Vegetarian Recipes
Homemade Cavatelli
I spent most of the past four months in Northern California at my dad’s house. After my mom died everyone converged on the house, and in short order a lot of other things fell apart. No one went home for a long time. I made some strange decisions about what to bring when I loaded the car that initial morning – watercolors, a stack of cookbooks, my camera, a favorite knife, a huge bin full of spices. I thought about bringing my favorite donabe, but was worried it could break and grabbed my pasta machine instead. Not a bad call – a lot of pasta was made! My nephew is especially enthusiastic about it, so I decided to branch out to a new shape – cavatelli.
The move to cavatelli was partially out of necessity. My workhorse, the Atlas pasta machine, has issues at my dad’s house. There is nothing to clamp it on to. Every countertop and table is too thick. It’s maddening. I noticed the clamp on the cavatelli maker seemed like it might be wider, so I thought we’d try it instead. It is also worth mentioning, I’ve been meaning to buy a cavatelli maker for years. Ragazza, a sweet little Italian spot, was just up the street from where we lived in San Francisco. The owner Sharon tipped me off to how she made their cavatelli from scratch with a little hand-cranked machine (something like this one) – and I’ve meant to get my hands on once since. This seemed like the right time.
About this Cavatelli Recipe
After a good amount of experimenting, I’ve settled on the following as my basic cavatelli dough and technique. Once you master it, the variations you can explore are endless (see below). The cavatelli machine likes pasta dough that’s not-too-wet and not-too-dry. If you hit the sweet spot, you’ll be able to crank out a pound of cavatelli incredibly quickly. If your dough is getting stuck in your machine, pat it with flour, dust off any excess, and try again. You’ll eventually get a feel for it!
What if I don’t have a Cavatelli Machine?
Not a big deal! You can make it by hand a number of other ways. Here’s a page that demonstrates how to shape cavatelli with a ridged board, fork, or grater. I’ve also seen it shaped traditionally in Puglia using something like a butter knife.
What Flour Should I Use?
Cavatelli is traditionally made with durum wheat semolina flour. But, if you don’t have that on hand, don’t let it stop you. Last week I was out of semolina flour, so the cavatelli you see pictured here was made with “00” flour. “00” is powder-fine and made with low gluten, soft wheat flour. If you don’t have “00” you can certainly use all-purpose flour. A long way of saying, make cavatelli with 100% semolina flour if you have it, or use equal parts “00” and semolina, or just “00″….go for the all-purpose flour if that’s what you have.
How To Freeze Cavatelli
Freezing is my preferred method of storing any cavatelli I’m not cooking immediately. Arrange freshly made, uncooked cavatelli across a floured baking sheet. Try to make sure they’re in a single layer. Freeze for a couple of hours, and then transfer to double layer plastic bags. You can freeze for up to a couple of months. And you can cook straight from the freezer. No need to thaw, just dump the cavatelli into boiling salted water, and increase the cooking time a bit.
Cavatelli Variations
In the recipe below you can see how you can tweak basic cavatelli pasta dough by adding different seasonings and spices. I wanted to make a bright, sunny plate of pasta with lots of roasted yellow and orange vegetables and ingredients like cauliflower, golden yellow beets, and winter squash (pictured above). I added turmeric and black pepper to the pasta dough for a little flavor, color, and boost. The possibilities are endless here.
You can also play around with the water. In place of water you can use vegetable juices, purees, stocks or broths, anything of that sort is fair game.
Making fresh pasta is one of my favorite things to do. It’s even better when you have others around to help, taking turns in shifts. I did a basic primer on making homemade pasta a while ago, if you love fettuccine noodles or anything along those lines, start there. You can also try making gnocchi (it’s perfect with this pesto), here’s a beautiful beet fettuccine, and a favorite simple tomato sauce. And all my pasta recipes live here. Enjoy!
Homemade Cavatelli
See the notes in the post above related to flour choices. Basically, semolina flour is traditional, but you can use “00” flour, semolina flour, or a combination of the two.
