You know the reader recipe requests at the beginning of each food magazine? The ones where readers call out to magazines to get restaurants to share their recipes thus bringing back a special food memory into the home kitchen. Yeah, well if I could request one recipe from the Deer Valley Grocery Cafe in Park City, this is the one! Their Black Bean and Kale Falafel is one that immediately jumped off the menu to me and I ordered it on our first visit there.
This dish should just wet your taste buds for what Deer Valley restaurants have to offer! Deer Valley has too many award winning restaurants to count. If you live in the area or are visiting, I highly recommend Fireside Dining for an intimate date night dinner, where you can go on a sleigh ride then eat several courses, each locating at a different fire place in the restaurant. You’ll find raclette (a Swiss cheese fondue), fire roasted leg of lamb, and chocolate fondue among all of the fireplace settings. Also, The Mariposa is quite a treat, especially if you are a wine connoisseur. They have received multiple awards at the Mariposa for their wine and their foods, served tapas style, definitely match up to the quality beverages. If I’m looking for something more casual, I always go to the Deer Valley Grocery Cafe, where I can sit outside overlooking the slopes and a big glassy pond, sip a cappuccino and order a late breakfast or lunch. The Seafood Buffet is a real treat for those looking to find good seafood in the area, and Royal Street Cafe is perfect for a long lunch if you need a break on the slopes. Of course, all of their lodges have top quality food slope-side too. Their Turkey Chili, served at every lodge, has a cult following around the world. And if my descriptions didn’t already sell you, just ask the readers of SKI magazine who voted Deer Valley as the #1 place for ski resort dining for 5 consecutive years!
When I ordered this dish I was immediately impressed by the presentation of the falafel. Deer Valley serves their falafel alongside a mix of dressed greens with smashed avocado and picked red onion, tzaziki sauce, and flatbread, so I did the same. I used my friend Kelley’s recipe for quick pickled vegetables for the red onions, dressed the greens with garlic, olive oil and lemon juice, made my favorite tzatziki sauce, and found some tasty whole wheat flatbread at our local Trader Joe’s.
I placed all the ingredients onto a fun tray I picked up at a thrift shop years ago then wrapped everything in plastic wrap and headed to a friends for a special dinner together. The falafel made for a great appetizer and it was fun to get to share the story behind the source of the recipe with everyone who joined us.
Kale and Black Bean Falafel Recipe
- 1-15 oz Can Garbanzo Beans- drained
- 1 Tablespoon Olive Oil
- 1 Tablespoon Lemon Juice
- 1 ½ Teaspoon Ground Cumin
- ¾ Cups Black Beans
- ¾ Cups Cooked Kale, Chopped
- ¼ Red Onion
- 1 teaspoon Garlic
- ¼ Cup All Purpose Flour
- 1 Cup Bread Crumbs
- Salt and Pepper
- Puree garbanzo beans, red onion, garlic, lemon juice and cumin in a food processor until smooth. Sauté kale in olive oil until tender (2-3 minutes). Add flour and half of the bread crumbs to bean mixture mix well. Fold in Kale and black beans, season with salt and pepper to taste. Scoop and form mixture into 1 inch balls, roll in breadcrumbs.
- Heat canola oil until it reaches 350 degrees. Cook balls in hot oil for 3-4 minutes until hot in center and golden brown (flipping after 2 minutes).