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    The Falafel Cookbook: Over 60 Fantastic Falafel Recipes to Feast On!
    The Falafel Cookbook: Over 60 Fantastic Falafel Recipes to Feast On!
    The Falafel Cookbook: Over 60 Fantastic Falafel Recipes to Feast On!
    Ebook192 pages1 hour

    The Falafel Cookbook: Over 60 Fantastic Falafel Recipes to Feast On!

    By Heather Thomas

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    About this ebook

    Golden and crispy on the outside, deliciously moist and spicy inside, what’s not to like about falafel?

    Over 60 delicious recipes inspired by this healthy and nutritious street food.

    The falafel may be pretty humble but it is extremely versatile and packed full of delicious potential whether you’re sticking to traditional chickpeas or experimenting with more unconventional flavours like beetroot, pumpkin or butterbean.

    From light accompaniments and simple salads to sandwiches and substantial mains, this book will provide you with plenty of ways to enjoy this healthy and nutritious street food, all year long.

    Recipes include:
    • Spiced Falafel and Feta Burgers
    • Falafel Shakshuka
    • Greek Falafel and Horiatiki Village Salad
    • Falafel Buddha Bowls
    • Moroccan Spiced Falafel and Vegetable Tagine
    • Falafel Souvlaki

    LanguageEnglish
    PublisherHarperCollins UK
    Release dateMar 18, 2021
    ISBN9780008406318
    The Falafel Cookbook: Over 60 Fantastic Falafel Recipes to Feast On!
    Author

    Heather Thomas

    Heather Thomas starred as Jody Banks in TV's The Fall Guy from 1981 to 1986. She left acting in 1998 to pursue a screenwriting career. She lives in Los Angeles with her family.

    Read more from Heather Thomas

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      Book preview

      The Falafel Cookbook - Heather Thomas

      INTRODUCTION

      Golden and crispy on the outside, deliciously moist and fluffy inside, heady with spices and aromatic herbs, what’s not to like about falafel? This simple, unpretentious street food has become increasingly popular as more of us are embracing a healthier diet and Mediterranean-style food.

      Falafel are great for sharing and are beloved of meze platters. There is a growing trend away from complex recipes to simpler options and uncomplicated meals as we all become more mindful about what we eat. People are demanding more fresh and healthy plant-based food, and falafel fit the bill perfectly. They even have their own emoji and a Google Doodle on International Falafel Day on 12th June. And because they are entirely plant-based, economical and convenient, they are a very sustainable food and, made from chickpeas (garbanzo beans), are an excellent source of plant protein and a delicious substitute for meat.

      VERSATILITY

      Vegetarian eating is now mainstream as more people are switching to a completely meat-free diet. One of the great things about falafel is their universal appeal – to meat-eaters as well as vegetarians and vegans. Their versatility has been key to their success as they have moved beyond being a tasty fast-food snack with a slick of tahini that you can eat on-the-go, to a filling for pita pockets, sandwiches and wraps, tacos, burgers and sliders. They are even served as faux ‘meat’ in ‘sausage’ rolls and ‘meatballs’. They can be made the traditional way from soaked chickpeas (garbanzo beans), or by using tinned chickpeas (garbanzo beans) combined with tasty root vegetables, such as beetroot and sweet potato. They can be coloured emerald green with herbs, spinach, kale and peas, or stuffed with halloumi or salty feta. Serve them in salads, as part of a meze platter with a selection of dips, sauces and pickles, or even in breakfast fritters and shakshuka.

      NUTRITION AND HEALTH

      Falafel are among the healthiest foods you can eat. They are a good source of protein, healthy carbs, vitamins B and C and a wide range of minerals. They are also high in soluble fibre, which boosts gut health and helps lower LDL (bad) blood cholesterol. They are low in fat (especially if you bake or shallow-fry them) and gluten-free if using chickpea (gram) flour. In addition, the spices and herbs in falafel contain antioxidants that prevent or delay damage to the cells in our bodies and help protect us against heart disease and cancer.

      MAKING FALAFEL

      Luckily for us, falafel are a breeze to make and the ultimate fast food. All you need to do is soak dried chickpeas (garbanzo beans) in water overnight, then grind them with herbs, spices, garlic, onion and flavourings, and shape them into little balls or patties before frying or baking until appetizingly crispy. You don’t need any specialist skills or equipment apart from a large blender or food processor.

