I had one of those days yesterday! As rare as crows’ teeth it was! And I just loved it. I watched an entire season of Nikita and ‘het myself amper seer gele! With my puppies, Bubbles and Feenix installed at my feet and Tino-the-claw-Tripepi, plonked triumphantly on top of my tummy like a plump cherry on the top of a cupcake. Hubby was having a day with ‘the boys’ at the races and I was home alone. It’s a rare occasion indeed when I have the entire house to myself. My time, my music, my TV, my, my and victory of all victories, my remote!
My girlfriend Karen and I are planning a trip to Morocco later this year. We plan to visit Marrakesh, Fez and Casablanca. I remember seeing Shirley Temple in a movie as a little girl. Shirley was all dressed up in a sequined frilly number that I would have given my left eye for and she was in this place called Marrakesh! The combination of the sparkly dress and the name Marrakesh was so incredibly exotic to my little ears that I vowed to visit this place one day. And who of us bloggers was not moved by ‘Mint Tea and Tagine’s” incredible photographs entitled Wordless Wednesdays, taken all over Morocco. Perhaps this is the year.
I am a great believer in positive visualisation and such, so I am going to be cooking some Moroccan dishes to get me there. I am aware of their Egyptian origins but chose to kick my Moroccan cooking off with some Falafel. I looked this recipe up on the internet, and kind of condensed three different recipes into one. One piece of useless trivia I picked up along the way is that, McDonald’s, Egypt sells the McFalafel, a falafel sandwich which gives us some idea of just how popular these spicy little balls are in the Middle East.
1 tin of chick peas
1 large onion finely chopped
2 cloves of garlic finely chopped
3Tbs chopped fresh coriander
2tsp ground coriander
2tsp ground cumin
½ cup flour
Pepper – to taste
Chilli – finely chopped …. Put in as much as you like.
You could add other herbs or fillings such as parsley, basil or some fried brinjal or
mushrooms for a little variety.
Drain the chick peas, place in a saucepan and cover with water. Boil for 5 minutes and then reduce to a simmer for an hour. Drain and allow to cool slightly.
Fry the onion and garlic gently for five minutes to soften.
Combine the chickpeas, fried onion and garlic, coriander, cumin, chopped chilli and coriander, salt and pepper in your food processor – pulse until all of these have combined. Add the half a cup of flour and pulse in. You are looking for a mixture that can be rolled into golf sized balls.
You can crumb them if you like but it’s not absolutely necessary. Fry them in batches until they are golden brown in hot oil for two minutes and drain on kitchen paper.
It’s always a good idea to refrigerate anything you are going to fry for 20 minutes. This ensures that your Falafel
won’t break up during the frying process.
Serve in a roti, wrap or Rice wrapper with your favourite selection of crunchy salad, some hummus, chopped fresh herbs such as coriander or basil and a teaspoon or two of tahini. These falafels are so jam packed full of flavour that no one will notice there is no meat in the
meal so it’s an idea Meat Free dish that will keep the whole family happy.