Broccoli falafel

"No, Julian, those are not hush puppies..."

Recipe adapted from Gray Apron
time: time to soak peas + 10 min preparation + 20 min cooking
makes about 25 pieces

 ingredients 

1 cup (170 g) dry chickpeas, soaked overnight
1 medium broccoli head, about 500g/1lb or 270g/10 oz just broccoli florets
1 medium onion, peeled and roughly chopped 
1 large garlic clove, peeled and roughly chopped
1/2 + 1/8 teaspoon (5 - 6 g) salt
1/4 + 1/8 teaspoon cardamon powder
1/4 teaspoon (2 g) baking soda
2 Tablespoons (30 ml) water
2 Tablespoons (20 g) flour
about 1 cup oil for frying (I used cold pressed canola)


 instructions 
Divide broccoli into florets (don't use the hard stem). Prepare a large ball with ice water. Boil a large pot of salted (extra salt) water. Throw in broccoli pieces and cook for 2 minutes (from the time broccoli is in the water). Drain the vegetable and soak it in the ice water for a minute. Drain and place it on a cotton rag for further drying.

Drain the chickpeas. Pat them dry with a cotton rag.

In a food processor with steal blades, blend broccoli florets, chickpeas, onion, garlic, salt and cardamon till grainy. You can adjust seasoning at this time.

In a small bowl, dissolve baking soda in water. Add it to the vegetables. Add flour. Stir to blend.

Using an ice cream scoop (dipped in water), form golf-size balls from the chickpea mix.

On a small skillet, heat oil on medium high. Test the oil: if a falafel crumb dipped in the oil starts dancing right away, you can begin frying. Fry about 5 falafels at the time (more and you'll cool oil too much), about 2 minutes on each side.

Remove balls from the oil and place them on a plate lined with paper towels. Eat when hot, warm or cold.

NOTES NOTES NOTES NOTES NOTES NOTES NOTES NOTES NOTES 

• it's hard to decide what they taste like...not much like broccoli though;
• the mix of spices, garlic and other things gives them that authentic and exotic flavor, which is very welcomed with the warmer season on its way;
• the making is quite simple, the frying is fast; 
• the smaller the skillet, the less oil you'll use; the balls don't have to be swimming  in oil but they should be in it at least half way;
• I used all I had to keep all the watering mouths and hungry eyes off me and the falafels while taking pictures...the hardest part of the process.