1 cup rice (any kind, such as Basmati or jasmine rice) soaked for 5-6 hours
1 medium size potato
1 medium size tomato, finely chopped
1/2 cup chopped carrot
1/2 cup chopped capsicum
1 cup chopped onion
1 green chili, finely chopped
2-3 tbsp chopped coriander
1 tbsp ginger paste
1 1/2 tsp salt or to taste
1 tsp cumin seeds (Jeera)
1/4 tsp black pepper powder
1 tbsp chopped curry leaves
1 tsp Eno fruit salt
4-5 tbsp vegetable oil, such as peanut oil
Method:
Steam / boil the potato and once cooled, remove the skin
Drain the rice and grind with minimum water in blender
Add the potato and blend well till somewhat smooth paste / mix
Take out the mix in a large bowl and add all the vegetables, spices, herbs and salt
If necessary, add 1/4 cup water and mix well. The final consistency of the mix should be relatively thick and not too runny
Let the mix ‘rest’ by keeping it aside for 15-20 minutes
When ready to make roasties, add 2 tbsp water to the mix and in that water add 1 tsp Eno fruit salt and gently stir it in thoroughly
Alternatively, you can add 1/4 cup yogurt and let it rest for 15-20 minutes. When ready, add 1 tsp baking soda + a few drops of lemon / lime juice and stir it in thoroughly
Heat 1 tbsp oil in skillet on medium heat
Once hot, pour 1/2 cup of the mix and spread it evenly in the skillet to get 1/2 cm thick layer
Cover the skillet, turn the heat to low and cook for 6-7 minutes. Periodically check to see that the cooked side is not burning / charring
Add 1/2 tbsp oil on the uncooked side of the roastie and flip over
Cook this side for 6-7 minutes. Periodically check that it is not burning / charring
Once done, keep the roastie aside for 3-4 minutes before eating. This ensures that any moisture inside is absorbed
1 cup dried chickpeas, soaked overnight (this recipe will not work with canned chickpeas)
1/2 cup chopped onion
1 cup chopped parsley
1 cup chopped cilantro
1 small green chili pepper, Serrano or jalapeno pepper
3 garlic cloves
1 tsp roasted cumin seeds powder
1 tsp salt
1/2 tsp cardamom powder
1/4 tsp black pepper powder
2 tbsp chickpea flour
1 tsp baking soda
2 tbsp olive oil
Method:
Drain the chickpeas and let it dry for a few minutes
Make sure that the chopped herbs are not very wet. Access water will make the falafel wet and soggy from inside. You want them moist and soft inside and not soggy!
In our experience, blending raw onions make the end product somewhat bitter. We lightly saute the chopped onions in small quantity of oil, let them cool and then add to blender / food processor
Add chickpeas and onion, parsley, cilantro, pepper, garlic, cumin, salt, cardamom and black pepper to the food processor and pulse to coarse mix. If the mixture is too wet, you can add another tablespoon of chickpea flour. If it’s too dry and crumbly, you can add a teaspoon or two of water or lemon juice
Transfer the falafel mixture to a bowl and add the chickpea flour and baking soda. Mix well, cover it and refrigerate the mixture for 30 minutes to one hour
Preheat the over to 350F
To the baking pan, add 1 tbsp oil and spread it evenly to cover the baking surface
Pour falafel mix to the baking pan, gently spread it evenly in the pan. Add 1 tbsp oil on the surface, spread it evenly and bake it for 25-30 minutes, keeping an eye to make sure it doesn’t get overcooked and become too dark
Take out the pan from the oven, insert a knife and take it out. If the knife is dry, your falafel is fully cooked from inside. If the mix sticks to the knife, you may need to bake the falafel for a few more minutes
Cut into pieces and serve with tahini / yogurt sauce
2 vegetable bouillon cubes (such as Knorr’s Vegetarian Vegetable Bouillon)
1 cup water
salt (only if needed since the bouillon cues will add sufficient salt to the stew)
ground black pepper, 1 tsp
For garnishing
1/3 bunch dill, finely chopped
2-3 tablespoon(s) olive oil
Method:
If you starting with raw chickpeas, make sure to soak them for 6-8 hours and then cook them till they are soft. We prefer steam cooking in an instant pot or pressure cooker. If you are starting with canned chickpeas, just drain them with some running water to get rid of the liquid.
From the cooked / canned chickpeas, puree about a cup and put aside.
Heat the 2 tbsp olive oil a pot / pan on medium heat.
To the hot oil, add chopped celery, onions, carrots and garlic and saute for 8-10 minutes till desired level of softness. Sauteing will mildly caramelize the vegetables and bring out their sweetness.
Add the thyme, rosemary, lemon zest, bouillon cube, pepper and saute for 3-4 minutes.
Add the cooked chickpeas, 1 cup water and bring to boil.
Stir in the chickpea puree, lemon juice… mix well and cook for a couple of minutes. The stew is ready! Taste and add salt only if needed.
When serving, top the stew with finely chopped fresh dill, extra virgin olive oil and serve with warm pita bread.
Serves: 4
Notes:
Fresh herbs and lemon juice makes this stew extraordinarily tasty and flavorful. Try not to use dry herbs and not substitute lemon with lime!
