Falafel

Last week I made Falafel with a Tatziki sauce and served it up in a warm homemade pita with a spicy no mayo coleslaw. Does that sound delicious? I sure hope so, because it was, but I failed to take any pictures so you'll have to take my word for it!!

Falafel is near and dear to my heart because it reminds me of visiting Egypt- it was my favorite dish (and my security blanket!)

Here are the recipes:

Homemade Pita Bread

(see website for recipe and technique, I baked in the oven versus the stove top!)

Falafel

Makes about 21 balls

1 15 ounce can garbanzo beans
1 small onion, finely chopped
2-3 garlic cloves, finely chopped
3 tablespoons fresh parsley, chopped
1 tablespoon fresh cilantro, chopped
1 teaspoon lemon juice
1 teaspoon olive oil
1 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon dried red pepper flakes
2 tablespoons flour
1 teaspoon baking powder
Salt and pepper to taste

Panko

Drain and rinse the garbanzo beans. Put in a medium sized bowl and smash with a fork. Add the rest of the ingredients and mix well. Form into small balls, about 1 1/2″ in diameter and slightly flatten. Roll in Panko crumbs. Place onto an oiled saute pan.

Pan fry 5 min on each side, until nicely browned 

Serve with mini pita pockets, hummus, tahini sauce, tomatoes, lettuce and/or cucumber.

Tzatziki Dressing

1/2 English cucumber
1/2 cup plain Greek yogurt
1/4 -1/2 cup milk
(depending on how thick/thin you want your dressing)
2 Tbsp. mayonnaise
2 tsp. lemon juice
1 green onion, minced
1 clove of garlic, minced
2 Tbsp. chopped fresh dill
1/4 tsp. black pepper
salt to taste

1. Using your box grater, grate your cucumber into a strainer (with a bowl underneath). Sprinkle some coarse salt over the shreds and allow the water from them to leech for 20 minutes. Squeeze any remaining liquid out of the shreds with your hands and place in a bowl.
2. Add the remaining ingredients in to the bowl and stir to incorporate. Adjust for seasoning with salt and pepper. Refrigerate in a tight jar for up to 1 week.
3. Serve over greens of your choice.

Crunchy Peanut Coleslaw

1 big bowl of slaw, serves at least 8

1 medium head green cabbage, outer leaves removed
1 1/2 cups roasted, unsalted peanuts
1 bunch green onions
1 cup chopped cilantro (about two big handfuls unchopped)
Salt and pepper

Dressing:
1/2 cup light oil, like canola
3 tablespoons rice vinegar
1 tablespoon sugar (or more, to taste)
1 tablespoon sesame oil
1 teaspoon soy sauce (or more, to taste)

Shred the cabbage very finely. The fineness of the shredded cabbage is really what makes this salad; you want it in in threads, almost, and with the threads chopped into bite-size lengths. Toss with the peanuts in a large bowl. Chop the scallions, including the green and white parts. Toss the scallions and chopped cilantro with the cabbage, seasoning very lightly with salt and pepper.

Whisk the dressing until emulsified, then taste and adjust to your own preferences of sweetness and saltiness.

Toss with the cabbage. Garnish with a few more peanuts and serve.

Hope you enjoy!