- 160 g water
- 300 g semolina flour, “00” flour, or a combination of the two
- 4 g / scant teaspoon fine grain sea salt
- 1/2 teaspoon ground turmeric (optional)
- 1/2 teaspoon freshly ground black pepper (optional)
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- 1 medium yellow beet, peeled, cut 1/2-inch cubes
- 1 small head of cauliflower florets
- 1 medium delicate squash, halved lengthwise and deseeded
- Extra-virgin olive oil
- 1/2 cup freshly grated Parmesan cheese
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Combine the flour, water, and salt in a large bowl. Add the turmeric and black pepper as well, if using. Stir until combined. If you added the turmeric, knead in the bowl to avoid staining your counters. If you skipped it, then turn out onto a lightly floured countertop. Use your hands to bring the dough together into a ball and knead for 7-10 minutes, until the dough is silky smooth and elastic. Keep in mind, some flours are thirstier than others. You can add a bit more water as you go if you feel like your dough is too dry. Or dust with more flour if it is too wet. I’ve found that a spray bottle is my favorite way to add water to pasta dough without adding too much.
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Form the dough into a ball and place in a plastic bag, alternately or plastic wrap. Allow the cavatelli dough to rest for 30 minutes at room temperature. Use immediately, refrigerate for up to a day, or freeze for up to a few months.
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Unwrap the dough and, use a rolling pin to roll the dough to 1/4-inch thickness on a lightly floured surface. Cut the dough into 3/4-inch wide strips. Use a cavatelli maker to shape the pasta. Alternately you can shape the cavatelli by hand. Spread the pasta onto a baking sheet in a single layer and dust generously with more flour. Keep refrigerated or frozen until ready to cook.
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Bring a large pot of salted water to a boil. Cook the cavatelli for 2-3 minutes, or until tender. They’ll float to the top of the pot as they cook. Drain, reserving 2/3 cup of the pasta water. Serve immediately.
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While the dough is resting, I typically roast or prep any vegetables or sauce I’m going to use with my pasta. In this case, arrange the beets and cauliflower on a large baking sheet. Slice the delicate squash into 1/2-inch thick crescents. Add them to the baking sheet as well and toss well with a couple big plugs of olive oil. Sprinkle with salt, and bake until golden – 30 minutes or so.
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Immediately after cooking the cavatelli, transfer to a large serving bowl along with the reserved pasta water. Add most of the Parmesan cheese and toss well. Add the roasted vegetables, lots of scallions and lemon zest. Toss again and serve topped with the remaining Parmesan, more scallions and lemon wedges to squeeze.
Serves 4 – Makes 1 pound dough.
The post Homemade Cavatelli appeared first on 101 Cookbooks
Vegetarian Recipes
Easy Homemade Falafel
This Easy Homemade Falafel recipe is one of the first recipes I shared on here after getting my food processor 15 years ago, and it’s stood the test of time as a reader favorite. These protein-packed, budget-friendly vegan patties are perfect for a healthy lunch or dinner, and they’re so easy to make at home! Traditionally, they’re deep-fried, which gives them a wonderfully crispy exterior with a soft, warm center. I have an irrational fear of deep-frying, so I shallow-fry my falafels in a skillet. They still turn out crispy and delicious, but with less mess and hassle!
What is Falafel?
If you’ve never had falafel before, they’re a classic street food originating from the Middle East. These little fried patties are made of mashed beans (fava or chickpeas/garbanzo) mixed with tons of fresh herbs and spices, like parsley, cilantro, and cumin. They’re browned and crispy on the outside, with a soft center. If you’re veggie, vegan, or trying to reduce your meat intake, homemade falafel is the perfect protein-packed alternative!
My version of this tasty treat is definitely not authentic, as I use canned chickpeas and flour. But if you’d like to try your hand at making authentic falafel or read more about the culture and history behind them, check out this recipe from The Mediterranean Dish.
