Look at me, posting something not sweet! Something you may already know about me: I love homemade falafel, all crispy and warm, straight from the pan. It occurred to me that a kind of amalgamation between fish cake and falafel might be possible, and it turns out salmon gets along brilliantly with chickpeas (doesn’t everything?) and adds a meaty richness to the already delicious falafel. It’s a match made in frying pan heaven.
I don’t know what else to say about these except that you should probably make them as soon as possible, if you’re a fan of both – they make tasty little-kid finger food, work as an appetizer, or can be stuffed into soft pitas the traditional way, and loaded with chopped tomato, cilantro and garlicky tzatziki. (I like to flatten the traditional falafel balls slightly, to make crunchy raggedy edges.) They’re also delicious with all manner of aioli, or just plain, eating with fingers straight from the pan.