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Sunny Citrus Recipes + How to Use Lots of Citrus

Sunny Citrus Recipes + How to Use Lots of Citrus

The abundance of homegrown citrus this time of year in Los Angeles is a peak reason I love being a Californian. You see front yard Meyer lemon trees groaning with yellow orbs. Pomelos and grapefruits frame driveways, and trees impossibly heavy with oranges regularly warrant a double-take. Being surround with this much citrus is happy-making. Especially if you can get your hands on it. And did I ever. My dad’s neighbors generously dropped off a huge crate of Meyers, mandarins, oranges, and Eureka lemons the other day – a legit “bend with your knees” box. So here I am jotting down the ways I’ve been using it, saving it, and the citrus recipes I’ve been making all week.

A Week in Citrus

I thought I’d start by talking through everything I’ve done with citrus in the past week. It has been a mix! I’ll include recipes down below for the pastes and syrups.

  • Kosho: I started a batch of Meyer lemon kosho. Kosho is traditionally a spicy, fermented Japanese Yuzu paste, but because lemons are more plentiful here, I tend to use them.
  • Citrus Peel Pastes: I also blended Meyer lemon, Eureka, and orange peels into a number of quick (unfermented) pastes, and froze them in single use quantities. I’ll write up the recipes down below. I use them to season and boost everything! From pastas and soups to rice bowls and roasted vegetable tacos.
  • Most of the mandarins were simply peeled and popped into mouths, but a few have made it into my favorite citrus salad (I’ll highlight that down below).
  • Meyer Lemon & Rose Geranium No-heat Syrup: I love the intensity of no-heat syrups, and made a thick, intensely flavored Meyer lemon syrup by massaging lots of lemon peel with sugar and rose geranium leaves.
  • Orange No-heat Syrup: Same process as the lemon syrup, but kept it to orange peel here. See the recipe below.
  • Citrus Ice Cubes: After peeling citrus and making pastes or syrups, all of the juice was frozen in ice cube trays for future use in drinks, granitas, soups, etc.

My Favorite Citrus Salad

I love this salad. It has a mix of citrus segments, peanuts, red onions, a few saffron threads and almond extract along with good olive oil. The recipe is in Super Natural Simple which will be out next month. There’s more information (and so many good soups & salads) here.

How To Efficiently Peel Citrus

Ok, let’s talk about peeling citrus. There was a lot of it going on this week. Peeling citrus isn’t a quick task. Know that going in, and you’ll enjoy the process much more. I basically have three moves (see below). 1. Start with clean, dry citrus, and slice citrus from top to bottom in wide slabs. 2. Trim all the bitter pith away. To do this, keep the peel flat agains the cutting board, and trim away from yourself. 3. Scrape any remaining pith from peel with the dull or “flip-side” of a knife.

What about the Juice?

Lots of peel means lots of juice. Sometimes we just drink it, or use it over the coming days. But, if you freeze the juice in ice cube trays you end up with easy to thaw portions for use in dressing, granitas, soups, curries – basically any place where you can imagine a sunny citrus boost!

So Many Ways To Use Citrus Peel Pastes

Citrus peel pastes are fragrant flavor blasts. You can make them as simple or complex as you want. I tend to keep mine pretty straightforward, but love the addition of garlic – quite a lot of it. You might add spice blends, mix citruses, you could use other oils in place of olive oil, etc. Here’s how I put them to use after making them:

Orange & Garlic Citrus Paste (recipe below) is super garlicky and was amazing combined with a healthy amount of cayenne pepper, water, and coconut milk to make a beautiful broth for soba noodles – season with more salt to taste to make it just right. I also put a dollop on my lunchtime chana masala and loved the way it brightened everything up. It was also incredibly good dolloped on top of a bowl of this Fire Broth Noodle Soup. And lastly, I used it as a finishing accent on roasted vegetable tacos (cauliflower & mushroom) on homemade corn tortillas. Orange & Garlic Citrus Paste is pictured below.

