Jewish Fusion

After enjoying Israeli falafel for decades, it struck me that the basic ingredients of falafel, namely the fried chickpea mixture could be flavored with all sorts of seasonings, not just the standard Middle Eastern ones. So, here is my Italian variety. Falafel usually is served in pita bread but for this recipe, I recommend using Italian bread or rolls, cut as for an Italian meatball sandwich. I highly recommend purchasing a falafel maker, usually available at Middle Eastern grocery stores. A falafel maker is a spring-loaded kitchen gadget that helps you shape the falafel into uniformly shaped disks, which you can then eject directly into the oil.

Ingredients:

• 1 cup dried chickpeas, (garbanzo beans) soaked overnight,
  cooked for ½ hour, then drained
  OR
  1 15 oz. can of garbanzo beans, drained
  1-teaspoon salt, plus more to taste
  1 Tablespoon flour
  Tablespoon Italian seasoned breadcrumbs
  1/3 cup bulgur soaked, then squeezed of almost all water content
  1-teaspoon baking powder
  3 cloves garlic, finely minced
  1 medium egg
  3 Tablespoons, finely chopped Italian flat leaf parsley
  ½ teaspoon of fresh ground pepper
  2 Tablespoons dried basil OR 3 Tablespoons fresh finely chopped basil
  4 dashes cayenne pepper
  1/3 cup grated Parmesan cheese

Optional Garnishes:

• Roma tomatoes, sliced ¼-inch thick
  Shredded lettuce
  Sautéed sliced onions
  Sautéed sliced bell pepper
  Thinly sliced Mozzarella or Provolone cheese
  Gardinara mix (hot or mild….your choice)
  Your favorite prepared marinara sauce, heated

Directions:

• Put the chickpeas in a 2-quart soup pot, add the water, and bring to a boil.
  Reduce heat, cover, and simmer for 25 to 30 minutes.
  Drain the chickpeas and reserve the liquid.
  OR if using canned garbanzos, go directly to the next step.

• Grind the chickpeas through the coarse blade of a meat grinder or pulse in a food processor. Remove to a bowl.
  In the bowl, mix together all the ingredients.
  Add salt to taste.
  The mixture should be the consistency of cooked oatmeal.
  If it is too loose, add a little more flour.
  Form into 1-inch balls, then flatten each slightly in your hand to make a patty.
  In a deep saucepan or a wok, heat 3 inches of oil to 375º F.
  Make one falafel ball as a test to determine if it will hold together in the oil. If it tends to fall apart, add a little more flour.
  Deep-fry in batches until golden.
  Using a skimmer, transfer to paper towels to drain.
  Tuck into warm pita bread or fold into a wrap, along with whichever additions you choose.

Alternatively, serve the falafel balls as an appetizer with marinara sauce for dipping.

Makes 24 – 30 individual falafel balls.

Also of interest…Israeli Falafel Recipe, Potato Latkes, Chopped Liver, Kugel, Pierogies

These kreplach are made with readily available Chinese pot stickers. Theyare so much easier to prepare and lighter than old-fashioned kreplach. The emphasis in this recipe is on the filling, rather than the dough. These are not triangular in shaped but rather are like little sacks filled with delicious potato/onion filling.(more on shaping the shu-mai is needed)

Ingredients:

• 3 cups potatoes, peeled and cut into 1-inch cubes
  1 large garlic clove, peeled
  Salt
  2 cups onions, coarsely chopped
  3 tablespoons unsalted butter
  1 Tablespoon light olive vegetable oil, plus additional for frying
  4 Tablespoons chopped fresh chives
  Freshly ground black pepper
  24 wonton wrappers
  Flour for dusting

Directions:

• Put the potatoes, garlic, and 2 teaspoons salt in a medium-large saucepan.
  Add 2 quarts of cold water and bring to a boil.
  Cook, partially covered, until the potatoes are tender, 15-20 minutes.
  Drain the potatoes, reserving about ½ cup cooking liquid.
  While the potatoes are cooking, in a heavy 9-to10-inch skillet, sauté the onions in 2 Tablespoons butter and 1 Tablespoon oil over medium heat, lifting and tossing them, until they are golden brown, about 15 minutes.
  Mash the potatoes until smooth.
  Return the potatoes to the saucepan.
  With the heat on low, whisk in the fried onions and all of the cooking oil and butter, the remaining 1 Tablespoon butter, and the chives.
  Season well with salt and pepper.
  Let cool, then refrigerate until cold.
  Place a wonton wrapper on a lightly floured surface, leaving the remaining wonton wrappers covered with a damp dish towel.
  Place 1 full Tablespoon of potato/onion filling in the center of the wrapper.
  With water, lightly moisten the surface of the wrapper all around the filling. Now bring up the sides of the wrapper, pleating the edges as necessary, so that they completely surround the filling.
  The finished kreplach will appear like a little open package, surrounding the potato stuffing.
  The stuffing should be visible close to or at the top of the sack.
  Continue making more kreplach, using the remaining filling and wrappers.
  Heat ¼ inch oil in a 10- to 12-inch heavy skillet until hot but not smoking.
  Add as many filled wonton sacks as will fit comfortably without crowding the pan.
  As you place each wonton in the skillet, lightly tamp down the bottom so that it sits flat.
  Cook over medium heat until the bottom surfaces of the wontons are crisp and golden, 4-5 minutes.
  Slowly and carefully, add 1/3 cup water to the pan, cover tightly, and let the shu-mai steam until they are fully cooked, about 2 minutes more. The sides should be springy to the touch. Remove the lid, increase the heat, and cook for another minute, until the water evaporates and the wontons are crispy again on the bottom. Cook the remaining kreplach in the same way.
  Serve immediately, accompanied by sour cream.

