More Info »"/>

The Triton

Career

Top Shelf: Spicy, Smoky, Zesty Falafels

ADVERTISEMENT

Top Shelf: by Chef Mark Godbeer

How often do we chefs/cooks/stews stand in front of our galley fridges, doors wide open, hoping for a lunch, dinner or hors d’oeuvres idea to present itself? I know I have, and probably will do again in the future. After weeks of charter or extended cruising — blame it on fatigue, idea saturation, lack of ingredients, etc. — sometimes we just need a little help.

Truth be told, this recipe is so easy I like to think of it as the help that has arrived.

Keep the “batter” in the fridge for up to a week and fry off the falafels when needed. Or fry them off and freeze immediately, reconstituting via a quick trip to the oven. Another wonderful attribute is that these are not only vegetarian, but they are also low in fat and high in protein and fiber. I’m all about the “healthy” walking hand-in-hand with the “tasty”. This is a perfect example of such symmetry.

Ingredients: 

1 15-ounce (425g) can chickpeas, rinsed

6 garlic cloves, roasted

1 red onion, finely diced

1/2 cup fresh cilantro, chopped

2 lemons, zested

1 Tbsp. cumin

1 Tbsp. chili flakes

1 tsp. smoked paprika

1 tsp. sea salt

3-5 Tbsp. AP flour

5-10 Tbsp. coconut oil

2 cups flour for coating

In a food processor, add the first nine ingredients. Pulse to a crumbly texture, scraping sides as needed.

Slowly add the flour, one tablespoon at a time, whilst pulsing. The mixture should become pliable and not too wet and sticky.

Wrap the “dough” with plastic wrap and refrigerate at least an hour to tighten/bind the mixture.

Pull apart the mixture into desired size (I use a small ice cream scoop) and roll them in your hands. Press them slightly into small disk-like shapes.

Preheat the oven to 300 degrees F.

In a heavy bottomed pan, heat the coconut oil to med-high.

Coat the disks in flour (seasoned if you like) and shallow fry until golden brown on each side.

Place them on an oven tray, season with salt, and keep warm in the oven whilst you continue with frying.

Now you are ready to rock and roll. I used my falafels for a wrap, accompanied with a red cabbage sesame seed slaw, fresh hummus, tzatziki and a sprinkle of feta. They can also be used as an hors d’oeuvre or even a starch replacement in a main meal.

Enjoy.

Mark Godbeer has been a yacht chef for more than 10 years (chefmarkgodbeer.com). His recipes are designed for the owner and guests. Comments are welcome below.

Related Posts...
Top Shelf: by Chef Mark Godbeer Working on yachts affords Read more...
Top Shelf: by Chef Mark Godbeer Over the years, I Read more...
Top Shelf: Chef Mark Godbeer If you gathered 100 chefs Read more...
By Mark Godbeer With the ever-increasing dietary restrictions arising amongst Read more...
Every month for the past three years, I have written Read more...

Share This Post

Leave a comment

Your email address will not be published. Required fields are marked *

Please answer the question below to leave a comment. * Time limit is exhausted. Please reload CAPTCHA.

Editor’s Picks

Latest news from Bermuda

Latest news from Bermuda

May 25, 2017 Capt. Kent Kohlberger and the crew on M/Y Safira are docked at the America"s Cup Village in the Naval Dockyard in Bermuda …

From the Bridge: Below Deck annoys, damages but doesn’t destroy industry

From the Bridge: Below Deck annoys, damages but doesn’t destroy industry

From the Bridge: by Dorie Cox A reality show of yacht captains, crew and their guests on charter has been a big hit with TV viewers …

Savannah Yacht Center welcomes first yacht to graving dock

Savannah Yacht Center welcomes first yacht to graving dock

By Dorie Cox M/Y Aviva, a 223-foot Abeking & Rasmussen, is the first yacht in for service at Savannah Yacht Center's recently …

‘New’ Bermuda awaits yachts for charter, America’s Cup

‘New’ Bermuda awaits yachts for charter, America’s Cup

By Dorie Cox Many yachts are making their initial trip to Bermuda for the country's first hosting of the America’s Cup this month. And …