Falafel Wraps With Cucumber Yogurt Sauce

Summer color.

I've been busy writing and drawing-- mostly for a few grants and exhibition proposals as well as my own fond enjoyment. Plus, my sister blog, femfilmrogue is preparing for a 15 Best Television Couples segment before next month's reviews on whatever happens at Blackstar Film Festival. I'll be volunteering for the latter and always find a few gems to gush about. Also I have a roster of pieces to put together including requests from old friends. I didn't believe that the little blog would amount to much, but people are starting to respond.
In the meantime, I may put AfroVeganChick on standby. It might be the right thing. Pivotal changes have abruptly entered my personal life and pulling myself into fictional escapism is a necessary medicine.
These falafels were the last achievement in a while. It is splendid that a can of 99 cent garbanzo beans makes a miraculous lunch salvation. I had liked the taste of mint and fennel seed added Trader Joe's falafel-- they have since stopped carrying it here in Philly. I didn't have mint, letting instead the pinch of fennel seed perform valiant justice. I detest cucumbers. Yet I only have them in cucumber yogurt sauce with falafel. I can never thank my sister enough for introducing me to this delicious, easy-to-craft dish.


Falafel Wraps With Cucumber Yogurt Sauce

1 tablespoon olive oil
1 15 oz can chickpeas, drained and rinsed
3 tablespoon fresh parsley, chopped and stemmed
1 teaspoon garlic
1 teaspoon curry powder
1 teaspoon fennel seed
1/2 teaspoon turmeric
1/2 teaspoon cumin
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup flour

olive oil for the skillet

Cucumber Yogurt Sauce

1 6 oz container Forager Lemon Cashewgurt
1 small cucumber, chopped and diced finely
1 teaspoon garlic
1 teaspoon salt
1 teaspoon dill
1/4 teaspoon black pepper

soft tortillas
hummus
red onions (optional)


In a blender or food processor, combine olive oil, chickpeas, parsley, garlic, curry powder, fennel seed, turmeric, cumin, salt, and black pepper together.
In a medium bowl, hand mix chickpea batter with flour and form them into small patties.

With skillet set to medium high heat, pan sear falafel in olive oil, browning both sides.

Cheat sheet cucumber lemon sauce prep: combine Forager Lemon Cashewgurt with chopped cucumbers.

Mix together with salt, garlic, black pepper, and dill.

Layer tortilla wraps with hummus, falafel, cucumber yogurt sauce, and optional red onions.

Be prepared for heavenly flavors and messy delights.

Goldie Falafel

On April Fool's Day, a new all-vegan falafel joint opened in Philadelphia and it's nothing at all to joke about. Goldie, the latest happening craze founded by the men behind Dizengoff, Zahav, and Federal Donuts, is a modestly lit upstairs restaurant with a few stools facing Sansom Street and booth seating which fits about twenty people when its non-crowded. Plus the staff is very friendly and will patiently answer questions about various tehini sauces (Amba, Schug, and Harissa by the way).  I had a rather nice, delicious experience that must be repeated.

The menu is simple. Nothing too fussy.

The layout also features a look at their ingredients.

Rose water...

Tea biscuits and coconut milk....

Insane closeup of the main star attraction-- plump falafel in a Dizengoff pita.

Crisp, fried to perfection falafel surrounded in Israeli salad, cabbage, and plain tehini. It has been such a while since I've seen a falafel with a beautiful, vivid green interior. Maybe I have a salt sensitivity these days, but I thought falafel was a tad bit too salty. Just a little. 

Crunchy Shwarma spiced fries are out of this world phenomenal, especially with the sweet tangy ketchup. They also come in regular and Za'atar.

I chose the chocolate tehina shake-- my brand spanking new addiction. Its incredibly thick and tastes like a veganized Butterfinger with a unique nutty flavor doused in amazingly rich chocolate and crunchy tea biscuits. For only $4, it's the best and cheapest priced vegan shake in Philly.

Soft Baked Garlic Pita Flatbread & Fried Falafel Dip

Yummy kind of hors d'oeuvres.

