Category Archives: Recipes

Sea Salt & Browned Butter Brownies

Sea Salt & Brown Butter Brownies
Cold nights and long days require delicious sweet treats. I rarely bake as I don’t want to single handed-ly eat everything I make that’s just a bit excessive but after having to work this past weekend nothing sounded better than home made brownies. Something warm and gooey, sweet and taste-y perfect with a cup of warm tea on these cold nights we have been having here in New York.
Sea Salt & Brown Butter Brownies
Now I did not just want any brownie I wanted something a bit more grown up that your normal fair which is why I decided a sea salt and browned butter brownie was the perfect choice. Something salty but sweet and with more depth than your usual brownie, I added in chopped chocolate for that extra burst of chocolate and texture. As for texture I love my brownies soft and fudge-y not cake like and I think this recipe comes close to perfection at least for me.


Makes one 9″x 9″ pan

1/3 Cup Whole Wheat Flour

2/3 Cups AP Flour + some for dusting the pan

2 Cups Sugar

1 1/4 Cups Unsweetened Cocoa Powder

1 Tsp Kosher Salt

8oz Browned Butter (see below for instructions)

4 Large Eggs

2 Tsp Vanilla Extract

2oz Chopped Chocolate (I used 100% Cacao Unsweetened Chocolate Ghirardelli Premium Baking Bar)

Sea Salt for finishing (about 2 Tsp) something large grained is best

Butter for greasing the pan

9″ x 9″ Baking Pan

Mixing Bowls


Small offset spatula (optional)


Preheat oven to 300°F

Grease your pan and dust with flour and set aside

Sift together the flour, sugar, cocoa powder, and salt

In a separate bowl whisk together the eggs, brown butter, and vanilla extract. Make sure the eggs are slightly whisked before you add the butter to make the process easier. Add the brown butter to the eggs right after you have strained it add it in slowly in a stream while whisking to keep the eggs from coagulating.  The egg mixture with thicken up a bit once everything is incorporated after thoroughly mixed add in the vanilla extract.

Add the dry ingredients into the wet and mix together until the dry mix is fully incorporated.

Mix in the chopped chocolate and about 1 tsp of the sea salt

Pour out the mix into your prepared pan and use the offset spatula to even out the top. Hit the pan a few times on the counter to make sure all air bubbles are out.

Sprinkle a bit more of the sea salt on the top of the brownies

Cook for 30-45 min until a cake tester or tooth pick comes out clean

Let cool and turn out and cut into squares (use your offset spatula to help release the brownies from the pan if you are having a hard time getting them out)

Sea Salt & Brown Butter Brownies

technique adapted from Bouchon Bakery

8oz Butter

Large Sauce Pan

Mixing Bowl





Over your mixing bowl place a sieve with two layers of cheese cloth over it for straining the browned solids once you have browned the butter.

Place your large sauce pan over medium heat and melt the butter.

As soon as the butter melts start whisking to keep the butter from separating.

Once the butter comes to a boil turn up the heat and stop whisking.

Keep cooking the butter whisking occasionally so it does not burn until the bubbles lessen indicating most of the moisture has evaporated.

Once the butter is a caramel color remove from the heat and strain the solids out and use in your recipe.

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Pumpkin Pie Macarons

Pumpkin Pie MacaronsWhile Thanksgiving is now past us it is still the season of pumpkin still here and these macarons are the perfect thing to make to enjoy that pumpkin-y goodness. I decided to make these for a friendsgiving my friends were having the day after thanksgiving. I though everyone would be sick of pie but these are the perfect pumpkin treat with out being too overwhelming but still tasting like everyone’s favorite autumn treat.

