How to Make Authentic Falafel

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LMC

subheading: UNITS USM:

subheading: SCALE 1X 2X 3X:

subheading: Falafel Recipe:

¾ cup dry chickpeas (yields 2 cups soaked), soaked overnight

1 cup cilantro (stems ok) or sub-Italian parsley

½ cup white or yellow onion, rough chopped

3 large garlic cloves

½ a jalapeno, seeds ok ( add the entire thing if you want a little kick)

1 tablespoon Coriander

1 tablespoon Cumin

1 tsp baking soda

½ tsp kosher salt (add more to taste)

2 teaspoons olive oil

high heat oil for frying, or spray oil for baking

subheading: Middle Eastern Pickled Turnips:

2 medium turnips, peeled and thinly sliced.

2 to 3 slices of a small red beet, ( optional, for color)

½ thinly sliced onion

2 sliced garlic cloves

¾ cup red wine vinegar

¾ cup water

1 tsp salt

2 tsp sugar

Additions: peppercorns, coriander seeds, mustard seeds, dill ( all optional)

subheading: Creamy Tahini Sauce: ( Or try this vegan Tahini Sauce!):

¾ cup plain Greek yogurt

¼ cup tahini paste

1 to 2 garlic cloves

1 tsp kosher salt

cracked pepper

Juice of one medium lemon

Directions at feastingathome.com

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