G is for Garbanzo (Falafel)

[a_boleyn]

Garbanzo beans, more commonly known as chickpeas and used to make the dip 'hummus', are a tasty legume featured in the cuisine of a number of areas, including the Middle East (Greece, Israel and Turkey), Italy and India. These falafel may be eaten alone as a snack with the yogurt-tahini dip below or as the filling in a pita with a combination of

Comments

[ext_877277]

Ah, of course - I didn't make the connection at all (I always call them chickpeas, and was expecting "falafel" to appear in the post title too... was being a bit slow I think!

How wonderful - they turned out beautifully too! Too bad you don't care for cilantro... the best thing I can think of is a big pita filled with falafel (and some hummus for good measure), red onion, a big handful of cilantro, a big fat slice of grilled aubergine and maybe some crumbled feta. Dear God it's making me salivate just talking about it! :p

[a_boleyn]

I wanted to include the meal in my 'abc' cooking series and G for garbanzo, rather than C (which I'd already done) for chickpeas, fit in with the pattern. The sandwich sounds very filling and tasty, for eggplant/cilantro lovers.

[ext_2283238]

I saw Charles' recipe for Falafel and his link to your blog, how lovely. Both are quite delightful and delicious looking. I've made falafel twice now and the first time was a flop, but that isn't entirely unheard of. It was way too dry. I must try it again with bits of your recipe and Charles' too, I just wouldn't be able to decide which one I would like best!
Eva http://kitcheninspirations.wordpress.com

[a_boleyn]

My picture taking isn't the best for the falafel but I was surprised at how tasty these were. I still have a dozen or so in the freezer for future meals that I'm looking forward to.