Diva Tasting: Falafel Burgers and Tabbouleh

Standard

Falafel and Cucumber

Ingredients

For Sauce:

  • 1 (6 ounce) container plain Greek yogurt
  • 1/2 cucumber – peeled, seeded, and finely chopped
  • 1 teaspoon dried dill weed
  • salt and pepper to taste
  • 1 tablespoon mayonnaise

For Falafel:

  • 1 (15 ounce) can chickpeas (garbanzo beans), drained
  • 1 onion, chopped
  • 1/2 cup fresh parsley
  • 2 cloves garlic, minced
  • 1 egg
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1 dash pepper
  • 1 pinch cayenne pepper
  • 2 teaspoons lemon juice
  • 1 teaspoon baking powder
  • 1 tablespoon olive oil
  • 1 cup cooked quinoa
  • oil for frying
  • 2 pita breads, cut in half or (4) 6 in squares of lavosh
  • 1 cup chopped tomatoes

Directions

  • In a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise and mix well. Chill for at least 30 minutes.
  • In a large bowl mash chickpeas until thick and pasty; don’t use a blender, as the consistency will be too thin. In a blender, process onion, parsley and garlic until smooth. Stir into mashed chickpeas.
  • In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form 8 balls and then flatten into patties.
  • Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides. Serve two falafels in each pita half topped with chopped tomatoes and cucumber sauce. Serves 2.

TABBOULEH BASICS

Ingredients

  • 1 Cup Bulgar
  • 1 Cup Feta Cheese
  • 3 Tomatoes, Seeded And Chopped
  • 2 Cucumbers, Peeled And Chopped
  • 3 Green Onions, Chopped
  • 3 Cloves Garlic, Minced
  • 1 Cup Chopped Flat Leaf Fresh Parsley
  • 1/3 Cup Fresh Mint Leaves
  • 2 Teaspoons Salt
  • 1/2 Cup Lemon Juice
  • 2/3 Cup Olive Oil

Directions

  • Place cracked wheat in bowl and cover with 2 cups boiling water. Soak for 30 minutes; drain and squeeze out excess water.
  • In a mixing bowl, combine the wheat, tomatoes, cucumbers, onions, garlic, parsley, mint, salt, lemon juice, and olive oil. Toss and refrigerate for at least 4 hours before serving. Toss again prior to serving.
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About CroneUno

We are delicious, juicy old crones who have earned their stripes. We are friends over time and space who decided to give back all the delicious information that at the Universe has given us. Some the wisdom of the ages and some from our stupid foibles. The purpose of our site is to share time wizened stories, recipes (some healthy; some not so much), holistic care and supplements from nature's storehouse, and humor...always humor. We want you to laugh with us, share with us, and enjoy the journey with us, whatever it may bring. Namaste

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