For the filling I followed the Pumpkin Ganache recipe from the Momofuku Milk Cookbook, this recipe makes way more than you need but it is to hard to make any less. With the full recipe you should have enough filling for 3 recipes worth of Macarons. With the extra you can always make some crepes and use it as filling.. which is always good 🙂


1 Recipe of Cinnamon Nutmeg Macaron Shells

1 Recipe of Pumpkin Ganache

Food Coloring of your choice (I used the cheap liquid stuff in Yellow and Red)

Offset Spatula

Silicon Basting Brush or Pasty Paint Brush


Using an offset spatula spread an even layer of the pumpkin ganache on one of the macarons

Place a second macaron on top of the macaron with the ganache

Once you prepare all your macarons you can decorate the top if you want

For the brush lines that I did, I combined red and yellow liquid food coloring and used a silicon basting brush. Instead of using a real brush using the silicon brush gives you a interesting variation. I swiped the brush back a few  times to get an affect I wanted. You can do whatever you want or just not decorate the top.

Pumpkin Pie Macarons


Recipe from Brave Tart’s Macaron Recipe check out her recipe for the full detailed instructions and tips. My below info is only of the ingredients required and my small modification. As her recipe is so great and practically full proof I don’t want to lead anyone astray with less than stellar directions.

40z Blanched Almonds (or almond flour)

8oz Powder Sugar

5oz Egg White

2 1/2oz Sugar

1/2Tsp Kosher Salt

1/2Tsp Ground Cinnamon

1/2 Tsp Ground Nutmeg (preferably fresh)

Flour Sifter

Stand Mixer with Whisk attachment

Food Processor

2 Half Sheet Pans

Large Pastry Bag w/ a standard tip

Parchment Paper


Follow the Brave Tart recipe all the way through to the point where you add in food coloring or other additives this is when you should add in the Ground Cinnamon and Nutmeg. I suggest sifting it first for the best incorporation.

Pumpkin Pie Macarons


from Momofuku Milk Bar Cookbook

I adapted this recipe to not need to use a microwave since I just don’t have one… but I included the original instructions as well.

150g White Chocolate

25g Butter

50g Corn Syrup (or Glucose)

55g Cold Heavy Cream

75g Canned Pumpkin Puree

1Tsp Kosher Salt

1/2 Tsp Ground Cinnamon

Microwave safe container or metal bowl for double boiler

Tall and narrow container (like a 1 quart plastic soup container)

Immersion hand blender

Pumpkin Pie Macarons


Combine the white chocolate and butter in either a microwave safe container (or as I did in a metal bowl that fits over my stock pot which I was using as a double boiler).

Gently melt the white chocolate and butter together in 15 second bursts if using the microwave stirring after each burst or over lightly boiling water if doing this double boiler style. The result should be slightly warm and homogenous.

Transfer the chocolate mix to your tall container

Warm your corn syrup or glucose in the microwave or with a quick dip in the hot water in a small metal container

Pour the corn syrup into your chocolate mixture and buzz with the hand blender for 1 minute

After the minute pour the cream in a steady stream into the mix with the blender running. The mix will come together into a smooth and shiny mix

Blend in the pumpkin puree, salt, and cinnamon into the chocolate mix until everything is mixed and smooth

Put the ganache in the refrigerator to firm up for at least 4 hours or overnight if possible.

The pumpkin ganache will keep fresh in the fridge for a week.

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Granola Bars: The Master Recipe

Granola Bars

Over the past year I have been working on perfecting a Granola/ Oat bar recipe (Like here and here) and I think I finally managed to perfect my master recipe. I have been tweaking it a lot but I think I have finally  solid reliable recipe that I can easily change out the components as my pantry allows and as I wish.

The key to this base recipe and technique is using very overripe bananas. As I have, pretty much everyday weekday, for breakfast I have Greek yogurt with banana and flax seeds I tend to have bananas that get a bit ripe for me to eat as is (I like them more on the unripe side). When this happens I put them in the freezer to keep them for later and then just defrost them to make these granola bars. This ensures they are extra soft and easy to mash but any over ripe bananas work just fine.


As this recipe is a master recipe the key ingredients are the Oats, Bananas, Dates, Soy Milk, and Salt everything else can be adjusted from those, see the some variables options below.

Makes 8 – 1 1/2″ x 4″

2 Cups Oats

2 Overripe Bananas (or frozen and defrosted to make sure they are soft)

6 (about a cup loosely packed) Medjool Dates diced into 1/4″ pieces

1/3 Cup Soy Milk

about 1/4 Cup Goji Berries

1/4 Tsp Salt

2 Tbsp Flax Seed + Some for dusting

2 Tbsp Wheat Germ

1/4 Tsp Cinnamon

1/4 Tsp Fresh ground Nutmeg

Non stick spray or butter

Medium mixing bowl

7 “x 8” baking pan

Granola Bars


Preheat oven to 350F Degrees.

