The tastiest falafel in the world to make at home
Ronald Giphart and his wife Mascha Lammes are long past the time when they made (and ate!) mashed raw kale as young and ignorant people. They have been devoted to traveling and cooking together for years, and in this beautiful cookbook The World at Home, they share recipes from their own family kitchen, inspired by dishes and ingredients from all over the world. Ronald wrote the stories, Mascha the recipes, and the result is a delightful book that proves there is kitchen hope for everyone!
Ingredients
- 100 g salted popcorn
- 2 cloves of garlic, crushed
- 1 tsp chili flakes
- 1⁄2 bunch of parsley, roughly chopped
- 1⁄2 bunch of coriander, roughly chopped
- 300 g canned corn, drained
- 45 g cornstarch
- juice of 1⁄2 lime
- 1⁄2 tsp sea salt
- 75 ml sparkling mineral water
- oil for frying
Requirements
- Food processor
No dry, crumbly bites here, this homemade falafel! Without chickpeas. Giphart: ‘This popcorn falafel variant is wonderfully airy and juicy. We had it at Restaurant Neni in Amsterdam and immediately hunted down the recipe when we got home.”
How to make the popcorn falafel
- Grind 65 grams of popcorn finely in the food processor and transfer to a large mixing bowl.
- Then grind the garlic, chili flakes, herbs, and corn in the food processor and add to the popcorn flour.
- Add the cornstarch, lime juice, and sea salt and mix well.
- Mash the remaining popcorn a little finer and combine this with the mineral water in the corn dough.
- Mix everything into a smooth dough.
- Heat the oil in a large pan to 170 ºC.
Scoop a tablespoon of dough, form a ball on the spoon, and gently drop it into the hot oil. - Repeat this with the rest of the dough. In total, it will be about eighteen balls.
- Fry them in batches of six for about 3 minutes, until golden brown.
- Drain them on paper towels. Delicious as a snack and as a filling for pita bread.
Title: The World at Home
Author: Mascha Lammes and Ronald Giphart
Publisher: Thomas Rap
Price: €24.99
Text: Favorflav
