll into balls. If the paste won’t stay together blend more – DO NOT add water.
Turn a pan on high heat (I like cast iron pan) add enough olive oil or sunflower oil to cover bottom of pan. Once hot, roll paste into small 1 inch balls and drop onto the pan, gently squish with fork to make patty. Cook approx 4 minutes aside til golden brown.
Eat in a wrap or a pita with your favourite veggies OR like one of the pictures below eat your fafafel patties in your salad. For a sauce we use either greek yogurt or sour cream – either plain or add a dash of cumin. Also we either purchase or make our own tzatziki (it’s a cucumber yogurt sauce).