Falafel Patties

How was everyone’s holiday? You get any good presents? Eat any good food?

I hope the answer to both of those questions is yes. You deserve both.

Here we are at the end of 2017, and I feel like this year just flew by. My cooking and baking schedule for December is almost always hectic as I’m busy putting together recipes and posts for the 12 Days of Christmas series I do every year on the blog. Then all at once the holiday comes, the bustle is over and everything is calm and lax.

A lot of us have a tendency to indulge in a whole lot of sweet and not so lean treats during the holidays that after a while may feel like a sugar overload. I certainly love my carbs and sweets and I’ll never give them up–but after a while I too find myself craving leaner foods with fresh ingredients that leave you feeling full but not bloated or lethargic.

Usually when I get those cravings, I go to particular cuisine: Mediterranean.

Apart from soul food, if I had to pick a cuisine to eat for the rest of my life it would definitely be Mediterranean/Lebanese. I’m addicted to so many things about it: the fresh ingredients, the bright, zesty seasoning and spices, the satisfaction it brings to my belly without making me feel guilty if I ate a lot of it. It’s just the best.

I’ve shared a few of my favorite Mediterranean dishes on the blog already, and I highly recommend that you check them out, as they’d make a good accompaniment to the dish I want to share with you guys today.

No, I mean it. Chicken Shawarma and Roasted Red Pepper Hummus, stat. They’ll change your life.

My ‘must-haves’ for a Mediterranean meal include a plate of chicken shawarma, hummus and falafel.  It’s the perfect trio. I hope to God that you know what falafel is, but on the most outrageous of off chances that you don’t…it’s a mixture of ground chickpeas, veggies and spices that are mixed together and then usually deep fried until crispy on the outside.

I say ‘usually’ because I’ve recently found that falafel doesn’t always have to be fried to taste good.

The base ingredients for traditional falafel are still here: you’ve still got your chickpeas, parsley, lemon juice, cilantro and garlic. I also added in plenty of cumin and smoked paprika with some other spices that I thought complemented the others well. I do recommend that you allow the mix to sit in the refrigerator overnight for two reasons: first, the colder it is, the more time it has to firm up and be easier to shape into patties. Second, it allows the flavors to marinate and develop into the beans.

The process of cooking the falafels is simple. After shaping them into patties, they get a quick sear on the stove, then a few minutes in the oven.From there, you can do whatever you like with them; eat them as a sandwich on a bun, stuff one into a pita, crumble them up into a salad, or even just eat it all on its own dipped in hummus. All of these are good choices.

I am most definitely not a vegetarian and it’s very safe to say I will never become one. I love poultry too much to do that. However! I will say that for several days I ate falafel patty sandwiches and found myself uncharacteristically not missing the meat. The garbanzo beans give the patty a ‘meaty’ texture and the fiber in them fills you up in an even better way than meat because your stomach doesn’t feel as heavy. These are really good and I think they’d be a nice way to start the year off if you’re in need of a lighter meal.

Linking this last post of 2017 up to Fiesta Friday #204, co-hosted this week by Sandhya @ Indfused.com.

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Falafel Patties

Recipe Adapted from Chowhound.com

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Ingredients

  • 1 1/2 cups dried garbanzo beans (chickpeas)
  • 1/2 medium red onion, coarsely chopped
  • 4 medium garlic cloves, peeled (preferably roasted garlic)
  • 1 cup finely chopped cilantro
  • 1 cup finely chopped flat-leaf parsley
  • 1 tablespoon lemon juice
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cinnamon
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon baking powder
  • Canola, vegetable or peanut oil for frying

 

 

Directions

Place the chickpeas in a bowl of cold water, cover and refrigerate for 24 hours or at least overnight. Drain well. They’ll expand to about 4 cups.

Place 2 cups of the beans in a food processor (or blender). Pulse a few times, then process until a smooth paste. (If the mixture is too chunky, add about 2 tablespoons of water to the food processor or blender to make it smoother). Remove to a small bowl, then pour in the other half of the beans. Pulse these a few times until they are mostly chunky—they don’t need to be as smooth as the first batch, it’s alright if there are some large bits still in there. Remove the second batch of processed beans with the first to the bowl. Place the herbs, lemon juice, spices and baking powder in the processor and process thoroughly. Pour the chickpeas back into the processor and process mixture all together. (If too thick and ‘dry’ to hold together, add a couple tablespoons more of water. If need be, you can also do this in batches, then mix it all together in a bowl afterwards).

Refrigerate the falafel mix overnight to allow it to firm up and for flavors to fully develop.

Scoop the falafel out with about heaping 1/3 cup measure, then shape into patties. Refrigerate patties for 30 minutes. Heat 2 tablespoons of oil in a skillet or Dutch oven over medium heat. Add three patties to the pan, then cook for about 6 minutes per side. Remove to a wire rack that you place over a sheet pan. Repeat frying process with your remaining patties and oil until finished.

Preheat oven to 350 degrees. Bake the patties in the oven for an additional 10-15 minutes before serving on toasted hamburger buns or inside/alongside pita bread.

