Disclaimer: This post has no photos because I’m a forgetful whore and accidentally deleted them from my phone. That or I never took any…
Things got pretty fancy at the CSC in mid-June. On the week of Mr. Delaney and Ms. Jacobson’s birthday, members of the CSC had a fantastic dinner with an exquisite wine pairing!
Here’s how it all went down.
Stephen came home shouting about how much he hated vegetarians, going off on a meat-eater rant rivaled only by the most carnivorous of homo sapiens. After all, Stephen had already resigned himself to making falafel when the resident tree-munchers started complaining about not having enough fixings to go with it (i.e. hummus).
Dry falafel? Who wants that!? Anyone who doesn’t want to be killed by Stephen Delaney, that’s who.
Low and behold, the 99-pound, Broadway-singing, marathon runner actually DID whip up a batch of homemade hummus to go with our homemade falafel! (He super loves us. Duh.)
But that was not even the highlight of our meal. Instead, it was a wine Mr. Delaney specifically recommended to go with this very dish. The name? Le Picpoul de Pinet!!!!!
2 (15 oz.) cans garbanzo beans
½ med. red onion
1 handful fresh parsley
1 handful fresh cilantro
4 cloves garlic
1 tsp salt
½ tsp cayenne
1 tsp cumin
1 tsp baking powder
½ cup flour
1.) Drain and rinse the garbanzo beans and add them to a food processor with the red onion, parsley, cilantro, salt, cayenne, garlic and cumin (all ingredients except baking powder and flour). Process the mixture until it forms a paste. Some chunks are okay and usually desirable. You may need to scrape down the sides of the bowl occasionally.
2.) Place the mixture into a bowl and stir in the baking powder. Begin adding flour, 2 Tbsp at a time, until the paste becomes dry enough to form into patties without sticking to your hands. Refrigerate the mixture for at least 4 hours to allow the flavors to blend.
3.) Using a small measure (about ⅛th cup or 2 Tbsp), form the falafel dough into small patties.
4.) To cook the patties, heat oil in a skillet until very hot but not smoking. Cook the patties on each side until deep golden brown and crispy.
2 garlic cloves, mashed and then minced
2 15-oz cans of garbanzo beans (chickpeas), drained and rinsed
1/3 cup freshly squeezed lemon juice
1/2 cup water
1/4 cup olive oil
1/2 teaspoon of salt
In a food processor, combine the garlic, garbanzo beans, lemon juice, 1/2 cup water, and olive oil. Process until smooth. Add salt, starting at a half a teaspoon, to taste. That’s it!