On Sunday, I scoured Kroger (they've been rewarding me massive summer savings coupons!) hoping to find Earth Balance's new line of vegan boxed mac n cheeses. Nope. Didn't find any. Earthfare or Health Foods Unlimited might be best bet around these parts. They are, however, selling Silk's Black Cherry Yogurt again- which had been defunct for a while now. For 10/$10 I had to get a couple having missed beloved flavor. So shopping trip wasn't a big loss. Also stocked up on chickpeas, having decided to make some kind of falafel.
Well, I thought it would be company day ( younger brother was supposed to pop by) and planning ahead, found a lovely recipe for pita bread from veganrecipesofindia. Whilst preparing garlicky fluffed goodness, turning that pita into delicious flatbread, falafel made sense for perfect accompaniment. Falafel dip in actuality. This unique dip has all the yummy flavorful components of an amazing Mediterranean style mini patty and spreads on nice and thick atop warm pita flatbread. Friends and family would love seeing someone carry this out and squeal with surprise that the centerpiece isn't filled with what looks like guacamole, but tastes completely different-- plus served hot.
And since no one came by to try unique specialty, there was plenty to snack on and a lot of leftovers.....

Soft Baked Pita Flatbread & Fried Falafel Dip Ingredients and Preparation

1 1/4 cup warm water
1/2 teaspoon active yeast
pinch of sugar
3 cup flour
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon black pepper
3 tablespoon olive oil

Mix 1/2 cup warm water with sugar and sprinkle yeast atop. Let foam for 10-15 minutes.
Add yeast mixture to additional water, flour, garlic, salt, and black pepper.
Massage olive oil onto dough.
Place into an oiled bowl and top with a paper towel for an hour.
Preheat oven to 200 degrees.
Once dough is doubled, take out of the bowl and deflate on a new flour'ed working surface.
Make about six rounded balls, flour, and flatten into circles.
Lay them on a greased (or parchment papered) baking sheet.
Bake for 15-20 minutes or until they're nicely browned. 

15 oz. chickpeas, rinsed
2 tablespoon olive oil
2 tablespoon flour
1 teaspoon garlic
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon coriander
1/2 teaspoon curry powder
1/4 black pepper
1/4 teaspoon paprika
1/2 cup parsley, chopped

Heat olive oil in a skillet.

Add spices and parsley to pureed chickpeas.

Stirring action.

Completion. With blender help.

In skillet, toss mixture and scramble, cooking for 8-10 minutes.

Place fried falafel dip into a bowl and plate with soft pita bread for a killer party platter.

A little crushed red pepper to keep it interesting.

Centered in goodness.

Spread with a spoon or dunk. Choices are limited.

Tofu Feta & Scrambled Falafel Pizza

Falafel & tofu "feta" make for an amazing pizza topper, especially with cauliflower tahini walnut sauce on the bottom!

Falafel lovers take notice!
This is no hold in your hand pizza slice, but instead an out of this world guilty pleasure with a gourmet spin. Combining two comforts into one, flavor enhanced by a cauliflower tahini walnut sauce covering the crust, I layered on crumbled homemade falafel and tofu feta- a recipe slightly altered from food.com's version for an incredibly amazing fork and knife supper.
The whole process is a long one- about a good hour and a half of preparation! So have that bag of carrots or celery sticks at ready.
It's well worth it in the end!

Tofu Feta & Scrambled Falafel Pizza Ingredients and Preparation

You can always use store bought dough. Here I made mine with King Arthur's Unbleached Bread Flour instead of my usual whole wheat flour.

Pizza Dough

1 cup warm water
1 teaspoon sugar
2 1/4 teaspoon active yeast
1 teaspoon salt
2 1/2-3 cups unbleached bread flour (or regular flour)
2 tablespoon olive oil
1 teaspoon Italian seasonings
1/4 teaspoon black pepper

Combine water and sugar.
Sprinkle atop yeast and let sit for 10 minutes.
Add salt.
Mix in flour 1/2 cup at a time, stirring and kneading.
Massage in olive oil, Italian seasonings, and black pepper.
Knead for 5 minutes more.
Place into an oiled bowl and cover for an hour to rise.

