פלאפל

Huh? What does that say?? 

 

Falafel!

Although considered to have first been made in Egypt, falafel is considered a national dish of Israel. Egyptian Christians claim to have made the dish as a replacement for meat during Lent. We didn't have this for a Lent reason, but if this is something you participate in, try this out during a meatless day. It is a hearty and filling vegetarian meal.

falafel patties

serves 4

1 can garbanzo beans

2 cloves garlic, minced

3/4 c. onion, finely chopped

1/2 c. cilantro

1/4 c. flat-leaf parsley

3/4 tsp cumin

1/2 tsp coriander

1 tsp salt 

3/4  tsp pepper

1/2 tsp baking soda

1/4 tsp cayenne pepper

• Preheat oven to 375 degrees. Prepare a baking sheet with parchment paper. 
• Combine all ingredients in food processor and pulse until pureed. 
• Form into 1-1/2 inch patties. 
• Bake 14-16 minutes, until firm. 
• Serve in pita pockets baby greens and hummus. (We love Farm to Kitchen's Roasted Red Pepper Hummus - fresh, local, and organic!)

israel couscous pilaf

serves 4

1 lb. israeli couscous

1 lemon

1/3 c. extra virgin olive oil

1/2 c. onion, diced

1 clove garlic, minced

fresh herbs - I used flat-leaf parsley

Salt & Pepper

1/2 c. nuts of your choice - I used almonds

• Cook israeli couscous in salted water.
• Combine lemon zest, lemon juice, extra virgin olive oil, onion, and garlic. 
• Pour olive oil mixture over cooked israeli couscous and toss to coat. 
• Mix in fresh herbs, salt, and pepper.
• Serve with nuts on top. Do not mix in because nuts will soften.
• Top with hummus, if desired.