Guest guest Posted December 28, 2006 Report Share Posted December 28, 2006 thank you - that looks wonderful too - I will have to make a batch of each and do some taste testing or have a party. Lucky I have a good hummus recipe! ;-) seigman wrote: I use this recipe adapted from Vegan with a Vengance by Chandra Moskowitz. Note: you really, really must eat it with the tahini dressing. Those yogurt dressings I've seen are just nasty! Tahini is the way to go! Felafel 2 C chickpeas (I tend to use canned but cook them for a few minutes to make it easier to mash them) 1/4 C ww bread crumbs 2 TBS ww flour 1 onion, chopped 2 cloves garlic, minced 1 tsp cumin 1 tsp coriander 1/4 tsp cayenne 1/4 C fresh chopped parsley sea salt to taste fresh ground black pepper to taste Mash the chickpeas by hand and set aside. In food processor, pulse remaining ingredients until smooth but somewhat coarse. Add chickpeas, combine and set in fridge for an hour or (best) overnight). Shape the batter into little patty/balls, roughly 2" in diameter and fry in oil until brown (3 minutes each side). Serve in pocket pita with lettuce and tahini dressing (recipe below). Tahini Dressing (again, adapted from Vegan with a Vengance, notes in recipe) 8 tsp olive oil 3 cloves garlic, chopped 1/2 C tahini 2 tsp balsamic vinegar 1/2 tsp salt (I omit this, the vinegar is salty enough) juice of 1 lemon black pepper to taste (I omit this, too) 1/2 tsp paprika (again, I omit) 1/4 C fresh parsley 1/2 C water Heat the garlic in the oil over low heat 2 minutes. Strain garlic pieces out, combine all ingredients in food processor or blender and puree until smooth. (the orginial recipe had several steps in there to keep the parsley from being blended, but I just don't like multi-step recipes. If you would like your dressing with flecks of green, add the parsley at the end and pulse lightly). Hey, can I attach a photo? Here's my felafel (with zucchini and pilaf): xoxo... -- Ilanit Tof - Signature Ilanit Ms Ilanit Tof B.A. (Psychophysiology/Psychology) Advanced Diploma Healing with Wholefoods PhD Holistic Nutrition (candidate) Little Tree Oriental Healing Arts Helping you grow to new heights of wellbeing with Oriental Traditions and Modern Nutrition ilanit@... www.littletree.com.au Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 28, 2006 Report Share Posted December 28, 2006 thank you - that looks wonderful too - I will have to make a batch of each and do some taste testing or have a party. Lucky I have a good hummus recipe! ;-) seigman wrote: I use this recipe adapted from Vegan with a Vengance by Chandra Moskowitz. Note: you really, really must eat it with the tahini dressing. Those yogurt dressings I've seen are just nasty! Tahini is the way to go! Felafel 2 C chickpeas (I tend to use canned but cook them for a few minutes to make it easier to mash them) 1/4 C ww bread crumbs 2 TBS ww flour 1 onion, chopped 2 cloves garlic, minced 1 tsp cumin 1 tsp coriander 1/4 tsp cayenne 1/4 C fresh chopped parsley sea salt to taste fresh ground black pepper to taste Mash the chickpeas by hand and set aside. In food processor, pulse remaining ingredients until smooth but somewhat coarse. Add chickpeas, combine and set in fridge for an hour or (best) overnight). Shape the batter into little patty/balls, roughly 2" in diameter and fry in oil until brown (3 minutes each side). Serve in pocket pita with lettuce and tahini dressing (recipe below). Tahini Dressing (again, adapted from Vegan with a Vengance, notes in recipe) 8 tsp olive oil 3 cloves garlic, chopped 1/2 C tahini 2 tsp balsamic vinegar 1/2 tsp salt (I omit this, the vinegar is salty enough) juice of 1 lemon black pepper to taste (I omit this, too) 1/2 tsp paprika (again, I omit) 1/4 C fresh parsley 1/2 C water Heat the garlic in the oil over low heat 2 minutes. Strain garlic pieces out, combine all ingredients in food processor or blender and puree until smooth. (the orginial recipe had several steps in there to keep the parsley from being blended, but I just don't like multi-step recipes. If you would like your dressing with flecks of green, add the parsley at the end and pulse lightly). Hey, can I attach a photo? Here's my felafel (with zucchini and pilaf): xoxo... -- Ilanit Tof - Signature Ilanit Ms Ilanit Tof B.A. (Psychophysiology/Psychology) Advanced Diploma Healing with Wholefoods PhD Holistic Nutrition (candidate) Little Tree Oriental Healing Arts Helping you grow to new heights of wellbeing with Oriental Traditions and Modern Nutrition ilanit@... www.littletree.com.au Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 28, 2006 Report Share Posted December 28, 2006 My friend just got me that book for my bday! I've