Yesterday, January 21, my beautifiul mother celebrated her 74th birthday. She chose Falafel, a mid eastern sandwich for her birthday meal. I also served tabouli, a bulgur salad. Triple fudge chocolate cake with whipped cream and cherries was dessert.
Felafel
2- 16 oz. cans of chickpeas or garbanzo beans
2 large onion, chopped
4 cloves of garlic, chopped
6 tablespoons of fresh parsley, chopped
2 tsp whole or ground coriander
2 tsp whole or ground cumin
1 tsp garlic powder
1 tsp ras el hanut if available
6 tablespoons flour
1 ts flax seed ground and 1 TB water (1 egg substitute)
Salt
Pepper
Oil for frying
1. In a food processer grind up chickpeas to a gravel-like consistency.
2. Chop garlic, onion, and parsley in the food processor until fine.
3. Grind whole cumin and coriander with mortar and pestle or coffee grinder.
4. Combine chickpeas, garlic, onion, parsley, coriander, cumin, ras el hanut, garlic powder, salt and pepper (to taste) in medium bowl. Add flour and egg.
5. Mash chickpeas, ensuring to mix ingredients together.
6. Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.
7. Fry in 1/2 inch of oil at 350 degrees until golden brown (5-7 minutes).
8. Serve hot… with lettuce, sliced tomatoes, garlic sauce, in pita bread.
Garlic sauce
6 oz. mayo
6 oz. plain soy yogurt
2 pressed garlic cloves
Salt to taste
½ finely chopped cucumber
Combine in a bowl and serve with falafel.
Tabouli
1 cups cracked wheat (bulgur)
1 ½ cups water
½ cucumber, chopped
2 small tomatoes, chopped
2 green onions, sliced
1/2 cup fresh chopped mint
1 cups fresh chopped parsley
1 clove garlic, minced (optional)
Dressing:
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
¼ tsp ground pepper
1-2 tsp salt, or to taste
1. Soak the cracked wheat in the water until the water is absorbed, about 30-60 minutes.
When it's ready, drain any excess water, if necessary, and squeeze dry.
2. Meantime, prepare the vegetables for the salad and mix the dressing ingredients together. Set aside.
3. Stir the prepared wheat, other salad ingredients, and dressing together in a medium bowl.
4. Serve chilled or at room temperature. Makes about 4 cups, 10 servings.
5. Note: some cooks prefer to use prepared couscous instead of bulgur.
2- 16 oz. cans of chickpeas or garbanzo beans
2 large onion, chopped
4 cloves of garlic, chopped
6 tablespoons of fresh parsley, chopped
2 tsp whole or ground coriander
2 tsp whole or ground cumin
1 tsp garlic powder
1 tsp ras el hanut if available
6 tablespoons flour
1 ts flax seed ground and 1 TB water (1 egg substitute)
Salt
Pepper
Oil for frying
1. In a food processer grind up chickpeas to a gravel-like consistency.
2. Chop garlic, onion, and parsley in the food processor until fine.
3. Grind whole cumin and coriander with mortar and pestle or coffee grinder.
4. Combine chickpeas, garlic, onion, parsley, coriander, cumin, ras el hanut, garlic powder, salt and pepper (to taste) in medium bowl. Add flour and egg.
5. Mash chickpeas, ensuring to mix ingredients together.
6. Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.
7. Fry in 1/2 inch of oil at 350 degrees until golden brown (5-7 minutes).
8. Serve hot… with lettuce, sliced tomatoes, garlic sauce, in pita bread.
Garlic sauce
6 oz. mayo
6 oz. plain soy yogurt
2 pressed garlic cloves
Salt to taste
½ finely chopped cucumber
Combine in a bowl and serve with falafel.
Tabouli
1 cups cracked wheat (bulgur)
1 ½ cups water
½ cucumber, chopped
2 small tomatoes, chopped
2 green onions, sliced
1/2 cup fresh chopped mint
1 cups fresh chopped parsley
1 clove garlic, minced (optional)
Dressing:
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
¼ tsp ground pepper
1-2 tsp salt, or to taste
1. Soak the cracked wheat in the water until the water is absorbed, about 30-60 minutes.
When it's ready, drain any excess water, if necessary, and squeeze dry.
2. Meantime, prepare the vegetables for the salad and mix the dressing ingredients together. Set aside.
3. Stir the prepared wheat, other salad ingredients, and dressing together in a medium bowl.
4. Serve chilled or at room temperature. Makes about 4 cups, 10 servings.
5. Note: some cooks prefer to use prepared couscous instead of bulgur.
RSS Feed