Saturday, March 22, 2014

Thai Falafels with fresh yogurt sauce

For this post, an Instagram-pic will have to do, because my hunger and patience levels did not match last night when I plated this food. 

Let's see. Am I crossing the line when calling these creations falafels? Are they just vegetable patties? I got inspired by too many "let-me-make-some-modifications-to-falafel" -recipes, and got seriously diverted, so I don't know if I'm allowed to call these the f-word (haha) anymore. This should be pretty obvious already when comparing the traditional color (yellow-ish) to these ones (green), and the flavors differ quite a lot as well. 

That, of course, doesn't mean that they would be bad. Quite the contrary! These falafels turned out to be r-e-a-l-l-y satisfying thanks to the addition of ground sunflower seeds, so lots of veggie protein in these! 

Tastewise, there's enough kick to have the taste linger in your mouth for a while, but not too much to make you sweat. The sauce with cumin, carrot and lemon zest turned out incredibly fresh and went well with both avocado and the tasty falafels. Also, baking in the oven was successful, and it is a healthy alternative to deep frying. So all in all: a fantastic meal!

Very easy to make, but some type of food processor or blender is required. Unless you use gram flour (chickpea flour) and store bough nut/seed flour, of course.



I n g r e d i e n t s   &   I n s t r u c t i o n s

Thai Falafels

2 dl (ca 1 cup) cooked chickpeas
1 dl (less than half a cup) sun flower seeds
2 handfuls cilantro
1 small onion
3 cloves garlic
olive oil
seasoning to taste:
-a thai spice mix (or a combination of jeera, curry, paprika powder, anise, turmeric etc.)
-salt
(sesame seeds)

1. Sautee the onions and garlic. Purée. (Or in case of no blender, they need to be super finely chopped.)
2. Grind the sunflower seeds.
3. Purée cilantro and chickpeas. 
4. Combine 1-3 into a dough and season. If the mixture is too dry, add water or olive oil.
5. Roll dough into small balls, flip them in sesame seeds.
6. Place on baking sheet and bake in the oven at 200 C for ca 25 min, turning the falafels every 5-7 minutes.

Yogurt sauce

1.5 dl (slightly more than 1/2 cup) yogurt
zest of 1/3 lemon
1 tbsp cumin seeds, ground
1/2 big (or 1 small) carrot, grated
(a pinch of salt)

1. Put the grated carrot in a sieve and press until all the juice is gone.
2. Mix everything together and let sit in the fridge before serving. The longer the better. Overnight is ideal but even 1/2h brings out some flavor.

2 comments:

  1. Minustakin on kiva kokeilla uusia juttuja ja muunnella reseptejä. Vaikuttaa kivoilta nuo sinun falafelisi! :)

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    Replies
    1. Jep, vähän omaa tvistiä mukaan niin on jännempää :)

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