Meyer Lemon & Garlic Citrus Paste (recipe below) was perfect tossed with a bowl of pan-fried golden artichoke hearts. The next day I tossed a generous amount  of the citrus paste with hot noodles, extra olive oil, pasta water, lots of scallions, a bit of torn mozzarella, herbs and broccoli – so good! And it was the perfect slather across the top of a simple buckwheat and gruyere crepe the other night.

No-Heat Citrus Peel Syrups

Heating fruit changes the flavor profile. As I mentioned up above,  I love the intensity, and uncooked clarity that rings through citrus peel syrups. Made by patiently massaging citrus peels with sugar and leaving to macerate, you strain and end up with an intense, full-bodied syrup to use in countless ways. A favorite this week was an easy drinking dark rum cocktail made with a splash of orange syrup, a shot of dark rum, shaken with tons of ice and topped off with pampelmousse La Croix, and a kiss of lime juice.

 

Cookbooks Focused on Citrus Recipes

Citri – I love this little 60-ish page cookbook zine by Loria Stern. I’ve encountered Loria and her beautiful creations a number of times since moving to Los Angeles (thanks to Jessica & Joanna), and she made sure I had Citri at the perfect time – peak citrus season. It’s a love letter to citrus with 25 bright and brilliant recipes.

Also, have a look at Citrus : Sweet and Savory Sun-Kissed Recipes by Valerie Aikman-Smith and Victoria Pearson, Pucker: A Cookbook for Citrus Lovers by Gwendolyn Richards, and also Citrus: 150 Recipes Celebrating the Sweet and the Sour by Catherine Phipps.

More Citrus Recipes from the Archives

There are a lot of citrus-centric recipes in the 101 archives, and I’ll put them in the related searches below, but these two recipes have been exceptionally popular over the years. A few years back, I also linked out to a bunch of great winter citrus recipes here.

Candied Citrus Lollipops: Two-ingredient magic. Plump, juicy, citrus segments coated in thin, crunchy, sugar shells. They’re the perfect, delightful sweet treat.

A Spectrum of Citrus Salts: Citrus salts made from all sorts of winter citrus zest – clementines, wild lime, Meyer lemon, kalamansi oranges, and mandarinquats. Couldn’t be simpler.

Let me know your favorite ultra citrus centric recipes and resources. And in the meantime, I hope you find a bit of inspiration here, especially with the citrus peel pastes. Enjoy! -h

 

Orange & Garlic Citrus Paste

I mentioned all the ways I used this paste throughout the week up in the main post. Have fun and experiment! Be sure to peel all the pith from the peels. It’s intricate work, but worth it.

INGREDIENTS
  • 1 1/2 cups / 6 1/2 oz / 185g orange peel (from ~10 oranges)
  • 1 teaspoon fine grain sea salt
  • 2/3 cup / 100g peeled garlic cloves
  • 1/4 cup orange juice
  • 3 tablespoons extra virgin olive oil
INSTRUCTIONS
  1. Place all ingredients into a blender. Pulse into a paste, scraping down the sides of the blender once or twice to get all the good bits mixed in. Refrigerate, and freeze any paste you won’t use within the week.
NOTES

Makes about 1 1/2 cups

 

Meyer Lemon & Garlic Citrus Paste

I mentioned all the ways I used this paste throughout the week up in the main post. Have fun and experiment! Be sure to peel all the pith from the peels. It’s intricate work, but worth it. Also, if you want a spicier paste toss in a de-stemmed jalapeño (seeds and all), or boost with cayenne to taste.

INGREDIENTS
  • 230 g / ~2 cups Meyer lemon peel (from ~20 lemons)
  • 1 1/2 teaspoons fine grain sea salt
  • 1/2 cup / 75g peeled garlic cloves
  • 1/3 cup freshly squeezed Meyer lemon juice
  • 3 tablespoons extra virgin olive oil
INSTRUCTIONS
  1. Place all ingredients into a blender. Pulse into a paste, scraping down the sides of the blender once or twice to get all the good bits mixed in. Refrigerate, and freeze any paste you won’t use within the week.
NOTES

Makes about 2 cups

No-heat Meyer Lemon & Rose Geranium Syrup

No problem if you can’t find rose geranium, just skip it! And yes, you can certainly try this with standard Eureka lemons.

