Baked Falafel

Baked Falafel

I am a big fan of falafel, and every once in a while I get a craving for a good falafel sandwich, either from our local Lebanese hole-in-the-wall, or from the ever-thronged l’As du Fallafel on rue des Rosiers.

Seduced by the idea of an easy, ready-made dinner item, I have on occasion bought falafel from the organic store, in little plastic trays of fifteen, and they were quite tasty. But they cost a small fortune — a little over 4€ ($5.5) for fifteen two-bite falafel — for something so cheap to produce, so I got it in my head to make my own baked falafel instead.

A more rewarding kitchen venture you’ll seldom encounter: the baked falafel turned out crisp and flavorful, and when assembled into pita sandwiches, they made for a wonderful treat of a weeknight dinner.

I certainly don’t object to fried foods on principle, but I do avoid frying anything in my own (open) kitchen, as I balk at the inherent prospect of scrubbing the stove, and having my entire apartment smell of hot grease. So frying wasn’t an option, but baking in the oven was.

Making baked falafel

As it turns out, making falafel couldn’t be easier: you’ll soak dried chickpeas overnight, then grind them with some onion, garlic, spices, and parsley if you like. You’ll shape this crumbly mixture into balls or patties, and fry or bake, as prefered.

I was also delighted that this gave me the perfect opportunity to use the grinder attachment a friend gave me for my KitchenAid mixer a few years ago, and which had been sitting untouched in one of my kitchen cabinets since then. But if that’s not part of your kitchen arsenal, fret not: a mixer or blender will do just fine.

And a more rewarding kitchen venture you’ll seldom encounter: the baked falafel turned out crisp and flavorful, and when assembled into pita sandwiches with my simple tahini sauce and lots of crudités, they made for a wonderful treat of a weeknight dinner.

And for the cost-conscious among us, I got forty falafel balls out of this recipe, at an (all-organic) ingredient cost of roughly 2€ ($2.75), which makes them out to be about five times cheaper than the store-bought option. Check my homemade hummus recipe for more chickpea money-saving tips.

Join the conversation!

Are you a falafel aficionado too? Who makes your favorite? And do you fry things at home, or do you leave it to the pros to do the frying and related scrubbing?

Falafel sandwich at L'As du Fallafel.

Falafel sandwich (pretty light!) at L’As du Fallafel.

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Spinach Recipes: 70 Things To Do With Fresh Spinach

Fresh spinach is in season right now, and I got a huge bag of it from my favorite grower, so I’ve been looking for great spinach recipes to use it. I naturally turned to Twitter and Facebook to hear about your favorite spinach dishes, and I thought I’d share the master list. Thank you all for your inspired suggestions!

Best pairings for spinach recipes

– Spinach + garlic
– Spinach + cheese (especially fresh goat cheese, feta, ricotta)
– Spinach + sesame
– Spinach + eggs
– Spinach + cream
– Spinach + pasta
– Spinach + mushrooms
– Spinach + potatoes
– Spinach + nutmeg
– Spinach + lentils
– Spinach + raisins
– Spinach + bacon
– Spinach + fish
– Spinach + anchovies
– Spinach + rice
– Spinach + lemon

Sautéed spinach recipes

– Sautéed in butter
– Wilted in a pan with slivers of garlic (lots of it).
– Simply sauté with olive oil, sliced garlic and lemon juice.
– Spinaci alla romana, with pine nuts, garlic, and sultanas
– Toss in a hot skillet with garlic, olive oil, salt. Cover, remove from heat, wilt 5 min. Leftovers can be mixed into fromage blanc.
– Chop up spinach, sauté in sesame oil, and serve with quinoa or rice, and tofu baked with miso or soy sauce.
– Stir-fry quickly with garlic, extra-virgin olive oil, and a dash of soy sauce.
– Sautéed in a skillet with rice vinegar, a drizzle of sesame oil, toasted black sesame, and fresh ginger, Japanese-style.
One-pot spinach and quinoa pilaf

Spinach in baked dishes

– Spinach quiche, with leeks and gruyère
– Spinach and potato quiche with feta cheese
– Spinach tart or pie, with fresh goat cheese or camembert
– In a phyllo pie with feta, à la spanakopita
Torta pasqualina (Spinach and ricotta Easter pie)
– Spinach and ricotta lasagna
– Spinach pirojki
– Spinach börek

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March Favorites

Gluten-free and organic cookies by Belgian company Generous.

A few of my favorite finds and reads for March:

~ A vegetarian’s alphabet.

~ Absolutely delicious gluten-free and organic cookies from Belgium, with irresistible packaging as a bonus. I have a special weakness for Charlotte Chocolat and Céline Citron.

~ What can you eat for 10€ (that’s about $14) in Paris?

~ Networking is for everyone.

~ Taste testing for the best lemon tarts in Paris.

~ How is it that honey keeps forever?

~ Looking forward to Superbarquette, a street food festival at Paris’ Wanderlust April 11 to 13.

~ The 30-second habit with a lifelong impact.

