Tag Archives: Middle Eastern

Habeeb Salloum’s Falafel

This is Habeeb Salloum’s recipe, with a tweak or two.  Please note that this is a BIG recipe, and serves 8 to 10 people!  To halve an egg, just whisk it up, then pour out half.  It is truly delicious, as are all of the recipes that I have used from his beautiful history/cook book.

  • 2 cups dried chickpeas, soaked overnight OR cover generously with water, bring to a boil for two minutes, then sit for at least 2 hours
  • 1 egg
  • 4 cloves garlic, crushed
  • ½ cup chopped fresh cilantro
  • ½ cup chopped green onions
  • ½ cup chopped parsley
  • 2 tsp salt
  • 1 tsp cumin
  • 1 tsp ground black pepper
  • ¼ tsp cayenne pepper
  • 1 ½ tsp baking soda
  • oil for frying

Place soaked chickpeas in a food processor (they do not get cooked until soft, just soaked), then process until a semi-dough is formed.  Add the remaining ingredients, except oil, then process further until a smooth dough is formed.  I need to add water until it’s the correct consistency. Form into small flat patties,  then set aside.

Heat oil in a saucepan/frying pan then fry patties over medium heat until golden brown.  Remove and drain on paper towels, then serve hot.

I like to make a diced “salad” of cucumber, tomato, and sweet onion and toss it with olive oil, lemon juice, salt and pepper, and Tabasco – wrap up the falafel in a good pita with the salad, lettuce, and tahini sauce.  Try to avoid “westernized” pita at all costs! 😉

NOTE: I recently tried freezing uncooked falafel mixture, as I just had too much for the meal.  This week, we thawed and then cooked up the falafel mixture as usual, and it was just fine!  So, freeze extra — uncooked — mixture if the recipe makes too much.

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Filed under Appetizers, food, Main Course, Protein, Salads, Vegetarian (lacto/ovo)

Tahini Sauce

This makes a very large quantity of tahini sauce, so I normally halve it, and still end up with leftovers.

  • 1 cup Tahini (sesame paste)
  • 2/3 cup Water
  • 1/2 teaspoon Salt
  • 2 Lemons, juiced
  • 1 Garlic Clove, crushed, or more, to taste
  • a large pinch of minced hot pepper (you could use Tabasco if you don’t have any peppers on hand), or to taste
  • 1 Tablespoon Parsley, chopped

Put tahini into a bowl.  Slowly drizzle in water, whisking constantly until blended well.  Add other ingredients and blend well.   Add more water or lemon juice if you prefer a runnier consistency.

This is wonderful with falafel.  If you want a really delicious “instant” falafel mix, I recommend Casbah’s.

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Filed under Salad Dressing, Sauce, Vegetarian (lacto/ovo)

Mujaddara

  • 1 cup lentils, rinsed
  • 5 cups water
  • ¼ cup bulgur, rinsed
  • 6 Tablespoons butter
  • 3 medium onions, chopped into small pieces
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon cumin
  • ¼ teaspoon chili powder

Place lentils and water in a saucepan, then bring to a boil. Cover, then cook over medium heat for 15 minutes or until lentils are half-cooked. Add bulgur, and then bring to boil. Reduce heat to low, cover, then cook for a further 20 minutes or until both lentils and bulgur is tender but still intact and slightly firm, stirring occasionally and adding more water if necessary.

In the meantime, melt butter in a frying pan, then sauté onions until they turn golden brown. Add seasonings and cook for another couple of minutes.

Stir in frying pan contents into the saucepan, then stir and cook for a further 3 minutes. Serve hot.

This delicious recipe is by Habeeb Salloum

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Filed under Main Course, Protein, Vegetarian (lacto/ovo)