Falafel with Tahini Sauce and Tahini Paste

I found out that if you want to make good falafel, you have to use fava beans. Live and learn:) And I found the recipe from Emeril, who as far as I'm concerned, almost never goes wrong.

If you cannot find skinless fava beans, you will need to peel them. This is most easily accomplished after the beans have soaked for a short while - the skins will puff up away from the bean and can then be peeled off. While this is not terribly difficult to do, it is very time consuming, so try to use skinless if you can source them.

If you love falafel like I do, give this recipe a try, instead of using the boxed ones, you will probably always use this recipe from now on.

I'm also adding a recipe to make the tahini paste, which is done using sesame seeds. Sesame seeds turn rancid quickly, so make certain yours are fresh. Be sure to store them away from light and heat and use quickly.

FALAFEL WITH TAHINI SAUCE

Ingredients:
1 1/2 cups dried, peeled fava beans (skinless, split broad beans), soaked in cold water for 24 hours
1/3 cup dried chickpeas, soaked in cold water for 24 hours
1 yellow onion, finely chopped
1/4 cup minced parsley leaves
1/4 cup minced cilantro leaves
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon baking soda or baking powder
1 teaspoon salt
1/2 teaspoon ground coriander
1/8 teaspoon cayenne pepper
Vegetable oil, for frying
Tahini Sauce, for serving, recipe follows
Warm pita bread, split in 1/2 lengthwise
Sliced tomatoes
Shredded lettuce

Directions:
Drain and rinse both the fava beans as well as the chickpeas. Combine both beans in the bowl of a food processor, along with the onion, parsley, cilantro, garlic, cumin, baking soda, salt, ground coriander, and cayenne, and pulse, scraping down the sides of the bowl as necessary, until a coarse paste is formed. Add 1 or 2 tablespoons of water, if needed to make the paste hold together - you will have to remove the lid of the processor and check this by pressing some of the mixture together between your fingers. Add a bit more water, if necessary. Transfer to a bowl and set aside to rest for about 30 minutes.

Preheat at least 3-inches of oil in a saucepan or a deep-fryer to 350 degrees F.
Scoop the fava-chick pea mixture into 1 1/2 to 2-tablespoon increments and, using your hands, shape into balls or patties about 1 1/2 to 2-inches in diameter. Gently lower the falafel balls into the hot oil (these are fragile - do not drop them or they will fall apart.) Fry the falafel in batches until crisp and brown, turning to promote even browning, 2 to 2 1/2 minutes. Transfer to paper-lined plates to drain briefly before serving.

Open the pita bread halves and insert 2 or 3 falafel patties into each. Drizzle with the tahini sauce and layer the tomatoes and lettuce on top. Serve immediately.

TAHINI SAUCE

Ingredients:
1 cup tahini paste, recipe follows
1/4 cup plus more, if necessary, lemon juice
2 small cloves garlic, minced
1/2 to 3/4 cup water, as needed
1/2 to 3/4 teaspoon salt

Directions:
Make the sauce by combining the tahini paste, lemon juice, and garlic in a bowl and stirring to combine. Add the water a little at a time as needed to form a smooth, creamy sauce approximately the thickness of heavy cream. (Note that the sauce might appear to separate for a bit before enough water has been added; just keep adding more water bit by bit and stirring until the sauce comes together.)

Season to taste with salt and more lemon juice, if necessary. Transfer to a nonreactive container and refrigerate until ready to serve the falafel.

Yield: about 2 cups

TAHINI PASTE

Ingredients:
4 Tablespoons sesame seeds
1 teaspoon sesame oil
1/2 teaspoon salt
1/2 cup tepid water

Directions:
Place sesame seeds in a blender or food processor and grind until smooth. Add sesame oil and salt. Process until combined. With the motor running, add the water in a very slow, steady stream and blend until smooth.

Yield: about 1 cup

Grilled Eggplant Spread and Spiced Pita Toasts

This is really very similar to the eggplant salad that is served in Turkey. We just don't use red onions and parsley in the salad, but when I saw this recipe from Gourmet, I thought it would be good with it, so I tried to give it a try. I'm glad I did. Below you will also find a pita crisps recipe to go with the eggplant spread.

Although the recipe looks like it will need a grill, I use my gas burner. Just put the eggplant on and char it, then you do get the smoky taste. You don't have to worry about the insides cooking, it actually does:) Just keep turning it around until every bit is charred. If you don't want to have too much of a mess on the burner use a pizza pan for the oven, the kind that has holes in it. It takes a little bit longer but at least there is no mess to clean up afterward.