~ Cannot wait for strawberry season to commence in earnest so I can make this meringue roulade.

~ Eating beef in Paris.

~ A guide to Paris’ best coffee shops.

~ A tour of British accents in a minute and a half.

Any favorites of your own to share this month?

Cauliflower Salad à la Café Pinson

Café Pinson is one of Paris’ most delicious lunch spots for vegetable lovers. Co-founded by Agathe Audouze and driven by her interest in naturopathy and personal history with food intolerances, it focuses on fresh, seasonal, and healthful foods, with no dairy ingredients and (mostly) no gluten, whole grains and unrefined sweeteners, and low-temperature cooking to preserve nutrients.

It doesn’t hurt that the interior design was created by Dorothée Meilichzon, who excels at putting together inviting and cozy spaces, with mismatched vintage-style furniture and whimsical details that seem right out of a Pinterest board.

So hungry are Parisians for that kind of food that it took about a week for the crowds to descend upon Café Pinson.

So hungry are Parisians for that kind of food in a non-granola environment that it took about a week for the crowds to descend upon the original location in the upper Marais. This success led to the opening of a second Café Pinson, this one in the super hot Faubourg Poissonnière neighborhood, where a new exciting spot sprout up every minute and a half.

I was recently invited to have lunch there with Agathe Audouze herself to sample some of the menu offerings, and among them I was particularly taken with the romanesco salad. I’m sure you’ve seen that fractal cabbage, light-green to yellow in hue, and handled in cooking much like cauliflower. Here, it was served cold, dressed in a vegan mayonnaise that was tahini-based, as Agathe explained, and topped with a happy sprinkle of brown flax seeds.

It was tangy and rich, a most appealing way of eating Brassicaceae. I noted the idea in my head and promptly reproduced it, not with romanesco but with cauliflower, which I had on hand. It was just as lovely in a home context as at the café, and I am adding it to my cauliflower repertoire, along with my other love-it-to-death favorite, the Cauliflower à la Mary Celeste.

Join the conversation!

Do you make cauliflower salads? What’s your favorite way of dressing them? And have you ever tried romanesco?

Café Pinson
6 rue du forez, Paris 3ème // +33 (0)9 83 82 53 53 // map
58 rue du faubourg poissonnière, Paris 10ème // +33 (0)1 45 23 59 42 // map

The original romanesco salad at Café Pinson.

The original romanesco salad at Café Pinson.

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Parents Who Cook: Aria Beth Sloss

Aria Beth Sloss is a writer, and the author of the novel Autobiography of Us, which has just come out in paperback.

She also happens to married to Dan Barber, a hero of mine and the iconic chef of Blue Hill in NYC, where they both live. I’ve been in touch with Aria ever since I published this fridge Q&A with Dan: I had mentioned her novel was about to be published, and she thanked me and offered to send me an advance copy, which I thoroughly enjoyed.

Dan and Aria had a little girl last year, and of course, as part of my Parents Who Cook series, I had to ask how the household’s cooking life has changed since then. Aria shared her approach and tips with great generosity, and I hope you enjoy delving into it — and trying the two recipes she provided — as much as I did.

Clotilde Dusoulier

Can you tell us a few words about your daughter? Age, name, temperament?

Edith turned one last month. As divine retribution for all the times I scoffed at parents who ascribed real, complex temperaments to their infants, Edith has been the person she is now since the day she was born — cheerful, opinionated, determined, and hilarious. I never dreamed someone so small could make me laugh so hard.

Clotilde Dusoulier

Did having a child change the way you cook?

I’m embarrassed to answer this, because the change has less to do with the way I cook than the fact that I find myself cooking at all. I’ve always been a baker; my husband is a chef, so for many years, we had the perfect arrangement. Then we found ourselves with this new member of the household, who couldn’t, turns out, survive on cake and cookies.

When Edith started eating solids, around six months, we took what felt like a huge leap in faith by deciding to forgo purees (my heart was in my mouth for most of the first month’s meals) and give her modified versions (less salt, no windpipe-sized beans, etc) of what we ate instead. [Note from Clotilde: this is an approach often referred to as baby-led weaning.] Anxieties aside, it seems to have suited us all very well.

We found ourselves with this new member of the household, who couldn’t, turns out, survive on cake and cookies.

When my husband is home for dinner, he makes dishes very similar to those he made before our daughter was born — beautiful omelets, grain and roasted vegetable salads, tartines with a soft cheese, a lacing of vinegar, and a sprinkling of herbs — and we all eat them together.

On the nights he’s at the restaurant, I’ve developed a few fail-safe recipes: lentil soup (who knew babies like soup?), less aesthetically-pleasing but acceptable omelets, avocado mash on toast, baked sweet potato with miso butter [recipe below!], and a few simple pasta dishes like soba with toasted sesame oil and broccoli. Plus, I’ve started experimenting with sprouted wheat flour, which makes baked goods a lot more nutritious.

Aria and Edith in the kitchen at Blue Hill.

Aria and Edith in the kitchen at Blue Hill.

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