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Falafel is a Middle Eastern classic made of chickpeas and spices that's a take-
out favorite. Since it's a dish that has so many variations, it's difficult to find a
recipe that's fool proof, but whipping it up at home isn't as tough as you'd think.
Adam loves falafel and has tried countless times to make it at home, but for one
reason or another, it never works out. Tired of failing at falafel, Adam is going to
get a primer on Middle Eastern food that's so good, he'll never have to bother
with take-out again.
Emeril's Kitchen Tips:
- Don't have time to soak chickpeas overnight for falafel or hummus? Use canned beans instead—just make sure to rinse, drain and dry them well.
- Stock your pantry with heart healthy oils like walnut, sesame, grapeseed and olive. In a dark, cool and dry place, these oils will keep for up to one year and can be used on anything from salads to sauces.
Recipes featured in this episode:
Sure-Fired Falafel
Hummus with Grapeseed and Walnut Oil
Spicy Pickled Turnips and Beets
Whole Wheat Pita Bread
Preserved Lemon Slaw
Check out the Planet Green Schedule to catch this episode of Emeril Green.
Read more about cooking green:
Get Recession Ready: More Biscuits
Preserving the Harvest: Pickled Beets
One Pot Meals: Tomato Lentil Curry
Find Your Dinner at the Farmers' Market: Asparagus Crepes with Mushroom Sauce