INGREDIENTS
  • 100 g Meyer Lemon Peel (from 8-10 lemons)
  • 200 g sugar
  • A few small rose geranium leaves
  • 2/3 cup freshly squeezed Meyer lemon juice
INSTRUCTIONS
  1. Place the lemon peel (no pith!), sugar, and rose geranium in a medium bowl.

  2. Massage aggressively with clean hands for 5-10 minutes. Until sugar and citrus begin to meld and the peels begin to release their essential oils.

  3. Cover and place in the refrigerator for 24 hours. Stir in lemon juice, re-cover, and refrigerate for another 12 hours or so, stirring whenever you remember. Strain syrup into container, pressing on the solids to get every last drop. Chop and save the peel solids for use in baked goods like biscotti, muffins, granola, shortbread, cakes, and the like.

NOTES

Makes about 1 cup.

 

No-heat Orange Syrup

Use in cocktails, over ice-cream or yogurt, on pancakes.

 

INGREDIENTS
  • 1 1/2 cups / 6 1/2 oz / 185g orange peel (from ~10 oranges)
  • 370 g sugar
  • 2/3 cup freshly squeezed orange juice
INSTRUCTIONS
  1. Place the orange peel (no pith!) and sugar in a medium bowl.

  2. Massage aggressively with clean hands for 5-10 minutes. Until sugar and citrus begin to meld and the peels begin to release their essential oils.

  3. Cover and place in the refrigerator for 24 hours. Stir in orange juice, re-cover, and refrigerate for another 12 hours or so, stirring whenever you remember. Strain syrup into container, pressing on the solids to get every last drop. Chop and save the peel solids for use in baked goods like biscotti, muffins, granola, shortbread, cakes, and the like.

NOTES

Makes about a cup.

 

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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!

Overhead view of falafel on a plate.

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!

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. 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 on top of some hummus with salad.
Overhead view of falafel on a plate.

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Homemade Falafel Recipe

This Homemade Falafel recipe packs chickpeas, fresh herbs, and spices into a flavorful, Middle-Eastern-inspired patty that’s quick, easy, and delicious.
Course Appetizer, Main Course, Side Dish
Cuisine Middle-Eastern
Total Cost ($3.08 recipe / $0.16 serving)
Prep Time 1 hour 30 minutes
Cook Time 10 minutes
Total Time 1 hour 40 minutes
Servings 19 falafel
Calories 108kcal

Equipment

  • Food Processor
  • Baking Sheet
  • 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

  • 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.
  • 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.
  • 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.
  • Using a small measuring cup or scoop (about 1/8th cup or 2 Tbsp), form the mixture into small patties.
  • 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.
  • 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

*Chickpea or garbanzo bean flour will give the best flavor and texture, but all-purpose flour can be used in its place.

Nutrition

Serving: 1serving | Calories: 108kcal | Carbohydrates: 14g | Protein: 4g | Fat: 4g | Sodium: 148mg | Fiber: 4g
Homemade falafel in a flatbread with salad.

How to Make Falafel — Step By Step Photos

Overhead view of the ingredients for homemade falafel.

Gather all your ingredients.

Chickpeas, parsley, cilantro, diced red onion, garlic cloves, cumin, cayenne, and salt in a food processor.

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.

Falafel mix in a food processor.

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.

Falafel mix in a mixing bowl with flour added.

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.

Shaped falafel patties on a baking sheet.

Scoop the mixture into about 2 Tbsp portions and shape into small patties.

Falafel patties in a zip loc bag for freezing.

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.

Three falafel patties frying in a pan of oil.

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.

Falafel on a parchment lined baking sheet.

Let them drain on a paper towel to absorb the excess oil.

A fork taking some homemade falafel from a bed of hummus with salad.

And that’s it! If you’re a garlic lover, you’re going to LOOOVE these homemade falafel!

The post Easy Homemade Falafel appeared first on Budget Bytes.

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