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California born and bred 25 year old dance machine now living in Salt Lake City. Sardonically irreverent spinster, DIY decorator & vegan baking enthusiast who enjoys sequins, house plants & malt liquor.

Thursday, January 19, 2012

The gentile's guide to falafel.

1 (15 oz) can chickpeas
1/4 C whole wheat bread crumbs
2 T whole wheat flour
1/4 medium sized onion, chopped
4 cloves garlic, chopped
1/2 tsp baking powder
1 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp salt

Toss everything in a food processor (no substitute for this!) and pulse until everything is mixed but not pureed mush. Cover and refrigerate for at least half an hour.

Make tahini dressing in the mean time.

When ready to cook, heat olive oil in a skillet over medium heat. Shape dough into balls and flatten into patties. Fry for 2-3 minutes on each side and drain on paper towels when done.

Tahini dressing:

8 tsp olive oil
3 cloves garlic, chopped
1/2 C sesame tahini
2 tsp balsamic vinegar
1/2 tsp salt
Several dashes of fresh black pepper
1/2 tsp paprika
1/2 C cold water
Few sprinkles sugar
2 T Tofutti sour cream

Heat garlic in olive oil over low until fragrant. Dump everything in food processor and blend until smooth. Cover and refrigerate for at least half an hour.

I made a wrap with a whole wheat tortilla, 2 falafel patties, avocado, spinach, hot sauce and tahini dressing and it was dreamy.

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