Thursday, July 26, 2012

Falafal Day 1-[Prep]: NO MORE CHICKPEAS

For those of you who don't know what Clover is, it is arguably the most successful food truck in Boston. And it's all vegetarian; love it love it love it. Since their expansion, (I see them everywhere now), their menu has increased quite a bit, but they are still  most known for their "chickpea fritter," AKA: falafals. 

But ultimately, it wasn't Clover that inspired me into making falafals. I just really like them, and therefore am happy to spread good things about them on my blog.  But it was the fact that by making falafals, I would finally be rid of all my bloody chickpeas, FOR-EVER, that lead me to falafal making. (yaaaaaaaaaaaaaaay) 

However, after this first attempt at making falafals, I do have a new-found appreciation for what Clover does. That is if they, like me, also spend 30+ minutes smashing chickpeas with a stone mallet until their hands fall off. Which I somehow doubt, but whatever.  

Making falafals is hard work, folks. 

And it isn't because of chickpeas this time (gasp!) It has to do with the fact that I, being somewhat of an authentic Asian, have no will to utilize gizmos such as "food processors" or "ice cream makers" or things of the like.When I read those things, I read: STONE MALLET. 

So rather than blend my chickpeas like a normal human being (or successful food truck), I smashed them. And smashed and smashed and smashed. I felt like a caveman. 

Asides from trying to turn this ^

Into this ^(by this point my hands were dying)

I also had to prepare a lot of ingredients that would go into the falafal. 

I didn't have cilantro (blech) or parsley, but decided to use up the last of some carrot in a last-minute stroke of inspiration. 

Once my mixture was finally ready, I was surprised to find that forming miniature falafal-balls wasn't too hard. I then refrigerated them over-night so that the next day I can directly bake them after work, and not have hungry and impatient Parents on my heels ready to snap my leg off (true story).

This is the first time I pre-prepared food in advance. I'm surprised it ever came to this, because normally whenever I see the words REFRIGERATE OVER- I immediately lose interest. I only required the culinary skills to make instant foods, and nothing more. Yet here I am, pre-making falafals, at 11:30 pm. Do I need an intervention?

But if these turn out good, it would be cool if I could just pre-make falafals and freeze them for whenever I need a fast dinner. That way you are using one night's effort to make something in bulk. The yogurt based sauce looks easy to make as well and could just as easily be made in advance, although I am making mine tomorrow as these falafals bake.

I'm excited for when I can actually bake these falafals and put them together with the sauce/left over bing (Another reason I wanted to make falafals is because I realized our bing would serve perfectly as pitas when cut in half. Resourcefulness!)

But because they took an extra night's worth of effort, I am even more nervous at how they turn out. They don't have to be up to par with Clover, but I hope they are still tasty! Fingers crossed; STAY TUNED~

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