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Yesterday I introduced this week long series about having a potluck Oscar party using the nominees for this year's Academy Awards as a jumping off point. We started with a recipe referencing No Country for Old Men . Today we are going to look at There Will Be Blood which is nominated for both Best Picture, Best Actor, and Best Director ,among other things.
I'm mostly resigned to the fact that Daniel Day Lewis is probably going to win in the Best Actor category, but I'm not particularly happy about it. I read a quote from Tom Wilkinson, who is nominated for supporting actor in Michael Clayton say that Day Lewis' performance was acting with a capital A and it made me realize that was my problem with it. I was very conscious throughout the movie of his "artful" acting, and I found the histrionics quite exhausting by the end.
So Mr. Day Lewis, now that you have finished with the scenery, chew on these falafels cooked, of course, in oil.This recipe was not entirely successful for me. The falafels tasted great, but they broke apart in the oil. I followed the recipe exactly, taking care not to add any water at all, but it still happened anyway. I have a lot of the mixture left over and I'm going to try again. Hopefully it will be drier today, otherwise I'll add a bit of flour.
Update: I made these for my kids for lunch today. The mixture was still a bit moist so I added a sprinkle of flour and they stayed together and were delicious!
Falafels
1 3/4 cup dried chickpeas
2 cloves garlic, lightly crushed
1 small onion, quartered
1 tsp ground coriander
1 tbs ground cumin
Scant tsp cayenne, or to taste
1 cup chopped parsley or cilantro leaves
1 tsp salt
1/2 tsp black pepper
1/2 tsp baking soda
1 tbs lemon juice
Neutral oil, like grapeseed or corn, for frying
1. Put the beans in a large bowl and cover with water by 3 or 4 inches; they will triple in volume. Soak for 24 hours, adding water if needed to keep beans submerged.
2. Drain beans well (reserve soaking water) and transfer to a food processor. Add remaining ingredients, except oil. Pulse until minced but not pureed, scraping sides of bowl down; add soaking water if necessary to allow machine to do its work, but no more than 1 or 2 tbs. Keep pulsing until mixture comes together. Taste, adding salt, pepper, cayenne, or lemon juice to taste.
3. Put the oil in a large, deep saucepan to a depth of at least 2 inches; more is better. The narrower the saucepan the less oil you need, but the more oil you use the more patties you can cook at a time. Turn heat to medium-high and heat oil to about 350°F (a pinch of batter will sizzle immediately).
4. Scoop heaping tablespoons of batter and shape into balls or small patties. Fry in batches, without crowding, until nicely browned, turning as necessary; total cooking time will be less than 5 minutes. Serve hot or at room temperature.
This recipe is from Mark Bittman's wonderful new blog, Bitten
Beverage of choice: A milkshake
Difficulty Level: Easy
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