Tag Archives: Mark Bittman

Baked Falafel Recipe with Israeli Salad

I had no idea that falafel balls were made with such healthy ingredients. Most falafel recipes start with chickpeas, garlic, onion, fresh cilantro and parsley. The deep fryer is what transforms these ingredients into delicious, crunchy, not-so-healthy fritters. So, I decided to experiment with baking rather than frying the batter. This recipe is adapted from a homemade falafel recipe from Mark Bittman’s Bitten Blog. Note: If you are looking for an authentic, deep-fried falafel experience, I recommend going to your favorite falafel joint or investing in a deep fryer.

INGREDIENTS:
Makes about 12 falafel patties

1 cup dried chickpeas (original recipe called for 1 3/4 cup)
1 tablespoon minced garlic (original recipe called for 2 cloves garlic, lightly crushed)
1 small onion, chopped
1 teaspoon ground coriander
1 tablespoon ground cumin
1 cup chopped parsley or cilantro leaves
a sprinkling of cayenne
1 teaspoon salt
1/2 teaspoon black pepper
juice of half a lemon
1 egg (added)
about 1 cup chickpea flour (added)
a sprinkling of toasted sesame seeds (added)
a sprinkling of dried thyme (added)
a sprinkling of chopped walnuts (added)
olive oil cooking spray

DIRECTIONS:

1. Preheat the oven to 425F degrees.
2. Put the beans in a large bowl and cover with water by 3 or 4 inches; they will triple in volume. Soak for 24 hours, adding water if needed to keep beans submerged.
3. Drain beans well and transfer to a food processor. Add garlic, onion, cumin, coriander, cilantro, salt, pepper, cayenne, chickpea flour, the egg, and lemon juice.
4. Pulse until minced but not pureed, scraping sides of bowl down. Keep pulsing until mixture comes together. Taste, adding salt, pepper, cayenne or lemon juice to taste.
5. Make the mixture into falafel balls or patties and put them on an oiled tray. Sprinkle sesame seeds, thyme and chopped nuts on top and bake in the oven for around 15 minutes, until the patties are golden brown on both sides.
6. Serve warm in a toasted pita, with tahini sauce and/or hummus, and a simple Israeli salad made with chopped tomato, chopped cucumber and chopped onion, a sprinkling of cilantro, simply dressed with olive oil, salt and pepper to taste (pictured below).

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Mark Bittman’s Caramelized Spiced Nuts Recipe

I own three cookbooks, that’s it.  Most of the time I just try and recreate my favorite restaurant dishes. Even when the food doesn’t come out exactly right, I like knowing that it’s my creation. The only cookbook I use on a pretty regular basis is Mark Bittman’s ginormous vegetarian cookbook, How to Cook Everything Vegetarian, and I’m not even a vegetarian! The part I love most about the book is that Bittman treats vegetarian food like a cuisine, rather than a series of substitutions. His cookbook presents ingredients that lend themselves to vegetarian cooking — everything from chickpeas to sushi rice and demonstrates how to use them in range of ways.  Take nuts. Bittman devotes an entire section to the lexicon of nuts and seeds and then offers various ways of how to season and cook with them. See the recipe for Caramelized Spiced Nuts below or feel free to experiment and make your own nutty creation!

Caramelized Spiced Nuts

Makes: 4 to 6 servings
Time: 15 minutes

INGREDIENTS: 

2 tablespoons peanut or neutral oil, like grapeseed or corn
2 cups of sugar (variation, sugar in the raw)
2 teaspoons garam masala
1/2 teaspoon cayenne
1 teaspoon salt
2 cups unsalted mixed shelled nuts (I just used almonds)

DIRECTIONS:

1. Preheat the oven to 450 degrees F. Grease a baking sheet with the oil. Put a wide pot or deep skillet over high heat, and 2 cups of water and the sugar, and bring to boil. Stir in the spices, salt and nuts. Reduce the heat to medium and cook, stirring frequently, until the liquid is reduced to syrup, 5 to 10 minutes.
2. Turn the heat to low under the nuts and remove with a slotted spoon, letting the excess syrup drain off a bit and then spreading them on the baking sheet. 
3. Roast the nuts for 10 minutes, tossing once or twice with a spatula. Remove from the oven and let cool; the sugar coating will harden as the nuts cool. Serve or store in an airtight container at room temperature for 2 or 3 days.