Long time no posting. I have been trying to make a post after my trip back to Japan. But I took thousands of photos that I need a little more time to put together!
Meanwhile, here's a small post with one of our family's favorite summer snacks.
I love mint, so I planted it in the garden a few years ago, now I never have to buy them. As you probably know, they are invasive and grow like weeds. Luckily for me, I can make this falafel anytime during Spring and Summer with my own mint from the garden : )
Mint is definitely the shining ingredient in this dish. It's a great snack with drinks like Mojito or Vinho Verde. Try making this as an appetizer for your guests! They'll be asking for more. Mine always do.
Recipe: makes about 20 falafel nuggets.
Falafel
2 cans of gorgonzola beans
a handful of fresh mint
canola oil
1 tbsp of kosher salt
1 tsp of black pepper
1 tbsp of cumin
2 cubes of fresh garlic
1/3 cup of rice flour or corn starch
Drain the cans of gorgonzola beans and rice. Put beans, chopped mint, garlic and all the spices in food processor. Mix it for 1-2 minutes until all the ingredients are mixed. Make sure that the beans still have small bits of chunks and not are totally smooth.
Put the mixture in a medium sized bowl with rice flour and mix it well. Heat canola oil in a medium pan with high heat for about 5 minutes. Touch the bottom of the pan with a stick. If the small bubbles rise up, the oil is ready. I use 2 spoons to make the falafel into an oval shape, but you can put flour on your hand and make a small ball in your hand. Slowly put falafel balls in oil to deep fry. Make sure not to crowd the pan.
Fry the falafels until they are brown and float up on the surface. Take them out and set on a plate with paper towel.
Sprinkle grounded rock salt, pepper and lemon zest!
Yogurt Sauce
1/2 cup of greek whole fat milk yogurt
1 small lemon or 1/2 big lemon
rock salt
black pepper
cumin
paprika
extra virgin olive oil
mix yogurt with 2 tbsp of lemon juice, salt and pepper. sprinkle lemon zest, rock salt, pepper, cumin, paprika. Drizzle a small amount of olive oil on top.
a handful of fresh mint
canola oil
1 tbsp of kosher salt
1 tsp of black pepper
1 tbsp of cumin
2 cubes of fresh garlic
1/3 cup of rice flour or corn starch
Drain the cans of gorgonzola beans and rice. Put beans, chopped mint, garlic and all the spices in food processor. Mix it for 1-2 minutes until all the ingredients are mixed. Make sure that the beans still have small bits of chunks and not are totally smooth.
Put the mixture in a medium sized bowl with rice flour and mix it well. Heat canola oil in a medium pan with high heat for about 5 minutes. Touch the bottom of the pan with a stick. If the small bubbles rise up, the oil is ready. I use 2 spoons to make the falafel into an oval shape, but you can put flour on your hand and make a small ball in your hand. Slowly put falafel balls in oil to deep fry. Make sure not to crowd the pan.
Fry the falafels until they are brown and float up on the surface. Take them out and set on a plate with paper towel.
Sprinkle grounded rock salt, pepper and lemon zest!
Yogurt Sauce
1/2 cup of greek whole fat milk yogurt
1 small lemon or 1/2 big lemon
rock salt
black pepper
cumin
paprika
extra virgin olive oil
mix yogurt with 2 tbsp of lemon juice, salt and pepper. sprinkle lemon zest, rock salt, pepper, cumin, paprika. Drizzle a small amount of olive oil on top.
such pretty images...looks delicious...I have also planted mint in my garden and it is wonderful having it on hand...a great addition to so many dishes! xv
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