Dinner Tonight

In the interest of consuming the most healthful foods, buying less processed foods that we can make ourselves and saving a little money, we have been making our own soymilk.  It’s a fairly easy process, and since there are only 2 of us that drink soymilk in the family, one batch lasts 3 weeks.  The byproduct is called Okara, which we have been using, in combination with chickpeas to make Ta’amaia (Filafel).  Now, I know that using chickpeas isn’t Egyptian. But we re still in the process of tweaking our family recipe.  At least it looks right!

I hope that in time, the kids will enjoy eating them as much as we do.  It’s one of Egypt’s national dishes, and it’s going to be in constant menu rotation.  We serve them with Tahini Sauce, Cucumber, Tomato and Pita.

After I posted this, it occurred to me that if someone like me had read this, they would have thought, “Lovely! She posted nice pictures, but how the hell is that going to help me make this!?” So here’s the notes:

Ingredients:

1 Handfull Fresh Dill

1 32oz can of Chickpeas

1# of Okara or 1 32oz can of Fava Beans

1 1/2 Handfull Fresh Cilantro

3T Dried Cilantro (Corriander)

2 Cunches of Green Onion

2t Kosher Salt

1t Black pepper

1t Red Pepper

1t Chopped Garlic

2-3 eggs

Put all greens and garlic in food processor, pulse until mashed.  Do the same with the beans.  Mix it together like meatloaf.  It should be the same texture as cold cookie dough.  Deep fry in 320 degree oil.  Don’t let it get any hotter! 

The best tips we’ve learned on how to make this was on a Throwdown with Bobby Flay.  He did a challenge with this wonderful woman making Filafel.  I’m sure you can find it on YouTube.