46
ENTRÉES
½
CUP (125 ML) DRIED CHICKPEAS,
SOAKED OVERNIGHT; RINSED
AND DRAINED
1
GARLIC CLOVE, PEELED
1
SMALL SHALLOT, PEELED AND
CUT INTO 1-INCH (2.5 CM)PIECES
1
TEASPOON (5 ML) KOSHER SALT
1
⁄
8
TEASPOON (0.5 ML) FRESHLY
GROUND BLACK PEPPER
¾
TEASPOON (3.75 ML) GROUND
CUMIN
¼
TEASPOON (1 ML) GROUND
CORIANDER
1
⁄
8
TEASPOON (0.5 ML)
CHILI POWDER
1
⁄
3
CUP (75 ML) PACKED FRESH
ITALIAN PARSLEY, STEMS AND
LEAVES
1
TABLESPOON (15 ML)
UNBLEACHED, ALL-PURPOSE
FLOUR
¼
TEASPOON (1 ML) BAKING SODA
1
TABLESPOON (15 ML) WATER
GRAPESEED OR VEGETABLE OIL,
FOR COOKING
Makes 12 falafel patties
1. Insert the chopping blade into the work bowl of the
food processor. Add the garlic and shallot and pulse
to chop, about 10 to 15 times. Add the chickpeas,
salt, pepper, spices, parsley and flour. Pulse 10 to 15
times to break up, and then process for about 30
seconds to finely grind.
2. Dissolve the baking soda in the tablespoon of water,
and then with unit running, pour through the feed
tube and process 20 to 25 seconds to incorporate.
3. Using a ¼-cup (60 ml) scoop, form into 12 balls.
Press balls into ¼-inch (0.6cm) high patties, about
1½ to
2 inches (3.75 to 5 cm) in diameter. Place on a wax
paper–lined tray or plate, cover with plastic wrap
and chill overnight.
4.
To pan fry
: Put ¼-inch (0.6 cm) of oil into a medium
sauté pan set over medium heat. While oil is
heating, lightly dust falafel with flour. Once the oil is
hot (you want it to be 375°F (190°C) – use a candy/
deep-fat thermometer to monitor temperature),
place no more than 4 falafel patties in the pan at
one time. Cook about 4 to 5 minutes, turning
halfway through to evenly brown. Remove and
transfer to a cooling rack set over a paper towel–
lined pan. Repeat with
remaining patties.
To bake
: Preheat oven to 400°F (200°C). Place
falafel patties on a parchment-lined rimmed baking
pan; brush a small amount of oil over the parchment.
Drizzle 1 tablespoon (15 ml) of oil over the patties,
turning to coat both sides. Bake for 30 minutes,
turning halfway through.
Serving suggestions: The falafel patties are best
when served in a pita, topped with chopped
cucumber and tomato, lemon juice, salt and pepper
and a good amount of tahini dressing (page 20).
* To soak, place chickpeas in a bowl and cover with
water by 2 inches (5 cm). Allow to soak overnight,
and then drain and rinse before using.
Nutritional information per patty:
Calories 61 (55% from fat) | carb. 5g | pro. 2g | fat 4g |
sat. fat 0g | chol. 0mg | sod. 220mg | calc. 11mg | fiber 1g
The Middle-Eastern street food staple can now be found
in just about every city. The food processor makes it possible
to whip it up in your own home!
FALAFEL
47
ENTRÉES
Makes 8 to 10 servings
1. Preheat oven to 400°F (200°C).
2. Put the butter in a medium stockpot over medium-
low heat.
3. While pan is heating, prepare the vegetables. Insert
the slicing disk into the work bowl of the food
processor and slice the carrot and celery together
and reserve.
4. Remove the slicing disc and insert the chopping
blade. Add the onion and pulse about 10 times to
chop. Add the onion, carrot and celery to the pot to
sauté. Sauté until vegetables are softened, about 8
to 10 minutes.
5. In two to three batches, roughly chop the chicken by
pulsing 2 to 3 times. Remove and reserve in a
separate bowl.
6. Stir the flour into the vegetable mixture and cook for
about 3 minutes to eliminate any raw flour taste.
Slowly whisk in 4 cups (1 L) of the chicken broth,
increase heat to medium high to bring to a boil, and
then reduce heat slightly to maintain a healthy
simmer. Stir in the potato, salt and pepper and let
simmer for about 20 minutes, until vegetables are
tender. (Add more broth if necessary so vegetables
stay submerged.) Stir in the reserved chicken and
frozen onions. Simmer for an additional 35 to 40
minutes to thicken slightly. Once stew-like, stir in the
peas.
7. While filling is cooking, prepare the biscuit dough.
Cut into 9 pieces. Reserve, covered loosely with
plastic.
8. Pour filling into a 9-inch (23.5 cm) square pan. Evenly
distribute the biscuits over the top of the filling so
there is about ¼ inch (0.6 cm) of space between
biscuits.
9. Bake until biscuits are fully cooked through and
golden brown, about 15 minutes. Allow pot pie to
rest at least 15 minutes before serving.
Nutritional information per serving (based on 8 servings):
Calories 459 (49% from fat)
|
carb. 30g
|
pro. 27g
|
fat 25g
sat. fat 11g
|
chol. 103mg
|
sod. 791mg
|
calc. 41mg
|
fiber 3g
The ultimate comfort food.
CHICKEN POT PIE
6
TABLESPOONS (90 ML)
UNSALTED BUTTER
1
MEDIUM CARROT, PEELED
AND TRIMMED
1
CELERY STALK, TRIMMED
1
SMALL ONION, PEELED AND CUT
INTO 1-INCH (2.5 CM) PIECES
1
ROASTED CHICKEN,
APPROXIMATELY 2 TO 3 POUNDS
(1 TO 1.5 KG), ROOM TEMPERA-
TURE AND CUT INTO 1-INCH
(2.5 CM) PIECES (SKIN AND
CARCASS DISCARDED)
½
CUP (125 ML) ALL-PURPOSE
FLOUR, DIVIDED
4 TO 5
CUPS (1 TO 1.25 L) CHICKEN
BROTH, LOW SODIUM
1
MEDIUM WAXY POTATO,
CUT INTO ½-INCH (1.25 CM)
CUBES
1
MEDIUM SWEET POTATO, PEELED
AND CUT INTO
½-INCH (1.25 CM) CUBES
¾
TEASPOON (3.75 ML) KOSHER
SALT
¼
TEASPOON (1 ML) FRESHLY
GROUND BLACK PEPPER
1
⁄
3
CUP (75 ML) FROZEN PEARL
ONIONS
1
⁄
3
CUP (75 ML) FROZEN PEAS
½
RECIPE BUTTERMILK BISCUIT
DOUGH (PAGE 55)
