Falafel with Mint Tahini Sauce

I was inspired by friends in the bay area of San Francisco who had me over to make falafel. They went to the back yard to pick a lemon fresh from the tree! Marc picked one for me and I flew it all the way back east the next day to make my very own tahini sauce. It was the best I had made yet!

1 lb dried chickpeas

Falafel mix:

palmful fresh parsley leaves

palmful fresh cilantro leaves

4 cloves garlic, quartered

1 tsp baking powder

1 Tbsp flour

2 Tbsp coarse corn meal or flour

1 tsp ground coriander

1 tsp ground cumin (or chili powder)

1/2 tsp ground cardamom (optional)

Mint Tahini Sauce:

1 clove garlic

2 Tbsp fresh mint leaves

1 Tbsp fresh chives

1/3 cup tahini

1/3 cup plain Greek yogurt

juice of I fresh lemon

1/4 tsp salt

Dash ground cayenne pepper

1/4 cup water (as needed)

Peanut oil

Soak the beans in water that covers them by 2-3 inches, mixed with a rounded tablespoon kosher salt, all day, or overnight in the refrigerator.

Drain beans. Pulse beans along with falafel mix ingredients in a large food processor. You want a coarse grind the consistency of bulgur. Allow mix to rest at least 30 minutes in the refrigerator. I covered and let mix rest overnight and cooked the falafel the next day.

Meanwhile, make the tahini sauce. Place the garlic, mint and chives into a small food processor and mince. Add the remaining sauce ingredients and blend will. Use only as much water as needed to form a creamy pourable sauce.

Heat about 1-1/2 inches peanut oil in a pot with high sides to 375F. Form small patties pressing falafel mixture firmly between the palms of your hand. Working in batches, gently and carefully transfer the patties into the hot oil. (If patties fall apart, you may need to add a bit more flour). Cook the first side until nicely browned, 2-3 minutes. Carefully flip with a slotted spoon and a fork, and cook second side until nicely browned. Drain patties on paper towels. Reheat oil to 375F and continue with remaining batches of patties in a similar fashion.

Serve falafel with tahini sauce, chopped veggies, and warmed pita bread if desired. Makes about 1 dozen falafel, serving 4.

The beautiful lemon fresh from my friend's garden in the Bay Area which I flew back east with me just to make my tahini sauce!

Comments

Chicken Piccata over Squid Ink Pasta

Serve this delicious lemony piccata over your favorite pasta. 2 boneless skinless chicken breasts, pounded to 1/2-inch thick cutlets 1/4 cup flour 1 lemon sliced and de-seeded 2 Tbsp butter plus 1 Tbsp olive oil 2 Tbsp capers 2 cloves garlic, minced 1/4 cup dry white wine crushed red pepper flakes, to taste 8 oz squid ink pasta fresh parsley for garnish Melt butter in the oil in a skillet. Fry the lemon slices for a few minutes, just until beginning to brown. Set aside on a plate. Lightly salt and pepper each chicken breast. Dredge the chicken in the flour and brown the first side of each in the butter mixture in the skillet. Flip to brown second side. Cook over low heat for a total of about 15 minutes. Meanwhile, bring 2 quarts of well-salted water to a boil for the pasta. Cook until just al dente. Remove chicken to a plate when cooked through. Add capers and garlic to skillet a...

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...

Tzatziki

Tzatziki is a wonderful Greek yogurt dip and condiment. It's great with pita bread or veggies, or as a topping on all kinds of grilled foods. Make sure you use a full fat, thick Greek yogurt, and that you squeeze as much water out of the grated cucumber as you can - you don't want a watery Tzatziki; it should be thick and rich. 1/2 English cucumber (about 6-inches), sliced lengthwise in half 1/4 tsp kosher salt 1 cup full fat Greek Yogurt (I used Fage 5%) 2 cloves garlic, grated with microplane or minced through a press 1/2 shallot, very finely diced 1 Tbsp fresh dill weed, minced (or 1/4 tsp dried dill) 1/8 tsp Aleppo red pepper (or fine-ground Korean chili pepper), or to taste 1 tsp red wine vinegar Cut cucumber in half lengthwise. Use a teaspoon to gently scrape out the seeds in the center of each half. Coarsely grate cucumber and toss in a colander with the salt. Allow to sit 10-15 minutes. Squeeze water from cucumber and then tip onto the center of a full-sized paper t...

Cuisine Eric

Search This Blog