Instead of making sour dough bread this weekend, I find myself making 250 falafels for a friends wedding. I developed my own recipe for this Middle Eastern classic for Chaplais Kitchen in Cheltenham as this gorgeous food is so often dry and tasteless. Mine has loads of fresh coriander and Italian parsley, cumin, cinnamon, coriander seeds, cardamom and of course chick peas which are soaked overnight but not pre-cooked. Finally I shallow fried them all in olive oil-delicious. Just needs me to make the Tzatziki sauce to dip them in to!
Comments