Christmas and New Years are behind us, and I’m well and truly back into the swing of things. This was my first shoot for the year and honestly, I felt a little rusty! It’s actually been quite a while since I photographed some food. I completed shooting all the Christmas recipes at the end of November (ages ago). All December was spent posting on the blog and getting the book ready for print. As I said last week, although it was a mammoth undertaking, it was all totally worth the effort!
This Christmas my sister gave me the most amazing cook book, called The Lebanese Kitchen. Everything in it looks simple but delicious. I’ve been wanting to make felafels for quite a while, so this book was perfect. I was lucky enough to try my very first falafel in Jerusalem (probably its birth place) – and I have to say, my first experience of this Middle Eastern classic was mind-blowingly good. I’d never had another quite the same… until now. As soon as I tasted this homemade version it took me straight back to that small alleyway. Such an explosion of flavour! It was amazing! I really wanted to share some photos from my trip with you, but I’ve run out of time.
Anyway, I just had to pair the falafel with a traditional (but tasty) tabouli, and my own ‘fancy sauce’!
Falafels are actually super easy too! Enjoy!
makes 20 falafels
1 cans chickpeas, drained and rinsed
1 small onion chopped
3 cloves garlic
1 tbsp fresh coriander
1 tbsp fresh parsley
1 tbsp ground cumin
1 tsp ground coriander
1/4 cup chopped almonds
1/2 tsp each salt and pepper
1/2 tsp baking soda
1. Add all ingredients into a food processor and blitz until smooth and thoroughly combined. Put the mixture into a bowl and press down with the back of a spoon. Cover with cling film and refrigerate for a few hours or overnight.
2. Preheat the oven to 200ºC. Take small walnut sized spoonfuls (I used a small icecream scoop) of mixture and place them on a hot, well oiled oven tray. Repeat with the for the rest of the mixture. Gently squash each ball of mixture down slightly into a patty shape.
3. Bake for about 15 minutes or until well browned, flip and cook for another 10 minutes. Serve hot.
20 cherry tomatoes
1 cup fine grit bourghal wheat
1 large bunch of parsley
2 spring onions
10 pitted kalamata olives
1 red capsicum
juice of one lemon
2 tsp salt
1 crushed garlic clove
good couple of drizzles of olive oil
1. Place the bourghal wheat into a bowl and cover with boiling water. Let sit for 15 minutes.
2. Meanwhile, chop and dice the tomatoes, capsicum, spring onions, cucumber and parsley into a large bowl.
3. Drain the excess liquid from the wheat with muslin cloth and add it to the rest of the salad. Mix in well. Squeeze the lemon, drizzle the olive oil and crush the garlic over the top of the salad and toss well. Top off with some Kalamata olives and freshly made felafels.
1/2 cup thick Greek yoghurt
1 tsp cumin seeds toasted and ground
1 tbsp honey
1. Combine all ingredients into a small bowl and serve with the falafels and tabouli. Delicious!