LJ 100 Things - 7 - Falafel with yogurt dressing (and Greek salad)
Recipe 7: Falafel with yogurt dressing (and Greek salad)
If you have not eaten falafel, you should try it. It’s both delicious and versatile. It’s also surprisingly easy - at least with this recipe, which comes from the Joy of Cooking (1997 edition) and is probably Westernized (so if you cast doubts on the authenticity, I won’t argue with you). I’m not sure where I got the yogurt dressing recipe from - Half Assed Kitchen, maybe? - because I did it from memory. The Greek salad recipe I learned from my first employers (I was their nanny for a few months while they were in Halifax for a gig), and is what I used to introduce Steve to feta cheese, which he apparently likes very much. :P
Falafel
Ingredients:
1 1/4 cups dried chickpeas
1/2 cup chopped onions
1/4 cup packed fresh parsley leaves
2 cloves garlic, chopped
2 tsp ground cumin
1 1/2 tsp salt
1/2 tsp coriander seeds, crushed, or 1/2 tsp ground coriander (this is what I used)
1/2 tsp baking soda
1/4 teaspoon ground red pepper (I used red pepper flakes. I like spice.)
1 tbsp flour
Equipment:
Knife
Set of measuring spoons
Measuring cup
Bowl
Food processor
Cutting board
Skillet
Instructions:
Pour boiling water over the chickpeas, covering to a depth of two inches. Let stand till the beans have swelled to at least twice their size and absorbed most of the water. (I put them in to soak before I left for work in the morning.)
Drain chickpeas, place in the food processor and finely chop. Add all ingredients save the flour and process until the mixture is coarsely pureed. Remove to a bowl and stir in flour.
With wet hands, form the chickpea mixture into four patties, each about 3 inches in diameter. Let stand for 15 minutes.
Pour into a deep skillet 1/2 inch oil (I use olive) and heat. Fry the chickpea patties until golden on both sides, about four minutes per side.
Dressing
Note: I made just enough for two people, but it’s easy to scale up. Just add 1 more measure of everything for each person you’re serving
Ingredients:
2 tbsp plain yogurt, decidedly not level
2 tbsp olive oil
1-2 tsp lemon juice
1/8 - 1/4 tsp cumin
Equipment:
Whisk
Set of measuring spoons
Bowl
Instructions:
Add all ingredients to bowl, and whisk until creamy and the oil is no longer separate from the yogurt. (I’m almost ashamed to call this a recipe, really.) Pour over your falafel. It’s good on garden salads too.
Greek Salad
Ingredients:
1 large tomato, diced
1/2 cucumber, diced
1/4 cup black olives, sliced or whole (or more, olives are delicious)
1/3 cup feta cheese, crumbled
Olive oil
Equipment:
Knife
Cutting board
Bowl
Slotted spoon, if you’re using canned olives
Instructions:
Add first four ingredients to bowl and drizzle lightly with olive oil. Toss to coat, and serve. (Or, as I was originally given it, put everything in an ice cream container, cover, shake, and serve. I think that was mostly a way to include the employer’s four-year-old in making dinner without making a mess.)
If you have not eaten falafel, you should try it. It’s both delicious and versatile. It’s also surprisingly easy - at least with this recipe, which comes from the Joy of Cooking (1997 edition) and is probably Westernized (so if you cast doubts on the authenticity, I won’t argue with you). I’m not sure where I got the yogurt dressing recipe from - Half Assed Kitchen, maybe? - because I did it from memory. The Greek salad recipe I learned from my first employers (I was their nanny for a few months while they were in Halifax for a gig), and is what I used to introduce Steve to feta cheese, which he apparently likes very much. :P
Falafel
Ingredients:
1 1/4 cups dried chickpeas
1/2 cup chopped onions
1/4 cup packed fresh parsley leaves
2 cloves garlic, chopped
2 tsp ground cumin
1 1/2 tsp salt
1/2 tsp coriander seeds, crushed, or 1/2 tsp ground coriander (this is what I used)
1/2 tsp baking soda
1/4 teaspoon ground red pepper (I used red pepper flakes. I like spice.)
1 tbsp flour
Equipment:
Knife
Set of measuring spoons
Measuring cup
Bowl
Food processor
Cutting board
Skillet
Instructions:
Pour boiling water over the chickpeas, covering to a depth of two inches. Let stand till the beans have swelled to at least twice their size and absorbed most of the water. (I put them in to soak before I left for work in the morning.)
Drain chickpeas, place in the food processor and finely chop. Add all ingredients save the flour and process until the mixture is coarsely pureed. Remove to a bowl and stir in flour.
With wet hands, form the chickpea mixture into four patties, each about 3 inches in diameter. Let stand for 15 minutes.
Pour into a deep skillet 1/2 inch oil (I use olive) and heat. Fry the chickpea patties until golden on both sides, about four minutes per side.
Dressing
Note: I made just enough for two people, but it’s easy to scale up. Just add 1 more measure of everything for each person you’re serving
Ingredients:
2 tbsp plain yogurt, decidedly not level
2 tbsp olive oil
1-2 tsp lemon juice
1/8 - 1/4 tsp cumin
Equipment:
Whisk
Set of measuring spoons
Bowl
Instructions:
Add all ingredients to bowl, and whisk until creamy and the oil is no longer separate from the yogurt. (I’m almost ashamed to call this a recipe, really.) Pour over your falafel. It’s good on garden salads too.
Greek Salad
Ingredients:
1 large tomato, diced
1/2 cucumber, diced
1/4 cup black olives, sliced or whole (or more, olives are delicious)
1/3 cup feta cheese, crumbled
Olive oil
Equipment:
Knife
Cutting board
Bowl
Slotted spoon, if you’re using canned olives
Instructions:
Add first four ingredients to bowl and drizzle lightly with olive oil. Toss to coat, and serve. (Or, as I was originally given it, put everything in an ice cream container, cover, shake, and serve. I think that was mostly a way to include the employer’s four-year-old in making dinner without making a mess.)