While the obsession started with Lisa's varied range of hummus creations - including pumpkin and kumara with basil and chili, and also moroccan with chili, cinnamon and chopped prunes - we were really more concerned about the withdrawal affects of no access to her incredible falafel. It might actually be possible that we ate more falafel in New Zealand than we ate meat. Maybe. And we continually sought out great falafel all over Australia - so far, the best falafel I've ever tasted was from Byron Bay's Orgasmic Food. They don't lie.
We've been home a week and Tyson has nearly perfected a recreation of Lisa's jalapeno and lime hummus dip, so need to panic there. And on Thursday night I brought home what I believed to be THE falafel recipe to cure our longing. Turns out, it is perfection. Here's the link, but I'll also paste the recipe below: http://www.epicurious.com/recipes/food/views/My-Favorite-Falafel-231755
Yield: Yield: About 20 balls
1/2 large onion, roughly chopped (about 1 cup)
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh cilantro
1 teaspoon salt
1/2-1 teaspoon dried hot red pepper
4 cloves of garlic
1 teaspoon cumin
1 teaspoon baking powder
4-6 tablespoons flour
Soybean or vegetable oil for frying
Chopped tomato for garnish
Diced onion for garnish
Diced green bell pepper for garnish
Tahina sauce
Pita bread
1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.
2. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.
3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.
4. Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets.
5. Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, chopped tomatoes, onion, green pepper, and pickled turnips. Drizzle with tahina thinned with water.
YUM.
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