I am not
currently wearing raw linen. Or hemp underwear.
I have not
started making my own soap. Nor do I have plans to unite a ragtag gang of
loners to start a banjo band. This much I can assure you.
But
things have definitely gone a bit "granola" in my apartment. I’ve been hooked on homemade pita. I have no fewer than five jars of
assorted nut and seed butters in the side compartment of my fridge. I've all but made friends with Pancho
and Lefty after one too many nights with Willie Nelson.
I’m not
entirely sure when or how this transformation happened.
Actually, that’s a bit of a fib. A
steay supply of bulk grains and dried beans has crept quietly in along
with Dr. Bronner’s magic soap
and some early crow’s
feet.
And I can tell you precisely when my preoccupation with the
falafel started. It was after an early evening
trip to the Falafel Palace in Central Square. Specifically, after special
#6, which consisted of a simple plate of falafel on a bed of shredded lettuce
and tomatoes and a soufflé cup filled with hummus well laced with tahini.
I’ve had
falafel on the brain ever
since. And
when I found this recipe, I
figured it was time to pack up and move straight to
the chickpea commune. It’s the kind of
recipe that doesn’t require a lot of skills. It just requires some
pistachios and fresh herb, along with the obligatory beans and basic kitchen equipment.
And it gently suggests you be laid back when you make them. And that’s
about it. Which is what you might expect from a baked falafel.
Since these
guys aren’t fried they have a tendency to crumble once you bite into
them. But I wouldn’t consider this a weakness. Especially if you
have them properly sandwiched in a pita and sauced. They’re baked, after
all, man. They're
also downright delicious. I'll spare you the adjectives. Just know that these guys are easy to love. And easy to hold. Unlike cowboys. And perhaps people that live on communes.
Baked Herb and Pistachio Falafel with Tahini Dressing
Adapted from Green Kitchen Stories
Ingredients:
For the falafel
8 sprigs fresh mint
8 sprigs fresh flat leaf parsley
½ cup pistachio
2 cups cooked chickpeas
For the tahini dressing
~2 tbsp tahini
~1 tbsp cashew butter
juice of ½ lemon
1-2 tbsp olive oil
pinch of red pepper flakes
pinch of cumin
pinch of coriander
salt to taste
Instructions:
Preheat the oven to 375 degrees. Remove the herbs from their stems and blend them in a food processor (or blender); add the pistachio and pulse until well
combined. Add the chickpeas and remaining ingredients and process until
combined, keeping the texture of the mixture a little choppy with individual
bits visible. Taste and adjust the seasoning as needed. (Do be careful with the salt as there is sodium in the baking soda.)
Scoop out about 1 heaping tbsp of the mixture and
gently roll it into a ball, cupping it and packing it with your hands to firm it up a bit. Place each ball on a baking sheet greased with a little olive oil. Bake for about 20 minutes, or until they start to turn
brown. (You may wish to turn them
occasionally to allow them to get color on all sides.)
While the falafel are baking, combine all
the tahini dressing ingredients together in a food processor (or blender); thin the dressing with a little water and adjust the seasoning as needed. Serve the falafel and dressing in a pita ... perhaps with lettuce, tomato, onion and thick Greek yogurt.
Yields about 15 falafel and about ½ cup dressing
Notes:
-I used dried chickpeas that I cook and keep
on hand in my freezer until they are called into falafel duty. If you are using canned chickpeas, you may want to rinse
them first.
You have got me seriously craving falafel right now!
ReplyDeleteI don't know what caught my attention first: pistachio or falafel? This sounds great!
ReplyDeleteI go through weeks where all I want for dinner is falafel (have you tried Falafel Corner in Harvard Square??). I've never had one with pistachios though, it sounds great.
ReplyDeletePS - I have a thing for cowboys, as well ;)
Yay falafel! I would eat some right now. That pistachio combination sounds amazing!
ReplyDeletepistachio falafel--neat! i first tried falafel not because i thought it'd be delicious but because its name is so incredibly awesome and fun to say. i'm glad i tried it for any reason because it's now one of my favorite things!
ReplyDeleteYou know what, I've never had a falafel. I've always wanted to try one though. These ingredients sound pretty darn good!
ReplyDelete