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Falafel

Recipe from: Wolf And Bear's

Check out the best middle-eastern cuisine in Portland, Oregon at the Wolf and Bear’s cart. The menu features an eggplant and egg Sabich breakfast wrap and a rich and creamy olea wrap with Gorgonzola and caramelized walnuts.

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SPROUTED GARBANZO BEANS
1 ½ cups garbanzo beans
Water to cover

Soak garbanzo beans in water over night to sprout beans. Beans will absorb water and expand to fill 3 cups for recipe to follow.

FALAFEL
1 1/2 white onions, quartered
3 cloves garlic
1/2 bunch parsley
1/2 tablespoon cumin
1/2 tablespoon baking powder
3 tablespoons garbanzo flour
1 teaspoon sea salt
1/2 tablespoon sugar
3 cups Sprouted Garbanzos (above)
olive oil as needed

Combine onion, garlic and parsley in a food processor and process until fine. Next add cumin, baking powder, garbanzo flour, salt, sugar and Sprouted Garbanzos and mix well.

Roll falafel mixture into golf-ball sized balls. Heat olive oil in ban, then grill falafel balls until golden brown on both sides. Remove from heat and let sit at room temperature for 10 minutes in order to let the falafel become firm. Lightly grill again before serving to crisp and warm through.

THE PLATE
Hummus to taste
10 Pita bread
Falafel (above)
3 onions, chopped and caramelized
3 red peppers, roasted and chopped
1 eggplant, grilled and chopped
Tahini sauce to taste
5 sprigs parsley, chopped
15 small handfuls mesclun greens

Spread a thick layer of hummus onto each pita, then lay the falafel down on top. Place caramelized onions, roasted red peppers and grilled eggplant over the falafel. Drizzle with Tahini sauce and garnish with chopped parsley. Add a handful of fresh mesclun greens, wrap up and serve.

Yield: 15 servings (50 small falafel patties)