“These are hands down the best falafels I’ve ever had! They’re easy to make, crunchy on the outside and tender on the inside and taste fantastic! I also made your hummus & Greek yogurt sauce to go with them. Stuffed a pita with falafels, hummus, fresh greens and topped with the sauce, All I can say is Wow! Thank you!!”
MaryBeth
Ingredients
Here’s what you’ll need to make this easy falafel recipe:
- Canned Chickpeas: I always use canned chickpeas because they’re quick (no soaking required), readily accessible, and CHEAP. You can use dried chickpeas if you like; just be sure to soak them overnight and prepare about 3 cups worth (which is equivalent to two standard 15-ounce cans).
- Flour: I use all-purpose flour to help bind the mixture together. You can also use chickpea or garbanzo bean flour to keep this recipe gluten-free.
- Baking Powder: The combination of canned chickpeas and flour can make the patties quite dense, so I add some baking powder to offset this. It helps create a lighter texture on the inside while still maintaining crispiness on the outside.
- Red Onion: Adds a nice bite and texture. Any color onion will work here, but I love the flavor of red onions in this recipe.
- Fresh Parsley and Cilantro: These add a fresh and vibrant flavor. Don’t like cilantro? No problem—just use extra parsley. I don’t recommend substituting dried herbs here, as they won’t taste the same fresh.
- Garlic: I use four whole cloves, so the garlic flavor certainly isn’t lacking here!
- Cooking Oil: Use any neutral cooking oil suitable for frying. Some options include avocado oil, canola oil, vegetable oil, or grapeseed oil.
- Seasonings: Salt, cayenne pepper, and cumin add flavor with a little kick of heat. Feel free to reduce the amount of cayenne or omit it altogether if you’re sensitive to spice.
Can I Bake Them?
I always get questions about whether you can bake falafel, and I really wouldn’t suggest it. In my testing, I found they don’t get a nice brown crispy exterior like you do with frying, and they can get quite dry. Some readers have had success using the air fryer for about 15 minutes at around 370°F, but I haven’t personally tested this method.
Recipe Success Tips!
- Process the ingredients in batches if you have a smaller food processor. This recipe makes a fairly big batch of falafel mix, and I don’t want you to overwork your food processor! If you have a smaller one, divide the ingredients and process in batches.
- Avoid big chunks of ingredients. I like my patties to have some texture, but big pieces of onion or chickpeas can cause them to fall apart when frying. Make sure to process the ingredients until a chunky paste forms.
- Don’t skip the flour, and add it in batches. The mixture will hold together without adding flour, but as soon as you cook it, I can almost guarantee the patties will fall apart. You want to add the flour in batches (starting with 2 tablespoons) until the mixture is thick enough to hold its shape when formed into balls.
- Let the mixture rest. This rehydrates the flour, enhances the flavor, and makes it easier to form into patties. Cover and refrigerate for at least an hour before cooking. You can even leave it overnight and fry them the next day.
- Make sure the oil is hot. One reason I prefer pan-frying over deep frying is because I don’t have to check the oil temperature constantly. However, it’s still important to make sure the oil is hot. It should be hot and shimmering but not smoking. The hot oil immediately creates a crispy crust on the patties when they hit the pan (another trick to help them hold their shape).
- Don’t overcrowd the pan. Adding too many patties to the hot oil will cause the temperature to drop and affect the cooking time and texture. I like to cook them in batches, leaving enough space between each one for even cooking.
How to Serve Falafel
I don’t think I’ll ever tire of falafel wraps or flatbread with fresh greens and tahini sauce. But recently, I’ve been making hummus bowls from our white bean hummus, whatever raw veggies I have in the fridge (usually cucumber, tomatoes, and bell peppers), pickles or pickled red onions, and these yummy little patties. Or, to please a crowd, I love to create a mezze platter with several dips, like tzatziki sauce or baba ganoush, marinated olives, pita bread, crudités, and homemade falafel! They’d also add a delicious, garlicky flavor to just about any salad, but I like one with a tangy dressing, like our Greek salad.
