Finally I have a healthy recipe to post. As I always mention, I don’t like desserts, mostly (with the exception of adzuki bean stuff…I just love beans in general). Don’t get me wrong, I do eat them, more often than I’d like as evidenced in the themed restaurant section of this blog. However, I have a delicate stomach and I always feel crappy for a few days afterwards if I eat too many sweet things. So today we have Kapibarasan falafel! Do you know Kapibarasan? He’s a capybara character from Japan. If you haven’t seen a capybara before, they’re adorable giant hamsters who like to hang out in warm water.
|It’s hard for me to eat because it seems alive!
|Kapibarasan and friends
This is Kapibarasan btw. He has some smaller friends who like to stack on top of him. And there’s also a llama or alpaca, I’m not sure which.
As with many of the kawaii recipes I’ve made, this was inspired by a themed restaurant in Japan. I wish I’d gotten to go to it but unfortunately it was only temporary.
|The hearts are pickles. om nom nom I love pickles
Middle eastern food is one of my favourite types. It’s a shame that it’s hard to find elsewhere in the world. I swear I ate bowls of hummus every day in Dubai
, and the falafel are the best I’ve ever tasted. Luckily a lot of the recipes from that region are quite easy to make at home so you don’t have to go that far to try them. This recipe can easily be made vegan, and if you want to be even more healthy, use a wholemeal wrap (I usually do but I think the regular type looks prettier in photos) or even bake the falafel.
(makes around 6 falafel)
1 can chickpeas
1/2 cup wholemeal flour
1 egg (optional if you want to make it vegan, just leave out the flour)
1/2 tsp cumin
handful of fresh coriander
1 tsp minced garlic
salt, pepper and paprika to taste
nori for face details
hummus (you can make this too, it’s nicer fresh imo)
1. mix all of the falafel ingredients in a food processor until combined.
2. take a heaped teaspoonful of the mixture and fry on the pan with olive oil. It should be quite flat, like a burger patty.
3. when it’s cooked for about 2 minutes on both sides, remove it and cut it into the kapibarasan shape with a sharp knife. I made a template with paper and cut around it.
4. put it back on the pan and cook both sides until it’s the right shade of brown for kapibarasan.
5. cut the facial features out of nori and use hummus to stick them to the falafel.
6. serve with wrap, hummus and suggested veggies.
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