The Naughty Greek, known for delicious authentic Athenian cuisine, shares its “Favalafel” recipe and invites local diners to take part in the Vegan Chef Challenge.
THE NAUGHTY GREEK FAVALAFEL
2 qts. dry fava beans / soak in cold water for 24 hours
2 c. red onion
3 ea. bunches parsley
1/4 c. fresh mint
3/4 c. fresh lemon juice
To taste: cayenne pepper; cumin; coriander; salt
In a food processor combine red onion, parsley, fava beans & garlic, pulse mixture to a fine crumb consistency. Transfer mixture to a large bowl & add fresh lemon juice, chiffonade mint & seasonings to taste. Form mixture into 1 ounce balls & deep fry until golden brown.
Yield: 48 Favalafel 1 oz portions
THE NAUGHTY GREEK SALACIOUS EGGPLANT SPREAD
4 eggplants, medium sized
0.5 red bell pepper, minced
2 garlic cloves, Finely minced
2 oz. Fresh Lemon juice
1 bunch parsley, finely chopped
4 scallions (green part only), minced
4 oz. olive oil
To taste: salt and black pepper
Roast eggplants and red bell peppers on grill to blacken; place in separate saran-wrapped bowls to steam; peel and cut eggplant into two (length-wise) and scoop out seeds (discard). Rough chop eggplant and add to food processor. Peel, stem, de-seed and mince red bell peppers. Add to food processor with all remaining ingredients and pulse to combine.
Yield: 4 cups
The Twin Cities Vegan Chef Challenge will run Aug. 1-31, 2020. More information is available online here.
The Naughty Greek has two St. Paul locations:
- 2400 University Ave W, St Paul
- 181 Snelling Avenue North, St Paul
Find more info at TheNaughtyGreek.com.