It’s been a few days since we returned from Morocco. We are still jet lagged. Signs of our epic holiday show from the tans on our faces to the piles of laundry waiting to be done.
We had a wonderful time touring Marrakech, Essaouira and Casablanca, mesmerised by the saturated blues and oranges on display. If you follow me on Instagram, you may have seen a few pictures of the sites that we discovered.
Morocco has beautiful old buildings with terracotta walls. And oh the doors. Morocco has some of the most beautiful doors with every inch telling a story of its history. I cannot wait to share the photos of our trip and some Moroccan inspired recipes I know you’ll love. How does crispy fried sardines with herbed couscous sound? I knew you’d approve.
But our holiday did end on a slight sour note when my little Hassoon brought back an unwanted souvenir from Casablanca. He has just learnt to walk and slipped in the bathroom, cutting his finger on a broken tile. Five hours later and with five stitches on his tiny finger, we were back in the hotel.
Eight hours on the plane with a one year old in pain and a tired but hyper four year old was…….let’s just say trying. And tiring. So I was relieved to find some of these herby watercress and pea falafels in the freezer that I had made before I left.
If you read my last post, you may remember me mentioning how hard it can get for children to try different leafy vegetables. Falafels are the perfect vehicles for them. I have experimented with various flavours ranging form spinach to broccoli. But this version is my favourite. Perfect for spring.
Since Maryam is a a fan of peas, I just tell her it has peas. And it does. And so much more. Next time, I think I’m going to try and bake them to make them even healthier. Whilst she ate them as is, me and Akber wrapped ours in Arabic bread with a simple salad and tahini and yoghurt dressing. Such a good lunch.
Watercress and Pea Falafels
1 1/4 cup dried chickpeas
1/4 cup frozen peas
1 cup watercress
1/4 cup coriander
1/4 cup parsley
3 garlic cloves
1 tsp coriander powder
1 tsp cumin powder
1 small onion, chopped
1 tbs all purpose flour
2 tbs tahini
1 tbs lemon juice
salt to taste
Oil for deep frying
For the dressing:
1/4 cup yoghurt, whipped
2 tbs tahini
2 tbs lemon juice
salt to taste
To serve: chopped lettuce, cherry tomatoes, radishes, hummus, pickled chilis
Soak dried chickpeas covered in water overnight.
Make the dressing by mixing the ingredients. Set aside.
Drain the water and make sure the chickpeas are completely dry. Add all the ingredients to a food processor and pulse until mixture resembles cous cous. Using your palms, create a patty in you hands roughly one inch in size. Press to smoothen edges. Just in case the patty doesn’t form because the mixture is too dry, add a tablespoon of water and pulse again in the processor.
Freeze the patties for 30 minutes. Heat oil in a deep fryer on medium heat. Fry the falafels in oil without overcrowding until golden brown.
To serve, spread 1 tbs hummus on arabic bread. Top with salad ingredients and pickle followed by broken falafels. Drizzle the dressing and serve.
Makes 22-24 falafels.