Wednesday, May 8, 2013


-------------------Falafel Ingredients------------------
4 cups stemmed and torn collard greens (one bunch), or spinach
1 can chickpeas, rinsed and drained
3 medium to large cloves garlic, chopped
1.5 Tbsp tahini
1.5 Tbsp fresh lemon juice
¼ tsp cumin
sea salt and black pepper
3-4 Tbsp oat flour (ground from gluten free oats)
~ 4 Tbsp olive oil for cooking

-------------------Falafel Preparation----------------
Add collard greens, chickpeas, garlic, tahini, lemon juice, cumin, and a healthy pinch each salt and pepper to a food processor and mix to combine.
Once well incorporated, transfer to a mixing bowl and stir in oat flour 1 Tbsp at a time until the mixture is thick enough to handle – about 3-4 Tbsp.
Taste and adjust seasonings as needed. I added more salt, pepper and lemon juice, and a touch more tahini.
Heat a large skillet over medium to medium-high heat and add 2 Tbsp oil at a time. Swirl to coat pan.
Add 4 falafels (or however many will fit very comfortably) to the pan at a time.
Check at the 1-2 minute mark to ensure they’re not browning too quickly. If they are, slightly reduce heat. Flip once deep golden brown – about 3-4 minutes.
Cook until the underside is golden brown as well.
-----------------------Tzatziki Ingredients------------------
3 tbsp. olive oil
1 tbsp. vinegar
2 cloves garlic, minced finely
1/2 tsp. salt
1/4 tsp. white pepper
1 cup greek yogurt, strained
1 cup sour cream
2 cucumbers, peeled, seeded and diced
1 tsp. chopped fresh dill

-----------------------Tzatziki Preparation------------------
Combine olive oil, vinegar, garlic, salt, and pepper in a bowl. Mix until well combined. Using a whisk, blend the yogurt with the sour cream. Add the olive oil mixture to the yogurt mixture and mix well. Finally, add the cucumber and chopped fresh dill. Chill for at least two hours before serving.

Couscous with Kalamata Olives, Pine Nuts, and Feta Cheese:

-----------------------Couscous Ingredients------------------

1 cup of vegetable broth or chicken broth
1 cup of whole wheat couscous
1 tsp olive oil
2 tbsp red onion, diced
1 clove of garlic, minced
2-3 tbsp pine nuts
5-6 grape tomatoes, diced
10-12 kalamata olives, sliced
2 tbsp fresh parsley, chopped
3 tbsp feta cheese
Sea salt and freshly cracked pepper, to taste

-----------------------Couscous Preparation------------------

Heat the olive oil in a small skillet over medium heat. Add the onion once it’s hot. Sauté for 2 minutes then add the pine nuts. Cook for an additional 2 minutes then add the minced garlic; stir constantly for 1 minute then remove from heat.

Cook the couscous in the vegetable or chicken broth per instructions. Once the couscous is light and fluffy add the onion, pine nuts, and garlic mixture as well as the tomatoes, parsley, kalamata olives, and feta cheese. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.