Page 155 - The Mediterranean Refresh

Serves: 6 This is an excellent recipe for when you are entertaining.
There is something so amazing about getting together
around a table of food with loved ones for a meal. This rec-
ipe is also extremely versatile—feel free to use any mixture
of leafy greens you like, such as arugula or spinach leaves,
and to add in sliced cucumber or bell peppers. Even some
grilled eggplant would go wonderfully. This is a lovely way
DINNER to incorporate lots of fresh, local, seasonal produce into

your meal.

THE MEDITERRANEAN REFRESH Falafel Tortillas with

Tahini Sauce

INGREDIENTS
INSTRUCTIONS
FOR THE FALAFEL:
1 (24-oz.) can 1. To make the batter, remove the skins from the
chickpeas by rubbing them with a dish towel.
chickpeas, drained
and rinsed 2. Place the skinned chickpeas in the bowl of a
food processor and purée. Add the onions,
1 medium onion,
grated scallions, parsley, cilantro, garlic, coriander, cumin
and baking powder. Blend the ingredients
4 scallions, minced together until a smooth paste forms (add a little
1 bunch parsley, finely water if necessary).
chopped
3. Let the mixture rest for 30 minutes.
2 tbsp. chopped fresh
cilantro 4. Meanwhile, make the tahini sauce. In a small
1 tsp. garlic, chopped bowl combine the tahini, water and lemon juice.
Mix together to form a smooth sauce, adding
2 tsp. ground more water if necessary.
corinader
5. Add the garlic, parsley and black pepper and
2 tsp. ground cumin
mix until well blended. Set the sauce aside.
½ tsp. baking powder
6. To fry the falafel, fill a medium to large
2–3 cups canola oil, saucepan or pot with enough oil for deep frying
for deep frying
about ¼ inch, and place over medium-high heat.
recipe continues

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