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Week 18: Falafel
Falafel: (Downshiftology)1 cup dried chickpeas, soaked overnight with 2x the water as the chickpeas will double in size, (don't use canned chickpeas)
1 onion
1 large bunch of parsley
1 large bunch of cilantro
1 TBSP candied jalapeno
3 garlic cloves
1 tsp cumin
1 tsp salt
Pepper to taste
1 onion
1 large bunch of parsley
1 large bunch of cilantro
1 TBSP candied jalapeno
3 garlic cloves
1 tsp cumin
1 tsp salt
Pepper to taste
1/4 cup flour
**Add onion, parsley, and cilantro to the food processor and pulse until it's roughly chopped. Next, add the remaining ingredients except for the flour and baking soda and pulse until it resembles coarse sand. Add the flour and baking soda and refrigerate for 30 minutes while you prep your other things!
When you are ready you can fry these in oil, or bake them in a 425 degree oven on parchment paper for 30 minutes flipping halfway through.
Naan:
flour (450 g)
**Proof yeast sugar and water for 5 minutes, add remaining ingredients and form a soft dough. Let proof for 1 hour. Didn't even remember that part until I realized it's time to start naan for lunch.
Heat a skillet on medium and add a tiny bit of oil. Fry for 1-1.5 minutes per side!
Quick Pickled Onions:
1 medium red onion, very thinly sliced
1/2 cup water
1/2 cup apple cider vinegar
1.5 TBSP agave
1 tsp salt
1/2 tsp peppercorns
1/2 cup water
1/2 cup apple cider vinegar
1.5 TBSP agave
1 tsp salt
1/2 tsp peppercorns
**Add all ingredients except for onions to a small saucepan and simmer for 1-2 minutes. Put the onions in a mason jar and pour the hot mixture over the thinly sliced onions and let cool to room temperature before storing in the fridge.
Sour Cream (cut it 1/1 with water and drizzle!)
Plate it up and enjoy!


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