Maggie Bawabeh is another friend of mine that continually inspires me. Maggie is always quietly helping so many people behind the scenes in her elegant and classy manner. She also puts her heart and soul into being an “agent” for Sephardic Link, a community organization founded by my good friend Charles Mizrahi. Every month, about 40 married women, all “agents” who volunteer for Sephardic Link, meet and discuss potential matches and shidduchim within the community. All of the work and connections are done behind the scenes, and are very confidential, They have had much success, and B’H, Maggie actually set up someone very close to me! Thanks for everything, Maggie, and thanks for the healthy, dairy free, vegan recipe!
“Hi Marlene,How are you doing just a few days before the wedding? I’ve been wanting to share with you a falafel salad that I make for my family. I made it once for a Sephardic Link meeting, and it was gone in minutes.I made it again for my niece’s shower and again it was a hit.
- You’ll need a box of frozen falafel balls.
- Bake it till they are very crispy.
- Meanwhile chop lettuce,cucumbers,tomatoes,mint leaves,parsley,onion,scalions,red+green peppers, jalapeno pepper+radishes.
- Sprinkle with dry mint,cayene pepper,cumin and kosher salt.
- Drizzle with olive oil.
- Dressing is made by mixing fresh lemon juice,salt,crushed garlic and tehina till a medium to thin consistency.
- When falafel balls are rispy+cooled, crumble them w gloved hands over the salad,drizzle the dressing+mix.
- It should taste spicy and lemony.
- It can be stuffed in pita quarters, or with toasted pita chips around it. Please feel free to edit the text as I’m no expert in writing recipes.
- Olives Stuffed With Creamy Goat Cheese on Top of A Crunchy Rainbow Salad (thejewishhostess.com)