Baked Green Falafel and Greek Salad

September 22, 2016 by Laura Messersmith in Cooking

Before we even begin I should say that these are by no means authentic falafel. For one, I skipped the dried chickpeas (couldn’t be bothered) and for two, these guys get just the barest whisper of olive oil, no deep frying or sautéing required, and finally, for three: this is my favorite ratio of spices and herbs, but to be honest I’m not sure if any of them actually belong in falafel. So really these should probably just be called something generic like “spiced chickpea patties” and not falafel at all. But, since we’re rebellious around here and it’s a handy shortcut I’m sticking with falafel.

Shortcuts or laziness are the name of the game with this recipe since the previously mentioned points (canned chickpeas, no frying) save a ton of time, effort, and mess. When has that ever been a bad thing? The most important part though is that they taste incredible.

Tender and garlicky, pungent with cilantro, bright from the lemon juice and deliciously golden, these falafel make the perfect topping to a greek salad or wrapped up in a pita. They’re just the thing for these not-quite summer not-quite fall evenings and I personally love to make a big batch and freeze the extras (assuming there are any!) for an even easier dinner down the road.

Baked Green Falafel & Greek Salad (serves 4)

Falafel Ingredients:
2 cups fresh parsley leaves
1 cup fresh cilantro leaves
6 cloves garlic
4 lemons
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 1/2 teaspoons cumin
28 ounces canned chickpeas, well rinsed and drained
1/4 cup whole wheat or oat flour

Salad Ingredients:
4 cups shredded lacinato kale leaves
2 cups cherry tomatoes, halved
2 cups diced hot house cucumber
8 ounces feta cheese, divided
1/2 cup hummus
4 pitas toasted
olive oil
kosher salt
black pepper

Instructions:
Place the parsley, cilantro, roughly chopped garlic, 1/3 cup fresh lemon juice, 1/2 teaspoon kosher salt, and ground cumin in the bowl of a large food processor and mix to combine. The texture will be similar to a thick pesto.

Rinse and thoroughly drain the chickpeas in a colander and add half to the herb mixture. Pulse the food processor a few times to combine and then add the remaining half of the chickpeas. Pulse again a few times until the chickpeas are mostly incorporated but some larger pieces remain and there are still traces of un-mixed herbs. You want to maintain some texture not end up with hummus.

Use a rubber spatula to transfer the chickpea mixture to a large mixing bowl and fold together to finish mixing in the herbs and seasoning. Sprinkle the whole wheat flour over the chickpeas 1 tablespoon at a time using the spatula to press the mixture together until a loose dough is formed. It should be firm enough to hold its shape when handled, think meatballs. Taste and adjust seasonings as needed.

Use a cookie scoop or measuring spoon to portion about 2 tablespoons of falafel mixture. Use your hands to form 12 flattened discs about 1/2 inch thick and 2 inches in diameter. Place on baking sheet and refrigerate or freeze for 15 minutes to firm up.

OPTIONAL STEP: I don’t bother with this, but for a little extra crust on the outside, before baking heat a large skillet over medium to medium-high heat and add 2 tablespoons olive or canola oil. Swirl to coat pan, then add falafel. Carefully flip once golden brown – about 3-4 minutes - and then cook on the other side until golden brown as well – 3-4 more minutes.

In the meantime, line a second rimmed baking sheet with foil and place in the oven while you pre-heat to 375 degrees F. When the oven is hot, remove the sheet (oven mitt!) and lightly coat it with non-stick spray or olive oil. Place the falafel on the warmed sheet and bake on one side for 20-25 minutes then turn and bake for another 10-15 minutes. Both sides will be lightly browned. The longer you bake them, the firmer they’ll get! While the falafel bake, prepare the kale, tomatoes, cucumber and feta.

Toss together kale leaves, tomatoes, cucumbers and feta. Serve the falafel alongside with the toasted pita and hummus. The falafel can be refrigerated, layered with parchment paper in an airtight container, for several days. Freeze to keep longer.

Small Kitchen Friendly?
Yes! I used a medium food processor, small cutting board, fine mesh sieve, medium mixing bowl, rubber spatula, cookie scoop, and two rimmed sheet trays.

Thai Chicken Coconut Curry with Chickpeas & Rainbow Chard

November 04, 2015 by Laura Messersmith in Cooking

I must have curry on the brain these days because it seems like everywhere I go: there it is! Okay, something of an exaggeration, but this does seem to be Unofficial Curry Week around here – first Thai delivery on Sunday, then Ina’s curry influenced soup, a date with a friend who has promised to take us to eat amazing Tibetan food this weekend, and now this recipe which I pinned ages ago and just dusted off to actually try.

