Rouge Tomate's take on falafel
You don't come across a restaurant everyday that offers delicious food and drink and puts a precedence on sustainability. Rouge Tomate in New York City does this and more. In line with other market-driven eateries, the Michelin-starred restaurant sources seasonal produce and humanely raised meats and poultry from eco-friendly, local farms. This allows chef Jeremy Bearman to let his quality ingredients deliver maximum flavor, but he also wants to max out the nutritional benefits of every dish, so he collaborates with culinary nutritionist Kristy Lambrou, R.D.
The idea of food synergy has gained buzz in the health world in recent years, but I had never known a restaurant to follow this philosophy. Here, chef Jeremy has streamlined his sophisticated, modern fare so we can recreate one his favorite meatless recipes at home. It's a riff on falafel: petite cakes of chickpeas, onion, fresh herbs, tahini, and more paired with a yogurt-tahini sauce and spring onion jam. And don't forget a Passion Fruit Mate "cocktail" for a refreshing beverage. (This will be in my arsenal all summer long---no booze needed!)
Passion fruit cocktail from Rouge Tomate
Rouge Tomate Falafel by Chef Jeremy Bearman
Makes about 30 patties
1 ¼ quart cooked chickpeas, drained*
1 ½ cups diced onion
¼ cup freshly chopped parsley
¼ cup freshly chopped cilantro
1 Tbsp ground cumin
1 Tbsp ground coriander
1 tsp cayenne pepper
1 ½ Tbsp baking powder
1 egg, lightly beaten
¼ cup tahini
1 Tbsp minced garlic
2 ½ cups panko bread crumbs
1 ½ tsp fine-grain sea salt
1. Preheat oven to 350° F.
2. Pulse chickpeas and onions in a food processor until both are broken into small pieces but not completely pureed.
3. Transfer mixture to a large bowl and add remaining ingredients.
4. Mix thoroughly with your hands until just combined.
5. Form a small patty (2”) and sauté in a small amount of olive oil until golden brown then place in oven for 5 minutes to finish.
6. Serve with Cucumber Raita and Spring Onion Jam (see recipes below).
Note: If making falafel mix in advance, wait to add panko until shortly before cooking.
*To cook chick peas, after soaking overnight, place in large pot with enough water to cover by at least 2 in. Add 1 onion, cut into wedges and 1 head of garlic, halved. Bring to a boil and reduce to a simmer and cook partially covered for approximately an hour and half or until chick peas are tender.
Nutrition Analysis per patty: Calories 97, Fat 4g (Sat Fat 1g), Cholesterol 5mg, Sodium 203mg, Carbohydrate 13g, Fiber 3g, Protein 4g
Cucumber Raita by Chef Jeremy Bearman
3 cups diced seedless cucumber
1 cup nonfat Greek yogurt
1 Tbsp tahini
1 tsp lemon juice
3/8 tsp sea salt
1 tsp freshly chopped mint
1. Combine ingredients in a bowl and mix until combined.
Nutrition Analysis per serving: Calories 17, Fat 1g (Sat Fat 0g), Sodium 64mg, Carbohydrate 1g, Fiber 0g, Protein 2g
Spring Onion Jam by Chef Jeremy Bearman
2 quarts finely chopped spring onion (bulb only)
1.5 tsp salt
6 fl oz Ver Jus
½ cup honey
1.5 Tbsp olive oil
1. Heat oil in pot over medium-high heat and add onion.
2. Cook until soft and translucent (about 5 min) and add salt.
3. Add Ver Jus and continue to cook until almost all liquid has evaporated.
4. Add honey and continue to cook, stirring frequently, and allowing onions to caramelize until golden-brown.
Nutrition Analysis per serving: Calories 87, Fat 1g (Sat Fat 0g), Cholesterol 0mg, Sodium 243 mg, Carbohydrate 20g, Fiber 2g, Protein 1g
Passion Fruit Mate Cocktail by Pascaline Lepeltier
2 oz passion fruit juice
4 oz brewed mate tea (or Earl Grey if mate is unavailable)
½ oz lemon juice
½ oz light agave syrup
1. In a cocktail shaker, add all ingredients with ice and shake.
2. Strain over fresh ice in a water glass.
3. Garnish with fresh blueberries or dried blueberries rehydrated with mate tea by soaking in tea for a few hours.
Nutrition Analysis per Cocktail: Calories 54, Fat 0g, Cholesterol 0mg, Sodium 4mg, Carbohydrate 14g, Fiber 0g, Protein 0g