Falafel Bites

A quick and easy recipe for Middle Eastern falafel made with chickpea flour and my own special blend of seasonings. They’re lightly crisp on the outside but delicate on the inside without the deep-frying.
Ingredients
· 1 cup chickpea flour
· 2 teaspoons dried parsley flakes; or 2 tablespoons fresh, minced
· 2 teaspoon onion powder
· 1½ teaspoon sea salt or kosher salt
· 1 teaspoon garlic powder
· 1 teaspoon ground cumin
· 1 teaspoon ground coriander
· ½ teaspoon ground rosemary; or 2 teaspoons fresh minced
· 2 cups water
· 1 T olive oil
For Browning the Bites
· 2 tablespoons mild olive oil or other cooking oil
Items Needed
· 8-inch x 8-inch glass or non-stick baking dish
Preparation
Combine the chickpea flour and seasonings in a bowl. Add the dry mixture to the water and olive oil in a medium non-stick saucepan and whisk together until smooth. Place over medium heat.
Cook the mixture while stirring with a sturdy silicone spatula. The batter will begin to get lumpy as it cooks. Continue to cook while stirring vigorously until smooth and it begins to pull away a bit from the sides of the saucepan. It will be very thick.
Transfer the mixture to the baking dish and spread evenly by pressing into the dish. It will be sticky. Pat down to smooth the surface as best as you can (this will become easier as it begins to cool).
Let cool for 15 minutes and then cover with wrap and refrigerate for an hour or until completely chilled and firm set.
Transfer to a work surface and cut into cubes. Add 2 tablespoons mild olive oil or other cooking oil to a non-stick skillet and place over medium-high heat. Brown the falafel bites in the hot skillet. Serve warm in a whole grain wrap with sliced red onion, cucumber and non-dairy Tzatziki sauce.
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Whole Roasted Cauliflower with Zhoug, Tahini Sauce, Sumac Onions and Herbs

A whole cauliflower is marinated in Middle Eastern seasonings, roasted to golden brown perfection, dressed with a variety of tangy and spicy sauces and then garnished with an abundance of fresh herbs. The herb garnish not only lends beauty to the finished dish but is intended to be eaten with the cauliflower. Simply superb!

Ingredients
· 1 large whole cauliflower
· ½ cup grapeseed oil or other neutral cooking oil
· 1 teaspoon ground coriander
· 1 teaspoon ground turmeric
· 1 teaspoon nigella seeds (onion seeds)
· ½ teaspoon sea salt or kosher salt

Toppings (recipes follow)
· Sumac Onions
· Zhoug
· Tahini Sauce

Herb Garnishes
· Parsley
· Cilantro
· Mint

Preparation
Remove the stem and excess core from the whole cauliflower, but be very careful not to remove too much, as it will separate the florets.
Whisk together the marinade ingredients and add to a sealable bag with the whole cauliflower. Seal the bag and shake to distribute the marinade. Refrigerate for a minimum of 1 hour (best overnight).
Preheat the oven to 400˚F/200˚C. Place the cauliflower in a baking dish and roast in the oven for 1 hour to 1 hour and 15 minutes, or until nicely browned and fork tender. Brush with the marinade mixture occasionally during baking time. Transfer to a serving plate and dress with the zhoug and tahini sauce. Garnish with the sumac onions and a generous amount of fresh parsley, cilantro and mint.
Sumac Onions
Pickled red onions seasoned with tart and citrusy ground sumac make a lovely condiment for Middle Eastern cuisine. They make a superb condiment for vegan burgers and hot dogs too.
Ingredients
· ½ large red onion, thinly sliced
· 2 tablespoons white vinegar
· ½ teaspoon sea salt or kosher salt
· 1½ teaspoon ground sumac
Preparation
Bring the vinegar and salt to a boil in a small saucepan. Remove from the heat and add the sliced onions. Toss thoroughly and let cool. Sprinkle in the sumac and toss thoroughly again. Refrigerate in a sealed container until thoroughly chilled to blend the flavors.
Zhoug
Zhoug (pronounced zoog), is a spicy, green herb and chili condiment that originally hails from Yemen, but has become popular in Israeli and other Middle Eastern cuisine. The flavor and warmth of the spice cardamom is what makes this sauce unique. Spoon it over falafel, vegan shawarma, shish kebab, or grilled eggplant wraps. Use it as a condiment for roasted vegetables and grilled tofu. Swirl it into hummus or non-dairy yogurt.
Ingredients
· 1 bunch parsley, large stems removed
· 1 bunch cilantro, large stems removed (or additional parsley)
· ¼ cup olive oil
· 2 tablespoons fresh lemon juice
· 3 jalapenos, stems and seeds removed (or leave in some seeds for extra spicy)
· 3 large cloves garlic
· 1 teaspoon ground cardamom
· 1 teaspoon ground cumin
· ¾ teaspoon sea salt or kosher salt, or more to taste
· ½ teaspoon red pepper flakes
Preparation
Place all ingredients in a food processor and process until nearly smooth. Add a tablespoon of water if needed to lighten consistency. Season with additional salt if needed to taste. Refrigerate in a sealed container for a minimum of 1 hour to blend flavors. Use within 1 week.
Tahini Sauce
Tahini sauce is a deliciously rich, smooth and tangy condiment sauce made from tahini (ground sesame seeds), lemon juice, garlic and seasonings. It’s widely popular in Middle Eastern cuisine.
Ingredients
· 2 cloves garlic
· ¼ cup fresh lemon juice
· ½ cup tahini
· ½ teaspoon sea salt or kosher salt, or more to taste
· ¼ teaspoon ground cumin
· 1/3 cup water, additional as needed
Preparation
Process all ingredients in a blender until smooth. The sauce should have a salad dressing consistency. Whisk in small amounts of water as needed to adjust consistency. Season with additional salt as needed to taste. Refrigerate until ready to use within 10 days.
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Whole Roasted Cauliflower with Zhoug, Tahini Sauce, Sumac Onions and Herbs
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Mediterranean Mixed Green Salad with Pomegranate Vinaigrette

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Ingredients for the Salad
• crumbled non-dairy Feta
(from my Nuts about Almonds Cookbook or Non-Dairy Evolution Cookbook)
• mixed greens of your choice*
• pomegranate seeds
• orange segments
• chopped walnuts, raw or lightly toasted
• sea salt or kosher salt and coarse ground black pepper to taste

Ingredients for the Dressing
• 1 and ½ cup pomegranate juice
• 1 cup olive oil
• ¼ cup champagne vinegar, white wine vinegar, rice vinegar or raw apple cider vinegar
• 2 T minced shallot or red onion
• ½ tsp sea salt or kosher salt
• ½ tsp coarse ground black pepper

*Baby spinach, kale, Swiss chard and mizuna were used for the photo.

Preparation
For the dressing, simmer the pomegranate juice in a small saucepan until reduced to approximately ¼ cup. Cool and chill until ready to make the dressing.

Add the pomegranate reduction and the remaining dressing ingredients to a shaker jar and shake until emulsified. Chill thoroughly. Shake the jar thoroughly again before using.

Arrange the salad ingredients on individual plates and drizzle with the dressing; season with salt and pepper to taste.

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Mediterranean Mixed Green Salad with Pomegranate Vinaigrette
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Cuisine Mediterranean
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