The tricky part about curry mixes is that they’re all different depending on the source – one might be firey lava hot while another is gentler on the taste buds. I’ve linked to the specific brands I used, but if you’re trying something different I’d recommend tasting them before adding the amount I suggested to see if it fits with your preferences.

I love curry, but I tend to be a spice lightweight so I approached the original proportions with some trepidation and started with significantly less of the curry and chili paste to create a milder version. The coconut milk does help smooth out any spikier edges, so if you prefer something quite hot then add more of the chili and curry pastes.

Chicken Coconut Curry with Chickpeas & Rainbow Chard (serves 6)

Ingredients:
3 tablespoons olive oil
1 1/2 pounds skinless boneless chicken breast, thinly sliced
1/3 cup (1 large) thinly sliced shallots
1 1/2 teaspoons (1 1/2 inch piece, peeled) grated fresh ginger root
1 teaspoon (1 large clove) grated garlic
5 teaspoons green curry paste
2 1/2 teaspoons sambal oelek chili paste
2 teaspoons kosher salt
1 can (14 ounce) coconut milk
2 cups water
1 can (14 ounce) chickpeas, rinsed and drained
3 cups (1 bunch) Rainbow chard, cleaned, trimmed and thinly sliced
1 cup unsalted, toasted cashews

Instructions:
Heat the olive oil in a large, heavy bottomed pot or French oven over medium heat. Add in the sliced shallots, reduce the flame to low, and sauté for 4-5 minutes until they begin to soften. While the shallots are cooking, thinly slice the chicken breasts horizontally, across the grain in 1/4 inch pieces.

Next, add the grated ginger and garlic to the pot and sauté for one 1 minute. Stir in the curry paste, chili paste, and kosher salt to form a thick sauce and cook for 1 more minute. Add the sliced chicken to the pot and stir to coat with the sauce. Sauté over medium heat until almost fully cooked, about 6-7 minutes.

Stir in the coconut milk and one can (about 2 cups) of water. Bring to a boil and the reduce to low to simmer for 20 minutes. While the curry is simmering, drain and rinse the chickpeas and prep the Rainbow chard. Slice each leaf along the central rib to remove and set aside. Chop the ribs into 2 inch pieces. Next, roll the leaves vertically and slice across the roll in 1/4 pieces to create ribbons.

Once the chicken is fully cooked, add in the chickpeas and stalks and simmer for an additional 10-15 minutes until the stalks soften. Wilt in the chard ribbons and stir in the toasted cashews. Cook for an additional 5 minutes. Taste and adjust seasoning according to taste. Serve alone or with basmati rice, pita bread or naan with extra chili paste on the side.

Re-written and adapted from The Crepes of Wrath’s Green Chickpea Chicken Coconut Curry with reference to this article in The Guardian (UK).

Small Kitchen Friendly?
Surprisingly, yes! This is a classic one-pot dish and I used my faithful 5.5 qt Le Creuset French oven, along with a chef’s knife, two* medium cutting boards (one for vegetables, one for chicken), measuring spoons, a microplane grater, and a wooden spatula.

*If you have just one cutting board, hopefully it’s a plastic one that can be run through the dishwasher. Prep the chard, ginger, etc. first and set aside before cutting the chicken.

The Verdict:
Mike and I both really liked this recipe and it has the dual benefit of pleasing two people who have verrrry different ideas of what’s considered spicy. It’s easy to stir in a bit more chili paste or leave it as is just spooned over basmati rice. The addition of fresh ginger and garlic brightens up the coconut milk and since I’m obsessed with having a bit of crunch the cashews are perfect. Only one problem and a note of caution: I may have cooked my way out of Thai takeout…

Pesto Greek Yogurt Hummus

November 24, 2014 by Laura Messersmith in Cooking

Have you heard? As soon as Thanksgiving rolls around we are officially in The Holidays (capital H). For me The Holidays means house parties, celebratory dinners, and rounds of drinks where I have to do my best to remember that an all cookie and cheese in puff pastry diet in December means new pants in January.

I know I can’t be the only one who wants to make something special that won’t leave me or my guests feeling guilty. I’m also in favor of keeping things as simple and low stress as possible. In my world a frazzled hostess is a grumpy hostess.

Thank goodness for Pesto Greek Yogurt Hummus. The chickpeas and greek yogurt (Chobani, naturally) blended with the deep pure flavor of the garlic, basil and parmesan in the pesto are an awesome combination.

And here’s your get out of anxiety free card - if you don’t have pesto stashed in your freezer from the summer like I did (remember this recipe?), and are running low on the time or energy to make the pesto from scratch then pick up a small container when you’re buying the other ingredients. Taste a little before you add it to the mix to see how strong the flavors are and adjust as needed. A little more pesto here, a little less salt there.