In your medium mixing bowl place the banana’s with out the skins and mash them up until they are all combined.

Mix in the oats and combine together with the banana.

Add in the Soy Milk, Dates, Goji Berries, Flax Seeds,Wheat Germ, and Salt. Mix everything together until fully combined and everything is distributed evenly amongst the oats.

Spray your baking pan with your non stick spray or grease the pan with butter.

Pour in your oat mixture and spread evenly in the pan patting it down with your hand our utensil of your choice to make sure the top is even.

Sprinkle on the top of the oat mix some flax seed to your liking, cinnamon, and nutmeg. Press the toppings into the mix gently with your hand.

Place in your preheated oven and bake for 20min or until golden brown at the edges.

Remove from the oven and let cool completely then cut into squares and serve. Cover this will keep for 1 week in the refrigerator.

Granola Bars


You can swap the dates for dried figs or add diced almonds, diced walnuts, sunflower seeds, dried cranberries, dried diced apricots, or chia seeds amongst other things. If you are adding in dried cranberries, dried apricots, or any other dried fruit you should reduce the amounts of dates you add or else the mix will be too wet.

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Autumnal Scones

Autumn Scones
October has ended and November is here with full force which is fantastic, as it is my favorite month of the year.

The air is crisp, the breeze light, the trees are endlessly changing in color. The days grow shorter and the night grows longer which is still novel and nice. The rain sprinkles down and the air is permeated with the essence of change.

Once fall finally comes all I want to do is stay home to cook and bake through the long cold nights. This time of year also is great for all those nice and tasty hearty strong flavors. I love a good soup or stew and I adore the mix of gingery spices with everything which is why I always drawn to recipes involving some sort of ginger + sweet combination. So when I saw this for Roasted Apple Scones with Ginger from The Vanilla Bean Blog I knew I had to make something similar especially since I had just come across a recipe for Candied Ginger on Food 52 which to me just meant I had to make some apple ginger scones.

Instead of using the recipe that inspired me I decided to use my go to scone recipe from the Bouchon Bakery Cookbook because you cook the scones from frozen. I like this a lot because I am usually cooking for one and I don’t need a full recipe of scones but with this recipe I can prepare them all and only cook what I want to eat. This recipe does require a lot of inactive time but the results are worth it so please don’t skimp on the resting time!

Autumn Scones

Autumnal Apple Ginger Scones

recipe adapted from Bouchon Bakery

2 1/4 Cups + 2Tbsp All Purpose Flour

1 3/8 Tsp Baking Powder

7/8 Tsp Baking Soda

3/4 Tsp Salt

4.7oz Cold Unsalted Butter – cut into small pieces (aprox 1/4″ in size)

3/4cup Heavy Cream + additional for brushing

1 Small Apple

aprox 1/8cup Candied Ginger (either store bought or homemade) diced into small pieces

1/4 Tsp Cinnamon + Additional for dusting

1/4 Tsp Ground Nutmeg (ideally freshly ground for maximum flavor) + Additional for dusting

Stand Mixer with Paddle Attachment

2 Sheet Pans

Parchment Paper or Silpat

Pastry Brush


In the bowl of your stand mixer combine Flour, Baking Powder, Baking Powder, and Salt. Mix on the lowest setting for 15 seconds to combine

With the mixer off add in the butter cubes into the flour mix.

Mix the butter into the flour on the lowest setting breifly to incorporate the butter into the mix, then mix on the second lowest speed (“Low” on Kitchen Aid Mixers) and mix for about 3 minutes or until the butter is broken up and incorporated into the flour mixture. If any large pieces of butter remain break them up and mix them in by hand with the mixer off.

While the butter is being incorporated add to your cream the Cinnamon and nutmeg

With the mixer still on add in the cream mixture, pouring it in slowly, mix for 30 seconds or until all the dry ingredients are moistened and the dough starts to come together.

