This is one of our favorite recipes. It's great, healthy comfort food! We top it with the yogurt sauce listed in the recipe, as well as tahini, sriracha sauce, and tomato slices.



Falafel
Justbraise.com

1-15 ounce can chickpeas (garbanzo beans), washed and drained
¼ cup loosely chopped parsley
2 cloves garlic
½ teaspoon cumin powder
½ teaspoon coriander powder
½ teaspoon paprika
2 tablespoons red onion
¼ cup flour (set aside 2 tablespoons in a small bowl for coating finished falafel balls)
salt / pepper to taste
vegetable oil

Prep time (getting it right the first time)= 12 minutes. Cook time= 4 minutes.

1) Begin heating vegetable oil on high heat in a deep sauce pan (oil should come about 1 inch up the side of the pan).
2) Place remaining ingredients (minus 2 tablespoons of flour) into a food processor or blender. Process until fairly even consistency is reached, leaving some larger chickpea chunks, if desired.
3) Form golf ball sized balls of batter and flatten slightly. Coat lightly in remaining flour.
4) Add falafel discs to oil when hot and fry about 4 minutes, until golden on all sides. Serve warm served wrapped in pita or other flat bread.

And the yogurt-herb sauce we topped it with (along with tahini and tomatoes):
3 tablespoons yogurt
2 tablespoons fresh dill, chopped
2 tablespoons fresh parsley, chopped
juice of 1/2 a lemon
pinch of salt

Mix until combined.

MacGourmet Rating: 5 Stars

I served it with another recent favorite - one of the most delicious dips we've ever had!



Muhammara
Gourmet December 1993

7-ounce jar roasted red peppers, drained
⅔ cup fine fresh bread crumbs
⅓ cup walnuts, toasted lightly and chopped fine
2 to 4 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
1 tablespoon fresh lemon juice, or to taste
2 teaspoons pomegranate molasses*
1 teaspoon ground cumin
½ teaspoon dried hot red pepper flakes
¾ cup extra-virgin olive oil
toasted pita triangles as an accompaniment

In a food processor blend together the peppers, the bread crumbs, the walnuts, the garlic, the lemon juice, the pomegranate molasses, the cumin, the red pepper flakes, and salt to taste until the mixture is smooth and with the motor running add the oil gradually. Transfer the muhammara to a bowl and serve it at room temperature with the pita triangles.

Makes about 1 3/4 cups.

MacGourmet Rating: 5 Stars

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