appetizer

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Fa la la la la la la lafel Balls

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I’m out of hibernation and decking the balls with mounds of tahiniiii…fa la la la la la lafel balls! Yes, the balls are finally making their debut on my blog. I’m super excited to be back and share pitachick’s textured fresh and very delicious falafel balls (they’re more in a patty shape) but who doesn’t want to say balls especially around the holidays. I came up with this recipe when I couldn’t find a falafel ball I really enjoyed…from scratch (not a box) with fresh herbs and spices…and lots of texture. Texture to me is very important because not only is this going to be the base to an amazing sandwich but also a savory type of “granola” ball that I love to eat right out of the fridge for a satisfying snack on the go. You, your family and friends…and neighbors if you like them will absolutely LOVE pitachick’s falafel balls 🙂 So let’s get this picture party started…

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soak 1 cup of dry garbanzo beans (they will triple in size so make sure to soak in plenty of water) for 24+ hours till beans are firm but bitable (that’s a word…it think)

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in a food processor in this order place
1/2 bunch cilantro
1/2 bunch parsley (both bunches washed n dried)
1/2 med to large yellow onion (cut into quarters)
4-5 garlic cloves
1 tsp salt
1 tsp cumin
1 tsp coriander
sprinkle of black pepper
1 cup soaked garbanzo beans

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process till the texture looks a lot like bread crumbs (remember to keep some texture and don’t be an over processor)

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transfer to a medium/large bowl and add
2 tablespoons of flour (helps bind ingredients…for gluten free use rice flour)
1 tsp baking powder
1/4 cup of toasted sesame seeds

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mix well till combined

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use a falafel scooper or two spoons to shape falafel balls (I use a falafel scooper you can find at your local mediterranean market)

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gently place ball in hot peanut or canola oil…fry about 6 balls at a time till golden brown remove and place of paper towel covered plate to absorb excess oil

have your fixin’s ready
tahini sauce (recipe below)
pickles
pickled turnips
chopped parsley
diced tomatoes
sliced onions
or make a quick mediterranean salad (recipe below)
and of course pita bread if your watching your carbs…enter your mouth 🙂

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assemble…

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roll cut and share…

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or make a falafel salad for the “easy on the carbo” people

recipe makes about 24 balls. Keeps in fridge for about a week…or place in airtight freezer container and freeze for up to 6 months. Take out and heat in toaster oven if you want to keep the crunch…or can be microwaved if your in a hurry to jump start your falafel party. For the people who LOVE heat add cayenne pepper to mixture and/or to tahini sauce. Keep in fridge for up to a week…for a quick grab n go snack. Remember this is how I love to eat my falafel sandwich…be creative and make it your own…if you have to 🙂

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tahini sauce
1/2 cup tahini (sesame seed paste most neighborhood markets carry it now or mediterranean market)
1/3 cup water or a little more (it has to drizzle easily)
juice of 1 lemon
1 to 2 large garlic clove depending how much you love garlic
salt to taste
sprinkle of cayenne for heat if that’s your thing

by hand
mash garlic glove into paste consistency and combine into a small bowl with tahini, water, lemon juice and salt.
use a wisk to incorporate until smooth and creamy.
add more water or more tahini if needed to get the easily drizzle consistency
this can be made and refrigerated up to a week in an airtight container…remove an hour before using

or use blender and blend till super smooth
so many uses…dressing for salads, sandwiches…dip for veggies, chips…sauce for meats, kabobs and of course a facial mask ? rich in calcium and B vitamins…so B sure to eat your tahini sauce.

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the easiest quickest mediterranean salad ever
chop up
1 romaine lettuce
1 large tomato
quarter bunch parsley
quarter white onion
drizzle of olive oil
juice of half lemon
salt to taste
toss and enjoy!

Aside

artichoke heart kibbe…it’s not a falafel ball but sure looks like one…

Yes, the falafel ball is still waiting to make its debut…but I do have a look-a-like. Artichoke heart kibbe is not a falafel ball or your typical kibbe but my gosh it’s delicous. I came up w this version when I had a kibbe craving and had frozen artichoke hearts (and no I’m not going to peel and clean 14 artichokes…if you have the time awesome peel me some too). I grew up eating kibbe…a very popular dish among the Lebanese n other eastern mediterraneans. Your average kibbe and most famous is the lamb or beef…which consists of an outer shell made of ground lamb or beef and bulgur (a form of whole grain wheat similar to cracked wheat). The inner stuffing consists of sautéed ground lamb or beef onions spices and toasted pine nuts. It’s fried or baked…I prefer fried but baked is just as delicious. Some kibbe is grilled n even steamed/boiled (don’t invite me to the boiled party please). Artichoke hearts are fibrous and holds together well. My grandmother would make a pumpkin kibbe…really it’s endless just use your imagination and create 🙂 I’ve also substituted asparagus and broccoli for artichoke and the stuffing you can substitute ground turkey for beef. Quinoa is a great substitute for bulgur if you want a gluten free kibbe. Great way to get your kids to eat their veggies. My kids love kibbe…eaten hot or room temperature even straight out of the fridge…always so AMAZING! Below is a picture recipe of artichoke heart kibbe…comment me w any questions. Enjoy!

