Falastin Cauliflower Fritters

Sorry, not sorry, to have to tell you about yet, another new cookbook.....how many do I need?

You will want this book, and to cook everything in it.

The book is called FALASTIN, by Sami Tamini & Tara Wigley. 

  
The major difference between his other cookbook JERUSALEM, co-written with Yotam Ottolenghi, is that this cookbook is focused solely on the cuisine of Palastine.

The more I get to know Middle Eastern food, the more I love it.

I brought these cumin cinnamon scented cauliflower fritters (same recipe for these fritters is in the Jerusalem cookbook) to a garden party and they were a big hit.

The recipe says they are good at room temperature, but I didn't love them served that way.  They are best just after being fried, in my opinion.

You can make the mint yogurt sauce, or just squeeze a lemon on top.....these are delish.   

Cauliflower Cumin Fritters (adapted by Falastin):

1 head of cauliflower, trimmed & cut into florets

1 cup flour1 cup flat leaf parsley, finely chopped

1 small onion, finely chopped

2 eggs

1 1/2 tsp ground cumin

3/4 tsp cinnamon

1/2 tsp turmeric

1/2 tsp chile flakes

1/2 tsp baking powder

salt & pepper

sunflower or olive oil for frying

*save 3 tbsp of the cauliflower cooking water

Cook the cauliflower florets in boiling water for 4 minutes.  Drain, remember to save 3 tbsp of the cooking water, and transfer to a bowl and mash with a potato masher.

Add in the rest of the ingredients, with the reserved cooking water and mix together.

Form patties or golf ball size fritters and fry in the hot oil (recipe calls for 1 cup of cooking oil, but I used much less).

Cook 2 minutes on each side and drain on paper towels.

You can make a mint/dill yogurt sauce to dip, or just a squeeze of lemon is nice.

Delicious!

and for my loyal, longtime readers, I am giving away a copy of this wonderful book!   Just leave a comment.

xo