Falafel and the Living is Easy

Falafel tends to make a more frequent appearance in my kitchen during summer, probably because it pairs so well with most of the summer vegetables in the garden: it can be made well in advance, before the day’s heat sets in. It is also the ultimate budget meal- one packet of split dried fava beans goes a long way. Not chick peas I hear you say? While I’m quite happy with my chick pea/Israeli/Lebanese version of this famous snack, these days I prefer Egyptian falafel, more accurately known as ta’amia.

Dried split fave beans after soaking for 24 hours then draining.

Lunching well for less than one dollar per head is also very appealing. Frugal opulence, thanks to the hours we spend in the orto, tending herbs and vegetables. When it comes to home-made falafel, the most costly ingredient will probably be the deep-frying oil. I usually make a hummus or tahini dressing to pair with them as they do need the wetness of a good sauce or dip. Serve with a salad of shredded Cos lettuce, finely cubed cucumber, spring onions, mint, and salt tossed about with a little oil and lemon juice.

Crunchy falafel made from split fava beans. Buy these beans at a Middle Eastern shop for around $4 a kilo,

This recipe serves 4. Or two with leftovers for later.

  • 250 g dried split fava beans, covered in cold water and soaked overnight or up to 24 hours.
  • 3 garlic cloves, crushed
  • 5 spring onions, finely sliced including all the green section
  • ½ tsp bicarbonate of soda
  • 1 tsp besan flour
  • 1-2 tbsp chopped fresh coriander
  • 1-2 tbsp chopped parsley
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • A pinch of cayenne pepper
  • Salt and black pepper to taste
  • a small handful of sesame seeds
  • a tablespoon of water to help in blending, if needed
  • Oil, for frying (rapeseed, rice bran or sunflower)

Drain the fava beans and wash thoroughly, especially if the soaking water has begun to foam. Add them to a large food processer along with all the other ingredients except the sesame seeds, water and oil. Blend until reasonably smooth. You may need to stop the motor and rearrange the contents as you go. Use the water if you feel the mixture is too dry. Finally add the sesame seeds and pulse through.

Place the mixture in a covered bowl and refrigerate for at least two hours or until ready to deep fry. I often rest the mixture overnight.

Add enough oil to a small wok or pan, enough to at least cover the falafel balls. Test the oil by flicking in a tiny piece of the mixture. If it sizzles, the oil is ready. Scoop out mixture by the tablespoon and shape with your hands into small balls.  Add to the pan of hot oil, making sure that you don’t overcrowd the pan. Adjust temperature of oil if too fast or slow. The falafel should cook evenly and not too quickly. Turn to brown on both sides then drain on paper towel.

falafel bowl

Makes around 22 falafel. Serve with tahini sauce, or hummus and salads.OLYMPUS DIGITAL CAMERA

The secret is out. The best falafel in Melboure can be found at Very Good Falafel, Sydney road, Brunswick, where the hipster version gives the local A1 Bakery Lebanese snack a run for its money. http://www.shukiandlouisa.com/

In My Kitchen, November 2018

It’s around 5 pm and my mind reluctantly begins to address the question of dinner. Lacking inspiration, I pour myself a drink, an encouraging white wine and immediately think of risotto, a dish that asks if it may share some of the bottle. There are tons of broadbeans ( fava beans) and leeks in the garden and plenty of herbs: a risotto primaverile could be the answer. At other times, I do the common thing and google a few ingredients in the subject line, hoping for an instant answer, fully conscious of the fact that random internet recipes are unreliable and are simply another form of procrastination. I often ask Mr T what he would like for dinner. In our household the answer always comes back as a one word statement indicating a particular ethnic cuisine. “What about some Indian?” (or Thai, Italian, Greek, Middle Eastern, French, Indonesian, Malaysian, Chinese, Japanese)? he responds. Vietnamese is off my cooking list- I save that cuisine for at least one economical dining option when out and about. When Melburnians eat, they choose from a huge array of influences and are familiar enough with many cuisines to cook them confidently in their own kitchens.

Risotto Primaverile. Inspired by spring vegetables and white wine and of course, Italy.

