Looking back at the last 6 months, it’s hard to express just how much I’ve learned. I spent the last half-year studying the techniques and methods necessary to be a professional chef, as well as the ideas and science behind health-focused, sustainable and clean cooking. No surprise there, I was at a health-focused culinary school after all. But in addition to this, I’ve also learned a great deal about myself and the career/life path I’ve recently chosen, and I owe a great deal of that to my ten classmates who shared this experience with me, my ten classmates of CTP 267 (aka the 267th chefs-in-training class at NGI).
It’s kind of awesome actually – that some of the most significant lessons I learned throughout this experience did not come from a teacher, but rather from my fellow students. And this lesson is that I am not alone. I’ve honestly never been in an environment (other than my own home) where I felt so at home, where I felt like I truly shared the same values, goals and ideals as everyone around me. Yes, my classmates and I, we all love food and cooking and we want to make a career of sorts out of it. But, you see, it’s much deeper than that for us. I’ve spent the last leg of my life realizing that while food is incredibly important to me, my passion in this field goes far beyond just cooking. For me, and for my classmates, it’s about being healthy and balanced, it’s about treating the environment with respect, and it’s about having compassion for all living things. Because of my deep-seeded beliefs when it comes to food and health, I decided to switch up my life to be focused on these values. A huge move, a risky move, a scary move. But the comfort-zone I found at school, this like-minded culinary family I quickly grew to love, is what motivates me and gives me the confidence I need to move forward in this career. So I’d like to give a little shout-out and huge thank you to CTP 267. I can’t wait to see the inevitable marks they leave on this world.
So that was quite the speech I just gave, huh? I really didn’t mean for that at all, I meant for a short intro to a technique for falafel I learned from one of my classmates. Oh well, sometimes I just can’t help but be a total sap. Anyway, during our very first improv cooking class at school, I was grouped with 3 classmates and given a list of ingredients. As soon as I saw ‘soaked chickpeas’ on the list, I knew falafel was the way to go. The group agreed and we got to work. I was about to cook the chickpeas when Carol, my very skilled Brazilian/vegan classmate, mentioned that food processing soaked chickpeas with a healthy dose of olive oil makes for a quicker falafel. I had never heard of this or seen this before, but I trusted her and went ahead without cooking the chickpeas first. No surprise, the little patties turned out to be super easy and super delicious.
Being as I love falafel, I wasted no time in trying this version of falafel again at home. Just like in improv class, the quick mixture of soaked chickpeas, olive oil, garlic, onion, fresh parsley and spices was very wet, but firmed up nicely when browned on an oiled cast iron skillet. Then just a few minutes in the oven and the falafels are ready for eating. The pic above shows one way of eating these guys. That’s another (future) blog post, but I will say that it features homemade pita bread encasing hot falafel, fresh romaine, quick pickled red onions and sweet roasted beets served with a side of lemon-tahini dressing. So yummy. You could also eat the falafel patties over rice, on a salad, or just with your fingers, they are actually pretty sturdy even though they aren’t deep fried. I mean, I’m not going to say they’re the same as deep fried, because they just aren’t. Deep fried falafel balls are beyond amazing, and it’s definitely the classic preparation in my eyes. But these baked falafels are less stress and less mess, not to mention a smidgen more figure friendly. Plus you get the same flavor profile and versatility as a deep fried ball. Easier, cleaner, healthier and still totally delicious. Done and done.
So with that, I hope everyone’s Valentine’s Day is filled with lots and lots of love, in any of its forms (self-love, romantic-love, bestie-love, puppy-love etc).
Best of Basic: Easy Falafel Patties
Serves: 4 Start to Finish: 30 minutes (not including bean-soaking)
1 cup dry garbanzo beans (aka chickpeas), soaked overnight or up to 24-hours
2 cloves garlic, peeled and chopped
1/2 medium yellow onion, peeled and chopped
1/4 cup olive oil (+ more for pan frying)
1 teaspoon ground cumin
3/4 teaspoon sea salt, fine grain
1/4 teaspoon black pepper
1/4 teaspoon ground coriander (optional)
1/4 teaspoon paprika (optional)
1 tbs tightly packed parsley leaves, chopped
Preheat oven to 375 degrees. Prepare a baking sheet with parchment.
Drain and rinse soaked beans. Add all ingredients to a food processor and process until a smooth mixture is formed (it should still have a visibly grainy texture). Form the batter into 12 patties. The batter will be very wet, but should still form into patties easily.
On a griddle pan or in a frying pan (cast iron recommended), heat a thin layer of olive oil over medium-low heat. Fry patties for 5 minutes per side, or until golden and crisp. Cook patties in batches if needed, replacing oil between batches. Finish by cooking patties in the oven for 10 minutes at 375 degrees, covered in foil.
If refrigerating patties for later, skip baking step, bake just before serving, until cooked through. If freezing, skip initial baking step. Defrost completely before reheating in oven, covered in foil.
Side note, I often eat these patties cold anyway, so reheating after the fridge is definitely not necessary.