Recipe experiments
Aug. 24th, 2014 04:06 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
butterflydreamingRound 1 of waffalafel did not present a winner, but it gave me the start of my falafel-in-a-waffle-maker recipe. Falafel-y goodness is limited when starting with chickpea flour or dry mix. However, it can only make sense to make falafel in a waffle maker if it is a 20 minute process, not an overnight one.
It is great how fast and clean the cooking is. I used the same recipe that I've used when I've fried them. When I've fried them, the fritters have soaked up the cooking oil and absorbed the flavor. For the waffle maker, I put the fat into the recipe. Next time I will use more and grease the waffle maker, too, because these stuck. I also think it needs more spices.
Today's recipe was:
1 cup besan (chickpea flour)
1/4 tsp baking soda
1/4 tsp pink Himalayan salt (currently my all purpose salt because I have a mill of it)
1/4 tsp onion powder
1/2 tsp cumin
pinch of black pepper
1 TBL frozen parsley, minced
1 TBL roasted garlic pepper jelly
1 TBL sunflower seed butter
1 TBL Nutiva red palm oil (needs waaaay more)
2 TBL fresh lemon juice
3/4 Cup hot water
I mixed everything through the parsley together, then added all the wet stuff. I put the first half cup of water in, then added another quarter cup, since I knew that it would need at least 50% more than the base recipe.
These made 2 waffles. I served them with a sliced up cucumber in plain yogurt, lemon juice, and dill. That makes for a good pairing. Next time I'll dice or sliver the cucumber for a more relish-like quality.
I think the falafel waffles would benefit from the addition of goat cheese in them. I was also imagining sauteed onions and ground lamb. A lot of recipes use eggs, as in with normal waffles, but I don't like how the egg makes a heavier, chewier result. The pepper jelly was all right. I thought it might add moisture in addition to a smooth garlic flavor and some acidity from the vinegar, but the flavor was lost.
It is great how fast and clean the cooking is. I used the same recipe that I've used when I've fried them. When I've fried them, the fritters have soaked up the cooking oil and absorbed the flavor. For the waffle maker, I put the fat into the recipe. Next time I will use more and grease the waffle maker, too, because these stuck. I also think it needs more spices.
Today's recipe was:
1 cup besan (chickpea flour)
1/4 tsp baking soda
1/4 tsp pink Himalayan salt (currently my all purpose salt because I have a mill of it)
1/4 tsp onion powder
1/2 tsp cumin
pinch of black pepper
1 TBL frozen parsley, minced
1 TBL roasted garlic pepper jelly
1 TBL sunflower seed butter
1 TBL Nutiva red palm oil (needs waaaay more)
2 TBL fresh lemon juice
3/4 Cup hot water
I mixed everything through the parsley together, then added all the wet stuff. I put the first half cup of water in, then added another quarter cup, since I knew that it would need at least 50% more than the base recipe.
These made 2 waffles. I served them with a sliced up cucumber in plain yogurt, lemon juice, and dill. That makes for a good pairing. Next time I'll dice or sliver the cucumber for a more relish-like quality.
I think the falafel waffles would benefit from the addition of goat cheese in them. I was also imagining sauteed onions and ground lamb. A lot of recipes use eggs, as in with normal waffles, but I don't like how the egg makes a heavier, chewier result. The pepper jelly was all right. I thought it might add moisture in addition to a smooth garlic flavor and some acidity from the vinegar, but the flavor was lost.