Turn the mixer off and scrape down the paddle and sides of the bowl.

Add in the Apple and Ginger pieces and mix in on the low speed until incorporated.

Turn out the dough on to your work surface and push it together with your hands into one combined mass.

Place the dough between two pieces of plastic wrap and shape with your hands into a rectangle of about 6 inches by 9 inches, smoothing out the top so there is an even surface and straightening out the sides of the block with your hands

Wrap the dough completely with the plastic wrap and refrigerate for 2 hours until firm

Line a sheet pan with parchment paper

After 2 hours take the dough out of the refrigerator, remove plastic wrap, and with a large knife cut the dough as follows

  1. In half lengthwise
  2. In thirds crosswise
  3. Cut each of these small rectangles on the diagonal to create two isosceles triangles (you should have 12 triangles)

Arrange the triangles on the prepared baking sheet and cover with plastic wrap

Freeze until solid; which should be at least 2 hours if not overnight (they can also keep in the freezer for a month. once frozen solid I wrap them in wax paper and store in a plastic freezer safe container)

When ready to cook preheat your oven to 350F

Line the second sheet pan with parchment and transfer the frozen scones to the newly prepared pan leaving at least 1 inch in between each one.

Brush the tops of the scones with cream and sprinkle with cinnamon and nutmeg as desired

Bake for 25 to 28 minutes until golden brown

Let cool completely and enjoy!
Autumn Scones

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The Summer’s Bounty


Ah summer the glories of the beach, a farmers market on my street on weekends, sunshine, deliciously fresh corn, suntans, fresh tomatoes, relaxation, and beers on roofs.


Sometimes with the bounty of summer fruits and vegetables the best thing to do to enjoy them is a simple preparation that really showcases the fresh food. One of the great preparations for fresh tomatoes is a Caprese salad.


Caprese is so easy to make just take your fresh sliced tomatoes, sliced Mozzarella and layer them tomato mozzarella tomato. Chiffonade some fresh basil sprinkle on top with some salt, pepper, and olive oil and enjoy!

Remember sometimes the best preparation for summers bounty is the simplest.

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Weekend Brunch: Shakshuka

ShashushkaAs I have mentioned numerous times on this blog I love brunch/ breakfast foods I really really do. When I am home on the weekend it is one of my favorite things in the world to make a delicious breakfast and a full french press of coffee and catch up on some TV, Podcasts, etc. from the past week. It is a great way to get into the weekend mood and wind down from the work week.

This past weekend I went full force both days on, Saturday I made the Mushroom English Muffin that I posted last weekend and on Sunday, since I had some tomato ‘sauce’ left over and had just made harissa, I thought it would be great to make Shakshuka. I also had recently bought a mini cast iron pan for spice toasting etc. so that turned out to be the perfect vessel for this delicious breakfast.

If you are unfamiliar with Shakshuka it is a popular breakfast/ lunch food that originated in North Africa just as Harissa. If you want more information about Shakshuka and other variations you can check out this video from the NY Times, the recipes in both Plenty: Vibrant Recipes from London’s Ottolenghi and Jerusalem A Cookbook by Yotam Ottolenghi and Sami Tamimi amongst other places on the interwebs.

While I made this for one person this is a food that is easy to scale up for more people making it a great, easy, and impressive food to make for when you have friends over for brunch. Another thing that makes this dish amazing is that you can very it in so many ways, as long as you have some tomatoes around you can make all sorts of variations based on what you have on hand.



Serves 1

1 egg

1 shallot sliced

1 clove garlic minced

1/4 can of crushed tomatoes (I used San Marzano)

1 bay leaf

1tbsp harissa

1tbsp butter

Salt to taste

Pepper to Taste

4 leaves chiffonaded basil

1 toasted english muffin or any other bread or pita

Finishing salt if desired

Small sauce pan

Lid to fit pan


Heat up your small sauce pan and add the butter and garlic

Saute the garlic until light brown then add the crushed tomatoes

To the tomatoes add the bay leaf, some salt, and pepper

Let everything simmer together for about 5 minutes on low while stiring occasionally

Add in the Harissa and Shallot and simmer for another 5 minutes or so

Remove the bay leaf and add in the basil

Create a small indentation in the sauce and add the egg

Keeping the heat on low and cover with the lid

Let cook for about 10 – 12 minutes

Once the white is opaque your egg is basically done you can cook longer or shorter depending on how runny you want your yolk.

