It’s Food Blog Friday!
Today’s recipe comes courtesy of my favourite Lebanese food blog Taste of Beirut. Joumana’s, the blogger at Taste of Beirut, share a repertoire of recipes that includes traditional Lebanese dishes and Lebanese inspired dishes. The blog showcases the healthiness and variety of Lebanese cuisine.
I was really excited to try this recipe for a falafel loaf. One of my favourite dishes to order at a Lebanese restaurants is falafel because my Lebanese family never makes it and I hate deep frying food (I feel like it’s such a waste of oil!) This baked version seemed like a really good variation on the traditional deep fried balls of deliciousness.
The only changes that I made to this recipe are that I omitted the bunch of Italian parsley and I included 2 chopped jalapeno peppers for a bit of heat. The rest of the recipe I kept the same.
I took the loaf out of the oven after 45 minutes and a toothpick came out of it clean but when I took the loaf out of the pan it started to fall apart and the centre was still too wet. I left it in for another 10 minutes. . . then another 10 minutes. . . then another 5. By this point it still looked uncooked but I was hungry so I said "”fuck it” and cut into it anyway.
The slices pretty much fell apart when I cut them but I realized later that I should have probably left the loaf to cool to about room temperature (which is the recommended serving temperature) before trying to cut it because it firmed up quite a bit once it cooled.
In spite of the poor aesthetic of the dish once it fell apart, the taste was unbelievable. The loaf is very fluffy and very moist and just melts in your mouth. It doesn’t have the outer crispiness of a deep fried falafel but I think I liked it even better this way.
I served it on a plate with tahini/lemon sauce. The recipe says that it serves 8 but it is very filling so I’d say more like 10-12.
8 very filling servings, recipe adapted from Taste of Beirut
This moist baked loaf inspired by falafel is delicious when eaten with some tarator sauce drizzled on top.
2 cans of cooked chickpea, rinsed and drained
1 bunch of cilantro, leaves chopped
1 Large white onion, chopped
6 garlic cloves, mashed with a dash of salt till pasty
2 jalapeno peppers, seeds removed, chopped
3 Large eggs
1/4 cup olive oil
2 teaspoons of baking powder
1 1/2 teaspoon cumin
1 1/2 teaspoon paprika
1 teaspoon salt
- Put the chickpeas into the bowl of a food processor with the eggs, baking powder, chopped onions, salt, spices, and process till mixture starts to become a paste.
- Add the cilantro, garlic, hot peppers, and olive oil and process till mixture is smooth like a hummus and all the ingredients are well combined.
- Pour into a loaf pan lined with parchment paper or aluminum foil sprayed with cooking spray.
- Bake in a 375F oven for 1h 10min. Let cool before slicing (otherwise it might fall apart!). Serve at room temperature with tarator sauce (recipe to follow).
1/4 cup of tahini
juice of 1 lemon
2 Tbsp to 1/4 cup of water
dash of salt
Pour the lemon juice into a small bowl containing tahini while stirring constantly. The sauce will start to curdle.
Slowly add enough water to smooth out the sauce and get a nice loose consistency.
Salt to taste.
Because of the fact that the cooking time was way off and the loaf fell apart, I give this recipe. . .
The amazing taste and texture really redeemed this recipe. I want to make it again soon.
Food Blog Friday recipes are ranked on the scale of 0-3 spoons
0 spoons – That was fucking horrendous
1 spoon – I doubt I’ll be making that again
2 spoons – I’ll probably make that again with some tweaks
3 spoons – That was perfect.
See Other Food Blog Friday Recipe Reviews here.