By Paul Adams
Translated by S. Ying
Although Carmichael's has been open a mere seven months, business is constantly ticking upwards, thanks largely to positive word of mouth. Owner/chef Ebon, pulling on his years of experience cooking in Ottawa, attributes this partly to the personalised touch he delivers. Rather than working from the same menu, every meal can be cooked to taste and tailored to the customer's desire. The layout of the restaurant, with the kitchen right in the thick of the action and not separated from diners by even the smallest of partitions, helps facilitate this more home-style method of dining. Many customers drop in for a chat in this relaxed atmosphere as much as for a bite to eat.
This month, Ebon introduces his Falafel, a simple and versatile vegetarian snack normally on sale as a Falafel Wrap (NT$120). This dish can also be frozen after preparation, leaving a healthy supply for later enjoyment. Reflecting the tool available to most readers, this recipe uses a simple frying pan for cooking (ovens are not suitable). However, Ebon recommends deep-frying if possible, as this will hold the mixture together better. Falafels are best served with a salad or in a wrap but are also delicious on their own as a snack, especially with some garlic mayonnaise.
600g Dried chick peas (garbanzo beans)
2 bunches of fresh parsley
1 bulb of fresh garlic
2 tablespoons of cumin (to taste)
Salt and pepper (to taste)
1. Soak the beans overnight in twice as much water.
2. Carefully wash beans and parsley, removing most of the parsley stalks. Put all ingredients in a food processor and blend well without making a paste. Spoon the mix into a bowl, tasting and adjusting seasoning as desired.
3. Heat frying pan with a little oil. Use a spoon's worth of mix and shape into discs. Brown both sides, allowing enough time to warm the centre. Move to paper towels to soak up excess grease.
4. Serve on a salad or in a wrap.