Sprinkle with salt to finish

Serve in the pan with your toasty bread on the side and enjoy!

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Rustic Summer Tomato Harissa Pizza ‘Tart’

Tomato Pizza 'Tart'What is more quintessentially summer than the tomato. Nothing compares to that fresh juicy fruit straight from the vine, sun ripened and delicious. When tomatoes are in season I love to not only just eat them fresh but use them in absolutely every bit of cooking I can which is where this pizza ‘tart’ came about. My local farmers market had some lovely looking grape tomatoes available that I thought would be perfect on a summer pizza.

As I was going to be using tomatoes as the topping I thought the spice of Harissa would be great as the ‘sauce’ and ricotta would be great to help balance the heat of the cheese and be a mild flavor addition to the mix.

Tomato Pizza 'Tart'


Makes 2 Pizza ‘Tarts’

I have also posted this recipe on Food 52 if you want the easier to print version!

1/2 cup Harissa; you can use store bought or follow my recipe here

1/2 cup Ricotta

1 cup Sliced tomatoes (I used grape)

1 recipe of the below Chickpea Pizza Dough prepared onto 2 baking sheets per the recipe

Pepper to Taste

Salt to Taste

Any Finishing Salt that you enjoy

Olive Oil for brushing the crust


As per the below recipe preheat the oven to 400 degrees Fahrenheit

On each pizza spread out about half of the harissa stopping about 1″ from the edge of the crust

On top of the Harissa spread out half of the ricotta on each pizza

Lightly salt and pepper the ricotta

Lay out your sliced tomatoes on top of the ricotta, if you want to can lay them out in a nice pattern or just throw them on, whichever works for you

Fold over the portion of the dough with out the harissa and ricotta on top of the tomatoes and ricotta to make a rustic tart

Salt and pepper the tomatoes and lightly brush the crust with olive oil

Cook each pizza ‘tart’ for about 20-25 minutes until lightly brown

Once the pizza ‘tart’ is done finish with a little bit of your finishing salt and cut into pieces and serve!

Makes 2 Medium Pizza Crusts
For this pizza dough I adapted my favorite beer pizza crust recipe from Simple Vegetarian Pleasures by Jeanne Lemlin to include some chickpea flour for some extra depth and texture but you can just sub it for AP flour if you wish4 ounces Garbanzo Bean/ Chick Pea Flour (about 1 cup)8 ounces All purpose flour (about 2 cups) + some for dusting1 tablespoon Baking Powder12 ounces Beer (I used a Stella Artois but any light beer is good)

1/2 teaspoon Salt

Cornmeal for Dusting the Pans

2 Baking Sheets Tomato Pizza 'Tart'TO PREPARE

Preheat your oven to 400 degrees

In a large bowl mix together all the dry ingredients for the Pizza

Add in the beer to the mix and mix well.

This dough will be really sticky, depending on the humidity where you are you might need to add more flour to thicken the dough up a bit.

Dust 2 metal sheet pans with cornmeal and split your dough in half

Take one half of your dough and one pan and roll/ pat our your dough into a rustic pizza shape on your pan, flour as needed

Repeat with the the above with the second pan and half of the dough

Spread out your toppings and sauce as you wish Cook for about 20- 25 min until the crust starts to turn light brown

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Condiment Special: Harissa!

Oh Harissa the condiment that has been slowly turning up on more an more restaurant menus here in New York in many interesting ways. If you are unfamiliar with Harissa it is a traditional North African Condiment that has the same versatilitiy of everyones favorite Siracha but with a different flavor profile. NPR has a great short article about the history of Harissa here.

I love the spiciness and versatility of Harissa and since I have made it I have been using it in everything. I have a few recipes coming up in the next week or so that utilize the subtle spiciness and rich depth of flavor to the fullest. You can make Harissa as spicy or as mild as you like depending on what peppers you use in the mix. For mine I went moderately spicy with using Ancho Chilies but I would love to try a chipotle and red pepper version for a smokey spiciness.