got to switch lots around too sugar sugar sugar. I want to try some of those desserts yum! > > I use this recipe adapted from Vegan with a Vengance by Chandra Moskowitz. > > Note: you really, really must eat it with the tahini dressing. Those yogurt dressings I've seen are just nasty! Tahini is the way to go! > > Felafel > > 2 C chickpeas (I tend to use canned but cook them for a few minutes to make it easier to mash them) > 1/4 C ww bread crumbs > 2 TBS ww flour > 1 onion, chopped > 2 cloves garlic, minced > 1 tsp cumin > 1 tsp coriander > 1/4 tsp cayenne > 1/4 C fresh chopped parsley > sea salt to taste > fresh ground black pepper to taste > > Mash the chickpeas by hand and set aside. In food processor, pulse remaining ingredients until smooth but somewhat coarse. Add chickpeas, combine and set in fridge for an hour or (best) overnight). > > Shape the batter into little patty/balls, roughly 2 " in diameter and fry in oil until brown (3 minutes each side). > > Serve in pocket pita with lettuce and tahini dressing (recipe below). > > Tahini Dressing (again, adapted from Vegan with a Vengance, notes in recipe) > > 8 tsp olive oil > 3 cloves garlic, chopped > 1/2 C tahini > 2 tsp balsamic vinegar > 1/2 tsp salt (I omit this, the vinegar is salty enough) > juice of 1 lemon > black pepper to taste (I omit this, too) > 1/2 tsp paprika (again, I omit) > 1/4 C fresh parsley > 1/2 C water > > Heat the garlic in the oil over low heat 2 minutes. Strain garlic pieces out, combine all ingredients in food processor or blender and puree until smooth. > > (the orginial recipe had several steps in there to keep the parsley from being blended, but I just don't like multi-step recipes. If you would like your dressing with flecks of green, add the parsley at the end and pulse lightly). > > Hey, can I attach a photo? Here's my felafel (with zucchini and pilaf): > > > xoxo... > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 28, 2006 Report Share Posted December 28, 2006 My friend just got me that book for my bday! I've got to switch lots around too sugar sugar sugar. I want to try some of those desserts yum! > > I use this recipe adapted from Vegan with a Vengance by Chandra Moskowitz. > > Note: you really, really must eat it with the tahini dressing. Those yogurt dressings I've seen are just nasty! Tahini is the way to go! > > Felafel > > 2 C chickpeas (I tend to use canned but cook them for a few minutes to make it easier to mash them) > 1/4 C ww bread crumbs > 2 TBS ww flour > 1 onion, chopped > 2 cloves garlic, minced > 1 tsp cumin > 1 tsp coriander > 1/4 tsp cayenne > 1/4 C fresh chopped parsley > sea salt to taste > fresh ground black pepper to taste > > Mash the chickpeas by hand and set aside. In food processor, pulse remaining ingredients until smooth but somewhat coarse. Add chickpeas, combine and set in fridge for an hour or (best) overnight). > > Shape the batter into little patty/balls, roughly 2 " in diameter and fry in oil until brown (3 minutes each side). > > Serve in pocket pita with lettuce and tahini dressing (recipe below). > > Tahini Dressing (again, adapted from Vegan with a Vengance, notes in recipe) > > 8 tsp olive oil > 3 cloves garlic, chopped > 1/2 C tahini > 2 tsp balsamic vinegar > 1/2 tsp salt (I omit this, the vinegar is salty enough) > juice of 1 lemon > black pepper to taste (I omit this, too) > 1/2 tsp paprika (again, I omit) > 1/4 C fresh parsley > 1/2 C water > > Heat the garlic in the oil over low heat 2 minutes. Strain garlic pieces out, combine all ingredients in food processor or blender and puree until smooth. > > (the orginial recipe had several steps in there to keep the parsley from being blended, but I just don't like multi-step recipes. If you would like your dressing with flecks of green, add the parsley at the end and pulse lightly). > > Hey, can I attach a photo? Here's my felafel (with zucchini and pilaf): > > > xoxo... > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 29, 2006 Report Share Posted December 29, 2006 It is a lovely book, but I do find myself altering all of the recipes in some fashion (of course, my dh would point out that I do that with any recipe). I do adore it, though. I have yet to try the tempeh ruben, but I do believe it will be a special treat on New Year's day. What better way to get that saurkraut? Black-eyed peas will be joining the dinner, too, of course. Does anyone else have " good luck " foods you've been brought up on? Ours was Black eyed peas. My dh's was saurkraut. Now we must have both. Did you know she has a new book? Vegan Cupcakes take over the World I'm tempted, but know it would probably be too hard to adjust the recipes with sugar