Deliciousness #1
Posted in Writing on 01/31/2010 02:42 pm by ifferjennI like cooking, particularly if it’s a seemingly complicated recipe that requires special tools. Like a blowtorch. Mmm…blowtorch… Last night’s dinner did not require the blowtorch (I need a new one anyway), but I did get out the food processor, so it kind of counts. And it involved frying! Without further ado…Falafel!
In the food processor, take two onions, quartered, and whir them up until they’re at least minced. Toss in four cloves of garlic or so (last night was a six-clove night), and whir a bit more. Large chunks of garlic are okay, as garlic is just magical in its own right. Drain two cans of chickpeas (a.k.a. garbanzo beans), and put them in the food processor as well. Let all that mix together for a bit, at least until you can’t see many separate chickpeas.
For spices, now you should add in four teaspoons each of cumin and coriander. Also add in four tablespoons of parsley. Your boyfriend might sneak in a symbolic amount of olive oil (less than a teaspoon), which is okay. Too much, though, and you might as well start making hummus. Mix this all together well, occasionally scraping down the sides. Before you take it off the processor, you can start mixing in flour to firm up the dough. You’ll probably need at least four tablespoons…though I think I used about twice that yesterday.
Roll the dough into 15-20 balls, no bigger than a golf ball, though you’ll want to flatten them a little before putting them in the oil. I use a wok with about an inch or two of olive oil in the bottom, which I heat up while I’m finishing up the first batch of balls. Fry each side for about 5-8 minutes per side. The timing will depend on how big the balls are and how warm the oil is. Either way, they are done once they are golden brown and delicious.
How to eat these treasures? For us, we’ll pick up some real Syrian breads at one of the local bakeries in town. Many times, we’ll go to the Bay State Bakery on Water Street in Worcester, but yesterday we went to Lee’s Bakery on Hamilton Street. Both have equally delicious bread, even more so as they are baked fresh. They also have fantastic hummus. Wrap up the falafel balls with some hummus, lettuce, tomato, onions, pickles, and cheese (feta, preferably), and you’ve got yourself some deliciousness!