I came up with my recipe by mixing the parts of different recipes that suited my fancy. If you want some more recipes and references for Harissa some of the ones I referenced were How to Make Harissa Paste from, Harissa Recipe from, Plenty: Vibrant Recipes from London’s Ottolenghi.



Makes about 1- 1 1/2 Cups

This recipe can also be found on Food 52 for an easier to print version

4oz Dried Chilies (I used Ancho)

1tsp Caraway Seeds

1tsp Coriander Seeds

1tsp Cumin Seeds

6 Cloves Garlic

Juice of 1 Lemon

1tbsp Tomato Paste

about 2tbsp Olive Oil

Salt to Taste

Boiling Water

Large Bowl

Food Processor

Mortar and Pestle or Spice Grinder



In the large bowl place your dried chilis and cover with boiling water and cover. Let sit for 30min until the chilies are soft

While the Chilies are softening toast your spices and grind into powder

Once the chilies have sat for 30min stem and seed them and add into the food processor

Add the Garlic, Spices, Salt, Lemon Juice, and Tomato Paste to the Chilies in the food processor

Turn your food processor on low and pour in the olive oil while it is running. Only use what is necessary to make a smooth paste.

Continue running the food processor until the paste is smooth.

Transfer to a jar and enjoy!

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Weekend Brunch: Mushroom English Muffin

Mushroom Toast

I love breakfast foods so of course I love brunch. On weekends if I don’t have plans for brunch with friends I love making a single serving of something for my self. Today that meal was a fried egg on top of a mushroom saute served on a toasted English muffin. I was inspired by the Mushroom Toast my friends got when we were at Five Leaves a few weeks ago. I made a version of this last weekend when I was visiting family in California and I like it so much I thought I would make it again for 1 today and add ricotta to it since I had it on hand. You can easily omit the ricotta and it is still delicious, it is also especially great on toasted baguette as well.

This is something that is pretty quick and easy to make and can be easily scaled up and down depending on how many people you want to serve and can be varied endlessly. While I made a fried egg today to top my mushrooms a poached egg is also excellent because you have the muffin to soak up the runny yoke.

Mushroom Toast
Serves 1
1 English Muffin
1 Cup Mushrooms (I used sliced white button mushrooms but anything you have will do)
2 Tbsp Ricotta Cheese
1 Tbsp Butter
1 Egg
Fresh Cracked Pepper
Salt to Taste
Chiffonaded Basil for garnish
1 Large Saute Pan

Toast your English Muffin, I suggest toasting it a little crisper than you normally would since they will soften up with the mushrooms and egg

Heat up your Saute pan on medium heat and add in your butter. Once the butter is hot add in the mushrooms and salt and pepper to taste.

Saute the mushrooms until soft and they start picking up some color.

Once your English Muffin is toasted and while the mushrooms are still cooking place about a Tbsp of Ricotta on each muffin and place on your plate.

Once the mushrooms are soft and have picked up some color spoon them out on top of your english muffin and ricotta.

In the same pan fry an egg to the doneness of your liking and plate on top of the mushrooms.

Sprinkle your chiffonaded basil on top and sprinkle some more salt and pepper and serve

Mushroom Toast

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Mediterranean Mezze Platter


Summer is upon us here in the Northern hemisphere and summer brings along barbeques, potlucks, and picnics. And with these lovely gatherings brings the need to have a great dish to bring that travels well, is relatively easy to make, and can be made in advance which is where my favorite 2 Mezze plates come in. Falafel and hummus are relatively easy to make, taste amazing, and if you have people with special diets they are Vegan and can be made Gluten Free!

Making falafel on the weekend is also something I love to do so I have easy to prepare lunches for the work week. You can add falafel to salads, make a falafel sandwich with your fresh made hummus and pita, or bring your whole mezze platter as a lunch.  Its a food that makes it so easy to bring a healthy and easy lunch to work everyday which is a win win in my book. So roll up your sleeves and make these fantastic dishes that you can share with everyone at your next gathering or for any time because falafel and hummus is the best!

mezze Patter


Both of these recipes are adapted from the most wonderful of books Jerusalem A Cookbook by Yotam Ottolenghi and Sami Tamimi and if you are on Food52 you can check out the Falafel and Hummus recipes there as well.

