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Last night I made falafels with flatbread and parsley dip, something I have never tried into before, as I rarely cook with chickpeas and I had forgotten to buy fresh coriander, And I didn’t want to start the deep fryer, so I played a bit and cooked the falafels in olive oil on the pan.
FALAFELS WITH PARSLEY DIP
4-6 SERVINGS.
FALAFELS:
1 CAN CHICKPEAS
3 HANDFULS OF CHOPPED PARSLEY
8 GARLIC CLOVES
1 LARGE ONION
4 TSP. GROUND CORIANDER
2 TSP. GROUND CUMIN
4 TSP. SALT
7 TBSP. FLOUR
2 TSP. BAKING SODA
OLIVE OIL FOR FRYING
Drain the liquid from the chickpeas and blend them in a food processor or blender.
Pour approx. 3/4 of the chickpeas into a bowl.
Peel and chop the onions and garlic and add them to the blender with the remaining chickpeas along with spices and parsley, but excluding flour and baking powder.
Blend again and pour it into the bowl with the rest of the chickpeas.
Mix flour and baking powder into the chickpeas to create a green and fragrant dough.
Now form the dough into small flat balls, about 30 in total, the baking powder will make the falafels rise. Bake them 2-3 min. on each side in a little olive oil, until they get a good crust.
FLATBREAD WITH OREGANO:
2 DL GRAHAM FLOUR
1 DL FLOUR
2 TSP. OREGANO
1 TSP. FLAKY SALT
1 DL. WATER
1 TBSP. OLIVE OIL AND 1 KNOB OF BUTTER FOR FRYING
Mix the two kinds of flour with oregano and salt before stirring in the water.
Then knead it to a cohesive dough, if it’s too crumbly then add a little water, but the dough must not be too wet.
Roll the dough flat on the table, there is no need for flour as it does not stick.
Bake the bread on a 26 cm frying pan in the oil and butter until it is crisp on both sides and feel firm in the middle.
PARSLEY DIP:
8 TBSP. FROMAGE FRAIS
1 HANDFUL OF CHOPPED PARSLEY
1-2 TSP. LEMON JUICE
Mix fromage frais and parsley and flavor it with lemon juice, salt and pepper.