72ºF

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Falafel

Falafel

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Falafel

1 cup dry chickpeas

1 cup minced parsley

½ cup minced mint

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½ cup cilantro

4 scallions, white and light green part, sliced thin

2 garlic cloves, chopped

heavy pinch cumin

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heavy pinch zatar

heavy pinch coriander

scant tablespoon of salt

oil for frying

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salt, to taste

 

Cover the chickpeas with 4 inches of water.  Soak them overnight.  Drain and dry well on paper towels.  Place the chickpeas, herbs, scallion, spices and scant tablespoon of salt into a food processor.  Pulse quickly until the mixture is finely ground and holds together when squeezed in your hand.  Use a rubber spatula to scrap down the sides of the bowl during processing, if necessary.  Remove and press between paper towels.  Allow to drain in the refrigerator for at least 2 hours or overnight.

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When ready to serve, heat 2 inches of oil in a heavy pot to 350˚F.  Use a falafel press to mold the falafel (or a small scooper or a tablespoon) then gently drop falafel into the hot oil.  Fry for 2-3 minutes until golden brown and drain on paper towels.  Season with salt.

 

 

Tabbouleh

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2 cups bulgur, cooked according to package instructions

½ cup minced parsley 

2 tablespoons minced mint  

½ cup tomatoes, peeled, seeds discarded and small diced

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½ cup cucumber, peeled and small diced

zest and juice of 2 lemons

¼ cup Olive oil

salt, to taste

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freshly ground black pepper

 

Mix together all ingredients in a bowl.  Taste for seasoning.  Adjust the salt, lemon and olive oil if needed.