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.
- 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
- Arrange pretzels in a single layer on a foil-lined baking sheet.
- 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.
- 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.
- 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)
- Air pop your popcorn to make about 6-7 cups. Set aside, be sure to pick or strain out any loose, un-popped seeds.
- 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.
- 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.
- Add the nuts to the wet mixture and stir until they are well coated.
- 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.)
- 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.