This is also easy to make ahead and stash in the fridge for a day or two, which has the special bonus of allowing the flavors to mingle and grow in power. Delicious, healthy, simple, low stress – sounds perfect for The Holidays, or really anytime of year.

Pesto Greek Yogurt Hummus (yield: 2 cups)

Hummus Ingredients:

1 can (15 ounces) chickpeas
1/2 cup Chobani whole milk 4% plain greek yogurt
6 tablespoons prepared pesto (recipe below)
1 teaspoon kosher salt

Hummus Instructions:

Drain the chickpeas through a sieve and place in the bowl of a medium food processor. Measure the Chobani whole milk 4% plain greek yogurt, pesto, and kosher salt into the food processor.

Process for 1-2 minutes, or until the hummus reaches your desired consistency and the ingredients are well mixed. Taste and adjust seasonings as needed.

Serve with your favorite accompaniment. Enjoy!

Pesto Ingredients:

¼ cup walnuts
¼ cup pine nuts (aka pignoli)
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan

Pesto Instructions: (yield: 4 cups)
Place the walnuts, pine nuts, and chopped garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the fresh basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute.

Important storage note: This will make more pesto than needed for the recipe and exposure to air will turn it an unappetizing brown. So plan to use the extra right away or store the pesto in the refrigerator or freezer in an airtight container with a thin film of olive oil or plastic wrap pressed directly on top to remove air pockets.

Small Kitchen Friendly:
Yes, assuming you have access to a medium-sized food processor. Ours is a 7 cup and it was just right for this recipe, too much smaller and I would have had trouble getting everything to fit. A sieve to drain the chickpeas, dry and liquid measuring cups, measuring spoons, a rubber spatula, a microplane grater, and one medium cutting board finished the job.

The Verdict:
Mike and I both really liked the results of my experiment with Pesto Greek Yogurt Hummus. The freshness of basil and garlic in the pesto balances nicely with the creamy yogurt and nutty chickpeas. The texture is smooth and cool a perfect pairing with crudité, pita chips, or to jazz up a leftover turkey sandwich.

Lemony Cucumber Salad with Chickpeas

October 06, 2014 by Laura Messersmith in Cooking

My parents came to visit us in New York last weekend and brought with them some great produce from their local farmers market including a ton of late season cucumbers. The old saying “necessity is the mother of invention” is incredibly true in the kitchen and never more so for me than when I have an unexpected fresh produce.

Usually I buy cumbers one at a time and use them more as a garnish, but in this case I had a half dozen. So the question was: what to do with a half dozen cucumbers? Make pickles? A chilled soup? Or, maybe a different take on Greek/Mediterranean flavors by making the cucumber the star….

I scoured the pantry and fridge for inspiration and found feta and a can of chickpeas and after that the idea of doing a light, lemony vinaigrette seemed like the best way to bring all the ingredients together.

Lemony Cucumber Salad with Chickpeas (serves 4)

Ingredients:

4 cups (3-4 medium) thinly sliced seedless cucumber
1 can (15 ounce) drained rinsed chickpeas
1/4 cup crumbled feta cheese
1/4 cup slivered almonds
1/2 cup of freshly squeezed lemon juice
1 teaspoon lemon zest
2 teaspoons minced, fresh dill
1/4 cup olive oil
Kosher salt
Freshly ground black pepper

Directions:

Using a chef’s knife, vegetable peeler, or mandoline, thinly slice the cucumbers length-wise into long ribbons about 1/8”. Drain and rinse the chickpeas. Set aside both the chickpeas and the cucumbers in a medium bowl lined with paper towel to collect any excess moisture.

To make the vinaigrette whisk together the lemon juice, lemon zest, minced dill, 1 ½ teaspoons kosher salt, and 1/2 teaspoon black pepper with olive oil.

Remove the paper towel from underneath the cucumber and chickpeas and toss together with the dressing. Next, in a dry sauté pan toast the almonds for 2-3 minutes until lightly browned.

Arrange the cucumber and chickpeas on a platter and sprinkle with the toasted almonds and feta. Garnish with lemon zest and dill fronds.

Serve immediately.

Small Kitchen Friendly?

Yes, absolutely. I used a small sauté pan, a medium cutting board, and a medium mixing bowl. I also used a medium sieve, a mandoline slicer, a chef’s knife for chopping, a small paring knife, a liquid measuring cup and measuring spoons, along with a wire whisk.

The Verdict:

I made this for myself as a light lunch and I was really happy with the results. This salad incorporates Greek and Mediterranean ingredients in a way that highlights the cucumber and punches up the cool watery flavor with a strong lemony dressing. Mike’s influence on my cooking means that I’m always looking for ways to include substantial components in my salads. In this case the delicate crunch of the cucumbers are balanced by the chickpeas and almonds topped with a little salty feta. Yum.