1 Recipe Falafel (see below)

1 Recipe Hummus (see below)

Any other sides that you please I like:


Pickled Onions

Quick Pickled Cucumbers



If using cold falafel I like to cut them in half and heat them on an oiled pan.

Assemble your hummus, falafel, and other mezze dishes together


I like a heavily spiced and flavored falafel which is why I use so much of the whole spices. I use fenugreek seeds in my mix because I like the flavor when they are toasted but if you don’t have access to it or don’t want to use it I would substitute some coriander and cumin.

1  1/4 cup dried Chickpeas

1/4 cup chopped Parsley Leaves

1/2 of a small Onion chopped

3 cloves of garlic chopped

2 tsp Whole Coriander Seeds

1 tsp Whole Fenugreek Seeds

3 tsp Whole Cumin Seeds

1 tsp Chili Powder

1 tsp dried Cilantro

3 tsp + 1/4 cup of Whole wheat flour

1/4 tsp of Citric Acid or 2 tsp Lemon Juice



After combing through your chickpeas to make sure no rocks or broken chickpeas are included place your chickpeas In a medium sized bowl. Fill the bowl with enough water to cover + an additional 3-4 inches and let your chickpeas soak for at least 8 hours to overnight. Do not try to substitute canned chickpeas for this as they have been cooked and will not have enough structure for making falafel.

After your chickpeas have soaked drain out the water and transfer to your food processor.

Into your food processor add in the chopped parsley, garlic, onion, and 3 tbsp of the whole wheat flour

Blitz your food processor until the mixture is ground into small pieces but is not pasty or mushy. Once the mix is a good pea-meal consistency (like a pie dough) transfer to another bowl

Measure out all your whole spices and toast them in a small pan.


Once the spices are toasted let them cool and grind them up in a mortar and pestle or spice grinder

Add in your fresh ground spice mixture, chili powder, dried cilantro, remaining 1bsp of whole  wheat flour, salt to taste, and citric acid (you can use lemon juice instead  for the slight acid kick but it adds extra wetness so you might need to add another tsp of flour)

Mix everything together and let rest in the refrigerator for about an hour

Prepare your frying vessel (I use a deep cast iron pan) with oil about 4 inches deep and heat to until it is hot

While the oil is heating up prepare your falafel balls. Set up a shallow bowl with 1/4 cup of the whole wheat flour and shape your falafel mix into ball shapes about the size of a walnut. Once shaped roll the falafel in the flour, this step will make sure your falafel has a nice brown crust and will help it keep it’s shape

Once the oil is hot place few of your falafel in the pan leaving breathing room between them. I usually fry about 5 in my 12″ pan at one time. Cook them for about 4 minutes this time ensures a nice crisp outside and a well cooked inside

Set on a cooling rack and fry up the rest of your falafel, serve when warm or cold.

mezze Patter


This is the recipe I go to every time I want to make hummus, now I do it by sight and experience but this is the base. You can also use dried chickpeas instead of can which is usually what I do but sometimes you just want instant gratification. See my first Kitchen Essential: Dried Chickpeas for directions on how to prepare dried chickpeas.

1 Can Chickpeas

Juice of 1 Medium Lemon

1 Tbsp Tahini

1/4 Cold Water

About 3 tbsp Olive Oil

Salt to taste


Into your food processor combine your chickpeas, juice of one lemon, tahini, most of your cold water (reserve about 3tbsp to add while processing), and salt.

Turn your food processor on high and start adding your olive oil in a steady stream into the mix until it starts to come together and smooth out (about 3 tbsp).

Continue processing on high and add in the rest of the water if needed to make sure the hummus is nice and smooth.

Run the food processor for an additional minute on high to make sure it is very very smooth.

Once your hummus is nice and smooth taste for salt levels and pour out into your serving vessel and serve.

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