Falafel a perfect meal for mom and baby

(Homemade falafel is a nutritious, satisfying vegetarian meal)

Falafel, that incredible Middle Eastern mix of chickpeas, garlic, tahini, parsley and spices, is a perfect food. Also made with fava beans, falafel is derived from the Arabic word for nourishment. It is truly a satisfying vegetarian dish that I often crave, but never had much luck with making. My falafel patties tended to fall apart when frying, and I never understood why, until I discovered this wonderful book that was perfect for my niece, who is expecting her first child.

Sharon, the mom-to-be, has recently been following a vegetarian diet. And like any other conscientious mother-to-be, she was concerned about doing the best she could for herself and little Bella Marie (Yes, it's a girl!) in terms of their combined health and well-being.

When I came across Rose Elliot's "The Vegetarian Mother and Baby Book" at my local library's annual book sale, I immediately thought of Sharon and tossed it into my bag of books that would cost me $5 for as many as I could cram into that bag. (I love my local library; don't you?!) This book is packed with fabulous, basic recipes for a healthful vegetarian diet, along with nutrition information and daily menus. (And it's printed in Italy!)

As I flipped through the pages, I came across Elliot's recipe for falafel, which calls for dried chickpeas — that were not cooked! The beans are soaked for 24 hours and then drained and processed in a food processor along with fresh garlic, onion, coriander and spices. Could it be that easy, I asked myself? Oh, yes, indeed. I have since made this recipe several times, and it is failproof . My past attempts at making falafel always seemed to crumble and fall apart. I used either dried chickpeas that had been soaked and cooked or canned ones that were ready to use. Believe me, not cooking them is the way to go for an authentic tasty pattie that is packed with nutrition and flavor.



So I hope Sharon, who loves to cook, will give this recipe a try. I fried the patties after they were made, but they can be lightly brushed with oil and baked in a hot oven until browned to reduce the oil content.

Knowing Sharon to be a smart, intuitive young lady who is on the path to good living, she will find plenty of fodder to feed herself and little Bella in this informative book.

And being the proud great-aunt-to be, I have been busy making darling little things for Bella, including these knitted mouse booties. (Aren't they adorable?) The little green dress I found at a vendor at the jazz fest in Saratoga this summer, who was selling handcrafts from Ecuador. Isn't it the sweetest little thing you've ever seen? When I went to pay for it, the ladies browsing the merchandise practically squealed in delight at the sight of it. I think they went over and got a couple for the little ones in their family. So sweet.

Now back to the falafel.

Do try this recipe if you love this dish. Make a big batch and freeze some for instant satisfaction.
They can easily be reheated in a oven at a moment's notice.
I changed the recipe up a bit, by adding a little tahini to the mix and some fresh coriander. Serve the falafel with fresh greens, tomatoes and tahini-lemon sauce in a whole wheat pita for a satisfying meal that is rich in nutrition and a perfect addition to a vegetarian diet for a mom-to-be.

Falafel

Adapted from Rose Elliot's "The Vegetarian Mother and Baby Book"

1. 9 ounces dried organic chickpeas
2. 1 cup parsley
3. 2 cloves garlic
4. 1 medium onion, cut into chunks
5. 1/4 cup fresh coriander leaves
6. 1 teaspoon dried cumin
7. 1/2 teaspoon dried coriander
   
8. Pinch of cayenne
9. 3/4 teaspoon sea salt
10. Freshly ground pepper
11. 1 heaping tablespoon tahini
12. Peanut oil for frying

• Check the dried chickpeas and rinse them well. Put them in a large bowl and cover with water at least 2 inches above the beans. Soak for 24 hours.
• Drain and rinse the chickpeas.
• Put the chickpeas in a food processor with the parsley, coriander, garlic, onion, spices and tahini.
• Blend until you get a grainy paste that holds together. If the mixture seems a bit wet, leave it in the fridge for an hour or so to set up a bit.
• Form the mixture into patties and fry in a heavy skillet in hot peanut oil until browned on both sides.
• Alternately, brush the patties with oil and place them on a cookie sheet and bake in a preheated 375-degree oven until browned. Turn them over and brown again on the second side, about 40 minutes total.

For the Lemon-Tahini sauce:

• Simply mix together about 3 tablespoons tahini, 3 tablespoons fresh lemon juice and 1/4 cup of plain yogurt. Mix well.

Serve the falafel in a pita packed with fresh salad greens, tomatoes and tahini sauce.

Mouse booties are optional!