6/5/2020 |
Chef Josh
I decided to use some of our herbs that are flourishing in this warm weather. This recipe is one of my favorites and by itself is vegan; however, I personally prefer to enjoy it on toasted pita with tzatziki, pickled red onions, feta, and arugula. The end result is a refreshing meal bursting with flavor!
Falafel:
3 cups chickpeas
1 1/2 onion
6 T parsley
6 T cilantro
3 tsp salt
2 tsp chili flakes
12 garlic cloves
3 tsp cumin
3 tsp baking powder
1 cup AP flour
Mix everything except flour in a food processor or robo-coupe until mixed. Add flour and adjust as needed until thin enough to pan fry (should be like mashed potatoes).
Tzatziki:
1 cucumber grated (everything - skin and seeds)
12oz Plain Greek yogurt
2 TB extra virgin olive oil
1 TB Mint, chopped
2 TB Dill, chopped
1 TB lemon juice
2 cloves garlic, minced
1 tsp salt
Mix and keep refrigerated.