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Sunday, September 17, 2017

Home-made Falafel with Chard

Home-made Falafel with Chard

Masala Vadai, a ubiquitous south Indian fried snack, is what came to mind when I first encountered Falafel ages ago. The name was new, but the flavor and appearance was all-too-familiar. Chickpeas being a staple in Indian foods, plus all the grams and pulses and lentils, it is not surprising that versions of fried chickpea patties and lentil patties were ubiquitous in India, and I grew up taking them for granted.

Over summer, it was so much easier to make falafel on and off at home and serve with some pita or home-made naan, plus some assortment of fresh filling like olives, feta, tomatoes, cucumbers, sweet peppers, onions, lettuce, and home-made hummus.

My favorite of course was to serve falafel with little bowls of bib/Boston lettuce which seem perfect for filling with fresh veggies from the garden.

Home-made Falafel with Chard

Simply soak the chickpeas overnight, then grind them up coarsely. I like to add chopped onions and chard from the garden to this, season with salt, and knead a bit. If it seems too loose to shape, I add a sprinkling of my favorite coconut flour. With its high fiber content, coconut flour works well to thicken as needed. Chill for a hour in the fridge before shaping into patties for deep frying.

Home-made Falafel with Chard

Home-made hummus has always been a fun endeavor. Usually a batch of hummus gets made once a week or so and saved in the fridge to act as spread for wraps or toppings for salads.

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