alternatives. xoxo... Re: Felafel > My friend just got me that book for my bday! I've got to switch lots > around too sugar sugar sugar. I want to try some of those > desserts yum! > > >> >> I use this recipe adapted from Vegan with a Vengance by Chandra > Moskowitz. >> >> Note: you really, really must eat it with the tahini dressing. > Those yogurt dressings I've seen are just nasty! Tahini is the way > to go! >> >> Felafel >> >> 2 C chickpeas (I tend to use canned but cook them for a few minutes > to make it easier to mash them) >> 1/4 C ww bread crumbs >> 2 TBS ww flour >> 1 onion, chopped >> 2 cloves garlic, minced >> 1 tsp cumin >> 1 tsp coriander >> 1/4 tsp cayenne >> 1/4 C fresh chopped parsley >> sea salt to taste >> fresh ground black pepper to taste >> >> Mash the chickpeas by hand and set aside. In food processor, pulse > remaining ingredients until smooth but somewhat coarse. Add > chickpeas, combine and set in fridge for an hour or (best) overnight). >> >> Shape the batter into little patty/balls, roughly 2 " in diameter > and fry in oil until brown (3 minutes each side). >> >> Serve in pocket pita with lettuce and tahini dressing (recipe > below). >> >> Tahini Dressing (again, adapted from Vegan with a Vengance, notes > in recipe) >> >> 8 tsp olive oil >> 3 cloves garlic, chopped >> 1/2 C tahini >> 2 tsp balsamic vinegar >> 1/2 tsp salt (I omit this, the vinegar is salty enough) >> juice of 1 lemon >> black pepper to taste (I omit this, too) >> 1/2 tsp paprika (again, I omit) >> 1/4 C fresh parsley >> 1/2 C water >> >> Heat the garlic in the oil over low heat 2 minutes. Strain garlic > pieces out, combine all ingredients in food processor or blender and > puree until smooth. >> >> (the orginial recipe had several steps in there to keep the parsley > from being blended, but I just don't like multi-step recipes. If you > would like your dressing with flecks of green, add the parsley at the > end and pulse lightly). >> >> Hey, can I attach a photo? Here's my felafel (with zucchini and > pilaf): >> >> >> xoxo... >> > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 29, 2006 Report Share Posted December 29, 2006 It is a lovely book, but I do find myself altering all of the recipes in some fashion (of course, my dh would point out that I do that with any recipe). I do adore it, though. I have yet to try the tempeh ruben, but I do believe it will be a special treat on New Year's day. What better way to get that saurkraut? Black-eyed peas will be joining the dinner, too, of course. Does anyone else have " good luck " foods you've been brought up on? Ours was Black eyed peas. My dh's was saurkraut. Now we must have both. Did you know she has a new book? Vegan Cupcakes take over the World I'm tempted, but know it would probably be too hard to adjust the recipes with sugar alternatives. xoxo... Re: Felafel > My friend just got me that book for my bday! I've got to switch lots > around too sugar sugar sugar. I want to try some of those > desserts yum! > > >> >> I use this recipe adapted from Vegan with a Vengance by Chandra > Moskowitz. >> >> Note: you really, really must eat it with the tahini dressing. > Those yogurt dressings I've seen are just nasty! Tahini is the way > to go! >> >> Felafel >> >> 2 C chickpeas (I tend to use canned but cook them for a few minutes > to make it easier to mash them) >> 1/4 C ww bread crumbs >> 2 TBS ww flour >> 1 onion, chopped >> 2 cloves garlic, minced >> 1 tsp cumin >> 1 tsp coriander >> 1/4 tsp cayenne >> 1/4 C fresh chopped parsley >> sea salt to taste >> fresh ground black pepper to taste >> >> Mash the chickpeas by hand and set aside. In food processor, pulse > remaining ingredients until smooth but somewhat coarse. Add > chickpeas, combine and set in fridge for an hour or (best) overnight). >> >> Shape the batter into little patty/balls, roughly 2 " in diameter > and fry in oil until brown (3 minutes each side). >> >> Serve in pocket pita with lettuce and tahini dressing (recipe > below). >> >> Tahini Dressing (again, adapted from Vegan with a Vengance, notes > in recipe) >> >> 8 tsp olive oil >> 3 cloves garlic, chopped >> 1/2 C tahini >> 2 tsp balsamic vinegar >> 1/2 tsp salt (I omit this, the vinegar is salty enough) >> juice of 1 lemon >> black pepper to taste (I omit this, too) >> 1/2 tsp paprika (again, I omit) >> 1/4 C fresh parsley >> 1/2 C water >> >> Heat the garlic in the oil over low heat 2 minutes. Strain garlic > pieces out, combine all ingredients in food processor or blender and > puree until smooth. >> >> (the orginial recipe had several steps in there to keep the parsley > from being blended, but I just don't like multi-step recipes. If you > would like your dressing