Post by Quince on Jul 24, 2008 13:23:52 GMT -7
So the Tavern needs its own faboo Recipe thread
I've been missing NY a lot lately (thankfully going up there Aug 1-4!) and one of the things I miss most is falafels. Back when I was at NYU there was a place a few blocks from my classes that sold a falafel for $1.75. A full meal that had veggies for $1.75 was amazing. When I worked near Rock Center there was a "pita hut" that had really good falafels that you could choose what kind of salad for the topping -- rather than boring shreded iceberg. I'd get what they called "israeli salad" which was just cucumbers and tomatoes chopped & tossed.
So I today attempted to make falafels at home. (such is my craving). I used the following recipe from Epicurious.com (found here: www.epicurious.com/recipes/food/printerfriendly/FALAFEL-WITH-CILANTRO-YOGURT-IN-PITA-BREAD-104489). I used greek yogurt instead of regular plain yogurt which really made the yogurt sauce super-faboo. I warmed my pitas by wrapping them in foil and tossing them in the toaster oven. Then when assembling I kinda crumbled the falafel pattie a bit when putting in the pita and topped with a dollop of the yogurt sauce and then topped with chopped cucumbers and tomatoes. Makes enough for 4 so I have leftovers -- I put the yogurt and extra tomatoes/cucumbers and falafel patties in the fridge in seperate containers so I can make more tomorrow
1 cup plain yogurt
1 cup chopped fresh cilantro
1 cup chopped onion
5 large garlic cloves, chopped
1 tablespoon fresh lemon juice
1/2 teaspoon cayenne pepper
2 15-ounce cans garbanzo beans (chickpeas), drained
3 tablespoons plus 1/2 cup all purpose flour
2 teaspoons ground cumin
1 large egg
Olive oil
4 warm pita breads, top third cut off
Sliced tomatoes
Crisp lettuce leaves
Whisk yogurt, 1/2 cup cilantro, 1/4 cup onion, 1 garlic clove, lemon juice and 1/4 teaspoon cayenne in medium bowl to blend; season with salt and pepper. Refrigerate until ready to serve.
Blend garbanzo beans, 3 tablespoons flour, cumin, remaining 1/2 cup cilantro, 4 garlic cloves and 1/4 teaspoon cayenne in processor until almost smooth. Add egg and remaining 3/4 cup onion and blend, using on/off turns, until onion is finely chopped. Transfer mixture to bowl; sprinkle with salt and pepper. Shape mixture into four 1/2-inch-thick patties. Turn patties in remaining 1/2 cup flour to coat on both sides.
Pour enough oil into heavy large skillet to coat bottom; heat over medium-high heat. Add patties and cook until crisp and golden, about 8 minutes per side. Open pita breads; slide 1 patty, sliced tomato and lettuce into each. Spoon in some yogurt mixture.
I've been missing NY a lot lately (thankfully going up there Aug 1-4!) and one of the things I miss most is falafels. Back when I was at NYU there was a place a few blocks from my classes that sold a falafel for $1.75. A full meal that had veggies for $1.75 was amazing. When I worked near Rock Center there was a "pita hut" that had really good falafels that you could choose what kind of salad for the topping -- rather than boring shreded iceberg. I'd get what they called "israeli salad" which was just cucumbers and tomatoes chopped & tossed.
So I today attempted to make falafels at home. (such is my craving). I used the following recipe from Epicurious.com (found here: www.epicurious.com/recipes/food/printerfriendly/FALAFEL-WITH-CILANTRO-YOGURT-IN-PITA-BREAD-104489). I used greek yogurt instead of regular plain yogurt which really made the yogurt sauce super-faboo. I warmed my pitas by wrapping them in foil and tossing them in the toaster oven. Then when assembling I kinda crumbled the falafel pattie a bit when putting in the pita and topped with a dollop of the yogurt sauce and then topped with chopped cucumbers and tomatoes. Makes enough for 4 so I have leftovers -- I put the yogurt and extra tomatoes/cucumbers and falafel patties in the fridge in seperate containers so I can make more tomorrow
1 cup plain yogurt
1 cup chopped fresh cilantro
1 cup chopped onion
5 large garlic cloves, chopped
1 tablespoon fresh lemon juice
1/2 teaspoon cayenne pepper
2 15-ounce cans garbanzo beans (chickpeas), drained
3 tablespoons plus 1/2 cup all purpose flour
2 teaspoons ground cumin
1 large egg
Olive oil
4 warm pita breads, top third cut off
Sliced tomatoes
Crisp lettuce leaves
Whisk yogurt, 1/2 cup cilantro, 1/4 cup onion, 1 garlic clove, lemon juice and 1/4 teaspoon cayenne in medium bowl to blend; season with salt and pepper. Refrigerate until ready to serve.
Blend garbanzo beans, 3 tablespoons flour, cumin, remaining 1/2 cup cilantro, 4 garlic cloves and 1/4 teaspoon cayenne in processor until almost smooth. Add egg and remaining 3/4 cup onion and blend, using on/off turns, until onion is finely chopped. Transfer mixture to bowl; sprinkle with salt and pepper. Shape mixture into four 1/2-inch-thick patties. Turn patties in remaining 1/2 cup flour to coat on both sides.
Pour enough oil into heavy large skillet to coat bottom; heat over medium-high heat. Add patties and cook until crisp and golden, about 8 minutes per side. Open pita breads; slide 1 patty, sliced tomato and lettuce into each. Spoon in some yogurt mixture.