Sunday, November 16, 2008

Macadamia Falafel

200g Macadamia nuts
4 tbsp hulled tahini
1 small onion
several tips of fresh thyme and lemon thyme
4 tbsp erganic wholemeal spelt flour

Grate the macadamia nuts with a hand grinder into a large bowl. Chop the onion finely and add it. Chop and add the thyme. Add the tahini and mix thoroughly into a thick mass. Press it down firmly with a spoon.
Place the flour on a large plate.
Pour some water into an open bowl.
Use 2 tablespoons or one spoon and 1 clean hand to make the falafels. Wet your hands in the water. Wet the spoon(s). Scoop out one spoonful of the mixture and flatten it with your wet hand or the other wet spoon. Remove from the spoons. It comes off easily because the spoons are wet. Roll the falafel in the flour and leave it on the flour. Repeat with all the mixture wetting the spoon(s) and/or hand each time. Add more flour if necessary. Roll from time to time in the flour.
Fry the falafels in olive oil on a low flame until golden (light brown).
Serve with hummus and tabbouleh

Some cultures find it unacceptable to use the hands directly with food preparation, others find it essential, albeit if they are clean. In Germany, it is widely held that a lettuce cannot be cut with a knife but must be torn with hands. Some research shows that a cut lettuce releases bitter substances. Knigge asserts (German) that a lettuce should never be cut with a knife.
Image: Ambrosius Bosschaert, Still life, Fruit and Grasshopper, approx. 1635–1640

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