falafel and the last days of summer grilled buttery fish

Ah, the bitter sweet last weeks of summer. September has come again and the crisp chill of fall is in the night air. For those of us still holding on to warm sunny days and the taste of charred vegetable grillers, here are some flavors to keep us on cloud Nantucket. This middle eastern/Mediterranean mix inspired dinner brings the tangy flavor of traditional falafel rounds, pungent homemade tzatziki, and light, flaky, buttery fish together for a figure friendly dish. A side of simple grilled eggplant and this dinner will take you on an end of summer tasty trip around the globe. Here’s my Falafel and last days of summer Grilled Buttery Fish.

A tasty culinary journey before the end of summer

A tasty culinary journey before the end of summer

My favorite sous chef, hamming it up!

My favorite sous chef, hamming it up!

Falafel

Ingredients:

The key ingredient to falafel is chick peas

The key ingredient to falafel is chick peas

2 cans of chick peas, drained and rinsed

3 TBS mayonaise

1 TBS cumin

2 cloves of garlic, minced

1/2 small yellow onion, finely chopped

1/4 cup of chopped cilantro

Pinch of salt and pepper

Directions:

In a food processor (or blender in my case since my food processor is way too small!) pulse together the chick peas, mayonnaise, cumin and garlic together.

My handy dandy blender!

My handy dandy blender!

My handy dandy helper!

My handy dandy helper!

Add in the remaining ingredients and blend until combined but not completely smooth.

Small falafel patties

Small falafel patties

Heat a large skillet over medium-high heat. Add a drizzle of EVOO. Carefully place the falafel into the oil. Cook for 5 minutes turning once. (*Note: The perfect falafel in my final plate was picked carefully! In reality it didn’t go as planned but that happens in an at home kitchen sometimes! In hind sight a high-heat, quick cooked falafel would have been the best, and least mushy as most of mine came out! They were still tasty but not so pretty…so that’s my tip for you!)

Not perfect but the kitchen is for exploration and experimentation!

Not perfect but the kitchen is for exploration and experimentation!

Buttery Fish

Ingredients:

1 lb light, white fish (such as cod)

2-3 TBS butter

1 TBS herbes de provence

A pinch of salt and pepper

Directions:

Place the fish, butter, and spices in a piece of foil.

A few ingredients leave for a light, fresh taste

A few ingredients leave for a light, fresh taste

Grill over 400-500 degrees for about 15 minutes.

Top with a quick fresh sprinkle of lemon juice to brighten flavors

Top with a quick fresh sprinkle of lemon juice to brighten flavors

To garnish, top with my easy tzatziki and served with grilled eggplant (toss in EVOO, salt, and pepper and grill for 6 minutes on each side). I absolutely love the taste of dill and greek yogurt is such a versatile ingredient, I always have some in the fridge!

Dill is the key ingredient in tzatiki but it's also great for salads and in marinades!

Dill is the key ingredient in tzatziki but it’s also great for salads and in marinades!

Any basic greek yogurt is great to keep in the fridge

Any basic greek yogurt is great to keep in the fridge…

...so you can have home made tzatiki anytime!

…so you can have home made tzatziki anytime!

I love eggplant and I think next time I'll try peeling the eggplant first since sometimes the skin can become tough on the grill

I love eggplant and I think next time I’ll try peeling the eggplant first since sometimes the skin can become tough on the grill

These treats are a tasty way to travel before the fall rolls in and snow starts blanketing the North east. In these last few days of sweet summer, take a night to sit back relax, and bid farewell until next year with this fun dish!

Eat Well,

Stephanie a.k.a. The Foodetarian

One response to “falafel and the last days of summer grilled buttery fish

  1. Pingback: the only brussels sprouts recipe you’ll ever need | thefoodetarian

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