Are we becoming less manly at the MCC? There seems to be alot of food without meat in it and we all know that meat is manly. maybe there is something Sensi is not telling us. A deep dark secret that is trying to force itself to the top of the cooking agenda. perhaps he is collating a menu of vegetarian specialties so we can have our own stall at glastonbury festival next year. Well, ours is not to reason why, ours is but to do or die, as into the kitchen of Pat, rode the three blokes.
- 250g (or a couple of D-Cups) of Dried Chickpeas (soaked overnight)
- 5 garlic cloves
- 1 large onion, diced
- 2 dollops of tahini
- A punch of ground coriander
- A punch of ground cumin
- 1/2 bunch of fresh corriander
- Juice of 1 lemon
- Salt and Pepper
Put the dried chickpeas in a big bowl and cover with plenty of water. Soak them overnight. Drain the water from the chickpeas, lob them in the blender and give them a swift whizz to roughly chop them. Chop the cloves of garlic and throw them in with the chickpeas and whizz again. Then toss in the diced onion, 2 dollops of tahini, a punch of ground corriander and a punch of cumin. Give it another blend. Roughly chop the fresh corriander and add this to the mix.
Sqeeze the lemon juice out into a bowl. Tip the chickpea mix into another bowl and give it a stir with a wooden spoon. Now you need to add the lemon juice to the mixture but don’t do it al at once. You need to bind the dry ingredients together but you don’t want it too wet. You need to be able to form it into shapes about the size of a ping pong ball, without it falling apart. Don’t worry if it gets to wet, you can always add some chickpea flour or garam flour to firm it up.
Chickpeas are quite dry so you need something wet with it. Peel and dice a cucumber and put it in a bowl. Finely chop a small bunch of mint – finely, or else it may stick in your throat – and mix it with the cucumber. Add two big blobs of greek yoghurt and a splash of lemon juice, 1 second of olive oil and some seasoning. There’s your wetness.
Put a frying pan on a high heat with olive oil. You’re going to shallow fry, so the oil needs to be about 1cm deep. while it’s heating up, make your ping pong sized balls of falafel. Flatten the balls with your hand so they are about an inch thick. This allows them to cook quicker. Do about 6-8 falafel’s at a time. No more, because if you put too many in the oil at once, you will lower the temperature of said oil and they may well stick. Put your oven on a low heat, so you can put the cooked one’s in to keep warm if you are doing more than one batch.
Serve your falafels with pitta bread that should be warmed under the grill. Slice open the pitta, stuff in several falafels, some sliced tomato and a dollop of yoghurty mintness. Smashing. Incidentally, tahini is made from ground sesame seeds and is easy to get hold of.