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The Food Issue
2014
grainswest.com
47
BARLEY
FALAFELS
These are so good. They’re crunchy on the outside, with
amoist interior. Tuck them into a pitawith your favourite
toppings, add them to a salad, or serve as an appetizer with
tzatziki dip. Or, keep them in the freezer and reheat for a quick
and tasty snack.
Ingredients
1 can (19-oz [540mL]) chickpeas, drained and rinsed
2
cloves garlic
1 Tbsp (15mL)
lemon juice (juice of ½ lemon)
1 tsp (5mL)
ground cumin
1 tsp (5mL)
ground coriander
½ tsp (2mL)
salt
2 Tbsp (30mL)
warmwater (optional)
1 cup (250mL)
cooked pot or pearl barley
1
carrot, grated
1
green onion, finely sliced
¼cup (60mL)
packed, coarsely chopped, fresh parsley
1 Tbsp (15mL)
whole barley flour or all-purpose flour
½ tsp (2mL)
red pepper flakes
2 Tbsp (30mL)
sesame seeds (optional)
cooking oil spray
Instructions
Preheat oven to 325°F /160°C (unless using a slow cooker).
In a food processor, place chickpeas, garlic, lemon juice, cumin,
coriander and salt. Process, occasionally pushing ingredients
down. If mixture is very dry, gradually addwater until it has the
consistency of oatmeal. Remove to amixing bowl.
Stir in barley, carrot, green onion, parsley, barley flour and red
pepper flakes until well combined.
Spray a large baking sheet with cooking spray. Spoon falafel mix-
ture onto baking sheet in 1-Tbsp (15mL) mounds approximately 1
inch (2.5 cm) in diameter. Spray falafels with a finemist of cooking
spray, and sprinkle evenly with sesame seeds, if using.
Bake for 15 to 20minutes, turning once about halfway through
cooking, until outside of falafels is golden and crisp.
Makes 30 falafels.
Tip:
Falafels can be frozen for up to amonth.