July 13, 2015

Flafels & Shawarma's

By Joan Nathan

YIELD: Yield: About 20 balls
·         1 cup dried chickpeas (or canned, reduced sodium)
·         1/2 large onion, roughly chopped (about 1 cup)
·         2 tablespoons finely chopped fresh parsley
·         2 tablespoons finely chopped fresh cilantro
·         1 teaspoon salt
·         1/4 teaspoon dried hot red pepper
·         4 cloves of garlic
·         1 teaspoon cumin
·         1 teaspoon baking powder
·         4-6 tablespoons flour
·         Soybean or vegetable oil for frying
·         Chopped tomato for garnish
·         Diced onion for garnish
·         Diced green bell pepper for garnish
·         Tahina sauce by FOOD BABE (below)
·         Pita bread

1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.
2. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.
3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.
4. Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets.
5. Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, chopped tomatoes, purple onion, green pepper, pickled beets, pepperoncini,cucumbers, and chopped lettuce or cabbage. Drizzle with Tihini Sauce.

Food Babe's Tahini Dressing

Serves: 10
Prep Time: 5 minutes 

  • Juice of one large lemon
  • 1 garlic clove minced
  • ½ cup water
  • ½ cup raw tahini
  • 1 tsp maple syrup or honey
  • 1 tbsp and 1 tsp apple cider vinegar
  • 1 and ½ tsp tamari soy sauce
  • 1 tsp coriander powder
  • 1 tsp cumin
  • 2 tbsp hempseed oil or olive oil
  • ¼ tsp sea salt
  • 1 tbsp raw sesame seeds
  1. Combine lemon juice, garlic and water into a blender and puree for 15 - 30 seconds
  2. Add all remaining ingredients and puree again until smooth
Stays fresh in the fridge for one week. ***Please buy all organic ingredients if possible***

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