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I knew I had to try this recipe when I saw it in Fine Cooking magazine.  To follow: My version of a really filling vegetarian dish that would be right at home at a summertime barbecue .  Keep ’em dairy-free by serving it with a drizzle of tahini sauce instead of the tzatziki (although the tzatzki is tzpectacular).  Recipe yields: 10-12 falafel patties.

 

3 tablespoons extra-virgin olive oil, plus more for brushing

4 garlic cloves, coarsely chopped

2 x 14.5 oz. cans of chickpeas, drained and rinsed

2 tablespoons tahini

Juice from one medium sized lemon

1 egg

1 teaspoon cumin

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup panko bread crumbs or matzah meal

1/4 cup chopped fresh parsley

1. Prepare your grill.

2. Heat oil and chopped garlic in a saucepan over medium high heat until the garlic is lightly browned between 2 – 3 minutes.  Remove pan from heat.

3.  In a food processor or high powered blender, puree  chickpeas with oil-garlic mixture, tahini, lemon juice, the egg, cumin, salt, and pepper, panko or matzah meal, and parsley.  Process until mixture  is smooth and well blended.

4.  Shape the chickpea mixture into patties.  Brush both sides of the falafel burgers with olive oil.  Grill for approximately 2-3 minutes on each side.

Serving Suggestions: Place in pita bread with sliced cukes, tomatoes, and shredded lettuce.  If you want to keep it dairy-free drizzle with tahini sauce instead of tzatziki.

 

Tzpectacular Tzatziki

I maintain that a shmear of tzatziki would even make an old shoe taste great….This stuff is so great that I’ve been known to eat spoonfuls of it like yogurt (which it is).  On  crackers, or as a dip for veggies or chips it’s a dreamy snack.  Dollop it on grilled fish and you have a flavorful and healthy meal.  Spread it on a couple slices of pumpernickel or rye bread, and then pile on the lox salmon, avocado slices, and peppery arugula leaves- and you have a world class sandwich.

2 x 8 oz. containers Greek yogurt

1/2 cup peeled. seeded, and diced cucumbers

2 tablespoon extra-virgin olive oil

1 tablespoon red wine vinegar

2 tablespoons fresh chopped dill

3 peeled garlic cloves

1-2 teaspoons prepared white horseradish, optional

salt and pepper, to taste

1.  Combine all ingredients in a food processor or high-powered blender and pulse until all ingredients are combined and smooth.  Refrigerate for an hour before serving.

 

 

 

 

 

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Glossary

Bissel (bis-sul)Yiddish: A bit, a little.
B'Tayavon (be-teya-von) Hebrew: Bon Appetit! Enjoy (in reference to a meal/dish)
Faux-sher Food (fo-shure) Rachelese: Kosher food in disguise. The minute Judy bit into the krab kake she was a fauxsher food fan.
Taim (tay-yim) Hebrew: yummy, delicious
Zetz (zets) Yiddish: smack