Tofu Feta

It almost looks like real feta!

1 block tofu, drained and crumbled
1/2 cup red wine vinegar
1/4 cup olive oil
2 tablespoon Italian seasonings

Combine all ingredients into a bowl.
Let sit for an hour at room temperature.

Falafel

Scrambling falafel.

1 15 oz. can chickpeas, drained and rinsed
2 teaspoon minced garlic
2 teaspoon olive oil
1 teaspoon onion powder
2 teaspoon curry powder
2 teaspoon lemon juice
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon baking powder
1/4 cup flour

Preheat oven to 400 degrees.
Combine all ingredients into food processor or blender.
However, don't mash every last chickpea.
Make into balls or patties. They don't have to be perfect.
Place on a baking sheet.
Bake for 15 minutes each side.
Crumble.

Turn up oven to 420 degrees.

Cauliflower  Tahini Walnut Sauce

1 cup cauliflower, cooked
1/2 cup walnuts
1/3 cup tahini
1/4 cup unsweetened almond milk
1/2 teaspoon salt
1/4 teaspoon white pepper

Crush walnuts into food processor or blender.
Add remaining ingredients.
Mix evenly.

With bread flour, the dough rises quite higher than usual. Pat it down.

Layer on the cauliflower tahini sauce (our false hummus).

Scatter the falafel crumble.

Top with about 1/2-1/3 cup of tofu feta crumble & bake for 20-25 minutes.

Voila!

A most splendid pizza!

Baked Vegan Falafel With Creamy Cucumber Yogurt Sauce

A chunky yet creamy cucumber yogurt sauce drenches baked falafel on top of couscous.

Personally, I detest cucumbers.
They are far from my favorite anything.
When seeing those green circular shapes of wrath, I cringe and pick them out of sandwiches, wraps, and salads, wondering why on earth anyone would like such nastiness.
Even the smell and the thought of having them on my eyelids drives me insane!
Then a couple of years ago, my little sister turned me into the falafel craze and this amazing special yogurt sauce gave "beefy" Mediterranean patty a sweet, tantalizing kick.
"What is this called?" I had asked, wiping that white magic from my lips, awed by the fantastic creation.
"Cucumber yogurt sauce," she replied.
Well, I didn't die on the spot of lie for that matter.
It was pretty damn good stuff.
I learned a valuable lesson with my falafel wrap- cucumbers are not so villainous when chopped and diced into a tangy cream with a zip that cannot be beat.
Thus, easily veganized, I prepared baked falafel and crafted a smooth sauce that reminded me of old times.

A simple sauce just made for falafel!

Creamy Cucumber Yogurt Sauce

1 6 oz container plain So Delicious Coconut Milk Yogurt
1/4 cup non-dairy creamer (I used So Delicious brand)
1 small diced cucumber
2 teaspoon lemon juice
1 teaspoon olive oil
1 teaspoon garlic powder
1 teaspoon dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
pinch of paprika

Whip all ingredients together and chill.

This recipe was inspired by a cute designed blog called Tasty Yummies by Beth.
Baked Falafel Bites

1 15 oz can chickpeas, drained and rinsed
2 teaspoon minced garlic
1 teaspoon onion powder
2 teaspoon curry powder
2 teaspoon lemon juice
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon baking powder
1/4 cup flour

Mix the chickpeas with all sans baking powder & flour.

Pulse into a food processor or blender. Add baking powder & flour. Make into dough (add more flour if it's too wet) & refrigerate covered for 30-45 minutes.

While making the dough balls, preheat oven to 400 degrees. I ran out of parchment paper so I had to grease my cookie sheet with olive oil. Boo. Bake for 20-25, flipping over at halfway point.

Serve falafel in any way desired- in a pita, on top of  rice or couscous. Just don't ever forget to scoop that cool cucumber yogurt sauce atop generously.