Storage, Freezing, & Reheating
I usually freeze some of the uncooked patties as a grab-and-go option for busy nights. I form the mixture, but instead of frying, I freeze them on a parchment-lined baking sheet until solid and transfer to a freezer bag. Because they’re only small, you can pan-fry them from frozen without thawing.
Any leftovers (after cooking) should be cooled and stored in the fridge for 3-4 days, making them great for meal prep! You can also freeze them for up to 3 months. Reheat in the microwave or oven (best for maintaining the crispy exterior) if desired.
Homemade Falafel Recipe
Equipment
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Food Processor
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Baking Sheet
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Parchment Paper
Ingredients
- 2 15 oz. cans chickpeas $1.72
- ¼ red onion $0.26
- 1 handful fresh parsley, about ¼ bunch $0.26
- 1 handful fresh cilantro, about ¼ bunch $0.17
- 4 cloves garlic $0.12
- 1 tsp salt $0.01
- ½ tsp cayenne pepper $0.13
- 1 tsp ground cumin $0.08
- 1 tsp baking powder $0.04
- ½ cup flour* $0.07
- ¼ cup neutral cooking oil for frying $0.22
Instructions
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Rinse and drain the chickpeas in a colander. Add the chickpeas to a food processor with the red onion, parsley, cilantro, salt, cayenne, garlic and cumin.
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Process the mixture until it forms a chunky paste. A little texture to the mixture is usually desirable. You may need to scrape down the sides of the bowl occasionally to make sure the mixture is an even texture.
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Place the mixture into a bowl and add the baking powder. Begin adding flour, 2 Tbsp at a time, until the mixture becomes cohesive enough to form into patties and not stick to your hands. Refrigerate the mixture for at least 1 hour to allow the flavors to blend.
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Using a small measuring cup or scoop (about 1/8th cup or 2 Tbsp), form the mixture into small patties.
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If freezing the patties for later, place them on a parchment lined baking sheet so they can freeze without sticking together. The patties can be transferred to an air-tight container or freezer bag for long-term storage once they have frozen through.
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To cook the fresh or frozen patties, heat oil in a skillet (or pot if deep frying) until very hot and shimmering, but not smoking. Cook the patties on each side until deep golden brown and crispy.
See how we calculate recipe costs here.
Notes
Nutrition
How to Make Falafel — Step By Step Photos
Gather all your ingredients.
Rinse and drain two 15oz. cans of chickpeas (or about 3 cups if cooked from dry) in a colander. Add the chickpeas to a food processor along with a large handful of parsley, a large handful of cilantro, 1/4 of a red onion, 4 cloves garlic, 1 tsp cumin, 1/2 tsp cayenne, and 1 tsp salt.
Pulse the mixture until you have a chunky paste. Chunks add great texture, but too many will keep the mixture from holding its shape in a patty. Transfer the mixture to a bowl.
Stir 1 tsp baking powder into the chickpea mixture. Then begin adding flour, 2 Tbsp at a time, until the paste is dry enough to form patties and not stick to your hands. I only used 1/4 cup of flour when I made these recently! Cover the bowl and refrigerate for at least one hour to let the flavors blend.
Scoop the mixture into about 2 Tbsp portions and shape into small patties.
If you’d like to freeze your falafel, place them on a baking sheet lined with parchment, then place them in the freezer. Once frozen solid, you can transfer them to a freezer bag for long-term storage. I got 19 falafel with a 2 Tbsp scoop. I cooked some immediately and froze the rest.
To cook, add enough oil to a skillet to completely cover the surface (one of my favorite pans). Heat over medium until the oil is hot and shimmering. Add the formed patties and cook on each side until brown and crispy.
Let them drain on a paper towel to absorb the excess oil.
And that’s it! If you’re a garlic lover, you’re going to LOOOVE these homemade falafel!
More Easy Chickpea Recipes
The post Easy Homemade Falafel appeared first on Budget Bytes.
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