Marais - the 4th arrondissment, is the only neighborhood in Paris open on Sundays. An American friend introduced me to this special place.
While in culinary school, a weekly ritual was to walk 6 miles round trip to Marais neighborhood to eat the incredible pastries, pizza and falafel! I knew I was approaching the Jewish Quarter when I smelled the sweet butter in the air and heard the quiet roar of Sunday in the "Jewish Ghetto." My first stop - Rue des Rosiers for Falafel! As I waited in the long lines, I watched faces of all creeds turn happy as they took their turn to order, "Je prends le piquant de falafel s'il vous plaît!"
Below: Rue des Rosiers, Marais Paris 4er
Long lines for falafel - this will take a while!
Getting a little closer!
I'm next!
Finally my turn!
Authentic Falafel w handmade pita, charred eggplant, crisp cucumber,
fresh tomatoes, sour pickled cabbage, bitter radicchio, creamy hummus, rich tahini and
hot chili sauce. Served w a fork for good reason!
Numerous bakeries in Marais serving Jewish pastries such as Babka - my favorite!
Place des Vosges, Marais 4er
Marais is my first and last destination when I visit Paris! A beautiful area and home to the Picasso and Paris History Museums. I would eat, shop, stroll, and people watch; It never got old. I headed home each week on foot to walk off my indulgences w a bag of pastries in hand to ration until next time.
Ingredients: *This recipe freezes well.
1 large can organic chickpeas/garbanzo beans, rinsed
1 small can organic Aduki beans (optional) or one small can Chickpeas, rinsed
1C chickpea/garbanzo bean flour
1/4 red onion, minced
1 garlic clove, minced
Parsley, dried or fresh, minced
1/4 tsp cayenne
5T olive oil
1T egg white powder (optional)
1/2 tsp salt and pepper to taste
*Add any veg you have such as cauliflower, broccoli, carrots, corn, zucchini etc. (optional).
Cooking instructions:
-Pulse all washed veg in food processor, season w salt and pepper and set aside (do not puree). Steam veg a bit if desired.
-Drain and rise beans and pulse in food processor w olive oil.
-Place all of the above contents in large mixing bowl and add chickpea flour.
-Add egg white powder (optional) and mix until blended.
-Taste and add more seasoning, salt and pepper as necessary.
-Texture should be tacky and stick to you hands a bit. The chickpea flour helps bind the mixture. Add more chickpea flour if needed. If mixture becomes too dry, add more olive oil and some water.
-Shape into smaller rounds or thin patties.
-Medium heat, saute in grape seed, safflower oil or nonstick spray until browned a bit, about 3 min each side, or bake 375F for 20 min. *No meat or bacteria so the function of cooking is to heat and to add flavor.
-Cook and blot w paper towel.
-If freezing, let cool, stack w parchment paper in air-tight container and place in freezer. To thaw, place in microwave, saute or bake in oven.
*This recipe is filling and I eat it w tahini sauce, no bread.
Tahini Sauce:
1/2 C Tahini
4 T water
1T lemon juice
1 dash cayenne pepper
1 dash garlic powder
Salt and pepper
*Taste and add more salt and pepper as needed.
*Mix well w fork or use small food processor.
*Texture should look light and creamy. If it remains sticky, add 1 T water.
Bon Appetit!
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