Special ep. – falafel with tzatziki

Falafel. With tzatziki. Episode 3.

This round we have a book for my cooking level. That is a cooking book for children. The book is for children, not the cooking.

So, listing the recipe, I took the recipe (also American, also in their quantities, but partially translated into my quantities) in my pocket and went shopping.

Well, the recipe. I mean the recipes. Because there are two. And surpriseeeeee. They have no meat.

Falafel: 400g (13oz) tin chick peas (drained), 1tbsp chopped fresh parsley, 1/2 small onion (chopped), 1tsp of ground coriander, 2tbsp of plain flour and extra for shaping, 1tsp of ground cumin, 1 garlic clove ( chopped), salt and pepper, 200ml (7fl oz) sunflower oil

Tzatziki: 1tsp of fresh lemon juice, 1/2 cucumber, 1 garlic clove (crushed), 1tbsp of chopped fresh mint (optional), 200g (7oz) Greek or natural yogurt,

In Romanian, a can of 400g chickpeas, chopped parsley leaves, half a chopped onion, coriander powder, 2 tablespoons flour, cumin powder, 1 chopped clove garlic, salt and pepper (more pepper than salt), 200 ml of oil.

So you throw everything except the oil in the blender, press the button and wait until the dough is done. Take the pasta out of the blender, make some burgers, dress them in flour and throw them in the pan in the hot oil. You leave them two – three minutes on each side and put aside to drain.

Then, a teaspoon of lemon juice, half a cucumber, a clove of mashed garlic, a teaspoon of chopped mint (if you want), 200 grams of yogurt. Greek. They say.

Grate half the cucumber (and now I wonder what to do with the other half) and squeeze it. That cucumber juice does not work well in tzatziki. Put the cucumbers in the bowl with the lemon juice, garlic, mint and yogurt, add some salt and pepper and taste. And that’s it.

You eat them together.

If your name is Carmen…

You talk to a mother of a vegetarian-vegan-stuff kid and she tells you that only with the chickpeas, the falalef will be spreading in the pan, therefore you add two teaspoons of sesame paste in the composition. Because it sticks all ingredients. And it also has tons of calcium. And for the future, remember to skip the onions. Because it tastes like fried onion and you don’t like fried onion.

Throw the falafel in the pan and go on facebook. After half a cigarette, you turn it over and go back on facebook. It seems to you that something does not sound good in the pan, you look and find that there is no more oil. Because this donkey eats oil like a mobra.

You start eating and remember your grandma’s biscuits. Cumin’ rules!

Great appetite. And a hot summer.

The recipes are from the third book proposed at the cookingbookclub in May / June Ultimate Children’s Cookbook. The next book appears in early July.

Read all the #cookingbookclub articles here.

See here all the disasters in the kitchen.

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