On Tuesday night, we went for some deep fried chickpea fritter goodness - also known as falafel. We've gone through an obscene number of canned chickpeas this week of "Middle Eastern" flavors - perhaps I'm being a bit cliche in my ethnic culinary approach, but hey the kids love hummus (pureed chickpea dip).Ever since discovering falafels in Denmark six years ago I've been addicted. Every day my homestay mother would make me a lovely lunch box of cold cuts and dark bread - but at noon I'd rush out of school to the local $3 falafel stand on the Stroget in downtown Copenhagen. I even hunted down other falafel joints in far-flung neighborhoods to broaden my chickpea horizons. Who would've guessed my taste buds would discover Middle Eastern cuisine in northern Europe?
To capture my own homemade falafel magic, I used a recipe from Rachel Ray - just threw chickpeas, parsley, onion, and some spices into the food processor. Sophie was very excited to help shape that pureed mixture into patties. In fact, she asks me all the time now to help cook. The patties were then deep-fried in hot oil.... mmm, crispy. We whipped up some yogurt sauce (just plain yogurt, some olive oil and lemon juice) and toasted pitas - all for a delicious falafel burger. Sophie liked eating the crusty exterior - Anneliese just sniffed it and hopped out of her chair. Sigh.
No comments:
Post a Comment