Wednesday, 3 February 2016

Felafel from gram flour

We quite like a few felafel on a Friday night as it makes a quick and easy supper whilst we start on the clean up for the weekend after work. The usual recipe calls for with opening tins of chickpeas or soaking and cooking them for later. This can add to the clean up time and I was wondering if there was a quicker method whilst at the same time thinking about the 6kg of chickpea or gram flour I have in the pantry. I had ordered the flour for making pancakes without eggs but they were a disaster, stuck to the pan on every single occasion and I had to soak 4 frying pane and scrub them by the time that experiment was over ! So the search for a felafel recipe from chickpea flour began and the one below works, I've just cooked a batch !!

Felafel from Chickpea/Gram Flour

1 cup chickpea flour
1/3 cup fresh chopped parsley or a bit less dried
1/4 tsp raising agent e.g.) bicarbonate of soda
1/2 tsp cumin
1/2 tsp turmeric
salt and pepper to taste
3 tbsps of lemon juice ( we use apple as Mr Shoestring can't have citrus)
1/3 cup water to mix

Mix all the ingredients together and place tablespoons in an oiled pan to fry on both sides for 4-5 minutes. Frying makes the kitchen smoky, so today I baked them in an oiled pan in the oven, 10 minutes on each side and they have turned out great. So glad that I can began to run down that stockpile of gram flour !

What's your favourite recipe for a hard to shift ingredient ?

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