Joan Bishop's a great fan of falafels: spicy fragrant, little chickpea patties which are a favourite snack all around the Middle East.
One of Egypt's national dishes, falafel has spread way beyond its native land. It is a popular street food throughout the Middle East and is available from Lebanese takeaway shops all over the world.
There are many variations. In Egypt falafels are made using broad beans. In Israel, Lebanon and Syria they are more usually made with chick peas and sometimes with a combination of the two but they are always deep fried.
My version is not authentic. My falafels are not deep fried. In fact they are not cooked at all. Made with chick peas and splendidly spiced they are however very moreish, easy to make and give a bit of pizzazz to pre-dinner nibbles.
Deliciously different for picnics and if served with a salad this is lunch with flair.
Cheat's falafels
Makes 38
Ingredients
150g unsalted, roasted cashew nuts (to coat)
150g frozen green peas,not minted
2 400g cans chick peas, rinsed and drained
60g ground almonds
30g sunflower seeds
1 clove garlic, crushed
1 tsp ground cumin
½ tsp each ground turmeric and salt
1 tsp chilli from a jar
12g mint leaves
zest of a lemon
4 Tbsp lemon juice
3-5 Tbsp extra virgin olive oil
Method
Chopping the cashew nuts (which coat the falafels) before processing the other ingredients eliminates washing the food processor bowl.
Place the cashews in the food processor and pulse in very short bursts until chopped.
Don't overprocess or you will end up with a paste. Set the nuts aside in a shallow bowl.
Cook the frozen peas following directions on the packet. Drain well and set aside to cool. In the unwashed processor bowl combine the cooled green peas, chick peas, ground almonds, sunflower seeds, garlic, cumin, turmeric, salt, chilli, mint, lemon zest, juice and 3 Tbsp of oil.
Pulse all ingredients together until a rough, coarse, meal forms. Scrape the sides of the processor periodically and push the mixture down the sides. Process until the mixture is combined and smooth and will hold together, adding more oil if necessary.
Don't get the mixture too wet as it needs to be of a consistency which will roll into balls. It is important that you taste the mixture at this stage. The quantities I have given are a guide only.
So much depends on the freshness of the spices you have used, also the variety of mint.
The falafel mixture should have quite a spicy kick. Add more to suit your taste.
Chill in the fridge for an hour or so as chilling firms the mixture up making it easier to roll into balls.
With wet hands shape the chick pea mixture into balls about the size of large walnuts.
Place 2 of the chick peas balls into a shallow bowl containing the chopped cashew nuts and rotate the bowl until the falafels are lightly coated with the nuts. Place the falafels on to a flat platter.
Repeat with the remaining chickpea balls and place on the platter. Cover with cling film and refrigerate for 2-3 hours or longer. They will keep covered in the fridge for about 5 days.
If serving as a nibble arrange on a large flat platter and garnish with mint leaves.
