Serves 4 to 6 | makes 3 1/2 cups sauce
“Falagers” is the nickname we gave to falafels made from legumes soaked in lager beer before cooking. Making them from scratch is a bit of a give-and-take game. Too wet, add flour. Too dry, add more water or oil. It’s all about a feeling and making sure the mixture holds together while still staying moist.
Want a heartier serving? Shape the falager mixture into burger-sized patties and, once baked, tuck each patty into a toasted bun, pita bread or lettuce wrap with avocado slices, creamy hummus and Smoky Tomato Sauce. As for any leftover Smoky Tomato Sauce, it’s delicious with pasta!
In large bowl, place lentils, beer and 2 cups water. Stir together. Cover and refrigerate for 8 hours.
Preheat oven to 375 F. Slice just enough top off garlic head to expose cloves. Place in loosely fitted bed of foil. Drizzle with 1 tsp avocado oil and a bit of water. Bake in oven until cloves are soft when pressed, about 40 minutes. Remove and cool. Place roasted garlic in small bowl and refrigerate until ready to use.
Once lentils have fully soaked, drain and place in large saucepan along with 3 cups fresh water. Bring to a boil. Reduce heat to medium-low and, with lid ajar, simmer for 20 minutes, or until lentils are tender but not mushy. Drain well and set aside to cool.
Once cooled, place lentils in food processor along with onion, cilantro, chickpea flour, cumin, coriander, salt, pepper and cayenne. Pop roasted garlic cloves from their skins and add. Pulse until a coarse meal forms, occasionally scraping down sides of food processor with spatula. Texture should be like a firm, slightly chunky cookie dough. Do not overprocess to a smooth paste.
Transfer mixture to large bowl. Cover bowl and refrigerate for about 2 hours to slightly firm.
Preheat oven to 400 F. With damp palms, shape mixture into 2 inch balls and slightly flatten into patties. Place on parchment-lined baking sheet in single layer.
If mixture is too loose, return to bowl and stir in a little more flour, a tablespoon at a time, just until it will hold together. Be careful, as too much flour will make patties dense. Lightly brush patties with remaining 1 tsp avocado oil.
Bake in oven for 10 minutes per side, or until golden. Serve with Smoky Tomato Sauce and toppings of choice (arugula and sliced avocados work well!) on slider buns, if using.
In medium saucepan, heat oil. Add diced onion and sauté over medium heat until soft. Add garlic and sauté for 1 minute. Add beer to deglaze pan. Continue to cook over medium heat until beer is reduced by half, about 2 minutes.
Stir in remaining ingredients and bring to a boil. Cover, reduce heat to medium-low and simmer for 15 minutes for flavors to blend. Add a little more chipotle sauce if you wish. Serve sauce chunky or puree in blender if you wish. Spoon over baked Falagers.
This recipe is part of the The Gastronomical Growler collection.
This Mexican-Mediterranean hybrid dish gleans its tempered kick from parched ancho chilies, the dried form of poblano peppers known for their smoky quality and sweet to moderate heat. It’s a fantastic saucy, and comforting, appetizer or meal on its own. Serve with crusty bread to sop up every last bit of the red sauce, or spoon over cooked grain. Chili choices Experiment with different dried Mexican chili peppers in your dishes. Instead of ancho, other options, each with different heat levels and flavour nuances, include pasilla, guajillo, or morita. Look for them in Latin markets and some supermarkets. For leftover lovers Because the flavours in this dish only deepen with resting time, it’s a definite candidate for serving as leftovers; simply reheat in the oven or microwave. Cheezy choices If possible, compare labels and look for lower-sodium feta options. A ball of fresh mozzarella or bocconcini are great alternatives, or try a block of medium-firm tofu and substitute agave syrup in place of the honey for a vegan-friendly dish.
A good option for both backyard barbecues and healthy snacking, this creamy dip benefits from a little spicy crunch, courtesy of quick-pickled peppers. If you want your dip to have a smoky edge, blend in a chipotle-flavoured salsa. Or forgo the salsa and, instead, blend in a couple tablespoons of tomato paste and a single canned chipotle chili pepper. Extras of the pickled peppers are an exciting topping for burgers, sandwiches, and tacos. TIP : When using prepared chili pepper products such as bottled salsas, examine the ingredient list for items you really don’t want or need, namely sugar and high amounts of sodium.
Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into a dish that’ll sound your taste buds’ fire alarm. Bird’s eye pepper would be a good substitute for habanero if needed. Dousing the fire If you find yourself with a mouth on fire after taking a bite of a chili-infused dish, don’t try to douse it with water. Instead, reach for a glass of milk. The protein casein in dairy is known to help subdue the flame. Water won’t help nearly as much.
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.