Thursday, May 12, 2011
Falafels and Tandoori Rabbit
Falafels are the vegetarian equivalent to meatballs, crispy little fried morsels of spiced ground chickpeas. They are quite good all on their own with a yogurt sauce for dipping, or ketchup in the case of my children when they were very young. I made them the other night to serve with Tandoori rabbit -and I made both the rabbit and the falafels the extra-super-easy way. Falafels are not that difficult to make from scratch, as Nicole at Arctic Garden Studio shows (click here), but I must admit that I used a mix that's sold in the bulk section of both my local grocery store and food co-op.
Mix 2 c. falafel mix and 1 1/4 c. water. Let sit 15 minutes. Form balls and deep fry. Ta-da: falafels!
Tandoori rabbit (or chicken) is just as easy. Mix 2 T. to 1/2 c. Patak's Tandoori Paste with 1/3 -1/2 c. yogurt. Coat rabbit or chicken pieces with mix in a gallon Ziploc bag and leave to marinate several hours to overnight. Bake, uncovered at 350-375 degrees for 30-40 minutes.
Serve the rabbit with rice, mango chutney -I absolutely love making this chutney, so much so, that I generated quite a surplus and I had to force myself to NOT make any for awhile- and a vegetable (nappy carrots from the grocery story was what I had on hand). Serve the falafels with a yogurt sauce -I made the yogurt-tahini sauce from an earlier post of mine, The Middle East on a Flatbread (click here) -and pita breads.
Yogurt Tahini Sauce
1 c. yogurt
2 T. tahini
1 T. lemon juice
1/2 t. salt