Sunday, October 25, 2009

Hum Hum Hum....Good

Since having the most wonderful Falafel platter at Mr. Falafel at 226 7th Avenue (Brooklyn) a few days ago I have not stopped craving their Combination #3 which is Falafel with Humus, Babaganoush served with lettuce, tomato, tahini and pita bread. Rather than Rush to Mr Falafel I have been making my own goodies. Following are the recipes I have been using- ENJOY!


1 can garbanzo beans/chickepeas
1/4 cup olive oil
1 tablespoon lemon juice
1 teaspoon cumin

Preparation: In a food processor, blend all ingredients together until smooth and creamy.
Serve immediately with pita bread, pita chips, or veggies.  Store in a airtight container for up to three days.

1 large eggplant
1 clove garlic
1/4 - 1/2 cup lemon juice (depending on taste)
3 tablespoons tahini
1 teaspoon salt
3 tespoons olive oil
2 tablespoons lemon juice
2 teaspoon olive oil

Preparation: Preheat oven to 375 degrees and bake eggplant for 30 minutes, or until outside is crisp and inside is soft. Allow to cool for 20 minutes. Cut open eggplant and scoop out the flesh into colander and allow to drain for 10 minutes. Removing the excess liquid helps to eliminate a bitter flavor. Place eggplant flesh in a medium bowl. Add remaining ingredients and mash together. You can also use a food processor instead of by hand. Pulse for about 2 minutes. Place in serving bowl and top with lemon juice and olive oil. Add other garnishments according to taste.  Serve with warm or toasted pita or flatbread. Enjoy!

Garnishment Ideas for Baba Ghannouj - Baba ghannouj always has to have olive oil on top for garnishment. However you can spice things up a bit by adding crushed red pepper, a dash of cumin, parsley or coriander.

16 oz. can of chickpeas or garbanzo beans.
1 large onion, chopped
2 cloves of garlic, chopped
3 tablespoons of fresh parsley, chopped
1 teaspoon coriander
1 teaspoon cumin
2 tablespoons flour
Oil for frying or baking

Preparation: Drain chickpeas, and place in pan with fresh water, and bring to a boil. Allow to boil for 5 minutes, then let simmer on low for about an hour. Drain and allow to cool for 15 minutes.  Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour. Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste. Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.

Fry in 2 inches of oil heated until golden brown (5-7 minutes).
Cover bottom of baking pan with 2 teaspoons of oil and bake in a preheated 350 degree oven for 15-20 minutes, turning all over 1/2 through time to brown all sides.

Serve hot with warm pita bread, shredded iceberg lettuce, sliced tomatoes and greek olives.


kerfuffler said...

I have never tried draining the eggplant-----sometimes it is a little bitter, so I'll have to give that a try. Do you ever find that the eggplant has too many coarse seeds, and do you have an easy fix for that that does not waste half the eggplant? Or is there a secret to buying the less seedy ones?

Simone said...

The seeds don't bother me. I just buy a firm eggplant and use as it. If I fry eggplant I usually salt and stack on a plate, placing cans for pressure..once the water is release I rinse and prepare.

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