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Saturday, 5 December 2015

Homemade Falafel


I love middle-eastern cuisine!

Essentially, both of my parents have their roots in the middle-east, 
which comes as no surprise as to why I took to their food and culture like ducks to water.

Having said that,  I was lucky to be born in Malaysia, a country where 
  when food is concern, lines are often blurry... we took influences as far as Europe and China.
The South East Asian countries share some of the most complex and delicious cuisine.
I'm proud to be part of that food culture too!





Falafel

250g dried chickpeas
a medium onion, finely chopped 
1 garlic clove, crushed
1 tbsp finely chopped flatleaf parsley
2 tbsp finely chopped coriander
1/4 tsp cayenne pepper
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground cardamom
1/2 tsp baking powder
1 1/2 tbsp plain flour
sunflower oil for deep-frying
salt

Soaked the chickpeas for 24 hours. 
Drain and dry them and place in the mixer 
with the onions, garlic, herbs, ground spices and seasoning. 
Blitz to a pulp, but don't expect it to be smooth; the chickpeas will give it a grainy texture. 
Take walnut-sized quantities of the mixture and form it into little patties.
 Heat the oil and deep fry patties until deep golden brown.
  Remove from hot oil and drain onto kitchen paper.

I love to serve my falafel with my homemade pita bread slathered with lavish quantities of hummous










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