The Mediterranean Table

Baked Herb Falafel, Whipped Tahini, Pickled Shallots, Shepard Salad

Herb Falafel
yield 2 - 4 servings (about 20 falafels)

INGREDIENTS
1 ¾ cups dried chickpeas
2 garlic cloves, chopped
½ small yellow onion, chopped
1 tablespoon cumin
1 teaspoon cayenne or to taste
1 cup parsley, chopped
½ cup cilantro, chopped
½ cup mint, chopped
1 ½ teaspoons kosher salt
½ teaspoon black pepper, plus more to taste
½ teaspoon baking soda
1 tablespoon fresh lemon juice
½ lemon, zested
4 tablespoons olive oil

Whipped Tahini
½ cup tahini
1 tablespoon lemon juice
2 tablespoons extra virgin olive oil
kosher salt and freshly ground black pepper

2-4 pieces pita bread

DIRECTIONS
1. Put the chickpeas in a large bowl and cover with water by 3 or 4
inches—the beans will triple in volume as they soak. Soak for 12 to 24
hours, checking once or twice to see if you need to add more water to
keep the beans submerged.

2. Heat the oven to 375°F. Drain the chickpeas and transfer them to a food
processor with the garlic, onion, cumin, cayenne, herbs, 1 teaspoon of
salt, pepper, baking soda, lemon juice, and zest. Pulse until everything is
minced but not pureed, stopping the machine and scraping down the
sides if necessary; add water tablespoon by tablespoons if necessary to
allow the machine to do its work, but keep the mixture as dry as possible.
Taste and adjust the seasoning, adding more salt, pepper, or cayenne as
needed.

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3. Grease a large rimmed baking sheet with 2 tablespoons of the oil. Roll the
bean mixture into 20 balls, about 1 ½ -inch each, then flatten them into
thick patties. Put the falafel on the prepared pan and brush the tops with
the remaining 2 tablespoons oil. Bake until golden all over, 10 to 15
minutes on each side.

4. Meanwhile, whisk the tahini, olive oil, lemon juice with ½ cup water in a
small bowl until smooth. Taste, season with salt and pepper, serve the
falafel drizzled with the sauce and fresh, warm pita.

2
Pickled Shallots
yield: 1 cup

INGREDIENTS

1 cup white wine vinegar

1 cup water
⅓ cup sugar
2 teaspoons kosher salt
1 clove garlic
½ teaspoon turmeric
½ teaspoon crushed red chile flakes
1 ½ cups shallots, thinly sliced

DIRECTIONS

1. In a small saucepan set over high heat, combine the vinegar, water, sugar,
salt, garlic, turmeric, and chile flakes and bring to a boil. Meanwhile, place
the sliced shallots in a small bowl or plastic container. Pour the boiling
pickling liquid over the shallots and let it sit out and cool to room
temperature.

2. Once cooled, cover the container and store in the refrigerator. The
submerged shallots will keep in the fridge for 2-3 months.

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Shepard Salad
yield: 2-4 servings

INGREDIENTS

10 ounces small cherry tomatoes, quartered

½ pound cucumbers, diced
1 green pepper, preferably a long green Italian frying pepper, seeded and diced
½ small red onion, sliced thinly, soaked in cold water for 5 minutes, drained and
rinsed
¼ cup (loosely packed) coarsely chopped flat-leaf parsley
1 tablespoon chopped dill
2 tablespoons chopped mint
1 teaspoon sumac
1 teaspoon za’atar
Salt to taste
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
1 to 2 ounces feta, crumbled (1/4 to 1/2 cup) (optional)
Black olives as desired (optional)

DIRECTIONS

1. Combine all of the ingredients, except the olives, in a large bowl and
refrigerate for 30 minutes. After 30 minutes toss together, taste and
adjust seasonings. Garnish with olives (if desired) and serve.

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 Shopping List
Dry Goods Dairy
1 ¾ cups dried chickpeas 1 to 2 ounces feta, crumbled (1/4 to
1 tablespoon cumin 1/2 cup) (optional)
1 teaspoon cayenne
½ teaspoon baking soda Produce
½ cup extra virgin olive oil 2 garlic cloves
½ cup tahini 1 small onion
kosher salt and freshly ground black 2 small bunches flat-leaf parsley
pepper 1 small bunch dill
2-4 pieces pita bread 1 small bunch mint
1 cup white wine vinegar ½ cup cilantro
⅓ cup sugar ½ cup mint
½ teaspoon turmeric 3 lemons
½ teaspoon crushed red chile flakes 1 clove garlic
1 teaspoon sumac 4-5 small shallots (about 1 ½ cups)
1 teaspoon za’atar 10 ounces small cherry tomatoes
½ pound persian or english
cucumbers
1 green pepper, preferably a long
green Italian frying pepper
½ small red onion
¼ pound Black olives as desired
(optional)

Equipment List
● baking sheet
● cutting board
● chef knife
● 1 qt saucepan
● whisk
● mixing bowls
● plastic storage container