Recipe: popcorn falafel

Ronald Giphart and his wife Mascha Lammes are long past the days when they were young and unaware and made (and ate!) mashed potatoes with raw curly kale. For years, they have been devoted to travelling and cooking together, and in this beautiful cookbook De wereld thuis they share recipes from their own family kitchen, inspired by dishes and ingredients from all over the world. Ronald wrote the stories, Mascha the recipes, and the result is a delicious book that proves there is culinary hope for everyone!

No dry, grainy bite here—this homemade falafel is anything but! Without chickpeas. Giphart: ‘This popcorn falafel variant is wonderfully light and juicy. We ate it at Restaurant Neni in Amsterdam and immediately looked up the recipe when we got home.’

How to make popcorn falafel

• Finely grind 65 grams of popcorn in the food processor and transfer to a large mixing bowl.
• Then finely grind the garlic, chilli flakes, herbs and corn in the food processor and add to the popcorn flour.
• Add the cornstarch, lime juice and sea salt and stir well.
• Crush the remaining popcorn a little finer and add it to the corn dough along with the mineral water.
• Mix everything into a smooth dough.
• Heat the oil in a large pan to 170 ºC.
• Scoop up a tablespoon of dough, shape it into a ball on the spoon and carefully lower it into the hot oil.
• Repeat with the remaining dough. You should end up with around eighteen balls in total.
• Deep-fry them in batches of six for approximately 3 minutes, until golden brown.
• Drain them on baking paper. Delicious as a snack with drinks and as a filling for pita breads.

Title: De wereld thuis
Author: Mascha Lammes and Ronald Giphart
Publisher: Thomas Rap
Price: €24,99

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