You don't have to make the pita toasts; you can probably find ready made pita chips at your local market. But the cumin in the recipe below tastes great with the spread. I don't ever remember making anything a day ahead, so I just let the eggplant drain while I wait for the pita to get ready, which is about 45 minutes.

You can also use this spread with steak or chicken sandwiches. It tastes heavenly as a condiment. Enjoy:)

GRILLED EGGPLANT SPREAD

Ingredients:
4 pounds medium eggplants
1 small red onion
2 large garlic cloves
2/3 cup packed fresh flat-leafed parsley leaves
1/3 cup extra-virgin olive oil
3 tablespoons white-wine vinegar
3 tablespoons mayonnaise

Directions:
Prepare grill.

Pierce eggplants in several places with a fork and grill on a rack set 5 to 6 inches over glowing coals, turning them occasionally, until very soft, 30 to 40 minutes. (Alternatively, broil eggplants under a preheated broiler about 6 inches from heat 30 to 40 minutes. Broiled eggplant will not have a smoky flavor.)

Transfer eggplants to a colander and, when cool enough to handle, quarter lengthwise. With a small knife remove and discard as many seeds as possible. Scrape flesh into a large sieve set over a bowl, discarding skin. Drain eggplant, covered and chilled, 1 day.

Discard any juices from eggplant. Mince onion and garlic and finely chop parsley. In a food processor pulse eggplant with onion, garlic, parsley, and remaining ingredients until coarsely puréed. Transfer spread to a bowl and season with salt and pepper.

Chill spread, covered, at least 3 hours and up to 3 days.

Serve spread with pita toasts.

Makes about 3 cups.

SPICED PITA TOASTS

Ingredients:
4 teaspoons cumin seeds
1 teaspoon coarse salt
2 teaspoons paprika
1/2 cup olive oil
six 6-inch pitas with pockets

Directions:
Preheat oven to 400°F.

In a dry small heavy skillet toast seeds over moderate heat, shaking skillet, until fragrant, about 1 minute, and cool. In an electric coffee/spice grinder finely grind seeds and salt with paprika and in a bowl stir together with oil.

Split each pita into 2 rounds and brush rough sides with cumin oil. Cut each round into 8 wedges and arrange, rough sides up, on 2 large baking sheets. Bake wedges in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden brown and crisp, about 8 minutes total. Cool pita toasts on racks.

Pita toasts keep 5 days in an airtight container at room temperature.

Makes 96 pita toasts.

Eggplant Dip, Pita Crisps, Herb Pita Crisps

This is a very light and healthy recipe from Self. It makes a great dip, but I have made some changes to it.

Instead of roasting the eggplant in the oven, I roast it on the gas range by putting the eggplant directly on fire. When the skin is charred I turn it until all sides of it is charred. It gives a smoky flavor to the dip which is wonderful. But it can get pretty messy, so either use aluminum foil to cover your range or use a pizza sheet type of a pan which has holes, so that the fire can reach the eggplant. And not only it tastes better, it only takes a much shorter time to prepare the eggplant.

I also add 1 extra garlic. If I have the time, I roast the garlic in the oven before adding it to the dip. But keep in my that roasting the garlic brings the potency to a lower degree:)

I like serving with pita crisps, but if you want to stay healthy, go ahead and use any vegetable you like. So I'm adding two more recipes; one for regular pita crisps and one for herb pita crisps. Enjoy:)

EGGPLANT DIP

Ingredients:
1 1/2 large eggplants, halved
Olive oil cooking spray
1 tablespoon olive oil
1 spring onion, coarsely chopped
1 clove garlic, minced
1 1/2 heirloom tomatoes, coarsely chopped
1/2 teaspoon hot paprika
1 tablespoon plus 1/2 teaspoon plain lowfat yogurt
Coarsely ground black pepper
1 tablespoon plus 1/2 teaspoon sliced basil

Directions:
Heat oven to 350°F. Coat eggplants with cooking spray. Roast 1 hour.

Scoop pulp into a sieve lined with cheesecloth; drain 1 hour.

Remove pulp; purée in food processor; transfer to a bowl.

Heat oil in a sauté pan over medium heat. Cook onion 5 minutes or until soft. Add garlic; cook 3 minutes or until soft.

Add tomatoes and paprika; cook 3 to 5 minutes. Let cool.

Stir yogurt into puree; add onion and tomatoes.

Season with salt and pepper.

