Wednesday, December 29, 2010

Flatbreads and Falafels

Dear Sally,

The holidays are just about over but the cooking frenzy is just starting! I love the cookbook you gave me and I have been dying to try recipes from it ever since I first opened it. After flipping through I came to a recipe for falafels and thought I would take a stab. How hard can it be to mash chickpeas and a few other ingredients and fry them up? I had a few trials with the blender but thankfully everything worked out and they were delicious! Nothing like curry to warm your belly on a cold day.

I miss our dates but I guess this just means that I have to make my way to Peterborough more often :)

Love ya!

Navajo Flatbreads
From Jamie's America
Scant 5 cups white bread flour plus extra for dusting
1 tsp. salt
2 heaped tablespoons baking powder
optional: 1 teaspoon dried herbs or spices
1/3 cup olive oil
2/3 cup warm water

Mix your flour, salt, baking powder, and herbs (if using) in a large bowl, using a fork. Make a well in the center, then pour in the olive oil and about 2/3 cup warm water. Use the forl to gradually bring in the flour from the edge of the bowl, and add another splash of water if you think it's to dry. Once it starts to combine, wet your hands and use them to really bring it all together until you have a nice ball of dough.

Dust your hands and clean a worktop with flour and knead the dough with your hands until it is smooth and elastic. This will take 5 to 10 minutes. Pop the dough back in the bowl, dust it with a bit more flour, then cover and leave to relax.

Divide your dough into 10 equal-sized balls, then slightly oil your hands and squeeze each ball between your palms to flatten it slightly. Dust with a little flour as you go, and pat and slap the dough from the palm of one hand to the top of the other. Turn and twist the dough about in a circular movement as you go and keep slapping from hand to hand - each flatbread should be about 1/2 inch thick.

Normally the flatbreads are cooked as you're making them. You can do this on a grill or in a nonstick frying pan on a medium heat. Cook them for a few minutes on each side and check the underside - you want them to puff up with a nice bit of golden color. Keep them warm in a basket covered with a dish towel until you're ready to serve them.

From The New Moosewood Cookbook by Mollie Katzen
1 can chickpeas
1/2 cup chopped onion
2 tbsp parsley
3 cloves garlic
2 tsp baking powder
4 tsp ground cumin
2 tsp lemon juice
1 tsp salt
1 cup all purpose flour
vegetable oil for frying

In a food processor, coarsly chop the onion, garlic, chick peas, parsley lemon juice, salt and spices. Mix into a paste and pour into a bowl and add the flour.
Shape by heaping 1 tbsp each into 24 balls; flatten to 1/2 inch thickness. Arrange in single layer on waxed paper - lined tray; refrigerate for 2 hours or up to 12 hours.

Pour enough oil into a dutch oven to come up about 2 inches. Heat to 350 and in batches gently drop falafels into hot oil. Deep-fry, turning once, until golden and cooked through, 3 mintes. Drain on paper towel.

Tahini Yogurt Sauce:

1 cup plain yogurt
1/2 cucumber (seeds removed and shredded)
2 cloves garlic

1 comment:

  1. Every time I look at this I want to make it and eat it!