A Temple Dancer's Feast

Tracing cosmic patterns with our bodies,

bringing energy forth form the center of Earth herself,

and releasing it into the stars...

Mmmmm, yeah...

Undulate on over here,

and taste the delights of Inanna's table.

Divine Falafel

For the Falafel:

  • 1 C fava (broad) beans, soaked overnight, rinsed and drained
  • 1 C garbanzo beans (chick peas), soaked overnight, rinsed and drained
  • 3 tsp ground cumin
  • 2 tsp ground coriander
  • 1 red chili, seeded and chopped (you can substitute green if you can't find red)
  • 4 cloves garlic, finely chopped
  • 1/2 C fresh cilantro, finely chopped
  • 1 C fresh flat leaf parsley, finely chopped 
  • 1 tsp baking soda
  • Olive oil (first cold press preferred)

For the Sauce (not pictured-oops!):

  • 1/4-1/2 C tahini
  • Juice of 1 lemon
  • Pinch of ground cayenne or hot paprika
  • Spring water as needed
  • Celtic salt and fresh ground pepper

First, blast the soaked beans in a food processor or high speed blender until they are finely ground. I couldn't find dried favas, so I used canned. (Rinse them well!)

Now add in the dried spices, and give it another blast.

Add in the chili, garlic, and fresh herbs. Whizz it all until it forms a smooth, almost paste-like texture. Add a "bump-n-grind" (pinch of salt and grind of pepper), and place it all in a large bowl. Sprinkle in the baking soda, mix it all through with your hands (wheee!) and let it rest for 15 minutes.

(Go have a stretch and a little shimmy. When you're done, they will be ready.)

Wet your naughty little fingers, then begin shaping the mixture into small spheres. 

Here, you can either bake them, or sauté  in a large pan. I prefer them in the pan. Why? They're juicier. And, yes, a bit higher in fat BUT it's a healthy fat, so, who cares? If you're more comfortable baking them, simply heat your oven to 350F, lay them out on baking sheets, cover with foil, and bake for 15 minutes. Take them out, and allow them to brown, turning once, for about 15-20 minutes or until golden.

If you're using the pan, spiral some olive oil in, then heat it on a medium flame. I usually heat oil very slowly, but in this case I would raise it a little, so they cook quickly and stay crispy. Toss in as many falafel as you can fit, then give them a nice sauté, rolling them around so they brown on all sides. I flattened them out with a spatula so they would cook faster (I was starving), but keeping them in spheres will keep the insides moister.

While they dance for you, make the sauce. Just whisk all the ingredients together, adding water as needed to thin the mixture to your liking. 

When they are done (of course, you must taste one, or four, to see if they are ready), transfer them to a plate and eat them immediately! Yes, they will keep, but honestly straight from the pan they are outrageously good!

And that succulent little salad gently illuminated in the back, there?

Souk Salad

  • 1/2 head organic red cabbage, sliced then chopped
  • 1 organic carrot, shredded
  • 1/4 C tahini
  • 1 C flat leaf parsley, chopped
  • 1/2 C fresh mint, chopped
  • Juice of 1 lemon
  • Seeds of 1/2 pomegranate
  • sprinkle of Celtic salt
  • A few grinds of fresh pepper

Just mix it all together in a large bowl, Loves! That's really it! An incredibly crisp, fresh-tasting, delicious salad that can easily include some cooked quinoa if you want to make it a meal unto itself. I wanted to add some black sesame seeds...but couldn't find any...(sniff)...

So, though falafel is traditionally eaten with pickles, or nestled into pita, sometimes with yogurt, I have made this offering light and super clean, nibbling on the figs and grapes to start, then after a spell the salad for optimum digestion, and last the gorgeous falafel with tahini sauce.  I wish you could jump through the screen and share this with me!

The fragrance, the textures, the flavors...total foodgasm.

Have a beautiful day, Beasties.

Undulate with me, yes?

xxx Alise