It’s one of the reasons why I love Melbourne so much. Sitting in the A1 Bakery yesterday, a cheap and cheerful Lebanese restaurant in a vibrant inner suburb, we were surrounded by Australian people of the world, dressed in all manner of clothing styles, from Hijab to Hipster. The decor is eclectic and a little quirky. Above the counter stands a large statue of the Virgin Mary, draped in all her blue and white Catholic glory, an outfit not dissimilar to that worn by some of the customers, while displayed in front of her is a long row of 1 metre high golden hookahs. An odd assortment of pictures decorate the far walls:- a primitive painting of Ned Kelly, the Irish- Australian bushranger legendary hero, an oil painting of Saint Sharbel, a Lebanese Maronite saint dressed in brown monastic garb, a large velvet rug featuring some knife wielding Ottoman Cossacks, and a childlike painting of a cockatoo. The place is always noisy and very busy. On a nearby table, a large group of girls are enjoying a shared lunch together: they have just finished their final year school exams and are celebrating at one of Melbourne’s most affordable eateries. They are Middle Eastern, Turkish, African and Asian Australians. A couple wear glamourously draped head-dress over their teenage uniform of jeans and t-shirts. They speak Melburnian – time to recognise that Australian English has many distinct dialects – and their youthful laughter is infectious.

Below, my home-made falafel, this time with more Egyptian influence and lots of herbs

 

My next door neighbour in the city has just returned from her annual holiday in Greece. For the last 22 years she has tried to teach me basic Greek. We chat in a mixture of broken English and, in my case, almost non-existent Greek – a case of trying to recognise as many Greek roots and suffixes or Italian sounding words, over a some warm Tiropsomo, a fetta cheese bread snack. Like a little bit of Ouzo, says Anna at any time of the day. Oooh, my favourite Greek word: yes please. She pours herself a thimble full while I receive a good little glass, enough to change the flavour of the day. Cheers, Stin ygiasou . She is now 86 and I want to spend more time in her kitchen. Greek influence in my kitchen extends to old favourites such as Spanakopita, that famous greens and fetta pie, Gigantes, the best of bean dishes, home-made taramsalada and dolmades. I’m keen to learn a few more Greek tricks.

Crostini with smashed broad beans and Greek Fetta. Italy meets Greece via Sicily often in Melbourne. Pick one kilo of broadbeans ( fava), shell them, boil for one minute then remove tough outer casings, mix and smash, season well. Top grilled sourdough with mixture, then add some crumbled sheep fetta, olive oil and mint leaves.

The annual Spring BBQ at Barnardi’s place took place recently: this is one of the culinary highlights of my year. When I arrive at most parties, I usually reach for a glass of wine before perusing the food offerings. At Barnadi’s, I head straight to the buffet table- the anticipation of his traditional Indonesian food is so overwhelming, I become outrageously greedy. Barnadi is a chef who once ran a famous Indonesian restaurant, Djakarta. Lately, he has returned to his roots and is cooking more traditional Indonesian recipes. The Australians attending this event all share a diverse background- Indonesian, Thai, British, Greek, Italian and Swedish, a healthy Melburnian blend. The dessert table included a tray of sticky rice green and pink Indonesian cakes, some Javanese Gembong, a rich Spanish flan, a chocolate cheesecake and a Hummingbird cake for Adam’s birthday.

Barnadi’s sweet creations, photo courtesy of Adam. The long dish second from the left contains Gembong, my favourite Javanese sweet, sold in streets of Cipanas, West Java.

 

My mother recently moved into an elderly care facility, commonly known as ‘the place’. The first thing we checked out was the menu. The food is fabulous and varied: the chef, who once had his own restaurant and is of Indian Fijian background, has a great approach to the menu. He hopes to eat this well when he is elderly and so he cooks as if he were a guest at the table. Yes, it’s Karma, we both agree. Visitors can eat with the residents with notice, and there’s always a spare dessert available when visiting during meal times. They are sensational. Each member of staff, from manager to cleaner, is genuinely caring and friendly: they smile, dance and chat to all. These Aussies have Chinese, Malaysian, and Filipino backgrounds and I am so thankful for their loving care of my mother.

I’ll leave you with a couple of my favourite Australian comedy clips, each with a multi cultural theme.  Laugh or cringe. Thanks Sherry, from Sherry’s Pickings, for hosting this monthly series.