with flecks of green, add the parsley at the > end and pulse lightly). >> >> Hey, can I attach a photo? Here's my felafel (with zucchini and > pilaf): >> >> >> xoxo... >> > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 30, 2006 Report Share Posted December 30, 2006 Tahini has quite alot of oil in of itself - I make mine much much more simply, just salt, lemon juice and water - and yes, here in the Mideast, parsley is used alot, and wonderfully so. Sometimes my son will have the tahini with cucumbers in a sandwich - and he's pretty far from mb. Ilanit, I would love to know which felafel recipe comes out the winner. Klaraseigman wrote: I use this recipe adapted from Vegan with a Vengance by Chandra Moskowitz. Note: you really, really must eat it with the tahini dressing. Those yogurt dressings I've seen are just nasty! Tahini is the way to go! Felafel 2 C chickpeas (I tend to use canned but cook them for a few minutes to make it easier to mash them) 1/4 C ww bread crumbs 2 TBS ww flour 1 onion, chopped 2 cloves garlic, minced 1 tsp cumin 1 tsp coriander 1/4 tsp cayenne 1/4 C fresh chopped parsley sea salt to taste fresh ground black pepper to taste Mash the chickpeas by hand and set aside. In food processor, pulse remaining ingredients until smooth but somewhat coarse. Add chickpeas, combine and set in fridge for an hour or (best) overnight). Shape the batter into little patty/balls, roughly 2" in diameter and fry in oil until brown (3 minutes each side). Serve in pocket pita with lettuce and tahini dressing (recipe below). Tahini Dressing (again, adapted from Vegan with a Vengance, notes in recipe) 8 tsp olive oil 3 cloves garlic, chopped 1/2 C tahini 2 tsp balsamic vinegar 1/2 tsp salt (I omit this, the vinegar is salty enough) juice of 1 lemon black pepper to taste (I omit this, too) 1/2 tsp paprika (again, I omit) 1/4 C fresh parsley 1/2 C water Heat the garlic in the oil over low heat 2 minutes. Strain garlic pieces out, combine all ingredients in food processor or blender and puree until smooth. (the orginial recipe had several steps in there to keep the parsley from being blended, but I just don't like multi-step recipes. If you would like your dressing with flecks of green, add the parsley at the end and pulse lightly). Hey, can I attach a photo? Here's my felafel (with zucchini and pilaf): xoxo... __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 30, 2006 Report Share Posted December 30, 2006 Tahini has quite alot of oil in of itself - I make mine much much more simply, just salt, lemon juice and water - and yes, here in the Mideast, parsley is used alot, and wonderfully so. Sometimes my son will have the tahini with cucumbers in a sandwich - and he's pretty far from mb. Ilanit, I would love to know which felafel recipe comes out the winner. Klaraseigman wrote: I use this recipe adapted from Vegan with a Vengance by Chandra Moskowitz. Note: you really, really must eat it with the tahini dressing. Those yogurt dressings I've seen are just nasty! Tahini is the way to go! Felafel 2 C chickpeas (I tend to use canned but cook them for a few minutes to make it easier to mash them) 1/4 C ww bread crumbs 2 TBS ww flour 1 onion, chopped 2 cloves garlic, minced 1 tsp cumin 1 tsp coriander 1/4 tsp cayenne 1/4 C fresh chopped parsley sea salt to taste fresh ground black pepper to taste Mash the chickpeas by hand and set aside. In food processor, pulse remaining ingredients until smooth but somewhat coarse. Add chickpeas, combine and set in fridge for an hour or (best) overnight). Shape the batter into little patty/balls, roughly 2" in diameter and fry in oil until brown (3 minutes each side). Serve in pocket pita with lettuce and tahini dressing (recipe below). Tahini Dressing (again, adapted from Vegan with a Vengance, notes in recipe) 8 tsp olive oil 3 cloves garlic, chopped 1/2 C tahini 2 tsp balsamic vinegar 1/2 tsp salt (I omit this, the vinegar is salty enough) juice of 1 lemon black pepper to taste (I omit this, too) 1/2 tsp paprika (again, I omit) 1/4 C fresh parsley 1/2 C water Heat the garlic in the oil over low heat 2 minutes. Strain garlic pieces out, combine all ingredients in food processor or blender and puree until smooth. (the orginial recipe had several steps in there to keep the parsley from being blended, but I just don't like multi-step recipes. If you would like your dressing with flecks of green, add the parsley at the end and pulse lightly). Hey, can I attach a photo? Here's my felafel (with zucchini and pilaf): xoxo... __________________________________________________ Quote Link to comment Share on other sites More sharing options...
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