Homemade crispy falafel, rice pilaf, greens, tomatoes/cucumbers, and a delicious spicy curry yogurt to tie it all together. Mediterranean food is my favorite genre of food to eat, so making this was a no brainier! I can eat this all day, errrr day!
Hope you enjoy #MediterraneanWeek.
Begin by boiling water in a medium size sauce pan. Add in a single bay leaf…
…3 tbsp ground cumin…
…1 tbsp dry coriander…
…a pinch of fennel seeds…
…and 1 cup garbanzo beans that have been pre-soaked (in cold water for 3 hours), or cooked.
Cook for 30 minutes…
…strain…
…and pour them onto a plate with a drizzle of olive oil. Place in the fridge for a brief chill.
In a small sauté pan on high heat add 4-5 tbsp olive oil…
…a pinch of ground cumin…
…fennel seeds, coriander…
…and 1 clove of crushed garlic.
Sauté for 2 minutes…
…and then transfer to a food processor…
…along with 1 bunch of cilantro, 1 bunch of parsley…
…and the chilled chickpeas.
Add a drizzle of olive oil…
…and a pinch of salt.
Blend on high for 3-5 minutes, or until it’s coarsely ground.
Once blended, transfer the chickpea mixture to a medium mixing bowl.
Add in 1 whole egg…
…1/4 cup wheat bran, 1/4 cup whole wheat flour…
…1 whole lemon (zest and juice)…
…salt and pepper to taste.
Mix thoroughly. You can add up to 1/2 cup water and 1/2 cup bread crumbs if desired (optional for texture).
Now that the falafels are ready, dust a plate with whole wheat flour…
…and begin to form a long oval/triangular shape that is synonymous with falafels.
Once formed, cover in plastic and preserve in the fridge until they are ready to fry up.
In a medium sauce pan on medium to high heat, add 2 tbsp olive oil…
…1/4 cup minced onion…
…and 1/2 cup orzo pasta.
Lightly toast the orzo for 2 minutes (while stirring)…
…and add in 2 1/2 cups of chicken stock. Cook for 12-15 minutes on medium to low heat.
While the pilaf is simmering, begin frying the falafels in a medium sauce pan, half-filled with canola oil that has been heated to 350ºF.
Drop in the falafels and fry for 3-4 minutes, or until they are a nice and golden brown.
Let them drain over paper towels for several minutes…
…sprinkle with salt, and begin plating.
Begin plating by adding a smear of spicy curry yogurt (1/4 cup greek yogurt, 1 tbsp curry powder, 1 tbsp chili powder, 1 tbsp lime juice, salt and pepper to taste)…
…a healthy portion of the orzo pilaf…
…some shredded cabbage and arugula that have been tossed in olive oil and sea salt.
Top with some shaved cucumber and red onion…
…a few falafels…
…and some roasted cherry tomatoes.
Drizzle with a little olive oil…
…add a pinch of sea salt, and you’re ready to enjoy!
[amd-zlrecipe-recipe:76]
| Top Left: Cutting Board | Top Middle: All-Clad Sauce Pan | Top Right: KitchenAid Food Processor |
| Bottom Left: All-Clad Saute Pan | Bottom Middle: All-Clad Strainers | Bottom Left: Squeezy Bottles |
