Sunday, June 12, 2011

A Mediterranean Feast!

(Isreali Cous Cous with sundried tomatoes, artichoke hearts, roasted yellow peppers, capers, and tofu feta)

Last night Grandma K, Aunt D and Uncle P, and Cousin B came over for a visit and dinner. Grandma had offered to make gluten-free, vegan falafels, so I put together the rest of the Mediterranean-themed meal, and Aunt D provided a smorgasbord of fruit for dessert. It all was so amazing and delicious!

For the falafels, I had two different kinds of hummus and a tahini sauce from Trader Joes. I chopped up some tomatoes, lettuce, and cucumbers for filling; and we piled it all on to whole-wheat flat breads.

It was seriously the best falafel sandwich I had ever had. B said they were better than the Pita Pit in his college town and went back for a second one. (The last of the flat bread, by the way. Oops, should have bought two packs of those. The rest of us just made falafel salads on top of pita chips.) The falafel balls were definitely the best part -- thanks to Grandma. She gave me the recipe so I can make them again, which I will for sure be doing in the near future.

Grandma's Falafel Nuggets

2 Cans chickpeas, rinsed and drained
1/2 cup rice flour
1/2 cup chopped fresh parsley
1 egg replacer
Juice of 1 lemon
1/4 cup minced onion
2 tablespoons minced garlic
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
1/2 cup canola oil

Preheat oven to 400. Coat baking sheet with nonstick cooking spray.

Combine chickpeas, rice flour, parsley, egg replacer, lemon juice, minced onion, garlic, cumin, 1/2 teaspoon salt and red pepper in food processor or blender; process until well blended. Shape mixture into 1-inch balls.

Heat oil in large nonstick skillet over medium-high heat. Fry falafel in batches until browned. Place 2 inches apart on baking sheets; bake 8 to 10 minutes.

Thanks Grandma! I can't wait to try these again!

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