SUPPERS * Falafel tacos ¤ November ¤ https://decemberleaf.livejournal.com/336116.html
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November
Bright Island:
¤ Falafel tacos ¤
Green sauce, https://decemberleaf.livejournal.com/287312.html
or another favorite dip or salsa
1/4 cup cut fresh parsley, kale, or cilantro, closely packed
1 15-ounce can chickpeas (garbanzos)
1/2 medium yellow onion (need 1 cup, chopped)
2 to 4 cloves garlic (need 1 tablespoon, cut and finely chopped)
2 teaspoons ground coriander
1 teaspoon ground cumin
1/4 teaspoon black pepper
1/4 teaspoon (Baleine) coarse sea salt crystals (optional)
1 to 1-1/2 teaspoons (1/2 tablespoon) arrowroot
(Wilton) 24-cup mini-muffin tin (or 2 or 3 of them);
or 1 24" x 51" baking sheet (or 2 of them)
olive or canola oil, to very lightly oil the muffin tin(s)
2-cup glass mixing bowl (or 2 or 3 of them)
2 packets of 6 6-inch 100% wholewheat pitas; or,
for tacos:
1 packet of 12 to 16 6-inch corn tortillas
2 cups chopped romaine lettuce
1 large tomato, chopped
1 medium red onion, diced
(Green sauce or Apple mustard dip or Salsa)
§ Prepare some Green sauce, or Apple mustard dip, or other dip, or salsa: https://decemberleaf.livejournal.com/287312.html.
§ Preheat the oven to 350°F.
§ Get out a (Wilton) 24-cup mini-muffin tin (or 2 or 3 of them); or line a baking sheet with parchment paper or a Silpat cooking mat.
§ Get out a 2-cup glass mixing bowl (or 2 or 3 of them). (Prepare 2 or 3 times if you want to double or triple the recipe.)
§ Cut 1/4 cup of fresh parsley or kale and push it down into a 1-cup measuring cup until you have 1/4 cup. Spoon it into a small blender.
§ Drain and rinse 1 can of chickpeas and add them to the blender.
§ Chop and add 1/2 of a medium yellow onion and 2 large or 4 small cloves of garlic.
§ Add 2 teaspoons of coriander and 1 teaspoon of cumin.
§ Add 1/4 teaspoon black pepper.
§ Add 1/4 teaspoon of salt (optional).
§ Add 1-1/2 teaspoons (1/2 tablespoon) of arrowroot.
§ Pulse-blend for 30 seconds to 1 minute, leaving a little texture to the beans. Use a rubber spatula if you need to push the edges down (you probably won't need to). Spoon the batter into a medium mixing bowl. (Prepare 2 or 3 times, if you want to double or triple the recipe.)
§ For falafel balls, use a small or medium cookie scoop and plop 24 scoops of the batter into a very lightly oiled 24-cup mini-muffin tin.
§ Use a soup spoon to press the batter down and around, to form small discs; or dampen your hands and form the batter into 1-1/4-inch balls.
§ Bake the falafels for 35 minutes to 45 minutes, until they are lightly brown.
(For falafel patties, separate the batter into sixths and form 6 large ovals. Place them on a lightly oiled baking pan or onto a Silpat baking mat. Flatten them slightly. Bake them for 25 minutes, then flip them over and bake them for 20 minutes more.)
§ Remove the mini-muffin tin(s) or baking pan from the oven and allow the falafels to cool for 30 minutes on top of the stove.
§ Use a butter knife or small spoon to remove the falafels from their tin. Eat some of them, dipping them in Green sauce or any favorite dip.
§ Cover and refrigerate or freeze the rest.
- Add them to salads or even soups (especially cold summer soups). Put them in a pita or on a pizza.
- Serve them for a smörgåsbord supper with noodles and different sauces, https://decemberleaf.livejournal.com/287312.html (including Green sauce and Tzatziki sauce).
- Set them out on a small daily smörgåsbord salad-bar tray, along with Green sauce and other dips + an array of cut raw vegetables.
- For tacos: § Prepare and bake some Crispy baked falafels. Defrost some corn tortillas and prepare some romaine lettuce, tomato, and red onion. § Preheat a nonstick skillet over medium heat for 5 minutes. Add enough corn tortillas to cover the bottom of the pan and heat them for 3 or 4 minutes to soften the tortillas. § To serve the tacos, cut each baked falafel in half, and place two or three halves in the center of each corn tortilla. § Add some chopped romaine lettuce, tomato, and red onion to each tortilla and top them with Green sauce.
____________
"I love falafels. I eat them as an appetizer, in a pita with Green sauce, or even on pizza. But I don't want all the added fat that would normally be in a deep-fried dish. So I bake them instead, and the results taste as good as the fried original." "One day I made falafel for a few friends and realized right before the first guest arrived that I had forgotten to buy pita bread. One of my guests said that she often serves falafel in corn tortillas, either with Green Sauce or with salsa, and voilà, dinner was saved!"
Crispy baked falafels (April) -Adapted from Del Sroufe's Crispy Baked Falafels, https://www.forksoverknives.com/recipes/falafels (+ great 1-minute video, complete with music: https://www.youtube.com/watch?v=PWyu2HhB8X8). https://decemberleaf.livejournal.com/259142.html. https://decemberleaf.livejournal.com/336116.html.
