Recipe: Falafel

By The Jewish Princess, July 30, 2009

Do you ever try to get ahead of yourself? I do. In fact, I am such an expert, I can now type faster than my computer can display the words. I am not sure if it is useful for anything, except, strangely, making me feel better.

I spend my life not putting off today what I can do tomorrow, but trying to do everything today I should do tomorrow, the day after that and the week after that. However, when it comes to August, I don’t want to do anything. I want 31 days during which there are no expenses to sort out, no computers to update and no meetings to attend — except to discuss mergers and takeovers, ie, who to go out to eat with and where.

Yet even in August I still find myself trying to get ahead of myself (some habits die hard.) As I have once again invited Princess Pals over for a long, lazy lunch, I find myself slicing and dicing and placing things in zip lock bags (gosh, I love those). So that once the sun is hot (PG) I can collapse onto my sunbed.
So what does the Jewish Princess make at 7am rushing around the kitchen in her bikini, sarong and apron (a sight for sore eyes)? Her fabulous falafel balls.

Makes about 55 mini balls.

● 960g tinned chick peas (drained weight) rinsed
● 1 large onion diced
● 1 tablespoon garlic puree
● 1 teaspoon ground coriander
● 1 teaspoon turmeric
● 1 teaspoon ginger puree
● 20g flat leaf parsley chopped
● 20g coriander chopped
● 60g toasted pine nuts (toast in a dry frying pan)
● 180g self raising flour
● 2 tablespoons olive oil
● 1 lemon rind, grated
● ½ lemon juice
● Salt and black pepper
● Vegetable oil for frying
● 100g self-raising flour

● In a food processor, mix together all the ingredients except the vegetable oil and self-raising flour for rolling.
● You will need plenty of salt for the seasoning.
● Blend the ingredients until a coarse consistency
● Heat vegetable oil in a shallow frying pan
● Use a teaspoon of mixture and form a ball with damp hands
● Roll in the flour and fry over until golden each side this does take approximately 7-10 minutes in total.
● Lay the falafel balls on kitchen paper to remove any excess oil.

The Jewish Princess writes with the help of Georgie Tarn and Tracey Fine (above) www.the The Jewish Princess Guide to Fabulosity is published by Quadrille in September. Next week: Annabel Karmel

Last updated: 2:35pm, August 24 2009