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From Garden to Pan
At Le Mas des Figues, luxury is found in the simplicity of raw, living produce. No tin cans, no frozen foods, no plastic packaging. Just the earth, time, and a love for what is real.
Here is the secret to my Mediterranean falafels, pan-fried to a golden crisp in the estate's green gold.
🧄 Estate Ingredients
250 g dry organic chickpeas (never canned!)
1 sweet garden onion
3 fresh garlic cloves
1 generous handful of fresh flat-leaf parsley
1 generous handful of fresh cilantro (coriander)
1 generous handful of fresh basil from the garden (our special Provençal touch!)
1 tsp ground cumin
A generous pinch of Camargue coarse sea salt & freshly ground black pepper
Our organic PGI olive oil from Le Mas des Figues (for the mixture and for frying)
🧆 The Preparation Ritual
1. Time and patience (24 hours ahead)
Soak the dry chickpeas in a large bowl of pure water at room temperature for 24 hours. They will swell with life without ever being cooked. Drain them thoroughly and dry them well in a clean kitchen towel.
This is the absolute secret for falafels that hold together perfectly without adding flour or eggs!
2. Aromatic blending
In a food processor, combine the raw drained chickpeas, onion, garlic, and your freshly harvested herbs: parsley, cilantro, and basil. Add the cumin, salt, pepper, and one tablespoon of our estate olive oil.
Pulse until you achieve a coarse, slightly grainy texture (not a smooth puree). The mixture should take on a gorgeous green color and release an incredible aroma.
3. Chilling time
Let the mixture rest in the refrigerator for at least 1 hour. This rest allows the flavors to meld and the mixture to firm up.
4. Shaping and gentle pan-frying
Shape into small, slightly flattened patties using your hands or two spoons (flattening ensures even cooking in the pan).
Pour a generous layer of Le Mas olive oil into a frying pan.
️ The frying secret (watch the smoke point!): Always respect the smoke point of extra virgin olive oil! The oil should never smoke (keep a controlled temperature around 160°C - 170°C / 320°F - 340°F). Heat over medium-low flame. Gently lay your falafels in the pan and let them turn golden for about 3 to 4 minutes on each side. They should develop a lovely crunchy golden crust while remaining tender and green on the inside.
5. Serving
Briefly drain on a rack or paper towel, then serve immediately while piping hot, arranged like a sun on the plate.
Enjoy with a drizzle of raw olive oil from the estate, a sprig of fresh parsley, and a slice of our homemade sourdough bread. Pure living food, with no fuss and no fanfare!
Bon appétit,
Philippe — Le Mas des Figues
https://www.saint-remy-de-provence.fr/
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