Not only is falafel a great dish for those light summer nights, but it’s also really quick and easy to make from scratch. Enjoy with a side of salad or in pita bread with red onion and lettuce if you’re on-the-go.
1 cup chickpeas (cooked)
1 onion, coarsely chopped
2 large cloves of garlic, smashed
1.5 tsp ground cumin
1.5 tsp ground coriander
3/4 tsp cayenne pepper
½ bunch coriander stalks
1 lemon (juiced)
1-2 tbsp plain flour
- Drain the cooked chickpeas in a colander until there is no excess water left in the chickpeas.
- Put chickpeas into the food processor along with onion, garlic, coriander stalks, lemon juice and spices.
- Blitz until combined without using any water, scraping down the sides of the processor if needed. The mixture will not be smooth, but it should not have large chunks.
- Scrape out the mixture into a clean bowl and chill in the refrigerator for 30 minutes.
- Remove the chickpea mixture from the refrigerator. Add enough oil to a large saute pan so it reaches 1/2-inch up the sides and heat it over medium-high heat
- Meanwhile, drop spoonfuls of the chickpea mixture onto a plate with 1/4 cup flour. Roll into balls on the floured plate and press gently into patties of about about 1.5cm thickness.
- Shallow fry in hot pan for 5 minutes on each side or until golden on crisp on both sides and drain on absorbent papers.
- Serve with pita bread, Greek yoghurt, fresh vegetables, and sliced tomato.
Image via A Beautiful Mess
Delicious latkes can be made with almost any kind of vegetable, but we’ve stuck with the classic potato dish for this recipe.
Season with chives and Greek yoghurt to add some extra flavour on a cold, winters day. For an extra crunchy texture, use large russet potatoes which will taste too good to be true!
5 large russet potatoes
1 small onion
1 pinch of salt
1/3 cup of flour
1 teaspoon baking powder
- Preheat the oven to 210ºC (410ºF), and line a tray with baking paper.
- Wash and peel each potato, then slice and grate into small pieces. Remove any excess moisture by wrapping in paper towels. Try to get the potatoes as dry as possible before baking them.
- Grate the onion, and combine this with the potato mixture.
- Combine the lightly beaten eggs, baking powder, salt, and flour with the potato and onion mixture.
- Arrange the mixture into small circles, and place onto the tray. Bake for 15-20 minutes or until the latkes are golden brown on each side. This is a much healthier alternative as opposed to frying with oil.
Image via James Beard
This popular Middle Eastern breakfast dish is famous for its poached eggs in a spicy tomato sauce, which is a perfect way to start your day. Make this easy recipe at home where you have the ability to customise the dish with some of your own special ingredients.
2 tbsp olive oil
1 onion, chopped
5 garlic cloves, finely chopped
1 long red chilli
1 large red capsicum
10 ripe tomatoes
1 tsp ground sweet paprika
1 tsp ground cumin
Bread to serve
- Using a large pan, heat the olive oil then add the onion, garlic, chilli, and chopped capsicum.
- Stir for 6 minutes or until the ingredients are golden brown. Then add the tomatoes and spices and cook for an additional 25 minutes.
- Crack the eggs into the tomato mixture, then cover and let them cook for 8 minutes (or to your liking).
- Drizzle with a dash of olive oil, and serve with crusty bread.
Images and Recipe via SBS Food, New York Times