Falafels au Curry!
So I'm not sure what made me think of this, but I did. I love curry, and I also love falafel. So why not put the two together. I googled it, and of course it is already a thing. Somewhere there are purists shaking their fists at me right now, but the outcome overrides this as these crunchy little morsels are addiction delicious. They are delicious as a sandwich, on a salad, or straight up. Traditional taratoor sauce is a great accompaniment (here's some recipes), but so would yogurt-cucumber sauce, or whatever you happening to be craving. Anyhow, the easy and delicious recipe is below.
Curried
Falafel
Makes
2-3 dozen falafel.
1
pound dried chick peas
8
cups water
1
small onion, diced
3
cloves garlic, minced
2
tablespoons curry
1
tablespoons ground cumin
2
teaspoons turmeric
1
teaspoon crushed hot pepper
1
teaspoon kosher salt
2
teaspoons baking powder
4
tablespoons flour (optional)
Oil
for frying
Combine
the chickpeas and water in a bowl, cover it with a lid or plastic
wrap and leave at room temperature overnight. The next morning,
drain and discard the water.
Combine
all of the ingredients, except the flour and oil, in the bowl of a
food processor. Process the chickpeas until a coarse paste. Transfer
the mixture to a bowl and knead in the flour. Cover and allow to rest
about 15 minutes. Then scoop the falafel and shape them into small
balls or patties.
Fill
a pot with a couple inches of vegetable of peanut oil. Heat the oil
to about 325F. Carefully fry the falafel for about 5 minutes, in
batches if necessary. Remove them with a slotted spoon and transfer
to a plate lined with absorbent paper.
Serve
with tahini or yogurt sauce, or other favorite. Eat as a sandwich,
salad, or as is.
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