09.26.06domesticity strikes again. this time i was compelled to teach myself to make cheap, healthy ethnic food. trial #1 (borscht) was going pretty well until i started admiring the gory pile of beet shavings in my sink and, distracted, took a hunk out of my index finger (my last thought
before that, ironically, was "hee,
fargo!"). then i puréed everything at the end, which turned out to be a terrible idea. in russia, borscht purées you!
trial #2 (baked falafel) was much more satisfying. i found an online recipe* that didn't even call for my year-old can of tahini - in fact, its most exotic ingredient was soy sauce. tweaked for our heat-addicted tastebuds, may i present
falafel for whitey- 2 cans chickpeas (drained)
- 5 cloves garlic, minced
- 2 tbsp peanut butter (i used chunky organic)
- 1 scallion, minced
- 1 medium white or yellow onion, chopped (medium fine)
- 1 egg
- handful (about 1/8 cup) of cilantro, chopped
- 1/4 tsp cumin
- 1/2 - 1 tsp cayenne pepper
- 1 tbsp soy sauce (i used tamari)
- sesame seeds
pulverize garbanzo beans in a manner of your choosing (unable to find the food processor lid, i tried pulsing them in the blender with the egg and soy sauce and then squished the resulting paste between my fingers to get the giant lumps out - were i you, i would not choose this manner); in a large bowl, combine and mix all ingredients
except sesame seeds. roll resulting paste between your hands to create spheres the size of golf balls; roll these in sesame seeds (i placed a few tbsp at a time in the bottom of an empty margerine container, which seemed to work well) and place a few inches apart on a cookie sheet (or a brownie pan, which takes care of the occasional fugitive falafel ball). if you're feeling zesty, sprinkle a bit more cayenne on top of each ball. bake at 400 degrees for 45-50 minutes (ie until they're paper bag brown; the sesame seeds don't seem to change color). served with halved pita bread (toast if you like, but go easy - brittle pitas make a HUGE mess), fresh arugula, sliced tomato, tzatziki (or plain greek yogurt, which is pretty common out here), hummus, hot sauce (we used cholula, which was great) - whatever blows your hair back.
joe, george, and i all liked this; i think the key was the tzatziki** and the hot sauce, which made up for the dryness of the falafel balls. i also think the dish worked because i wasn't expecting it to taste like authentic falafel; i expected, and got, a tasty, vaguely mediterranean sandwich. it's a start, no?
*i didn't realize until i was walking around the amish market with a printout that said recipe comes from a site called "modern wife." aaugh, wife!
**admittedly, total brand tzatziki or yoghurt would make most anything edible. the greeks are not fooling around with that stuff.