Wednesday, 27 February 2013
Today I made lunch for myself - Barry out at work, kids munching on carrots, it was just me getting hungry at 12pm. The other day I soaked a bag of dried chickpeas overnight and boiled them up the next day (in the same water). I drained them and forgot about them until this morning. I put some in the freezer to add to soups and stews / curries for a quick protein fix.
The lucky ones got thrown in my blender with some seasoning and bulking / binding ingredients and made into falafel. I served them with a yogurt dip, grated carrots with lemon juice and spinach with balsamic vinegar and olive oil. I'm trying to boost my immune system as I'm coming down with a cold.
Chickpeas (about 2 mugfuls)
3 cloves of garlic
1 baked potato (or any starch - even breadcrumbs or more gram flour, the potato was left over from last night's dinner)
Salt and pepper, dried parsley
Turmeric and tandoori spices (optional and totally up to you - fresh chilli would be great)
(Blitz the above and add enough gram flour (or more of any flour / bread / potato) to de-wetten it and make it a mouldable mush (Jesus, Nigella would shoot me...)
Mould into balls and dip in flour, flattening them. Pre-heat a pan for a couple of minutes with your choice of oil. I used coconut oil and a knob of butter but the butter blackened and smoked up the kitchen, so you might want to learn from my mistake. They held their shape well and didn't break up like many of the things I fry. I've recently read that one reason for stuff sticking to a pan and breaking up is people not leaving it to cook fully, so I'm a bit more hands-off now.
The yogurt dip was just greek yogurt with lemon juice, salt, pepper and dried parsley. I wish I'd had fresh mint to make a raita, but it decreases breastmilk supply, so I don't eat it anymore.
I totally counteracted the healthiness of this meal by following it with half a bar of chocolate, but oh well...