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Garlic<br />
Falafel<br />
Common in most Mideast cultures, Moham- med’s version of<br />
falafel is a nice garlicy twist to the more standard deep-friend<br />
chickpea fritters. Mohammed serves this dish with his amba<br />
sauce, the salty mustardy taste pairing quite well with the falafel.<br />
Ingredients<br />
Falafel:<br />
=900 grams Chickpeas,<br />
soaked overnight<br />
=1 Medium tomato<br />
=1/2 Medium onion<br />
=4 Garlic cloves<br />
=1 1/2 tbsp. Chili flakes<br />
=1 tbsp. Salt<br />
Amba sauce:<br />
=1/3 cup Amba spice mix<br />
(ground mustard, chili<br />
powder, pap- rika, cumin,<br />
and turmeric)<br />
=1/2 Bunch of parsley,<br />
chopped<br />
= 1 Clove of garlic, minced<br />
4Start with the falafel. In a food processor or blender, mix all ingredients until<br />
everything is combined.<br />
4Begin to heat 3/4 inch of oil in a pan. Using a falafel scoop or spoon, form the<br />
batter into falafel shapes, and then immediately place them in the hot oil.<br />
Fry until golden brown.<br />
4For the amba sauce, slowly add hot water to the spice mix, making a paste.<br />
Stir in the rest of the ingredients, and add red pepper flakes to taste.<br />
4Serve the sauce alongside falafel, meats, and sandwich- es
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