      You will find an exciting range of recipes in this book, ranging from traditional dishes and accompaniments to snacks and street food, salads and substantial main courses. There are healthy recipes from Egypt, the Lebanon, Israel, Morocco, Turkey and Greece as well as India, Mexico, the Caribbean, Thailand and Italy. There’s something for everyone, whether you’re a meat-eater, a vegetarian or a vegan.

      STORING AND FREEZING

      You can keep falafel fresh in a sealed container in the fridge for up to three days.

      To freeze cooked falafel, place them on a tray and freeze for 1 hour, then remove from the freezer and arrange them in a plastic container with wax paper between the layers. They will freeze well for up to one month.

      To freeze uncooked falafel balls, place them on a tray and freeze for 1 hour, then place in a plastic container (as above) or a freezer bag. They will freeze well for up to three months.

      REHEATING FALAFEL

      To reheat cooked falafel, just shallow-fry them in oil over a medium heat for about 4–5 minutes until heated through, crisp and golden or bake them in a preheated oven at 180°C (160°C fan)/350°F/gas 4 for 15 minutes until hot and crisp on the outside.

      Thaw frozen falafel in the fridge before baking, shallow-frying or microwaving them. Or you can reheat from frozen: just place on a baking tray (cookie sheet) and bake in a preheated oven at 180°C (160°C fan)/350°F/gas 4 for 15–20 minutes.

      decorative image of spices and flavouringsdecorative image of falafel mixture

      FLAVOURINGS

      The flavourings you choose will make all the difference and can be transformational. You can choose from the following:

      Spices: the traditional spices for falafel include ground cumin and coriander, but you can also add ginger, cinnamon, turmeric, nutmeg, allspice, paprika and cayenne. For a more intense flavour, toast some cumin, coriander or fennel seeds and then grind them before adding to the falafel mixture. Or use diced or grated fresh root ginger.

      Herbs: the conventional herbs to use are oregano, marjoram, flat-leaf parsley, mint, dill and coriander (cilantro). Experiment with other herbs too, including basil, thyme and fennel.

      Vegetables: onions – white, red or spring onions (scallions) and shallots – all add flavour, as does garlic. Root vegetables are sometimes added for flavour, colour and sweetness, especially sweet potatoes, carrots, pumpkin and squash. Peas (fresh or frozen) and spinach colour falafel a lovely bright green.

      Drizzles: these are the finishing touches that make all the difference to flavour and appearance. You can add some spice and heat with harissa, hot sauce or sweet chilli sauce. Add sweetness with balsamic vinegar or glaze or pomegranate molasses. Be adventurous and drizzle with pesto or satay sauce, or be traditional and opt for a plain or lemony tahini sauce.

      Dips and accompaniments: the simplest accompaniment is a bowl of chilled yoghurt swirled with harissa paste, flavoured with lemon zest or sprinkled with herbs. Alternatively, try labneh, hummus, tzatziki, guacamole and tomato salsa. Pickled chillies, cucumber, beetroot (beets) and turnips also provide contrasting and complementary flavours. Serve with warm pita bread triangles or pockets, flatbreads, tortillas and wraps, or just some delicious crusty bread.

      Basics

      VEGAN

      TRADITIONAL FALAFEL

      This is the basic traditional recipe for crispy falafel, although you can vary the spices and the size and shape of the balls. You must use soaked dried chickpeas (garbanzo beans) for this recipe. If you use the tinned sort they will not hold together so well and will have a totally different texture. If you use chickpea (gram) flour, the falafel will be gluten-free.

      MAKES APPROX. 24 FALAFEL

      SOAK OVERNIGHT

      PREP 20 MINUTES

      CHILL 1–2 HOURS (OPTIONAL)

      COOK 10–15 MINUTES

      300g (10½oz/generous 1¼ cups) chickpeas (garbanzo beans) (dried weight)

      1 small onion, chopped

      a bunch of flat-leaf parsley, chopped

      4 garlic cloves, crushed

      1½ tbsp chickpea (gram) flour

      1 tsp baking powder

      1 tsp sea salt

      1 tsp ground cumin

      1 tsp ground coriander

      ¼ tsp ground ginger

      a good pinch of cayenne pepper

      sunflower or vegetable oil, for frying

      freshly ground black pepper

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