Not Man-Meat: Falafel Patties and 'Moss'

Inspired by Mac Rogers' Steal the Stars

Patty: So, lunch? We can prep to meet with the big guy?
...
Dakota: Go ahead without me. I gotta go up--I've left mine in the car.
...
Patty: What, that falafel crap?
Dakota: That's the one.
Patty: You know I don't respect your vegetarianism, right?
Dakota: Yeah, it keeps me up at night.

There's not much mention of food in Tor Labs' debut science fiction podcast, Steal the Stars, but what there is helps to give colour to the relationship between two of its leading characters, Dakota and Patty. Banter between the two veers several times into mock denigration of the other's eating habits, where vegetarianism (e.g. "that falafel crap") is pitted against images of cannibalistic devouring (e.g. "eat dick, made of meat"). In the strict confines of Quill Marine, teasing seems like a sensible way of staying within the limits of permitted intimacy. And in the confines of The Speculative Kitchen, I'm not about to rustle up a penis. So, falafel it is. With moss on top.  

Falafel (makes 12-15 patties)

• 2 tins chickpeas, drained
• 1 red onion, chopped
• 4 cloves garlic
• ½ small bunch parsley
• 1 tbsp olive oil
• ½ lemon, juiced
• 4 tsp Lebanese spice blend*
• 1 tsp baking powder
• 1 tsp salt
• Pinch cayenne pepper

*or combine what you have of the following to make your own: black pepper, cardamom, cinnamon (not too much), clove, coriander, cumin, nutmeg

Tahini peas

• 2 tbsp tahini
• ½ lemon, juiced
• 150g peas
• 1 tsp runny honey
• 1 garlic clove
• 20 mint leaves
• Salt and pepper, to taste

 

1. Preheat oven to 180°C (350°F) fan.
2. Blend the chickpeas, onion, garlic and parsley in a food processor until coarsely ground.
3. Transfer to a mixing bowl and combine with the rest of the falafel ingredients by hand.
4. Shape into patties and freeze for 30 minutes.
5. Transfer to a lined baking tray and bake for 30 minutes, flipping them over gently after 20.
6. ​​​Meanwhile, blend together all the tahini peas ingredients in a food processor until reasonably smooth.

Serve together in a wrap with Greek yoghurt and a salad of your choice. Mine had tomatoes, cucumber, mint, lemon, salt and pepper.