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Wednesday, April 6, 2016

Mediterranean Potluck Pleaser! (GF Vegan)

Recently Around the winter solstice, my partner and I went to a Saturnalia potluck and white elephant gift exchange. Our loot wasn't completely a bust. I got a few good DVDs and he got some "snowballs" that jingle when they hit people. Or our cats get to them. More notable, the food we brought was a huge hit and we promised to post the recipe asap. Umm...Sorry! We hope you enjoy it as much as we did. Oh, and sorry in advance for the crummy photos. My iPhone fell out of my pocket at the climbing gym and I lost everything around that time, so I only have a few Will took. He's my cowriter today, too...

Falafel fritters:
2.5 cups (1.5 cans) chickpeas, drained
1.5 cups cilantro, chopped
1 onion, chopped
2 tsp minced garlic
1 tbs salted tahini
3 tbs breadcrumbs
1 tsp ground cumin
1 tsp ground coriander
1 tsp onion powder
1 tsp garlic powder
1 tsp himalayan salt
1 tsp fresh pepper
1 tsp paprika
1/4 tsp turmeric
1/4 tsp cayenne
1/4 cup + 2 tbs flour
3/4 tsp baking powder
1/2 tsp baking soda
3 tbs virgin coconut oil, for frying

Hi, my name is William and I'll be your cooking instructor for this recipe.
Combine wet ingredients in food processor and pulse to desired texture (we blended it to not be too fine to still maintain some texture.)
Mix dry ingredients in mixing bowl then stir in wet ingredients.
Use a non-stick sheet or dust a surface with flour, then form balls about ping-pong ball size in your hands or by using an ice-cream scoop.
Heat pan over medium high heat, then add coconut oil, and cook the falafel balls - covered - on each side until browned.

Sweet Tahini sauce:
1/3 cup salted tahini
1-2 tbs maple syrup
1/4 tsp kebsa
1/4 tsp anardana powder
1/4 tsp ground turmeric
1/4 tsp mustard powder
1/4 tsp lemon powder

In a small mixing bowl, add all the ingredients and whisk thoroughly.

Tangy Tzaziki:
1 container Tofutti cream cheese
1/2 package firm tofu, undrained
1 medium cucumber, finely diced
1 large lemon, juiced
2 tsp dried dill weed
2 tsp garlic powder
2 tsp onion powder
1 tsp sweet paprika
1 tsp Mrs Dash Italian Medley
1 tsp himalayan pink salt
1 tsp fresh black pepper

So...I messed up and bought the wrong container of Tofutti! If you buy the sour cream you shouldn't need the tofu or as much lemon juice. Also if you can't do soy, there are tons of substitutes you can use and recipes out there that should give you an idea of the proportion.
For this, I simply added all ingredients, save the cucumber, to a food processor and blend until smooth. I'm sensitive to garlic and onion, but you can use fresh if you prefer. About 2 cloves and half an onion.
I then cut my cucumber in half, deseeded it with a spoon, and chopped into tiny pieces. Some people also peel the cucumber, especially if it's a more bitter variety like those typically sold in the store.
You should let this sit for a few hours minimum, so the flavors can develop. I usually do it overnight, beginning at room temperature. I really think this helps, but it could be just me.
Stir and add a little dill on top before serving ;)

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