Today’s recipe is homemade falafels. The traditional recipe uses dry chickpeas. If you wanted to make falafels today, you would have needed to soak the chickpeas overnight. Umm not great. The things is yesterday I felt like doing falafels for dinner with the fam since we had some tatziki and blinis in our fridge. So yes it won’t be the traditional recipe as I used canned chickpeas but it was still delicious !
For this recipe you will need a lot of herbs, cilantro and parsley – fresher your herbs, taster the falafel will be. I have fresh parsley and cilantro in my garden (thanks dad) and so it was even more exciting to make this recipe !
Bon appetit !
- 1 15oz can garbanzo beans
- juice of half a lemon
- 1 cup of chopped parsley
- 1/2 cup of chopped cilantro
- 1 teaspoon red pepper powder
- 1 teaspoon cumin
- 1 small onion
- 2 garlic gloves
- 1/2 cup flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- canola oil, for frying
1 . Drain the garbanzo beans from the water and dry them completely.
2 . Transfer the garbanzo beans along with the parsley, cilantro, onion, garlic, cumin, salt, baking powder and lemon juice to a food processor. Process the mixture just until the ingredients are minced but not pureed – You still want it to have tiny chunks of chickpeas running through your mixture.
3 . Transfer the falafel mixture to a bowl and add the flour. Squeeze the falafel mixture into 1.5-inch balls.
4 . Heat an inch of oil in a nonstick skillet over medium heat. When the oil is ready, place the falafel balls into the oil. Let it cook for about 2-3 minutes on each side (until golden brown).
5 . Reserve in a bowl cover of paper towel to absorb the extra oil.
Hey Guys !
If you like spices this meal is full of delicious Indian flavors. This easy to make Creamy Coconut Lentil Curry takes less than an hour to make & is super easy to make as well. It’s a healthy vegan recipe, perfect for a meatless lunch or dinner !
Ingredients for 4 persons:
- 2 tablespoons olive oil
- 1 tablespoon cumin
- 1 tablespoon curry
- 3 carrots
- 1 onion
- 1 cup green lentils (dried, not canned, make sure to rinse them before cooking)
- 2 teaspoons salt
- 15 ounce can coconut milk
1 . Peel and dice onion and carrots. Heat the olive oil in a large pot over medium-high heat. Add onion and carrots and cook for about 5 minutes.
2 . Add the cumin and curry and cook until they start to get brown for about 45 seconds.
3 . Add the lentils and 4 cups of water to the pot and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for 35-40 minutes. Stir the pot a few times to prevent the lentils from sticking to the bottom.
4 . Once the lentils are soft, add the coconut milk and salt to taste. Bring the pot back to a simmer. Remove the pot from the heat, it’s ready. You can serve it with some basmati rice. Enjoy !
Pour la version française c’est par ici: Lentilles au Lait de Coco et Curry
A simple but excellent risotto. Like all risotto, it requires a special attention while cooking.
Cooking Time: 18-20 minutes
- 5 cups low sodium vegetable stock (or chicken stock)
- 2 tablespoon of unsalted butter
- 1 shallot, finely chopped
- 1 lb of button mushrooms
- 1 cup of rice special risotto (type Arborio)
- 1/4 cup dry white wine
- 1 cup of fresh peas (frozen can work as well)
1 . In a medium saucepan warm vegetable stock over low heat.
2 . In a bigger saucepan, melt 1 tablespoon of butter and cook the mushrooms cut into 1/4″ slices. When they start to brown, set aside.
3 . Add the last tablespoon of butter in the same saucepan and add the shallot. Add the rice and let it cook for 1 minute. Then, add the wine and stir until it is absorbed for about 2 minutes.
4 . Bring to a boil and reduce to medium heat. Add the mushroom and the peas. Ladle in 2 cups of warm stock and continuously stir until rice absorbs most of the liquid. Repeat until you have used all the stock. It should take 18-20 minutes for the rice to absorb all the liquid.
Pour la version française c’est par ici: Risotto aux Champignons de Paris et Petits-Pois