(Note: You don’t have to bake the patties in the oven if their initial consistency/taste after frying is okay with you. I like to bake mine to give the chickpeas as ’cooked’ a flavor as possible, but it’s not mandatory. )

Yangzhou Fried Rice

Yangzhou Fried Rice1

So, I have this soft spot.

It’s pretty frequent that whenever I’m in a shopping center or a private small business or restaurant and I see that the workers/owners aren’t getting much business, I feel really bad and sympathetic towards them. Yes, even if they’re those people that set up the stands in the mall and try to accost you while you’re walking just to test/buy their product. I know that the retail/food industry business is cutthroat and very competitive. I know that it’s not my fault if they have slow business. I know that I’m not obligated to buy anything- and to be honest, I usually don’t. But it doesn’t keep me from empathizing with them either. They have to make a living like everyone else, and their ability to do so or not depends on whether or not they can convince complete strangers to open their wallets. It’s a real sticky, precarious situation when you think about it.

Yangzhou Fried Rice2

Why am I even talking about this? Well, when I was putting together this dish and this post, it made me think of this Asian restaurant that used to be in the food court of the local mall when I was still in grade school, years ago. I won’t say the name of the place, but it was independently owned by this couple that looked like they were in their mid-to upper 50’s. Every time I went to the mall, it just never seemed like anyone was buying anything from this place. The man and his wife would come in and out of the kitchen in the back, filling and emptying the dishes they had available, all the while looking at the passing shoppers as if wishing just a few of them to stop and buy something- anything- from their restaurant. If I can be completely honest, I’ll just go ahead and admit that there was a good reason that this place didn’t get much business. All of the ‘standard fare’ that you’d see in an American Chinese restaurant was on their menu, but the sad reality was that it wasn’t really well seasoned. Like, at all. Their recipes needed serious work.

I can still remember how sorry I felt for them, even as a little girl. And I wished I could’ve been able to tell that I really felt like they would’ve gotten more business if they changed up how they made their fried rice.

Yangzhou Fried Rice3

It’s just my personal opinion, but I do think that a good Chinese restaurant starts with how they make their fried rice. In my experience, if they make excellent fried rice, then chances are the rest of the menu is pretty spot on too. Because let me just say up front one thing that I’ve learned: all fried rice is NOT created equal. I’ve had some really good fried rice over the years, and then I’ve had some that was frankly, pretty terrible. It wasn’t until I decided to make some for myself that I realized how easy it is for fried rice to go wrong. And to be perfectly honest, there are a couple of Chinese restaurants I’ve been to that make fried rice that taste even better than this recipe. But nobody’s perfect, and I do have to say that I’m pleased with how it came out for my first time….er, maybe my second. Technically.

Yangzhou Fried Rice4

See, technically my first attempt didn’t turn out so well. I maaaaaaay have ruined the first batch of Jasmine rice that I made. The rice is supposed to be one day old, so I made the Jasmine rice the night before I wanted to make the fried rice. It was really late at night and I was in a hurry to get to bed, so long story short, I don’t think I let it cook long enough. There was too much moisture still in the rice by the next day so the grains stuck together. Have you ever tried to ‘stir-fry’ gummy rice? It doesn’t work very well. And turns out, it tastes pretty bad too.

As rotten luck would have it, that was all the fresh Jasmine rice I had. All that was left in my pantry was Minute rice that you steam in water in the microwave. So I was forced to call in the cavalry on this one, folks. It’s still rice, it just didn’t need that long to cook. You won’t hold it against me, will you? I mean, it turned out into a pretty yummy dish. And now, you guys know that this dish can me made with Minute Rice and still turn out pretty awesome. It’s all apart of Cooking is My Sport Quality Control, I swear.

I’ll be bringing this dish to this week’s Fiesta Friday #39, hosted by Angie@TheNoviceGardener and co-hosted this week by Suzanne @apuginthekitchen and Sue @Birgerbird, See you there!

 

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Yangzhou Fried Rice

Recipe Courtesy of Ching-He Hunag

Ingredients

  • 2 tablespoons peanut oil
  • 3 eggs, lightly beaten
  • 1 tablespoon peeled and grated ginger
  • 1 medium carrot, cut in 1/4-inch dice
  • 4 ounces cooked Chinese pork (char siu) or ham, cut in 1/4-inch dice
  • 3 fresh shiitake mushrooms, stemmed and diced
  • 1 cup frozen peas
  • 3 cups cooked jasmine rice, a day old
  • 1 to 2 tablespoons light soy sauce
  • Sea salt and freshly ground white pepper
  • 1 teaspoon toasted sesame oil
  • 1 to 2 green onions, sliced on a diagonal, for garnish

Directions

1. For the fried rice: Heat a wok over high heat and add 1 tablespoon peanut oil. Add the eggs and scramble, then set aside on a plate.

2. Add the remaining 1 tablespoon peanut oil to the wok. Add the ginger and stir-fry for less than 1 minute. Then add the carrots and stir-fry for 1 minute more.

3. Add the pork, and mushrooms and cook for 2 minutes. Then add the peas and cooked rice and toss together. Add the cooked egg back into the wok.

4. Season the mixture with the light soy sauce, salt and pepper. At the very end add the sesame oil, if using. Check the seasoning and adjust to taste with salt and pepper. Garnish with green onions and serve immediately.