I made falafel for my family Sunday night. Here are some…um…alternative names they came up with:
-various misprouncements of falafel
-da da (ok, this one Penelope said. and it's the only thing she says yet. so maybe it shouldn't count)
But hey, what's in name? A falafel ball by any other name would still taste just as good.
Eat your heart out Shakespeare.
And I FINALLY got to break in my new-to-me dutch oven. I was in heaven. So here's the skinny on these matzo balls:
Falafel Wraps with Cucumber-Yogurt Dressing adapted from Epicurious.
For the falafel: 2 cans chick peas, 1 large red onion, 4 tablespoons chopped parsley, 4 tablespoons chopped cilantro, 2 teaspoons salt, 4 cloves garlic, 2 teaspoons baking powder, 1/3 cup flour and oil for cooking.
In a food processor combine drained chick peas, chopped onion, parsley, cilantro and garlic. Once it's roughly blended remove to a large bowl and add in baking powder and flour. Combine well and a soft ball should form (if not add more flour). Refrigerate for 2 hours (or overnight). Then heat 2-3 inches of oil over high heat and drop falafel batter in to cook. I made mine into small balls (2 inches in diameter or so) and cooked them on each side for about 2 minutes. Allow to cool over paper towels before serving.
For the dressing I combined 2 cups plain Greek yogurt with 1 large chopped cucumber and 3 generous tablespoons of chopped fresh dill.