Ingredients

• 1 cup dried chickpeas [canned chickpeas work better–JP]
• 1/2 large onion, roughly chopped (about 1 cup)
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons finely chopped fresh cilantro
• 1 teaspoon salt
• 1/2-1 teaspoon dried hot red pepper
• 4 cloves of garlic
• 1 teaspoon cumin
• 1 teaspoon baking powder
• 4-6 tablespoons flour
• Soybean or vegetable oil for frying
• Chopped tomato for garnish
• Diced onion for garnish
• Diced green bell pepper for garnish
• Tahina sauce
• Pita bread

Preparation

1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.

2. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.

3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.

4. Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets.

5. Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, chopped tomatoes, onion, green pepper, and pickled turnips. Drizzle with tahina thinned with water.

Source: Joan Nathan

Ingredients

• 1 c unsalted peanut butter
• 1/4 c rice vinegar or white vinegar
• 2 tbl light soy sauce [plus more if necessary–JP]
• 1 tsp dark soy sauce
• 1 garlic clove, chopped
• 1 to 3 serrano or other chili peppers, seeded and chopped
• 1 1/2 tbl sugar or honey
• 1 tsp salt
• 1/4 c + 2 tsp toasted sesame oil
• 1 tbl chili oil [this makes it a bit spicy, reduce to ~2.5 tsp–JP]
• 1/2 c freshly brewed black tea
• 1 lb chinese egg noodles or spaghetti
• 4 c shredded cooked chicken
• thin strips of peeled seeded cucumber
• cilantro leaves
• chopped peanuts

Preparation

Combine peanut butter, vinegar, both soy sauces, garlic, chili peppers, sugar or honey, salt, 1/4 c sesame oil, chili oil and black tea in a food processor or blender and blend throughly. The sauce can be covered and refrigerated for 1 to 2 days. Allow to return to room temperature and stir well before using.

Cook the egg noodles in boiling water, drain in a colander and rinse under cold water until cool. Toss with 2 tsp sesame oil. Add chicken and sauce and stir together. [Chicken can be omitted to make the dish vegan–JP] Garnish with cucumbers, cilantro, and peanuts.

Joy of Cooking Calendar

Ingredients

For cassoulet:

• 3 medium leeks (white and pale green parts only)
• 4 medium carrots, halved lengthwise and cut into 1-inch-wide pieces
• 3 celery ribs, cut into 1-inch-wide pieces
• 4 garlic cloves, chopped 1/4 cup olive oil
• 4 thyme sprigs
• 2 parsley sprigs
• 1 Turkish or 1/2 California bay leaf
• 1/8 teaspoon ground cloves
• 3 (19-ounce) cans cannellini or Great Northern beans, rinsed and drained
• 1 quart water

For garlic crumbs:

• 4 cups coarse fresh bread crumbs from a baguette
• 1/3 cup olive oil
• 1 tablespoon chopped garlic
• 1/4 cup chopped parsley

Preparation

Make cassoulet:

Halve leeks lengthwise and cut crosswise into 1/2-inch pieces, then wash well and pat dry.

[To add 8 oz. bacon, slice, then fry until fat has rendered. Then add veggies and proceed with the recipe, omitting the 1/4 c. olive oil.]

Cook leeks, carrots, celery, and garlic in oil with herb sprigs, bay leaf, cloves, and 1/2 teaspoon each of salt and pepper in a large heavy pot over medium heat, stirring occasionally, until softened and golden, about 15 minutes. Stir in beans, then water, and simmer, partially covered, stirring occasionally, until carrots are tender but not falling apart, about 30 minutes.

Make garlic crumbs while cassoulet simmers:

Preheat oven to 350°F with rack in middle.

Toss bread crumbs with oil, garlic, and 1/4 teaspoon each of salt and pepper in a bowl until well coated. Spread in a baking pan and toast in oven, stirring once halfway through, until crisp and golden, 12 to 15 minutes.

Cool crumbs in pan, then return to bowl and stir in parsley.

Finish cassoulet:

Discard herb sprigs and bay leaf. Mash some of beans in pot with a potato masher or back of a spoon to thicken broth. Season with salt and pepper. Just before serving, sprinkle with garlic crumbs.

Gourmet, March 2008

Ingredients

• 1 tablespoon vegetable oil
• 2 cups chopped onions
• 3 garlic cloves, minced
• 3 cups water
• 1 cup dried red lentils
• 3/4 teaspoon turmeric
• 3/4 teaspoon ground cumin
• 1/2 teaspoon ground ginger [OR: substitute these spices for 1-2 tbsp. Indian curry, such as Rogan Josh]
• 1 cup basmati rice, cooked according to package directions
• 2 plum tomatoes, seeded, chopped
• 1/4 cup chopped fresh cilantro
• 1 jalapeño chili, seeded, chopped (optional)

Preparation

Heat oil in medium skillet over medium heat. Add 1 cup onion and 1 minced garlic clove and sauté until tender and golden brown, about 10 minutes. Set aside. Combine 3 cups water, lentils, remaining 1 cup onion, 2 minced garlic cloves, turmeric, cumin and ginger in heavy medium saucepan. Bring to boil. Reduce heat, cover and simmer until lentils are tender, about 15 minutes. Mix in sautéed onion mixture. Simmer 5 minutes to blend flavors. Season to taste with salt and pepper.

Spoon rice into bowls. Spoon dal over. Top with tomatoes, cilantro and chili.

Bon Appetit, March 1999

Ingredients

• 2 1/4 cups water
• 1 cup long-grain brown rice (such as Texmati)
• 2 teaspoons coarse salt
• 2 tablespoons Champagne vinegar or white wine vinegar
• 2 teaspoons sugar
• 2 tablespoons olive oil
• 1 pound tomatoes, cut into 1/2-inch pieces
• 1 cup (packed) fresh basil leaves, finely chopped

Preparation

Bring 2 1/4 cups water to boil in heavy medium saucepan. Mix in rice and salt. Cover, reduce heat to low and simmer until rice is tender and water is absorbed, about 40 minutes. Transfer rice to large bowl; fluff with fork and cool.

Whisk vinegar and sugar in small bowl. Gradually whisk in oil. Pour over rice. Add tomatoes and basil and toss to combine. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.)

Bon Appetit, August 2000

Ingredients

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

Garnish:

• 2 tablespoons lemon juice
• 2 teaspoons 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!

Saad Fayed, About.com