falafel, hummus and tzatziki sauce-be still my heart!

falafel

ingredients

12 oz dried chick peas (not canned, please. if you use canned

chickpeas, your falafel WILL fall apart!)

3 Tablespoons bulgar

3 cloves garlic, finely minced or grated on your microplane

1 teaspoon cumin

1/4 cup fresh parsley, chopped finely

2 tablespoons whole wheat flour

1 1/2 teaspoon salt

1/4 teaspoon white pepper

directions:

1. soak chick peas in water for 8 hours. drain.

2. soak bulgar in water for 2 hours. drain and grind with

chickpeas in your food processor.

3. mix all ingredients together.

4. form balls about 3/4 inch diameter.

5. deep fry until golden brown in 350 degree oil

6. serve with vegan pita bread, hummus, tzatziki sauce,

tomato and cucumber salad.

creamy hummus

3 TBS lemon juice (fresh squeezed, THERE IS NO SUBSTITUTE!)

6 TBS tahini (stirred well)

3 TBS olive oil

1 14 oz. can of chickpeas, drained and rinsed

4 cloves of garlic, finely minced or grated with a microplane

1/2 tsp sea salt

1/8 tsp cayenne pepper

for really smooth hummus, rub the chickpeas between your fingers

until the skins slip off. discard skins. if you don't care if

your hummus is really smooth, skip this step.

in a food processor add the chickpeas, garlic, and salt.

chop until all the ingredients are well blended and the chickpeas

are almost ground.

scrape the side of the food processor. then with the food

processor running, add lemon juice and allow to blend for

about 1 minute.

scrape down the side of the food processor again. Then with the

food processor running, add the tahini and olive oil. you may add

additional olive oil, in a slow and steady stream, until a smooth

and creamy consistancy is reached.

put the hummus in a covered container and refrigerate for at least

4 hours, preferably overnight. serve with flatbread for dipping.

my version of tzatziki sauce

1 medium cucumber, peeled seeded and grated

1 teaspoon of sea salt

1 pint of vegan sour 'cream'

2 cloves of garlic, grated on the microplane

1 tbsp fresh dill, finely chopped

grate the cucumber into a strainer, sprinkle with salt and

set aside to drain for an hour.

after an hour, squeeze as much

additional liquid as you can from the cucumber and mix with

sour 'cream', garlic and dill.

taste and adjust salt if needed.

chill at least a couple of hours. drizzle over

falafel on flatbread or pita.

i have to tell you, that we're addicted to this sauce at my house.

i think it's especially good on veggie burgers! we use as a dip with

carrot and celery sticks. enjoy!