Jana’s Falafel flop on the Eat Local Challenge
How hard can it be to make falafel, my mother says its easy.
By Jana Harrison of team ‘Janabanana’, Auckland
They are Kiwis eating food grown and produced within a 200 km radius for 30 days of April in the Happyzine Eat Local Challenge.
However my cooking can be a bit hit and miss, especially when I try and wing it. As the ingredients listed on the falafel store mix seemed to be from all over I figured I should give my own a go. Whizzing up a can of chick peas (from Italy my free food for the month), olive oil (possibly also Italy but only a little, I will source some local soon), spinach and onion (Pukekohe), Coriander from lovely local Kat on Neigbourly, spices.
The boys were dubious, luckily I had cooked up the Turkish Kitchen batch at $5.49 for them and I ate the ahhm other. Which did only cost $2.20. A saving of $3.29! Mine were wrapped in a cos lettuce leaf, a not very palatable pita bread substitute.
I will work on perfecting my falafel’s over the month, maybe next time with a recipe. Any foolproof ones out there?
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Tags: eat local, eat local challenge
Next time try it with RAW chikpeas soaked overnight. Also spinach may be too moist? In my middle eastern recipe it specifies lots of parsley, 1 onion and 1 cup of dried chickpeas soaked overnight. All blitzed together till it looks like the bought mixture. Good luck!
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Thanks Melanie, it definitely was too moist. I will try the soaked chickpeas and see how I go
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