My page, luckily enough for me, was tucked away in the meatless main courses section of the book. Nothing a hung-over stomach can't handle. The other options given to me by Fairchild's (2006) The Bon Appetit Cookbook pp. 258-259 were: Wild-mushroom Bread Pudding, Sweet Potatoes Topped w/ Vegetarian Black Bean Chili, and Oven-roasted Winter Vegetables w/ Rigatoni. As you can see, my options made it very simple to choose. Bread pudding? No thanks. Spicy chili? Ya, that's gunna happen. Not. Oven roasting took an entire hour. Its 6 p.m. and this is going to be my first meal, so I just couldn't wait that long. Like I said, my selection was an easy decision. Just in case anyone is wondering, I did not cheat! However, I can't speak for my counterpart. The page I got, was the page I stuck with.
This Middle Eastern meal is supposed to be quick, easy, and healthy. I did find that after refrigerating the falafel "mixture" over night they were much tastier and easier to form into patties.
(Printable Recipe: Cilantro Yogurt)
1 cup Plain yogurt (Greek preferably)
1/2 cup Cilantro, chopped
1/4 cup Onion, finely chopped
2 cloves Garlic, minced
1 tbsp Lemon juice
1/4 tsp Cayenne pepper
(Printable Recipe: Falafel)
2 14oz cans Garbanzo beans (chickpeas), drained
1/2 cup Cilantro, finely chopped
1/2 - 1 tsp Cayenne pepper
4 cloves Garlic, minced
3/4 cup Onion, finely chopped
3 tbsp Flour
2 tsp cumin
1 cup Flour
1/4 cup Olive oil (for frying)
Artichoke hearts, chopped
- In a medium-sized mixing bowl, combined and mix yogurt, cilantro, onion, garlic, lemon juice, and cayenne pepper.
- Refrigerate until needed (1 - 2 hours is recommended to allow the flavours to circulate).
- Put the garbanzo beans, onion, cilantro, 3 tbsp flour, egg, cayenne pepper, garlic, and cumin into a large mixing bowl and mash until almost smooth.
- Heat oil in a pan on medium-high heat (throw a piece of onion in to test heat. If it sizzles that's good).
- Form small hamburger sized patties of the falafel mixture (1/2 to 3/4 of an inch thick).
- Coat each patty with the remaining flour (1 cup).
- Fry the patties on each side for 6-8 minutes.
- Serve in a pita w/ the yogurt and any of the optional ingredients (or on its own).