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Recipe: Spent Grain Baked Falafel
There are certain foods that tend to always be good, but never great. Falafel was one of those foods for us. We enjoyed it. It was cheap and fast and always satisfying but never all that memorable - until we had The King of Falafel - Mo's kleiner Imbiss (Graefestr. 9) in Berlin. Which four years later stands out when meals far more expensive and pedigreed have been forgotten.
Don't get us wrong. This is not that falafel. But with just a few ingredients and a fair amount of spent grain we have a delicious, fully satisfying, quick and healthy baked falafel to stuff into pitas for our post-brewing meal.
What You Need
2 cans chickpeas, drained and rinsed
1 cup spent grain, wet
1/2 cup parsley, chopped
1/4 cup mint, chopped
3 scallions, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cumin
1/2 lemon squeezed
What You Do
1. Preheat oven to 375 degrees F.
2. Using a food processor coarsely chop chickpeas (or mash with a fork) then combine in bowl with remaining ingredients. Mix well with your hands.
3. Form into 1" balls and place on a well greased cookie sheet. Bake for 20 to 25 minutes, flipping halfway, or until browned evenly on the outside. Stuff into pitas with all the fixin's and enjoy.
Spent Grain Peach Cobbler
As soon as we saw the perfectly ripe peaches from our latest CSA pick up, we knew they were fated to become a spent grain peach cobbler. Adding equal parts dried spent grain and flour gives the cobbler a fantastic crunch and a pinch of pepper in the crust adds a little kick to the flavor. Perfect dessert for a dinner party or that last BBQ of the season, this cobbler tastes great fresh out of the oven or cooled and topped with a scoop or two of ice cream.
What You Need
1/2 cup light brown sugar, packed
1 cup all-purpose flour
1 cup Dried Spent Grain
1 teaspoon baking powder
1 stick (4 ounces) cold, unsalted butter, cubed
2 tablespoons plain yogurt
1/8 teaspoon salt
1/8 teaspoon pepper
1 egg
4-5 ripe peaches
What You Do
Preheat oven to 375 degrees and lightly grease an 8 inch square baking dish.
In a medium bowl, stir together the sugar, flour, spent grain, baking powder, salt, and pepper. Using a pastry blender (or two knives), cut in the butter and blend in the egg and yogurt, combining with hands to form a crumbly dough. Press 3/4 of the dough into the bottom and up the sides of your tart pan.
Cut peaches and layer tightly. Crumble the remaining 1/4 dough mixture over your peach layer.
Bake for 40-50 minutes until the top of the tart becomes golden brown.
