Hey there, culinary compadres! Al here, and today I’m ready to whisk you away to the Middle East with a dish that’s as easy on the eyes as it is tantalizing to the tastebuds – and, as always, mindful of those pesky allergies we keep in check around my kitchen.
We’re talking about the rockstars of the veggie world, modest cans of chickpeas, transforming into the main event: crispy, golden falafel. But wait! This isn’t your average falafel experience; we’re elevating the game with fresh, crisp cucumber ribbons and a zesty, homemade mint chutney that’ll give your taste buds a little cha-cha!
You know the drill, our household navigates around eggs, dairy, and soya like a ship in a stormy sea, but we never let that dampen our culinary adventures. And why should we? With an abundance of spices and a rainbow of veggies at our disposal, the world (or at least the kitchen) is our oyster… or should I say, chickpea.
If you’re like me and you love a good crunch, you’re in for a treat. The beauty of falafel is that satisfying crispy exterior, giving way to a soft, herby middle, bursting with a blend of spices that’ll whisk you away to warmer climes—no plane ticket required!
I reckon falafel makes the perfect weekend lunch, or dinner, when you’re craving something full of flavor but still want to keep things light and healthy. Not to mention, these luscious legume patties are a hit for all ages – even the little ones can’t get enough of dunking these into the mint chutney.
Speaking of mint chutney – let’s chat about this verdant velvet sauce. It’s fresh, it’s vibrant, and it marries perfectly with the earthiness of the falafel. The coolness of the mint is a divine dance partner to the gentle heat we’ve got going in the falafel. Plus, what’s a falafel without a good sauce to go with it, right?
So my friends, gather ’round the kitchen, roll up your sleeves, and get ready to dive into a dish that’s not only a treat to your palette but kind to those of us with food allergies. Who says restrictions mean boring food? Not in Al’s kitchen!
Give this a go this weekend, and let me know your thoughts. Did the little ones approve? Did it bring a touch of Middle Eastern magic to your mealtimes? As always, I’m eager to hear your foodie tales and see your magnificent recreations.
Until next time, happy falafel frying, and remember – the best memories are made gathered around the table!
Bon Appétit,
Al
Ingredients
– 400g canned chickpeas, drained and rinsed
– 1 small red onion, finely chopped
– 2 cloves of garlic, minced
– 30g fresh parsley, roughly chopped
– 15g fresh coriander, roughly chopped
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon cayenne pepper
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons all-purpose flour (gluten-free if necessary)
– 1 teaspoon baking powder (ensure egg-free)
– Sunflower oil, for frying
For Cucumber Ribbons:
– 1 large cucumber
For Mint Chutney:
– 40g fresh mint leaves
– 15g fresh coriander leaves
– 1 green chili, deseeded (optional)
– 1 tablespoon lemon juice
– 1 tablespoon water
– 1/4 teaspoon salt
– 1/4 teaspoon sugar (or sugar alternative)
Method
1. Begin by preparing the falafel mixture. In a food processor, combine the chickpeas, red onion, garlic, parsley, and fresh coriander. Pulse until you achieve a coarse texture, taking care not to over-process into a paste. You’re looking for small, grainy pieces to give the falafel a good texture.
2. Transfer the mixture to a large bowl and stir in the ground cumin, ground coriander, cayenne pepper, salt, and black pepper. Mix well to distribute the spices evenly.
3. Sprinkle the all-purpose flour and baking powder over the chickpea mixture. Mix until the flour is completely incorporated. Allow the mixture to rest for 10 minutes, which will let the baking powder activate and help the falafel stay together when cooked.
4. While the falafel mixture is resting, make the cucumber ribbons. Use a vegetable peeler or mandoline to slice the cucumber into long, thin ribbons. Set aside.
5. For the mint chutney, place the fresh mint, coriander leaves, green chili (if using), lemon juice, water, salt, and sugar in a blender or food processor. Blend until smooth, adding a bit more water if needed to get a saucy consistency. Taste and adjust seasoning if necessary. Set aside for serving.
6. Heat about 2 inches of sunflower oil in a deep pan or pot to 180°C (350°F). While the oil is heating, shape the falafel mixture into small patties, about 3 cm in diameter.
7. Once the oil is hot, fry the falafel patties in batches to avoid crowding the pan. Each batch should take about 3-4 minutes to fry, turning once halfway through, or until the falafel are golden brown and crispy. Use a slotted spoon to transfer the cooked falafel onto a plate lined with paper towels to drain excess oil.
8. Serve the hot, crispy falafel with the cucumber ribbons and a drizzle or a dollop of the mint chutney on top, or on the side for dipping. Enjoy your perfectly paired, allergy-friendly meal.