____________
November
Bright Island:
¤ Falafel tacos ¤
Green sauce, https://decemberleaf.livejournal.com/287312.html
or another favorite dip or salsa
1/4 cup cut fresh parsley, kale, or cilantro, closely packed
1 15-ounce can chickpeas (garbanzos)
1/2 medium yellow onion (need 1 cup, chopped)
2 to 4 cloves garlic (need 1 tablespoon, cut and finely chopped)
2 teaspoons ground coriander
1 teaspoon ground cumin
1/4 teaspoon black pepper
1/4 teaspoon (Baleine) coarse sea salt crystals (optional)
1 to 1-1/2 teaspoons (1/2 tablespoon) arrowroot
(Wilton) 24-cup mini-muffin tin (or 2 or 3 of them);
or 1 24" x 51" baking sheet (or 2 of them)
olive or canola oil, to very lightly oil the muffin tin(s)
2-cup glass mixing bowl (or 2 or 3 of them)
2 packets of 6 6-inch 100% wholewheat pitas; or,
for tacos:
1 packet of 12 to 16 6-inch corn tortillas
2 cups chopped romaine lettuce
1 large tomato, chopped
1 medium red onion, diced
(Green sauce or Apple mustard dip or Salsa)
§ Prepare some Green sauce, or Apple mustard dip, or other dip, or salsa: https://decemberleaf.livejournal.com/287312.html.
§ Preheat the oven to 350°F.
§ Get out a (Wilton) 24-cup mini-muffin tin (or 2 or 3 of them); or line a baking sheet with parchment paper or a Silpat cooking mat.
§ Get out a 2-cup glass mixing bowl (or 2 or 3 of them). (Prepare 2 or 3 times if you want to double or triple the recipe.)
§ Cut 1/4 cup of fresh parsley or kale and push it down into a 1-cup measuring cup until you have 1/4 cup. Spoon it into a small blender.
§ Drain and rinse 1 can of chickpeas and add them to the blender.
§ Chop and add 1/2 of a medium yellow onion and 2 large or 4 small cloves of garlic.
§ Add 2 teaspoons of coriander and 1 teaspoon of cumin.
§ Add 1/4 teaspoon black pepper.
§ Add 1/4 teaspoon of salt (optional).
§ Add 1-1/2 teaspoons (1/2 tablespoon) of arrowroot.
§ Pulse-blend for 30 seconds to 1 minute, leaving a little texture to the beans. Use a rubber spatula if you need to push the edges down (you probably won't need to). Spoon the batter into a medium mixing bowl. (Prepare 2 or 3 times, if you want to double or triple the recipe.)
§ For falafel balls, use a small or medium cookie scoop and plop 24 scoops of the batter into a very lightly oiled 24-cup mini-muffin tin.
§ Use a soup spoon to press the batter down and around, to form small discs; or dampen your hands and form the batter into 1-1/4-inch balls.
§ Bake the falafels for 35 minutes to 45 minutes, until they are lightly brown.
(For falafel patties, separate the batter into sixths and form 6 large ovals. Place them on a lightly oiled baking pan or onto a Silpat baking mat. Flatten them slightly. Bake them for 25 minutes, then flip them over and bake them for 20 minutes more.)
§ Remove the mini-muffin tin(s) or baking pan from the oven and allow the falafels to cool for 30 minutes on top of the stove.
§ Use a butter knife or small spoon to remove the falafels from their tin. Eat some of them, dipping them in Green sauce or any favorite dip.
§ Cover and refrigerate or freeze the rest.
- Add them to salads or even soups (especially cold summer soups). Put them in a pita or on a pizza.
- Serve them for a smörgåsbord supper with noodles and different sauces, https://decemberleaf.livejournal.com/287312.html (including Green sauce and Tzatziki sauce).
- Set them out on a small daily smörgåsbord salad-bar tray, along with Green sauce and other dips + an array of cut raw vegetables.
- For tacos: § Prepare and bake some Crispy baked falafels. Defrost some corn tortillas and prepare some romaine lettuce, tomato, and red onion. § Preheat a nonstick skillet over medium heat for 5 minutes. Add enough corn tortillas to cover the bottom of the pan and heat them for 3 or 4 minutes to soften the tortillas. § To serve the tacos, cut each baked falafel in half, and place two or three halves in the center of each corn tortilla. § Add some chopped romaine lettuce, tomato, and red onion to each tortilla and top them with Green sauce.
____________
"I love falafels. I eat them as an appetizer, in a pita with Green sauce, or even on pizza. But I don't want all the added fat that would normally be in a deep-fried dish. So I bake them instead, and the results taste as good as the fried original." "One day I made falafel for a few friends and realized right before the first guest arrived that I had forgotten to buy pita bread. One of my guests said that she often serves falafel in corn tortillas, either with Green Sauce or with salsa, and voilà, dinner was saved!"
Crispy baked falafels (April) -Adapted from Del Sroufe's Crispy Baked Falafels, https://www.forksoverknives.com/recipes/falafels (+ great 1-minute video, complete with music: https://www.youtube.com/watch?v=PWyu2HhB8X8). https://decemberleaf.livejournal.com/259142.html. https://decemberleaf.livejournal.com/336116.html.
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