Dolmas and Falafel
On this blast from the past, Bonnie McFarlane and Gary Gulman come by the kitchen for a Mediterranean spread — herby rice-stuffed dolmas and crispy fried falafel — with far too much laughing along the way.
Dolmas (Stuffed Grape Leaves)
Ingredients
- Grape leaves
- Rice
- Olive oil
- Diced onion
- Pine nuts
- Dried currants
- Allspice
- Chopped mint
- Chopped parsley
- Water
- Sugar
- Fresh lemon juice
Steps
- Mix olive oil, sugar, and lemon juice to make the sauce; set aside.
- Cook the rice according to directions.
- Mix the rice with mint, parsley, and allspice until well combined.
- Rinse the grape leaves and pat dry.
- Place a leaf on a cutting board and add a heaping tablespoon of the rice mixture.
- Fold the bottom of the leaf over the mixture, bring the sides inward, and roll tightly into a cigar shape.
- Place seam-side down in a skillet lined with grape leaves.
- Pour the water and lemon-sugar sauce over the dolmas.
- Weight them down with a plate, cover, and cook for about 20 minutes.
Falafel
Ingredients
- Dried chickpeas, soaked overnight and drained
- Chopped onion
- Chopped jalapeno
- Crushed garlic clove
- Chopped cilantro
- Chopped parsley
- Almond flour
- Kosher salt
- Baking powder
- Ground cardamom
- Ground cumin
- Vegetable oil, for frying
- Tahini sauce and pita, to serve
Steps
- Pulse the chickpeas in a food processor for about a minute; transfer to a large bowl.
- Pulse the onion, jalapeno, garlic, cilantro, and parsley for about a minute; combine with the chickpeas.
- Add the almond flour, salt, baking powder, cardamom, and cumin.
- Mix well and form into ping-pong-sized balls.
- Heat the vegetable oil in a large heavy pot.
- Drop the falafel balls into the oil, turning occasionally, until deep brown and crispy, about 5 minutes.
- Transfer to paper towel to drain.
- Serve with tahini sauce and a pita.