Falafel is one of my most favourite foods, something so deeply satisfying and reminding you of your sweet junkfood past, yet it´s very macrobiotic at the same time! 😀 Ok, not if you eat it three times a week, as it´s still deep-fried food, but once in a while…after a long walk in freezing weather like today….
It´s also really simple, as long as you don´t forget to soak your chickpeas overnight (or at least for a couple of hours, I think 12 hours is a good bet though). I soaked 100 g of chickpeas in a double amount of water, drained them and then added the rest of the ingredients: a bunch of parsley leaves, 1/4 tsp of salt (next time I will use 1/2 tsp probably), 1/2 tsp paprika powder, 1/2 tsp cumin powder, a tiny pinch of chilli powder, one (or two) garlic cloves and one small roughly chopped red onion. Usually there are also fresh coriander leaves in the recipe for falafel, sadly those are not available here at this time of the year, if you want good quality and not supermarket vegetables…Put all in a big bowl or pot. And now comes the tricky part: making a rather smooth paste out of this bunch of ingredients, using an immersion blender. It actually works, but you have to have a bit of patience, move with the blender up and down and let it rest every now and then so it doesn´t overheat. It definitely worked better than in my big blender which would need water to run, but the immersion blender strangely enough doesn´t :-p Then let the mixture rest for a few hours (I´m not sure why, but more people told me this, so I guess something magical happens!). Later on, heat up your deep-frying oil and create about 3-5 cm in diameter large balls, adding breadcrumbs to the mixture if needed. My mixture was too thin so I added some glutenfree crumbs. Fry until dark brown, otherwise the inside will not be done enough (remember – it´s just soaked and not cooked chickpeas).
I served the falafel with bulghur with raw pink radish and green daikon cubes mixed in (to help digest the fats) and a dip made of tahini, mustard, salt and ume plum vinegar 🙂
Another meal starring my favourite bulgur!
First I sauteed a generous amount of finely minced garlic with finely minced ginger on a small amount of oil together with a pinch of salt. Then I added cut up leek, carrot tops and young green cabbage. When the veggies softened, I added some leftover cooked bulgur, mixed through and allowed to heat up.
Lately I´m quite in love with bulghur – it´s very quick cooking, has a very pleasant texture and it seems easy on digestion, even though it´s gluten, probably because it´s sprouted before it´s dried.
I just cook it for 15-20 minutes in a double amount of water, with a pinch of salt.
In a separate pot I heated 2 tsp of olive oil and sauteed minced garlic ( 1 or 2 cloves – I´m doing more garlic right now) for maybe 2 minutes, then added fresh cracked pepper and a blend of Italian herbs (oregano, basil, rosemary, thyme… any will do) and then a bunch of florets of cauliflower and broccoli. I added some water (maybe 2 cm), covered the pot with a lid and let simmer for some 15 minutes or so. When the veggies got soft, I mixed them into the cooked bulghur.
Served with a lettuce and rucola salad with a dressing of 2 tsp flaxseed oil, 2 tsp apple cider vinegar, a small pinch of salt and finely chopped fresh dill. And for the man I made a little side of seitan cooked under a lid with some maple syrup, shoyu, mirin and lemon juice 🙂
Yup, it was that time again! Time for yuba!! You can see how I make it in this recipe.
I served it with bulghur, which is a cracked wheat, very easy and fast to cook, so great for those days when you don´t have much time. It was my first time eating bulghur and it´s rather tasty with a pleasant crunch.
Just sautee onion (on water or oil, if you wish) with a pinch of salt, then add desired veggies (I used carrot, celery stalk, green beans and leek, all finely chopped) and sautee a bit more while stirring, just for 2-3 minutes. Add bulghur and toast for another 2-3 minutes adding water if necessary. Then add a double amount of water (for 1 cup bulghur use 2 cups water) and more salt, for flavour. Simmer under a lid for 15-20 minutes. Turn the fire off and mix in fresh chopped parsley (a lot!) and chopped rucola.