Although there are plenty of chickpeas, dried and canned, in the pantry I was looking for an alternative for making falafel. I came across a can of black-eyed peas with a “best used by” date that goes way back to when I was still a young man. Thanks to the low-tech preservative capability of canned goods the beans were perfectly fine.
To the mashed black-eyed peas I added:
- ginger paste
- deli style Peppadews
- cumin and coriander seeds crushed together with sea salt crystals
I needed to add flour as a binder but the bean mixture seemed a bit dry so I mixed in a tablespoon or so of mint infused balsamic vinegar before adding a couple tablespoons of whole wheat flour.
The falafels were cooked in an ebelskiver pan greased with coconut oil
To go with the falafel I put together a tzatziki type yogurt preparation with cucumber, dried dill weed (I don’t have fresh yet), garlic and fennel frond.
Without yogurt falafel is, of course, vegan.
This was a good time to bring out my homemade fermented red jalapeño hot sauce.