Chill 30 minutes. Garnish with basil. Serve with raw vegetables and pita chips

Makes 4 servings.

PITA CRISPS

Ingredients:
8 pita rounds, (each 5 inches in diameter)
2 tablespoons olive oil
1 garlic clove, minced
Pinch of cayenne pepper
Pinch of salt
Pinch of freshly ground pepper

Directions:
Split each pita horizontally. Cut each round into 4 wedges.

Toss wedges with oil, garlic, cayenne, salt, and pepper in a large bowl.

Arrange pita wedges in a single layer on 2 rimmed baking sheets lined with parchment paper. Bake until crisp and golden, 8 to 10 minutes. Let cool completely.

Crisps can be stored in an airtight container up to 3 days.

HERB PITA CRISPS

Ingredients:
1/2 cup (1 stick) unsalted butter, room temperature
8 pitas (each 3 1/2 inches), split
3 tablespoons finely chopped fresh chives
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

Directions:
Preheat oven to 375 degrees.

Butter pitas and sprinkle with chives, salt, and pepper. Cut each into quarters.

Divide between two baking sheets. Bake until golden, about 15 minutes. Let cool.

Store in an airtight container up to 1 day.

Roasted Red Pepper with Feta Dip

This is a very tasty dip from Bon Appetit. But you can add or make some small changes to it to make it even more tastier:)

Try roasting the garlic before adding it, it makes the taste smoother and the garlic doesn't overpower the dip.

If you like heat, add some cayenne, if you want some tanginess add some lemon, and if you want it to have some herbs, add dill or oregano.

I have tried all of these and I like them all:)

Crudités and toasted pita triangles are good dippers for this. You can also try veggies such as cucumbers or carrots.

ROASTED RED PEPPER WITH FETA DIP

Ingredients:
4 red bell peppers
1/4 cup extra-virgin olive oil
2 garlic cloves, peeled
2 cups crumbled feta cheese

Directions:
Char peppers directly over gas flame or in broiler until blackened on all sides.

Enclose in paper bag 10 minutes. Peel, seed, and quarter peppers.

Puree peppers, oil, garlic, and cheese in processor. Season with salt and pepper.

Chill at least 3 hours or overnight.

White Bean Puree with Sun-dried Tomatoes

You could use canned beans to make this recipe faster, but if you have the time' try cooking the dry kind with the herbs. It really makes this dip, which can also be used as a spread on sandwiches. I've taken this recipe from Bon Appetit and do tweak it a little bit.

I use more lemon, and not so much dried tomatoes, which makes the color lighter, not so red.

If you do use canned beans, saute them with the rosemary, and if you like garlic, you can also add some garlic; but don't saute the onions.

This recipe makes quite a lot, so adjust it if you don't want to have too much.

WHITE BEAN PUREE WITH SUN-DRIED TOMATOES

Ingredients:
1 cup dried Great Northern beans
4 cups water
1/2 small onion, quartered
2 4-inch-long fresh rosemary sprigs
1 cup drained oil-packed sun-dried tomatoes
1 1/2 tablespoons chopped shallots
1 tablespoon chopped fresh rosemary leaves
4 tablespoons extra-virgin olive oil, divided
1 1/2 teaspoons fresh lemon juice
Salt and pepper to taste
1/4 teaspoon dried crushed red pepper
1/2 cup (or more) boiling water

2 tablespoons chopped fresh parsley
Lemon wedges
Toasted pita triangles

Directions:
Place beans in medium saucepan. Add enough cold water to cover beans by 3 inches. Let stand overnight.

Drain beans well. Return to saucepan. Add 4 cups water, onion, and rosemary sprigs. Bring to boil; reduce heat to low, cover, and simmer until beans are soft, about 1 hour 45 minutes. Discard rosemary sprigs. Drain beans and onion; cool to room temperature.

Using on/off turns, puree drained beans and onion, sun-dried tomatoes, shallots, and chopped rosemary in processor until smooth, stopping occasionally to scrape down sides of bowl. Add 3 tablespoons oil, lemon juice, salt, pepper, and crushed red pepper. Puree until blended. With machine running, gradually add 1/2 cup boiling water. Thin with more water by tablespoonfuls if necessary. (Can be made 2 days ahead. Cover and refrigerate.)

Transfer white bean puree to wide shallow bowl; drizzle with remaining 1 tablespoon oil and sprinkle with parsley. Garnish with lemon wedges. Serve with toasted pita triangles.

Makes 4 cups.