Pitachick’s Artichoke Heart Kibbe

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about 14 not 15 😉 artichoke hearts (frozen or fresh it’s your call)

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quartered sprinkled w salt n steamed till super tender about 30-45 min

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large bowl add about 2 1/2 cups of bulgur #1 (which is the finest…#4 is the coarsest) 1 tsp salt, 1/2 tsp pepper, 1/4 tsp allspice, 1/2 tsp seven spice, 1 onion pureed w about a 1/4 cup water

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this is what it looks like after combining ingredients w your hands (best tools)

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add the artichoke hearts and mash away w a pestle…or a hammer (just kidding)…great stress reliever

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THE…

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AFTER…

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MATH

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form into a small ball…you can make your balls larger or smaller.

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use your finger to start forming

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form away…

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let your hand guide you

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about a 1 1/2 pound sautéed ground beef, 2 chopped onions, 1/4 tsp allspice, 1/4 tsp cinnamon, 1/2 tsp seven spice, 1 tsp salt n 1/2 tsp pepper…after sautéing add 1/4 cup toasted pine nuts. I like to let it completely cool before filling…place in fridge or freezer for a quick cool

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about a tablespoon in each ball…depending on how small or large your balls are

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form into a small football

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ready for the fryer…poor little balls 🙁

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fry in peanut oil or your favorite frying oil till golden brown

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great appetizer or a main meal…your friends will love you for them…your family will do anything for you for them…your neighbors will smell the aroma n come over uninvited to “borrow” some sugar

eat w a side of hummus or yogurt and a crisp juicy refreshing mediterranean salad. You can also freeze them before you fry in freezer bag or airtight container…take them out n fry when needed to feed yourself, your family or for that get together you’ve been meaning to have. Easy to make…just takes a little time n practice forming…but so worth it. You can always use your food processor to combine ingredients. I puree the onion n water in my NutriBullet…just make sure to wash well after using n before your hubby makes a smoothy…sorry Georges 🙁 but hey we’ve got kibbe now!!!

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guess who’s back with a carpaccio you will LOVE…

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I’m a HUGE fan of the italian classic beef carpaccio…this is my eastern mediterranean inspired fusion which is also vegetarian. I came up with it one night when I had a barrel of tahini sauce left over and thought I can’t keep using this as a facial mask…I’m turning into a sesame seed. I love how beautiful this dish looks…the tri-colored pattern and the fresh light green arugula situated in the middle of the platter with the sprinkling of toasted pine nuts. Even more I love how delicious, thanks to the layering of flavors, this dish is. Serve as an appetizer, salad, side dish…you can add a grilled protein to it and make it a main dish…it’s versitile. Sliced lightly toasted ciabatta bread with it is perfecto…or stove top heated pita bread. My mouth is watering so I’m posting and going back into the kitchen to finish eating the platter of delight which is…

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pitachick’s eggplant zucchini & yellow squash carpaccio

1 large japanese eggplant
1 large italian zucchini
1 large yellow squash
1 small bag of arugula
olive oil to pan fry veggies & drizzle arugula
salt
pepper
juice of 1/2 lemon
toasted pine nuts
tahini sauce (recipe below)

thinly slice eggplant, zucchini & squash on a bias (at an angle)
in a large pan or or flat griddle drizzle some olive oil and lightly brown slices on both sides (I cook each vegetable separately and make sure to cook through about a couple minutes on each side)
remove and lightly sprinkle with salt & pepper.
arrange eggplant, zucchini, & squash in a pattern on a large platter (you can arrange platter with the eggplant, zucchini & squash the day/night before and cover with plastic wrap…take out an hour before serving and finish up other steps)
in medium bowl toss arugula, lemon juice, drizzle of olive oil, salt & pepper
drizzle with tahini sauce
then gently place tossed arugula over vegetables, drizzle with more tahini sauce and sprinkle with toasted pine nuts and enjoy on lightly toasted ciabatta, french bread and of course THE PITA slices…savor the moment yummy! Salad, side dish, appetizer…great with cocktails…that’s right!

tahini sauce

1/2 cup tahini (sesame seed paste most neighborhood markets carry it now or mediterranean market)
1/3 cup water or a little more (it has to drizzle easily)
juice of 1 lemon
1 to 2 large garlic clove depending how much you love garlic
salt to taste about 1/2 teaspoon
sprinkle of cayenne for heat if that’s your thing

by hand

mash garlic glove into paste consistency and combine into a small bowl with tahini, water, lemon juice and salt.
use a wisk to incorporate until smooth and creamy.
add more water or more tahini if needed to get the easily drizzle consistency
this can be made and refrigerated up to a week in an air tight container…remove an hour before using

or use blender and blend till super smooth

So many uses…dressing for salads, sandwiches…dip for veggies, chips…sauce for meats, kabobs and of course a facial mask 😉 rich in calcium and B vitamins…so B sure to eat your tahini sauce. Remember to comment me with any questions…ENOY!