CONCORD, N.H. – Much as I love falafel, I almost never make it.
That’s because most recipes for these spicy patties made from pureed chickpeas usually call for starting with dry beans soaked overnight in cold water. That may make great falafel, but who really plans that far ahead?
There are plenty of “instant” falafel mixtures of the add-water-mix-and-fry variety. But these usually produce such grainy, insipid falafel, they aren’t worth even that little effort.
So I was thrilled when I recently discovered a recipe for spicy chickpea cakes in the “Weight Watchers New Complete Cookbook” (Wiley, 2006, $29.95).
Though not billed as falafel, these cakes certainly are inspired by it. Authentic falafel is seasoned primarily with cumin and garlic, and most cooks think the more the better.
To their credit, the recipe developers at Weight Watchers stick with these flavors. They also (bless their hearts) rely on canned chickpeas, turning a 13-hour process into a 45-minute one (and then only 15 minutes active).
Falafel traditionally is served wrapped in fresh pita bread with vegetables and tahini (a slightly bitter paste made from ground sesame seeds). The dish can also get a Greek twist by substituting yogurt for the tahini.
The folks at Weight Watchers tinker with this, too. They serve the cakes with salsa, something I thought would be an odd culture clash. It may be, but it also was quite tasty.
When I tested the recipe, I discovered my tub of sour cream had gone off. I substituted fat-free plain yogurt with great success.
If you’re counting fat grams, this is another way to chop a few more.
Hot-and-Spicy Chickpea Cakes
(Start to finish 45 minutes, 15 minutes active)
INGREDIENTS
DIRECTIONS
In a food processor, puree the chickpeas, sour cream, garlic, cumin, salt, hot sauce and 2 tablespoons of cornmeal. Transfer to a bowl, cover and refrigerate until chilled, about 30 minutes.
Form the mixture into six 3-inch patties, about 1/2 inch thick.
Place the remaining cornmeal on a plate and gently dredge the patties through to coat both sides.
Spray a large nonstick skillet with olive oil cooking spray and set over a medium heat. Add the patties and cook until browned on the bottom, about 5 to 6 minutes.
Spray the tops of the patties with oil, then flip and cook until browned, about 5 minutes. To serve, spoon salsa onto individual serving plates and set patties on top. Alternatively, spoon salsa over patties.
Makes 6 servings.
Nutrition information per serving: 137 cal., 3 g total fat (1 g saturated), 6 g pro., 23 g carbo., 4 g fiber, 4 mg chol., 374 mg sodium.
(Recipe from “Weight Watchers New Complete Cookbook,” Wiley Publishing, 2006, $29.95.)
