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Sunday, August 1, 2010

Moroccan Night

Falafel
1 Can chickpeas, drained
1/4 Cup chopped onion
3 TBS all purpose flour plus more for dredging
2 1/2 TSP garlic-pepper spice blend
1 TSP ground cumin
1 TSP baking powder
1/2 TSP salt
2 TBS (packed) chopped fresh Italian parsley
Vegetable oil (for frying)

Moroccan Lentil Salad
1/2 cup dry lentils
1 1/2 cups water
1 tomato, chopped
1 minced hot green chili peppers
1 cucumber
1 lemon, juiced
2 tablespoons olive oil
1 TSP cumin
1/4 cup chopped fresh parsley
salt and pepper to taste

I worked from home today, so I have some extra cooking time on hand tonight too try something a little more ambitious. I wanted to try this recipe from Bon App├ętit for falafel. I have some tomatoes and cucumbers from my parent's garden, so I'm going to serve a Moroccan-style salad with lentils.

For the salad, cook the lentils according to the package directions. Dice-up onion, chilis, cucumber, parsley and tomato. Mix in a large bowl with lentils then add cumin, salt, pepper, EVOO and lemon juice. Let chill in fridge.

For the falafel, combine all ingredients (except oil) in a blender or food processor. Pulse until just combined. A food processor is best for getting a breadcrumb-like texture, so the falafel patties are less heavy, but a blender is fine. Roll a tablespoon of the mixture into balls and lightly roll in flour. Flatten slightly. Heat a 1/2 inch of oil in a deep pan or pot. Fry in batches, until golden brown. While hot, squeeze fresh lemon over the falafel. Drain on paper towels.

Plate falafel patties with the lentil salad and serve with flat bread, hot sauce and lemon wedges. Silverware optional.



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The Hungry Yuppies, Annie and Rich, are a young couple from CT who are self-proclaimed foodies. Annie is the chef, and Rich is her willing taste tester. Juggling a full time job in the city wasn't going to get in the way of Annie's love for cooking. It's about eating well whether you have just 30 minutes on a Monday night, or all day on a rainy Sunday.