The Tabernacle Times
Page 4
May 2014
Iyyar - Sivan 5774
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View All Past Kosher Korner Recipes

The Tabernacle Kosher

very, very simple Falafel

  Falafel

Brenda

By Brenda Storch, Messianic Rebbetzin of
The Tabernacle

 

Falafel
adapted from Budget Bytes

Ingredients:

  • 3 1/4 cups cooked chickpeas
  • 1/2 medium onion, diced
  • 1 handful parsley, chopped
  • 1 handful cilantro, chopped
  • 4 cloves garlic, minced,
  • 1 tsp salt
  • 1/2 tsp cayenne pepper
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp baking powder
  • 1/2 cup flour

Directions:

Drain and rinse the garbanzo beans and add them to a food processor with the red onion, parsley, cilantro, salt, cayenne, garlic, cumin and coriander (all ingredients except baking powder and flour). Process the mixture until it forms a paste. Some chunks are okay and usually desirable. You may need to scrape down the sides of the bowl occasionally. (Note: I like to pour some water into this so that it mixes together more smoothly. If you do this, you’ll probably need to add more flour in the next step.)

Place the mixture into a bowl and stir in the baking powder. Begin adding flour, 2 Tbsp at a time, until the paste becomes dry enough to form into patties without sticking to your hands. Chick pea or garbanzo bean flour gives the best texture but all-purpose can be used in it’s place.

Refrigerate the mixture for at least 4 hours to allow the flavors to blend.

Using a small measure (about 1/8th cup or 2 Tbsp), form the falafel dough into small patties. If freezing the patties, place them on a parchment lined baking sheet so they can freeze without sticking together. The patties can be transferred to an air-tight container once they have frozen through.

To cook the fresh or frozen patties, heat oil in a pot until very hot but not smoking. Fry the falafel dough balls until golden brown and crispy. Put them on a paper towel-lined plate to drain and then serve with tzatziki, tahini, hummus or stuffed into a pita.

Tzatziki Sauce

Ingredients:

  • 2 (8 ounce) containers plain yogurt
  • 2 cucumbers - peeled, seeded and diced
  • 2 tablespoons olive oil
  • 1/2 lemon, juiced
  • salt and pepper to taste
  • 1 tablespoon chopped fresh dill
  • 3 cloves garlic, peeled

Directions:

In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.



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The Tabernacle in Branson The Tabernacle is an outreach of Tabernacle of Praise Ministries, a 501(c)3 non-profit organization. The Tabernacle is led by Messianic Rabbi Jeremy Storch and is located in Branson, Missouri. If you have questions or comments, please email us at: info@TheTabernacleInBranson.com. Visit The Tabernacle Website at www.TheTabernacleInBranson.com