Tag archive for "Falafel"

Maggie’s Spicy Falafel Salad with Tahini Sauce

kosher pareve recipes, kosher recipes, kosher salad recipes, rosh hashanah pasta, salads, and lunch ideas

Maggie’s Spicy Falafel Salad with Tahini Sauce

1 Comment 20 June 2011

 

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.

  1. You’ll need a box of frozen falafel balls.
  2. Bake it till they are very crispy.
  3. Meanwhile chop  lettuce,cucumbers,tomatoes,mint leaves,parsley,onion,scalions,red+green peppers, jalapeno pepper+radishes.
  4. Sprinkle with dry mint,cayene pepper,cumin and kosher salt.
  5. Drizzle with olive oil.
  6. Dressing is made by mixing fresh lemon juice,salt,crushed garlic and tehina till a medium to thin consistency.
  7. When falafel balls are rispy+cooled, crumble them w gloved hands over the salad,drizzle the dressing+mix.
  8. It should taste spicy and lemony.
  9. 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.

Love, Maggie”


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Make Falafel From Scratch

kosher pareve recipes, kosher recipes

Make Falafel From Scratch

2 Comments 19 April 2010

Falafel, Parve, Serves 6

Don’t be intimidated to make falafel from scratch. Once you read the recipe, you will see its fairly simple. So go ahead and get cooking to celebrate Israel’s Independence Day.

I like to serve falafel with warm pita (or even a wrap), sliced tomatoes, hummus and tehine.

Note: a cooking thermometer is needed for this recipe

Falafel, Parve, Serves 6

Ingredients for this Kosher Recipe for Falafel

1 1/4 cup dried chick peas

2 cloves garlic

1 medium onion, finely chopped

1/2 cup chopped fresh cilantro

1/4 cup chopped fresh parsley

1 tsp fine sea salt

3/4 tsp. ground cumin

1/2 tsp. ground coriander

1/2 tsp. black pepper

1/2 tsp. baking powder

1/4 tsp. cayenne pepper

6 cups vegetable oil (for frying)

To Start:

Soak chick peas in cold water to cover by 2 inches in a bowl at room temperature for 12-24 hours. Drain and rinse well.

Puree chick peas with garlic, onion, cilantro, parsley, salt, cumin, coriander, pepper, baking powder and cayenne pepper in a food processor until mixture is smooth (about 2 minutes).

Spread puree in a 15 x 10 inch baking pan and set on a counter to dry, uncovered, for one hour.

Scoop 2 tablespoons of the puree onto a wax paper-lined tray, then press and pat with your fingers into a 2 inch wide patty. Make a small dent in the center of the patty with the tip of your pinky finger (to help cook evenly). Continue, arranging patties in one layer on wax paper.

Heat about 1 inch of oil in a 5 quart heavy pot until thermometer registers 340 degrees. Working in batches of 4-6, gently drop patties into hot oil to fry for 2-3 minutes, turning occasionally until golden brown. Using a slotted spoon, transfer cooked falafel patties to a paper towel lined platter to drain.  Be sure oil returns to 340 degrees between batches.

Falafel may be served warm or at room temperature, as a side dish, an appetizer, or even a main dish.

***For a low fat alternative, place falafel patties on a lightly greased baking sheet and spray them with oil. Bake at 375 degrees until golden.

This delicious falafel recipe is from “The Best of Lottie’s Kitchen” cookbook. To read more about Lottie’s Kitchen in Jerusalem click here.


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