FALAFAL Prep Time: 15 minutes Portion: 2 PAX Ingredients: • 1 cup dried chickpeas or 16 oz. can of chickpeas or garbanzo beans. • 1 large onion, chopped • 2 cloves of garlic, chopped • 3 tablespoons of fresh parsley, chopped • 1 teaspoon coriander • 1no Chopped green chilly • 1 teaspoon cumin • 2 tablespoons flour or bread crumbs • Salt • Lime juice • Pepper white til for coating out side • Oil for frying Preparation: Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans. Drain chickpeas, and place in pan with fresh water, and bring to a boil. Allow to boil for 5 minutes, then let simmer on low for about an hour. Drain and allow to cool for 15 minutes. Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour. Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste. Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten. Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes). Serve hot. Serving Suggestion Falafel can be served as an appetizer with hummus and tahini, or as a main course. Stuff pita bread with falafel, lettuce, tomatoes, tahini, salt and pepper. As an alternative, falafel can be formed into patties and served like a burger. Za’atar Rice Pilaf Preparation time¬: 20 MIN. Portion: 2 PAX Ingredients • 2 cups long grain rice • 2 large onions, sliced into half-moons • 1 large carrot, shredded fine • 1 large red bell pepper, diced • opt chick pea • 6 cloves of garlic, minced • 2 heaping tablespoons of za’atar, divided • 2 cups of chicken stock,or 0pt vegetable broth, or water • Juice of one lemon • Olive oil Procedures Rinse the rice until the water runs clear. Then set it in a bowl to soak while prepping your other ingredients. Heat a large sautée pan on very high heat, then add a thin film of olive oil, well, then set it aside. Let the pan regain its heat, then add some more olive oil, followed by the carrot. Let the carrot caramelize, about five minutes, till it smells intensely sweet and the oil has turned orange. Add some more olive oil to the pan if it looks dry. Add the onions, bell pepper, and garlic, along with some salt. Reduce the heat to medium. Scrape the browned bits from the bottom of the pan and let the vegetables soften for ten to fifteen minutes. Drain the rice and add it to the pan, increasing the heat to high. Stir well and make sure each grain of rice is coated with oil. Then add the first half of the za’atar. When the rice has turned tan and smells fragrant, add in the , vegetables, as well as more salt to taste. Stir to combine, cover, and cook on medium heat for fifteen to twenty minutes, until the rice is softened (though still with a little bite) and the liquid has evaporated. If the rice is looking done but is still too wet, let it cook uncovered for a couple minutes. Just before serving, stir in the remaining za’atar and the lemon juice.
Posted on: Fri, 05 Jul 2013 08:28:36 +0000
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