Jessi is all smiles in her pjs and ladybug hat.

Today we made the Baked Falafel Balls with Lemon Tahini Sauce. They were okay. But just okay. The search continues. I should have added more water to thin it out the sauce (and I already had added more than the recipe calls for to make it un-peanut-butter-like). Maybe next time I'll pan-fry it. Jessi didn't even eat these for snack or lunch but it could have been distracted by her playdate fun! A little disappointing.

* Exported from MasterCook *
Baked Falafel Balls

Recipe By :Steve Petusevksky
Serving Size : 8

3/4 cup water
1/2 cup bulgur
1 tablespoon olive oil
1 medium red onion -- minced
2 cloves garlic -- minced (1 teaspoons)
1/4 teaspoon crushed red chili flakes
1 1/4 teaspoons cumin
1 1/4 teaspoons coriander
1 1/2 cups cooked chickpeas
1 1/2 tablespoons lemon juice
1/4 cup dried bread crumbs -- 1/4 cup + 2 tablespoons
1/8 cup minced fresh cilantro
1/8 cup minced parsley
salt -- to taste
olive oil for spraying falafel
Lemon Tahini Sauce -- page 311

Bring the water to a boil and remove from the heat. Mix in the bulgur. Cover well with a lid or a plate. Allow the bulgur to sit until all the water is absorbed, about 20 minutes. Heat olive oil in a small saute pan. Saute the onion and garlic over medium heat until the onion is transluscent. Add the red chili flakes, cumin, and coriander, and saute for 1 minute. Combine the chickpeas and bulgur in the bowl of a food processor; add the lemon juice, bread crumbs, cilantro, parsley, and salt, and process until just mixed.

Preheat the oven to 400 degrees F. Allow the mixture to rest for 15 minutes before forming into 2-inch balls. Place the balls onto a lightly oiled sheet pan. Spray the balls with olive oil. Bake for 25 or 30 minutes, until golden, turning the pan once during baking.
Serve the falafel with the Lemon Tahini Sauce.

Source: "The Whole Foods Market Cookbook"
Copyright: "2002, Whole Foods Market Services, Inc."

NOTES : Falafel are little Middle Eastern croquettes made from dried chickpeas (also known as garbanzo beans), spices, and parsley. Our falafel are continents away from the traditional deep-fried version, but with all the flavor and crunch intact. They are usually stuffed inside pita bread and served with a tahini sauce made from ground sesame seeds. Plan on making large quantities; they are so addictive. Don't worry, you can stop eating them anytime - really.
If you choose to serve without Lemon Tahini Sauce, these falafel balls are vegan.

* Exported from MasterCook *
Lemon Tahini Sauce
Recipe By :Steve Petusevksky
1 cup tahini
1/2 cup water or plain yogurt
2 cloves garlic -- minced (1 teaspoon)
1/4 cup lemon juice
1/4 cup finely minced parsley
1/2 teaspoon cumin
1/2 teaspoon hot sauce
salt and freshly ground pepper -- to taste

Place tahini, water, garlic, lemon juice, parlsey, cumin, hot sauce, and salt and pepper in the bowl of a food processor or in a blender. Pulse for 1 minute, until the sauce is smooth and well blended. Add a bit more liquid if the sauce thickens.

Description: "A classic sauce drizzled over falafel, try it with our baked, not fried falafel (p 27). This tart sauce made with sesame seed paste and fresh lemon juice is prefectly suited for grilled or steamed vegetables or grilled poultry or seafood."
Source: "The Whole Foods Market Cookbook"
Copyright: "2002, Whole Foods Market Services, Inc."
Yield: "2 cups"


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