July 15, 2010

Chick Pea Fritter

I will do my best to describe these little chick pea fritters. Hot out of the pan they have a delicate crispiness around the edges, while the insides are creamy-rich and tender, almost sweet, and they sort of melt in your mouth. They are deeply flavoured with onions and garlic, which mellows in the sizzling pan, and they gain a balance of fresh from confetti flecks of parsley. Please don’t be disappointed, these are nothing like the falafel wraps from shops that pepper almost all of the neighbourhoods in Vancouver. I have nothing against those garlicky, crunchy, golf ball-like falafels that drip seasoned yogurt inside their soft white pita. But these are not they. These are something else and I really thing you should try them. They are especially yummy with a splot of creamy, lemony, nutty tahini.

Makes about 16

1 small Walla Walla onion, roughly chopped

1 clove of garlic

1 – 540 ml tin of canned chick peas, drained

3/4 teaspoon coarse salt

several twists of freshly ground black pepper

1/2 teaspoon ground coriander

a pinch of cumin

1 whole egg

1/2 a bunch of curly parsley, use the remaining 1/2 bunch for salad

1 tablespoon brown rice flour

2 – 3 tablespoons olive oil

In the bowl of your trusty food processor, turn in the roughly chopped onion and garlic clove. Pulse on and off until almost mushy and then add the remaining ingredients. Pulse a few times, remove the lid and scrape the sides of the bowl and pulse again. The batter will be very soft and loose and will barely hold its shape. Heat a cast iron pan over medium heat and add a tablespoon of olive oil. Scoop batter out with a soup spoon into your hand and gently turn into your other hand, back and forth a couple of times to form a small roundish mound of batter. Roll batter down your hands, off of your fingertips and into the hot pan of oil. Repeat until you have about eight fritters in the pan. Lower heat a bit, turn it to a medium-low flame and leave the fritters undisturbed. At this point, they are too fragile to flip. Let them spatter and puff, they will set very much like a pancake. After several minutes you will see that the bottom edges are crisped and they will now be firm (but still soft and fragile!) enough to flip. I used two forks. I tucked one underneath and used the other to support the edge of the fritter, then flipped. They only require another minute or two on the second side. Now, eat while piping hot, with a frilly salad of chopped curly parsley, cucumber, red onion and lemon and that splot of tahini. Do you think I described them well? Wipe pan out and add some more olive oil to finish cooking the remaining batter. These are great at room temperature and tote very well to the beach with their salad and sauce.

Tahini – makes about half a cup

1/2 cup tahini

1 lemon, zest and juice

1 to 2 tablespoons water

pinch of sea salt

freshly ground pepper

Stir tahini into a bowl and add lemon zest and water. The mixture will seem to seize and thicken to a horrid paste. Keep stirring and, if needed, add a little more water. Tahini will smooth out to a not at all horrid creaminess. Season with salt and pepper.

Are you making the salad? Then you will need:

remaining 1/2 bunch of parsley

2 small Japanese cucumbers, or other

2 tablespoons minced red onion

1 lemon, juiced

pinch each of sea salt and freshly ground pepper

Mix together. You could also add some chopped tomato and a few shakes of hot sauce, too.


7 Responses to “Falafel”

  1. Debra said

    These sound like they’ll be perfect for dinner tonight. You described them well and the picture makes me hungry.

  2. Julie said

    Falafels are my favourite. I could eat them everyday. Really. I am going to try these tonight. Will they freeze well?

  3. Gretchen said

    I made this chickpea recipe last night (mixed it up earlier in the day and put in the frig. until ready to use). – it was super easy and super delicious; My family liked them. Success also with the tahini – Just want to pass that on. Thanks.

  4. Erin Duck said

    I just made these and wanted to say: thank you! What a great recipe. Geoff just told me he wants 18 more and my son loves them too! This is my new favorite snack!

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