Waffled Falafel with Tzakiki

falfal waffelI discovered this recipe on the Food Network website – it’s now my favorite way to make falafel.  Its an easy kid friendly vegetarian meal… chickpeas are such a great source of protein and fiber.

It can be eaten by itself if you are carb conscious, or with pita bread and salad. You can serve the falafel waffles with a variety of different sauces such as homemade tzaziki.

They also freeze well and are easily reheated in a toaster oven.

Falafel Ingredients

16 ounces cooked chicken peas (1 can drained)

1/3 cup oil (or less if desired)

2 tablespoons chopped cilantro

2 tablespoons all purpose or whole wheat flour

1 teaspoon baking powder

1 teaspoon ground cumin powder

1 teaspoon coarse salt

1/2 teaspoon ground coriander powder

1/4 – 1/2 teaspoon red chili powder

1 small green chile chopped (optional)

2 cloves garlic, minced

2 large egg whites (or 1 egg)

Tzakiki Ingredients

1 medium cucumber, seeded and diced (or shredded)

1 cup of yogurt

1 clove of garlic, minced

1/2 teaspoon salt

lemon juice to taste

1-2 teaspoon fresh dill, chopped (optional)

 

Preparation

Make the Tzakiki first:

Put the cucumber in a colander, sprinkle with 1/2 teaspoon salt. Let this sit for 30 minutes, (water is drawn out of the cucumber so the sauce is not so watery) and press gently to remove  the liquid from the cucumber.

Add the cucumber to the remaining ingredients . Season with salt as needed. Refrigerate for at least 1 hour before serving.

Prepare the Falafel:

Preheat a waffle iron (on maximum settings if your waffle maker has settings).

Add the above ingredients to a food processor and blend until smooth.

Brush both sides of the grid with oil, and pour about 1/2 cup batter in the middle of the waffle iron.

Falafal waffel

Check the waffle when the light goes out, as you may need to leave the waffle in a few minutes longer until it is crisp about 6- 10 minutes.

Serve with  Tzatziki sauce and harissa sauce,  cilantro chutney or a tomato cucumber relish.

 

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Creamy Corn Pasta with Basil (or Cilantro!)

My tweaked version of the New York Times recipe was a big hit with my family and friends this summer when corn was in season.  The sauce was easy to prepare ahead of time and could be added to the pasta just before serving.

Ingredients

12 ounces of farfalle pasta

1 tablespoon olive oil

1 bunch green onions, chopped, keeping the green and white part of the onion separate

2 cups of corn, cut from fresh corn or frozen corn (reserve 1/4 cup)

1/2 teaspoon black pepper

3 tablespoons unsalted butter

1/3 cup fresh basil or cilantro, more for garnish

1/4 teaspoon red pepper flakes

1 green or red chili, cut fine

1/2 cup grated Parmesan cheese

fresh lemon juice , as needed

Preparation

Cook the pasta according to the directions on the packet, reserve 1/2 cup pasta water.

Heat a saucepan with 1 tablespoon of oil. Saute the white part of the scallions and cook until the onions are soft and then add the corn. Add 1/4 cup water, stir for a few minutes until the corn is tender about 3-5 minutes. Transfer the corn mixture to a blender and blend till a pouring consistency, adding a little water if needed.

Heat the same saucepan with butter, add the reserved 1/4 cup corn and cook till tender about 2 minutes. Add the salt, pepper, red pepper flakes, green chili, and corn puree. Cook till the puree is heated through.

Add the pasta to the corn puree, adding some of the reserved pasta water to thin the puree if necessary. Heat through and add  Parmesan cheese, green scallions and basil (or cilantro), a squeeze of lemon before serving.

 

 

 

 

 

 

 

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