Felafels

First off, I apologize for the photo. There is just no way I can make this dish look sexy. Like refried beans, a felafel is one of those ugly foods to be eaten only with good friends who know less-than-flattering things about you and like you anyway.

The recipe comes from The Desert Rose Cafe Cookbook by local vegetarian restauranteur Resa Lent. Dotted with anecdotes, newspaper clippings and snapshots from earlier days — including a photo of Pierre Burton looking dapper in his trademark bow tie — this is a blast from the past for those who miss the cafe’s full-time hours. While there are no food photos in this spiral bound cookbook, it contains the most popular Desert Rose dishes from the past 30 years, including Butternut Squash Puree, Vegetable Curry with Coconut Milk, Moussaka, Vegetable Shepherd’s Pie, Burritos and Basic Oatmeal Cookies that will break your will power. Those hoping to get hold of Resa’s salsa recipe will be disappointed. That remains secret.

Being a felafel fan who wants to indulge in private, I chose to make this recipe first. I used chickpeas I cooked myself, which I ground with an immersion blender since I don’t have a food processor. Although the felafels taste as good as any restaurant equivalent, admittedly mine are a bit messier. I’m not sure if that’s lack of a food processor or my inability to judge how moist the final mixture should be.

But they aren’t deep fried, so I expect a little leeway on presentation.

Also, instead of forming the mixture into balls, I made flat patties. I find they fit into a pita more neatly and are easier to get your mouth around. And yes, that photo is the “neat” version.

For those who like flavour and don’t care about looks, here’s the recipe. For those who like pretty food, have you read my tag line?

Is it just me or do you avoid certain foods in public? Or do you know some felafel beauty secrets that will make mine more presentable?

Felafel

Makes 6 to 8 servings

2 x 19 oz cans chickpeas (or 2 cups dried chickpeas soaked overnight or  4 cups cooked)
6 cloves garlic
3 green onions
1/2 cup parsley
2 – 3 eggs
1 tsp basil
1 tsp marjoram
1 tsp thyme
1 tbsp ground cumin
1 tsp salt
1 tsp pepper
1/4 cup tahini
1/2 cup bread crumbs


Drain the canned beans and set aside. If using dried beans, drain and rinse. Cook until soft with 1 tsp salt.
Mince garlic, green onions and parsley in a food processor.
Add the cooked chickpeas. Puree, adding eggs as needed for moisture.
Add all spices and whirl for a few seconds. Add the tahini and mix well.
Transfer the chickpea mixture to a bowl and gently incorporate bread crumbs. It it’s too wet, add a little more bread crumbs. If it’s too dry, add more egg.
Let stand for 1/2 hour in the refrigerator then roll into 2-inch balls.
Add 3 to 4 tbsp oil to a frying pan. Add felafel balls when the oil is hot. Be careful of oil spatters, especially when you slightly flatten them and flip them over. You may need to add a little oil as you go.
Stuff cooked felafel balls into warm pita with lettuce, chopped tomato, cucumber and tahini yogurt sauce.

Note 1: Uncooked felafel mixture keeps in the refrigerator for up to a week.

Note 2: Desert Rose Cafe fans, you aren’t going to find this book in big box stores or on Amazon, but food lovers in Wellington County area can pick up a copy at local independent book sellers. Torontonians are lucky, too. They can drop by The Cookbook Store. Of course, anyone can order this online.