Yield: 4-6 servings

This delicious latkes recipe can be prepared in about 20 minutes.

Ingredients:

• 1 1/2 pounds Yukon gold potatoes (Don’t bother to peel them)
  1 9-ounce package frozen artichoke hearts, thawed, diced, patted dry
  2/3 cup finely chopped leek (white and pale green parts only)
  3/4 cup freshly finely shredded Parmesan cheese
  2 large eggs, beaten to blend
  2 tablespoons chopped fresh basil
  2 teaspoons dried oregano
  1 teaspoon salt
  1/2 teaspoon pepper
  6 ounces low fat cottage cheese, blended into a smooth consistency
  1/3 cup all purpose flour
  chopped chives
  Greek yogurt or sour cream.
  light olive oil

Directions:

• Using a food processor, shred the potatoes with the shredding disk.
  Rinse, then briefly chop the shredded potatoes with the chopping blade.
  Rinse the potatoes under cold water and squeeze out as much liquid as possible.
  Add artichokes and chopped leek.
  Mix Parmesan, egg, basil, oregano, salt and pepper in small bowl.
  Add to potato mixture. Stir in the cottage cheese and enough flour to form mixture that holds together.
  Make patties approximately 1/2 inch think and fry over a medium heat until brown on both sides.
  Place on paper towel to drain excess oil

Yield: Makes about 12
Serve with Greek yogurt or sour cream, mixed with chopped chives

Also of interest…Israeli Falafel Recipe, Potato Latkes, Chopped Liver, Kugel, Pierogies

Having enjoyed Israeli falafel for many years, it occurred to me that the basic ingredients of falafel, namely the fried chickpea concoction could be flavored with many different seasonings, not just the usual Middle Eastern ones. So, here is my Mexican variety. This falafel can be served in a pita bread or it works just as well folded into a warm flour tortilla, like a burrito or taco. I highly recommend purchasing a falafel maker, usually available at Middle Eastern grocery stores. A falafel maker is a spring loaded kitchen device that helps you shape the falafel into uniformly shaped disks, which you can then eject directly into the oil.

Ingredients:

• 1 cup dried chickpeas, (garbanzo beans) soaked overnight, cooked for ½ hour, then drained
  OR
  1 15 oz. can of garbanzo beans, drained
  1 teaspoon salt, plus more to taste
  2 Tablespoons flour
  2 Tablespoon plain bread crumbs
  1 teaspoon baking powder
  3 cloves garlic, finely minced
  2 medium eggs
  2 Tablespoons, finely chopped parsley
  ½ teaspoon of fresh ground pepper
  1/8 teaspoon cayenne pepper
  2 teaspoons Mexican seasoning or ½ of a package of Lawry’s taco seasoning mix
  vegetable oil for deep-frying
  Pita breads, or flour tortillas, heated on a dry skillet

Optional Garnishes:

• tomatoes, diced
  shredded lettuce
  chopped scallions
  shredded cheese (Mexican mix)
  pickled nacho (jalapeño) rings
  thinly sliced radishes
  fresh salsa (pico del gallo)
  fresh cilantro, coarsely chopped

Directions:

• Put the chickpeas in a 2-quart soup pot, add the water, and bring to a boil.
  Reduce heat, cover, and simmer for 25 to 30 minutes.
  Drain the chickpeas and reserve the liquid.

OR if using canned garbanzos, go directly to the next step.

• Grind the chickpeas through the coarse blade of a meat grinder or pulse in a food processor.
  Add the bread crumbs the 2 Tablespoons flour, the baking powder, pepper garlic, egg, parsley and seasonings and mix well.
  Add salt to taste.
  The mixture should be the consistency of cooked oatmeal.
  If it is too loose, add a little more flour.
  Form into 1-inch balls, then flatten each slightly in your hand to make a patty.
  In a deep saucepan or a wok, heat 3 inches of oil to 375º F.
  Make one falafel ball as a test to determine if it will hold together in the oil. If it tends to fall apart, add a little more flour.
  Deep-fry in batches until golden.
  Using a skimmer, transfer to paper towels to drain.
  Tuck into warm pita bread or wrap in a tortilla, along with about 2 Tablespoons each of whichever additions you choose.

Makes 24 – 30 individual falafel balls.