Saturday, November 02, 2013
NaBloPoMo Day 2: The ultimate falafel.
I think it is quite well documented that I have a love for cooking magazines. Seriously I love them. I have a pile of at least 100 ripped out recipes from Mrs Climate's magazine collection (only going to add to it next weekend, I hear the stack of magazines is unreal! So excited!). And at least 5% of those recipes are different versions of chickpea burgers or falafel.
I don't know why the falafel seemed to allude me. But I'm never quite as taken with my homemade ones. That is, until now. I found the ULTIMATE recipe.
One thing that I quite abhor in recipes is when they say things like "add Rogan Josh paste" first of all, I want to make the paste myself, not buy some jarred product. Actually, there is no second of all. That's it.
So anyway, this recipe was one of those "add some jarred product," but instead I went on line and found a recipe to make Rogan Josh from scratch. I modified it slightly, but the original is here.
I didn't take any pictures of this meal, because they're just little patties, there is nothing exotic looking about them or particularly pleasing about their look. But Da-amn, are they delicious.
Curried Chickpea + Spinach Patties (aka non-authentic falafel).
2 Tablespoons Vegetable oil
1 small brown onion
2 Tablespoons Rogan Josh Paste (see below for recipe)
100g (or two large handfuls) spinach
2 cans chickpeas
1.5 cups bread crumbs (although I think almond meal would work here as well, which would make me happy because I hate buying gluten free bread crumbs).
1 cup Greek yogurt
.5 cup coriander leaves (leave out if you're The Zadge).
2 cloves of garlic
1 thumb of ginger
1 T paprika (the originally recipe calls for regular paprika and smoked paprika, but I just used a tablespoon of smoked).
1 teaspoon tumeric
2 teaspoons oil
2 Tablespoons tomato paste
1 fresh chilli
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 teaspoon black pepper corns
Step 1. Make the Rogan Josh paste. Toast Coriander seeds, pepper corns, and cumin seeds in a dry pan. Once they smell toasty, grind in a spice grinder or mortar and pestle. Combine the rest of the ingredients into a food processor or blender, and process until a paste forms. Add the toasted spices and blend again. Will keep in the fridge in an air tight container for a few days.
Step 2. Heat half the oil in a pan over medium heat. Add chopped onion, cook, stirring for 5 minutes or until softened. Add Rogan Josh paste, cook stirring for one minute or until fragrant. Add Spinach, and cook until wilted, 2 minutes. Set aside to cool.
Step 3. Place drained chickpeas into food processor. Process until roughly chopped. Add the spinach mixture, egg, bread crumbs, 1/3 cup of yogurt, and half the coriander. Process until mixture is just combined. Season with salt and pepper and refrigerate for 30 minutes (or be a rebel like me and refrigerate until your pan is hot from step 4 - approximately 5 minutes).
Step 4. Make patties, fry in oil for 3-4 minutes on each side. Meanwhile combine remaining yogurt and coriander together.
Serve by them selves, in a wrap or on a bed of lettuce. Delicious.
For those keeping track this makes recipe number 27 on my life list to try and make 100 new recipes and blog about them!