How To Make Falafel with a Trini Twist.
Recipe Information
Falafel with a Trini Twist
Cultural Context
Falafel, a staple of Middle Eastern cuisine, has found a unique home in Trinidad, where local spices and flavors are embraced. The fusion of chickpeas with Caribbean herbs and spices reflects Trinidad's rich culinary heritage. This dish is often enjoyed as a street food snack or a satisfying meal, showcasing the island's love for bold flavors. Today, variations of falafel can be found globally, but the Trinidadian twist adds a delightful, spicy kick that sets it apart.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
tahini
🥗Healthier: Greek yogurt
💰Cheaper: peanut butter
Greek yogurt provides creaminess with fewer calories.
scotch bonnet pepper
🥗Healthier: jalapeño
💰Cheaper: bell pepper
Jalapeño offers heat, while bell pepper is milder.
Soak dried chickpeas overnight until plumped up.
Drain and rinse the soaked chickpeas.
Rough chop three bundles of shadow benny and two medium-sized onions.
Add the chopped shadow benny and onions to the food processor.
Add 3 teaspoons of paprika, 1 tablespoon of cinnamon, 3 teaspoons of amchar masala, 1/4 teaspoon of clove powder, and 2 teaspoons of salt to the processor.
Add 2 teaspoons of baking powder and half of the chickpeas to the processor.
Blend until a coarse mixture is formed, scraping down the sides as needed.
Add the remaining chickpeas and blend until a pasty consistency is achieved.
Optionally add 2 tablespoons of sesame seeds and mix.
Cover the mixture and let it rest in the fridge for at least 1 hour to enhance flavor.
Form the mixture into discs about 1.5 inches in diameter and 1/2 inch thick by hand.
Heat vegetable oil in a skillet and fry the falafel four at a time, flipping after 1 minute.
Fry until golden brown, about 2 minutes total, and place on a wire rack to drain.
Serve with tambaran chutney.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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