Reda's Radical Egyptian Falafel
Tested and Finalized by: Vanessa Madigan
Developed by: Reda Tadrous
I am really blessed to have been inspired by many great cooks in my life. My soon to be Mother in Law is one of these stellar influences. Several years ago I began to study Egyptian cooking while visiting my fiance's family in Cairo and under her superior tutelage I have become rather good at it! Although she speaks no English and my Arabic is limited, well frankly it sucks, she has been able to teach me new recipes and introduce me to new flavors. We have literally spent hours rolling and re-rolling grape leaves together, but, now I am an expert. This is one of her recipes, and I am so pleased to share it with you.
Ingredients:
1 Lb. Dry Fava Beans (If time is of the essence, you may be able to find canned, uncooked fava's. You can substitute an equivalent amount of the canned beans for the dry, about 4 - 15oz cans)
2 Bulbs of Garlic (about 15-18 cloves)
1/2 Cup Fresh Coriander (off the stem)
1/2 Cup Fresh Parsley (off the stem)
1/4 Cup Dill
4 Green Onion, cleaned
2 Medium Yellow Onions
1 Tbsp. Salt
1 tsp Cumin
1 tsp Ground Red Pepper
1 Cup Sesame Seeds
Directions:
- Soak dry Fava Beans in water for 3 days, changing the water daily. Until the beans are swollen and tender but not mushy.
- Once the beans are ready, coarsely chop your onion and peel the garlic. Place the Onion, Garlic, Fava Beans, Coriander, Parsley, Dill, Salt, Green Onion, Cumin and Red Pepper in a Food processor and pulse until the mixture is soft and mashed into something that resembles a thick paste.
- Remove from bowl of the processor and form into small balls about the size of a golf ball, and flatten slightly.
- Sprinkle your uncooked Falafel with Sesame Seeds and press them in ever so slightly, so that they will stick when you fry them.
- Fry in about 3 inches of Oil at 350 degrees or in a deep fryer until dark golden brown. This will take about 5 minutes each.
- Allow the Falafel to drain on a paper towel.
- Serve Falafel in warm Pita with Tahini, Tomato and Cucumber or Arugula! Yumm!
Homemade Tahini
Ingredients:
1 Cup Sesame Tahini
1 Tbsp. Flour
4 Tbsp. White Vinegar
3/4 Cup Water
1/4 tsp Cumin
1/4 tsp Salt
1/4 tsp Chili Powder
Directions:
- Pour the Sesame Tahini into a bowl
- Add the Flour to the Tahini and stir well.
- Slowly add the White Vinegar. The Tahini will begin to seize up and become more difficult to stir, but, continue stirring to incorporate the Vinegar into the Tahini.
- Very slowly add the water to the Tahini mixture, stirring continuously until the mixture turns light and creamy. You may need to add additional water if you like your Tahini thinner.
- Once your mixture is creamy add the Cumin, Salt and Chili Powder and mix well.
- Add the Tahini to the Falafel, Grilled Meat, Seafood or even just use it for dipping bread and veggies!
Filipino Cellophane Noodle Salad
Developed, Tested and Finalized by: Andrea Madigan-Wilken
What can I say about vegetarian food and vegetables in general.... boring, I've never been a fan. As a vehicle for cheese or sauce, o.k. , other than that I am a 34 year old picky kid. Some things though have changed my feelings toward veggie dishes, this being one of them. Enjoy!
Ingredients:
4 oz. cellophane noodles
1 1/2 shredded carrot
2 tsp. sesame oil
2 tbsp. toasted sesame seeds
2 cloves garlic, crushed
1 oz. chopped cilantro or parsley
1 1/2 cups shredded cabbage
3 shallots, finely minced
2 tbsp. lemon juice
1 1/2 tbsp. light soy sauce
Directions:
- Place noodles in a bowl and pour over boiling water to cover. Let stand 10 min. Drain and set aside.
- Heat Oil in frying pan over high heat. Add garlic and stir fry for 1 min.
- Remove pan from heat and add shallots, lemon juice and soy sauce. Continuously whisk until mixture has cooled slightly.
- Transfer to a small bowl and place in refrigerator to chill.
- In a large bowl toss together noodles and carrot and cabbage.
- Pour sauce over top of noodles and toss well. Serve chilled or at room temperature. Enjoy!
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