freezer friendly
The Levantess’s Famous Falafel
Our Sunday brunch centered around falafel.
I’ve seen many falafel recipes on the interwebs. Some use canned chickpeas, some add flour, and some add fava beans. My preferred falafel contains ONLY chickpeas, no fava beans. I also like mine to have lots of parsley, onion, and garlic. You can see the greenish cast when you break it in half.
Also, once your chickpeas have soaked overnight, and get processed in the food processor with the onions and greens, there should be no need of flour to bind it together. If the falafel breaks up, that means that the oil probably needs to heat up a little more.
To kick it up a notch, I love to add radish leaves. I confess that I planted a bunch of radishes this year, just for the greens. They have a slightly peppery flavor,not unlike mustard greens. I plan to freeze some of them for the rest of the year, so I can add to my falafel when I don’t have fresh radishes.
And, don’t be squeamish about the garlic peel, just add the whole clove, peel and all. It contains antioxidants and has no discernible texture in falafel, as it gets well processed. By garlic peel, I mean the shiny peel right on the cloves, after you peel away the papery skin.
This requires some pre-planning, as you have to soak the chickpeas in advance. Other than that, though, it is not hard to make. You whir in the food processor, shape, and fry. Then you get to eat some wonderful, fresh falafel.
The Levantess’s Famous Falafel
1 cup dry chickpeas, rinsed and soaked overnight
½ a medium sized onion
4-6 cloves of garlic (including peel)
¾ cup parsley, roughly chopped
5-7 radish leaves, roughly chopped (can substitute ½ cup cilantro or more parsley)
1 teaspoon ground coriander
1 teaspoon cumin
1 teaspoon allspice
1 teaspoon salt, or to taste
1 teaspoon baking soda
Place all ingredients, except baking soda, in a food processor. Process well, until uniformly light green, and the chickpeas are processed to the size of bread crumbs.
Over high heat, heat about 2 inches of cooking oil in a deep skillet.
Right before frying, mix in the baking soda.
To Fry: Either shape using a falafel scoop (can spray some oil on it to keep things from sticking), or shape into balls with hands, flattening to 1½” slider-shaped patties. Wet hands slightly if the falafel mix starts sticking to your hands.
Drop one falafel into the oil to test. It should start bubbling right away. If the falafel breaks up, that means that the oil is not hot enough.
Fry 1-2 minutes on each side, until the falafel is a light golden brown. Drain in colander or on paper towels.
This made about 24 falafels.
Note – you can double or triple amounts, and freeze in meal-sized portions. Place in freezer bags, pressing flat. Defrost in a bowl of water. You’d just want to leave out the salt and baking soda until right before frying.
You can make it spicier/hotter than this, but my children do not like very spicy food, so I err on the side of well-spiced, but not hot-spicy.
Entered into Virtual Vegan Linky Potluck
On Spinach pies (Fatayer/Aqrass bi Sabanekh) and Lent in the Levant
On Spinach pies (Fatayer/Aqrass bi Sabanekh) and Lent in the Levant
In the Levant region, Lent started on either March 3 or March 5 this year, depending on denomination. Lent is the season leading up to Easter. It is a season of abstinence and fasting for many Christians world-wide, with different levels of abstinence.
Eastern Orthodox and Roman Catholics in the Levant abstain from all animal products – so, no meat, no butter, no milk, no eggs. Some might also go further and give up a favorite food item like soda or chocolate, but the main fast is to take on a vegan diet. As a good friend of mine says, “it makes people think of those who do not have much in their life and thank God for all the blessings we have in our life”.
Palestinian, Lebanese, Jordanian, or Syrian Christians might prepare dishes like vegetarian (siami) grape leaves or cabbage rolls, many lentil-based dishes like mujadarah , and lots of healthy vegetable-based recipes, like stewed eggplant and
tomatoes, vegan msaka’a (moussaka) or green beans and tomatoes . The previously posted Reshta would work if you make your own vegan noodles (as is traditional).
These spinach pies are a good option, because these particular ones do not have any animal or dairy products. There are other variations on dough that use milk or yogurt, but this one is be a vegan dough. The filling is a traditional one that contains spinach, onions, spices, and lemon juice. There are other ways you can vary the spinach filling as well, but this post will focus on the completely vegan version.
This made 10 spinach pies. This recipe can be doubled or tripled – the pies freeze beautifully. I had a cup of spinach filling left over, which I expect to use as a base for a salad for the next meal. If you do not want any leftover filling, reduce the spinach to about 12 ounces.
Spinach pies – Fatayer/Aqrass bi Sabanekh
2 – 2 1/2 cups flour
1/4-1/3 cup oil (I used half canola, have extra virgin olive oil)
1 teaspoon yeast
1/2 cup warm water
1/2 teaspoon sugar
salt to taste
16 ounce package fresh spinach (or frozen, thawed and thoroughly drained spinach)
1/2 onion, chopped
1-2 teaspoons salt
juice of half a lemon
1 teaspoon sumac
1/2 teaspoon black pepper
1/2 teaspoon allspice
salt to taste, if needed
In a cup, mix 1/2 cup warm water, 1/2 teaspoon sugar, and 1 teaspoon yeast. Allow to stand 10-15 minutes until it starts to froth.
In a large bowl, place 2 cups of flour. Add oil and, using your hands, rub it into the flour thoroughly, until the flour clumps together when pressed and holds its shape.
Add water/yeast mixture to the flour and mix. Knead, adding water and/or flour if necessary to make a smooth dough that is not sticky, similar to a pizza dough.
Chop the spinach as finely as you can. (a Mezzaluna is excellent for the spinach). Place both in bowl, sprinkle with salt. Allow to sit 10 minutes or so, and massage the salt in. Taking a handful at a time, squeeze out as much liquid as you can and place in a clean bowl. You should end up with onions that are just starting to get translucent, and spinach the consistency of thawed frozen spinach.
Add lemon, sumac, black pepper, and allspice. Give it a good stir to incorporate.
Grease bowl with some cooking oil, put ball of dough, turn over to oil both sides, cover, and let rise till doubled, about an hour. Punch down.
Divide into 10 small balls, about the size of a ping pong ball. Let rest on floured surface about 10 minutes.
Pat or roll out dough to a circle.
Place about a tablespoon of filling in the center.
Pinch sides of dough to close, into the shape of a triangle.
Repeat with all the dough and filling. Give the filling a stir between each one, to make sure the juices are not all on the bottom, because that is where the tart and tangy flavor is.
Bake for 15 minutes in a preheated 475 F degree oven, until golden brown.
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The leftover spinach filling, re-purposed as a yogurt salad with some added garlic paste and mint…waste not, want not 😀
This recipe was added to the Tasty Tuesday recipe line up.
I’ve also joined the Recipe of the Week roundup.
