Do you remember the movie Being Julia? The movie based on the true story of a blogger who set out to cook every single recipe in the Julia Child cookbook? (Hmm-I’m a blogger, I like to cook…another movie…?) As far as I’m aware there remains to be a vegetarian version of the same. Let me be the first, or at least think I am, to embark upon a vegetarian cooking odyssey. This week’s Meatless Monday feature is entitled Being Mollie.
If you read last week’s feature you will recall Mollie Katzen is the author attached to the Moosewood Cookbook series. This week I am preparing falafel loosely based on Mollie’s version. I have cross-referenced this recipe for several other falafel recipes to come up with my own version:
2 cups cooked chickpeas (You can use 1 can or prepare your own if you have the time and inclination to do so. It should take 1 cup dry beans to yield the same amount.)
1 medium-size potato, steamed
2 garlic cloves
1 tsp. cumin
1/2 tsp. each salt and turmeric
1 TBSP. falafel spice mix (If you don’t have it don’t worry. It’s not in the original recipe anyways-this is one of my adaptations.)
1 small onion roughly chopped
1/8 cup of parsley, roughly chopped (about a small handful – think herb bouquet for a Lilliputian)
1/8 cup water
1/2 TBSP. lemon juice
a dash of cayenne powder
3 TBSP. chickpea flour
This is the easy part. Simply place all ingredients into a food processor and process until every last chickpea is mush. Mix in the flour by hand. Form patties into balls and bake in oven on a parchment-lined tray. If you want to go traditional then fry the chickpea patties in some oil.
*Falafel sandwich: Pita bread and some tahini sauce (i.e. 1 TBSP. tahini and enough lemon juice to form a spreadable paste. A hint of salt wouldn’t go amiss.)
*Falafel salad: cooked chickpea patties, tomatoes, chopped green onion, beets, cucumbers, pickles, easy-going lettuce (butter, green leaf-nothing too bold in flavour) and finish off with a lemon vinaigrette (i.e. an emulsion of lemon juice and olive oil with some seasonings-salt and pepper will do nicely)
*Falafel all by its lonesome. Well perhaps some pasta to keep it company (anything ‘neutral’). Think Middle Eastern spaghetti and ‘meatballs’.
This recipe is vegan and gluten-free.