Tuesday, April 19, 2016

it's so darn easy!

Falafels and Chapati
quinoa falafel and chapati bread
the cloth in the background is handmade by the artist Assunta Perilli
I like making my own bread but I only have time on weekends.  It's on weeknights though, when I desire it most. That's why I fell in love with chapati bread, it gives you what you want in no time.

The Indian flat bread goes well with anything you can possibly think of.  You name it, it works!

burrito - check
panino - check
butter and jam - check
as pizza - check
use to mop the sauce - check
with hummus - check
with scrambled eggs and bacon - check
with chocolate and ricotta - check
as bruschetta - check
brushed with oil, garlic and parsley - check
with grilled cheese - check
as a panzanella or crumbed in salads - check, check!
wear it as a hat - I dare you to check :)

I've tried them all.  The thing is that it's so darn easy to make how could you not?!

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Let me get to the point. Two cups of plain flour (I used wholewheat and it works perfect), one cup of cold water, a couple of pinches of salt. That's all. Combine the ingredients in a big bowl and knead the dough until it no longer sticks to the bowl.  Let it rest for 10 minutes. That's it!  No rising, no waiting.

Divide the dough in 8 round balls. Dust the surface of your working space with some flour and with a rolling pin, roll each piece in 8 round evenly thin disks. If the dough sticks to the surface, dust more flour on the dough and on the surface.

Preheat a non-stick pan, large enough to fit the rounds.  Place the flat bread on the pan, wait 3 minutes, flip it on the other side, wait another 2 minutes and flip again. Last flip is direct on the stove's flame or continue on the pan.  On the third flip the dough will inflate like a balloon.  Done.  Move on to the next disk. Watch this video to see how, click here.

Once the chapati bread is made, everything and anything goes well with it. I'm pretty sure you're thinking of something right now.

Chickpea and quinoa falafels, with veggies and a yogurt lemon zest and mint sauce - check! This ecletic mix of flavors has become a staple at my place.
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quinoa and chickpea falafel
Chickpea and Quinoa Falafels with Chapati

250 g dried chickpeas
100 g cooked quinoa
1 garlic clove, crushed
1 small onion
1 tbsp finely chopped parsley
1/2 tsp ground cumin
1/2 ground cardamom
1/2 tsp salt
1/ 1/2 tbsp flour
2 cups breadcrumbs
1 litre peanut oil for deep-frying

Soak the chickpeas over night in a big bowl with water.  The next day drain the chickpeas.  Alternate the chickpeas, garlic, parsley and coarsely chopped onion in a meat grinder.  Grind it twice.  If you don't have a meat grinder use a blender and blitz.  Place the mixture in a big bowl and add all the other ingredients.  Mix well with a wooden spoon, or use your hands.

Wet your hands with water and make small balls the size of a walnut.  Roll them in breadcrumbs and set aside. Place the falafels in the fridge for about 30 minutes before deep-frying.

Preheat a deep frying pan with the vegetable oil. When it reaches the appropriate temperature, 180ÂșC, fry until golden brown.

Serve with fresh chapati bread, your favorite veggies and a tahini and/or yogurt sauce.

To make the yogurt sauce: greek yogurt, a squeeze of lemon juice, some lemon zest, salt, pepper, extra virgin olive oil, fresh mint leaves.  Mix thoroughly.