Walnut Falafel

An elevation of a classic Oscar party-worthy hors d’oeuvre.




Photo by Leah Lizarondo
 

 

Here’s a Mensa-level question for you:

Super Bowl : commercials
Oscars :        ____________

The red carpet! I hope no one got this wrong. I will, unapologetically, admit that it is the TV event I consider “sacred time.” I want to settle in that living room sofa in a manner that can only invoke “couch potato” with a big bowl of popcorn, a wine glass in close proximity and an aura that gives off a virtual Do Not Disturb sign. I will gladly endure Joan Rivers’ stretched countenance.

IT’S MOMMY’S TIME, CHILDREN.



 

Better yet, I love going to Oscar parties with kindred spirits, where we revel in each other’s company and understand the compulsion for Fashion Week front-row commentary more passionate than any Monday-morning quarterback could muster. The gowns! The heels! The makeup! The jewelry! All the politically incorrect princess programming that I was subjected to as a child will come to the fore. And I won’t repress it. I will do some high-level math the next day to make up for it.

Ah, delicious Oscars weekend. I cannot wait!

With that little soliloquy for Oscar fashion out of the way, I want to share the perfect elegant hors d’oeuvre to bring to your party (or solo couch-potato fiesta). It’s an ingenious update on falafel from Kris Carr and Chad Sarno’s cookbook, “Crazy Sexy Kitchen” — one of my favorite cookbooks of late.

The “dough” contains nuts and herbs instead of flour or wheat. This falafel is baked in a low-heat oven so it does not contain the oily mess of run-of-the-mill options. The garlicky tahini sauce is the perfect accompaniment. For a nice touch, serve each falafel on a spear of endive with a dollop of the sauce — or, for a more substantial meal, on a bed of crisp romaine.

This elevation of a classic is nothing less than Oscar-worthy.



 

  Walnut Falafel

Yield: Makes 25 small falafels or about 18 medium ones
 

Ingredients

  • 1 cup raw almonds, soaked overnight
  • 1 cup raw walnuts, soaked overnight
  • 2 dates, pitted
  • ¾ cup sesame seeds, ground
  • ½ cup minced parsley
  • ¼ cup minced cilantro
  • 3 T minced fresh oregano
  • 2 T olive oil
  • 2 T lemon juice
  • ½ T cumin powder
  • ½ t black pepper
  • 1 t sea salt

 

Directions

1. Preheat oven to 250º F.

2. Strain the nuts.

3. In a food processor, puree the nuts and dates.

4. In a mixing bowl, add remaining ingredients and mix the nut puree by hand (I literally used my hands).

5. When thoroughly mixed, use a small ice cream scoop to form a ball and press with the bottom of a glass to form a patty.

6. Place on a baking sheet and bake for 30-35 minutes. Do not overbake or it will become too dry. Err on the side of a shorter baking time.

7. Serve with garlic tahini dressing.



 

  Garlic Tahini Dressing

Yield: Makes 2 ½ cups
 

In a high-speed blender, blend the following until smooth:

  • ¾ cup tahini
  • 1 ¼ cup water
  • 3 cloves garlic
  • 3 T lemon juice
  • 1 T toasted sesame oil
  • 2 ½ T tamari


More from Brazen Kitchen:

The New Breakfast of Champions

The New Breakfast of Champions

Brazen Kitchen: Toss aside the box of sugary Cocoa Puffs for this delicious hot cereal with quinoa and chopped greens.
Girl Crushes and Bars

Girl Crushes and Bars

Make these healthy energy bars and you'll never buy the junk ones at 7-11 ever again.
How to End Your Beef With Broccoli

How to End Your Beef With Broccoli

Brazen Kitchen: Break out of the basil pesto mold with this recipe for Broccoli Pesto with White Beans.
Heavenly Asian-Style Peaches and Cream

Heavenly Asian-Style Peaches and Cream

Inspired by shaved-ice desserts of the Far East, it’s a Brazen take on a classic combination.

Hot Reads

Made in Pittsburgh

Made in Pittsburgh

The city of steel always has been known for its industry – what we make. Today, that defining characteristic expands beyond manufacturing into every aspect of modern life: to technology, clothing, home goods and unique food and drink products as well.
Ed Piskor is Pittsburgh's Hip-Hop Historian

Ed Piskor is Pittsburgh's Hip-Hop Historian

While he can walk largely unrecognized in his hometown, comic-book artist Ed Piskor of Munhall continues to win critical acclaim and international fame with “Hip Hop Family Tree,” a series of graphic novels telling the story of hip-hop music.
Review: Sienna Mercato

Review: Sienna Mercato

Matthew Porco, one of our Chefs of the Year, designs the menus at Sienna Mercato's downtown establishments.
An Open Letter to Local Sports Reporters

An Open Letter to Local Sports Reporters

PittGirl has had enough of the criticism of fanatics and asks the media to stop labeling everyone.

On the Blogs


Everything That's Awesome About Pittsburgh Today
Bryant McFadden Wants to Talk to You

Bryant McFadden Wants to Talk to You

The former Steelers cornerback joins the 120 Sports team to keep you up to speed on all things sporting.

Comments


Not just good stuff. Great stuff.
The 8 Best (Not) Restaurants in Pittsburgh

The 8 Best (Not) Restaurants in Pittsburgh

Food trucks. Pizza boats. Bagel Clubs. The best on-the-run food in town.

Comments


Pittsburgh, only cooler
PittGirl Declares She's Breaking up with the NFL

PittGirl Declares She's Breaking up with the NFL

Given recent developments, our resident fan of Pittsburgh — and football — says enough is enough.

Comments


Award-winning sports commentary by Sean Conboy
R.I.P. Corporate Penguins, 2009-2014

R.I.P. Corporate Penguins, 2009-2014

Fire Bylsma? Fire Shero? The Penguins' problems run deeper.

Comments


The Last Plate of Summer: Summer Squash and Chickpea Pie

The Last Plate of Summer: Summer Squash and Chickpea Pie

Roll like a domestic goddess with a slice of comfort-food queen Nigella Lawson’s savory pie.

Comments


The Endorsement: Working at the Bar

The Endorsement: Working at the Bar

Ditch the coffee shop Wi-Fi routine and get a few things done with a drink in hand and a snack nearby.

Comments


Style. Design. Goods. Hide your credit card.
Find Your Flair

Find Your Flair

Hit the fall chill head on with style.

Comments


All the foodie news that's fit to blog
This Just In: Crested Duck Available Across the Country

This Just In: Crested Duck Available Across the Country

For a limited time, genius chef Kevin Costa will share his cured meats with the rest of the nation.

Comments


This week's buzz from the PM editors
Time to See Ballet Under the Stars

Time to See Ballet Under the Stars

This weekend, the PBT presents its annual production at Hartwood Acres under the night sky.

Comments