Falafel and Skhug
I have lingering cravings. I might have a craving for a food, eat that food to my hearts content and the next day that craving comes back. I admit that it is a fun problem to have. I had thoughts of visiting a health professional about it, but I was afraid they might cure me.
Give In To Falafel
Cravings are odd in themselves. I am not really sure where they come from, but, as one who has studied science, I am sure their is a scientifically rigorous explanation out there somewhere. But when it comes to a craving, like for falafel, I think it might be other worldly. Considering our hippocampus, insula, and caudate, the areas of our brain that might be responsible for cravings, when considering a falafel craving seems weak. Falafel cravings are powerful and enduring. Let’s face it, I remember some fine falafel experiences and, to channel James Beard, it seems that I am still enjoying those falafels years later and they make me want more. In truth I don’t really think about it. I just go out and buy some garbanzo beans and get down to getting some falafel on the table! I just get cooking. I get all the implications of giving in to our cravings, but its falafel!
When I am in need of a falafel fix, it is homemade falafel that I like. It is lighter and fluffier than the falafel you get outside the home. I especially like a pita stuffed with just fried falafel, cucumber salad, tahini (sesame paste), yogurt with mint, and spicy, spicy, spicy skhug. Yes, my falafel experience changed after I was introduced to skhug. Skhug is the chimichurri of the middle east and it is fantastic with falafel. I can’t remember what falafel was like before skhug, and I am not going back.
The crunchy on the outside, tender on the inside chickpea, or garbanzo bean if you prefer, fritter is also perfect for dipping – in hummus, bubba ganoush, yogurt with mint, tzatziki, lemon olive oil, etc – whatever you like. Mmmmm….
- 1 lb canned chickpeas
- 1 medium sweet onion
- 2 cloves of garlic
- 1 bunch of parsley
- 1 bunch of cilantro
- 3 tbsp of flour
- 1/2 of a lemon
- salt and pepper
- oil to fry in
- Drain and rinse the chickpeas. Peal the onion and garlic. Wash the herbs.
- In a food processor, process the onion, garlic and herbs until chopped very fine.
- Add the chickpeas and flour. Process until a paste is formed. Season with salt and pepper.
- In a deep fryer or sauté pan with 1-2 inches of oil, heat the oil to 350F.
- Form the falafel paste into balls or flattened balls that are packed tightly. Fry until golden brown about 3-4 minutes.
- Drain on a baking tray lined with paper towel. Season with salt and pepper to taste. Hold in a warm oven until ready to serve.
- Notes
- Makes falafel for 4-5 pitas or a bunch for snacking and dipping.
- Canned fava beans can also be used to make falafel.
- I like to use my deep fryer to make falafel and for frying in general because it is easier to control the oil temperature. You can fry falafel in a sauté pan in 1-2 inches of oil. Be careful that the temperature of the oil does not get too hot or too cold.
- The easiest way to do this recipe is to use a food processor. You can also mash the onion, garlic and herbs into a paste then mash this paste together with the chickpeas. A mortar and pestle would work fine. You can also make this with a chefs knife by chopping all the ingredients finely then using a fork to further mash it all together with the chickpeas until the mixture becomes a paste.
- 1 bunch of cilantro, about a 1/4 cup(15-20g)
- 1 bunch of parsley, about a 1/4 cup(15-20g)
- 2 cloves of garlic
- 1 red chili
- 1/2 cup of olive oil
- 1 lime
- Salt and pepper
- Peel the garlic. Wash the herbs.
- In a food processor, process the herbs, garlic and chili until ground fine.
- Add 1/2 cup of olive oil and the juice of the lime. Mix well. Season with salt and pepper.
- Refrigerate to allow the flavours meld. Re-season as needed.
- Makes about a half cup of sauce.
- The spice level can be varied by using the level of hot pepper you prefer. Red chillies or green chilies (like a jalapeño) are fine.
- A classic skhug has cardamom in it. Add cardamom to taste if you desire. The same same for cumin.
A few extra things can make your falafel experience great. Take a handful of chopped, fresh mint and add it to a cup of greek yogurt and mix well. This is a great sauce for dipping and cool alternative to the skhug. To make a nice cucumber accompaniment, make a small dice of 1 small onion, a small dice of 1/2 a cucumber, and small dice of 8-10 cherry tomatoes. Mix this well, drizzle with lemon olive oil and season with salt and pepper. Purchase some tahini and pitas from the grocery store. Grilled flat breads are a good alternative to pitas.
The Perfect Falafel Pita
When you are ready, heat your pitas, stuff them with falafel, minty yogurt, skhug, cucumber salad and tahini and ENJOY! This is a great meal or snack. Plus, it is vegan if you use soy yogurt. Falafel makes a great flexitarian meal.
I Hope You Enjoy!
Keep Eating! Keep Innovating!
Have you ever made homemade Falafel? Have you ever had Skhug? Let us know all about it in the comments or on Facebook.
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