Tuesday, October 9, 2012
Falafel With Hummus & Grape Tomato Taboule
I always know I have stumbled upon a good recipe when it makes my menu week after week. The forthcoming is a dish my friend Elizabeth brought me after I gave birth to Cole. It's one of those recipes you can make ahead of time -- as is the custom with baby meals -- and then cook when you're ready to serve.
Don't worry too much about the dried chickpeas. They sound like a hassle, but really, they take about as much time to prepare as opening a can.
1 1/2 cups dried chickpeas
1/2 yellow onion
2 cloves garlic
1/4 bunch cilantro
2 sprigs fresh mint, leaves only
1/2 lemon, juiced
1 teaspoon ground cumin
1/2 teaspoon sea salt
several grinds of fresh black pepper
olive oil, for frying
1 recipe tomato taboule
Soak the chickpeas in a generous amount of cold water at least six hours, or as long as overnight in the refrigerator. Rinse and drain when ready to assemble.
Place all of the ingredients in a food processor and pulse until you can reach in -- no, not with the motor running, silly -- and form a ball with your hands.
Set the mixture aside in the refrigerator until you're ready to cook, at least half an hour.
Meanwhile, assemble the tomato taboule. It's really more of a tomato and parsley garnish -- especially because I leave out couscous when I'm cooking for myself -- but who cares? The taste is spot on. Adjust the ratios as you see fit. This is really so not like me to post such a vague recipe, but I suspect you behave in your kitchen as I do in mine, especially at lunch time; impeccable flavors with minimal fuss = win.
To cook the falafel, heat about 2-4 tablespoons of olive oil in a non-stick wide skillet over medium heat. Form the falafel into patties and sear on each side for about 3 minutes, or until golden brown. You may wish to do this in batches. Remove to a separate plate.
Serve the falafel with hummus and tomato taboule.