What can I really say about falafel that isn’t said but it’s wonderful taste? Its crisp outer coating and fluffy, flavourful insides? It truly is one of the greatest fast-food items the world over, a shining glory of the already fantastic Middle Eastern cuisine.
Traditionally made from chick peas and served with tahini sauce, I decided to mix it up a bit and go with a black-bean variety; very good for digestion and the heart. As for the peanut sauce…well, I prefer the slightly sweeter flavour to that of tahini.
- Black Beans
- Chick Peas (about 1/2 that of the black beans)
- Lemon Juice
For the Sauce
- Smooth peanut butter
- Soy sauce
- Use a food processor to turn the black beans and chick peas into a fairly coarse paste – you don’t want it to be so smooth that it lacks any texture profile.
- Add a spoonful or two of crushed garlic, a decent amount of parsley and cumin and a generous sprinkling of salt and pepper. Stir through some lemon juice, taste and adjust seasoning.
- Stir through a spoonful or two of flour at a time until the mixture is able to just about hold it’s shape.
- Wet your hands and shape into small patties on a chopping board covered with flour.
- Fry a few at a time in an inch or so of oil. Turn over from time to time until the outside is brown and crisp, but not burned.
- Remove to a paper towel to drain for a minute or so.
- Meanwhile, mix the peanut butter and water in a small ramekin at a ratio of 2:1. Microwave for 10 seconds or so to help it along, and add a dash of soy sauce. Stir until smooth and runny enough to be poured.
Serve in warm flat breads with some salad and a generous helping of the peanut sauce.