Interest Meeting Recipes

Thanks to everyone who came out to the interest meeting! We’re looking forward to another amazing year with you all. By popular demand, here are the recipes that we made:




  • 1 cup dried chickpeas
  • 1/2 large onion, roughly chopped (about 1 cup)
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh cilantro
  • 1 teaspoon salt
  • 1/2-1 teaspoon dried hot red pepper
  • 4 cloves of garlic
  • 1 teaspoon cumin
  • 1 teaspoon baking powder
  • 4-6 tablespoons flour
  • Soybean or vegetable oil for frying
  • Chopped tomato for garnish
  • Diced onion for garnish
  • Diced green bell pepper for garnish
  • Tahina sauce
  • Pita bread


1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.

2. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.

3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.

4. Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets.

5. Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, chopped tomatoes, onion, green pepper, and pickled turnips. Drizzle with tahina thinned with water.

Note: To garnish your falafel in true Israeli style, try adding one or several of the following condiments: harissa hot sauce, pickled turnip, mango amba (pickle), or sauerkraut.

Chocolate-Almond Pretzels



  • 45 gluten-free pretzel twists (such as Glutino)
  • 2/3 cup semisweet chocolate chips (Check for Gluten)
  • 3 tablespoons sliced almonds, toasted and finely chopped


  1. Arrange pretzels in a single layer on a foil-lined baking sheet.
  2. Place chocolate chips in a small microwave-safe bowl. Microwave at HIGH 1 minute and 20 seconds or until melted, stirring every 30 seconds. Spoon chocolate into a snack-sized zip-top plastic bag. Snip a tiny hole in 1 corner of bag; drizzle chocolate over pretzels, and sprinkle with almonds.
  3. Let stand at room temperature 4 hours or until chocolate is firm. Store in an airtight container.

Note: Toasting almonds gives them a richer, nuttier taste. Simply spread the almonds on a baking sheet, and bake at 350° for 6 to 8 minutes. Or, place the almonds in a dry skillet, and cook over medium heat, stirring frequently, 1 to 2 minutes or until they’re toasted. Be sure to watch them carefully—they can go from toasted to burned very quickly.

Golden Caramel Coconut Popcorn Bites



  • 6+ cups air-popped popcorn
  • 3/4 cup organic virgin coconut oil
  • 3/4 cup organic coconut palm sugar (Big Tree Farms, Blonde variety)
  • 3 Tbsp water
  • pinch of salt
  • 1 cup nuts (sliced almonds used)


  1. Air pop your popcorn to make about 6-7 cups. Set aside, be sure to pick or strain out any loose, un-popped seeds.
  2. In a small sauce pan add the water, sugar and coconut oil. Over medium heat, stir continuously until a liquid forms. Keep stirring as the mixture slowly turns to a simmer and slow boil. Stir and boil for about one minute and then reduce heat to low and stir for another minute.
  3. Remove the pot from heat and pour the sugar mixture into a large mixing bowl – stainless steel or glass bowls work best. Roll the liquid in the bowl for a minute until it cools a tiny bit and looks like it is about to thicken.
  4. Add the nuts to the wet mixture and stir until they are well coated.
  5. Next fold in the popcorn until well coated. (Again, you can add in more popcorn if you’d like a lighter caramel corn .. more popcorn will mean you may need a larger dish or two dishes to fill.)
  6. Lightly grease your dish and pack in the popcorn. Flatten until smooth. Place in the freezer for about 15-20 minutes or until the popcorn cools and chills to a firm state so that you can slice the popcorn into bites and serve. Store leftover bites in the fridge or freezer. Best consumed same day.