2 cups canned chickpeas, drained and rinsed
1/2 cup fresh parsley, chopped
1/2 cup red onion, finely chopped
4 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper (adjust to taste)
Salt and pepper to taste
2 tablespoons all-purpose flour
2 tablespoons olive oil (for cooking)
For the Tahini Sauce:
1/2 cup tahini
3 tablespoons lemon juice
2 tablespoons water
2 cloves garlic, minced
Salt to taste
For Serving:
Pita bread
Sliced tomatoes
Sliced cucumbers
Shredded lettuce
Red onion, thinly sliced
Instructions:
In a food processor, combine chickpeas, parsley, red onion, garlic, cumin, coriander, cayenne pepper, salt, and pepper.
Pulse until the mixture is well combined but still slightly coarse.
Transfer the mixture to a bowl and stir in the all-purpose flour. The mixture should be firm enough to hold its shape.
Shape and Cook the Falafel:
Preheat the oven to 375° F (190° C).
Form the falafel mixture into small patties or balls.
Heat olive oil in a skillet over medium heat.
Cook the falafel patties until golden brown on each side, about 3—4 minutes per side.
Transfer the partially cooked falafel to a baking sheet and bake in the preheated oven for an additional 15—20 minutes or until fully cooked and crisp.
In a small bowl, whisk together tahini, lemon juice, water, minced garlic, and salt. Adjust the consistency by adding more water if needed.
Warm the pita bread in the oven or on a skillet.
Spread a generous dollop of tahini sauce on each pita.
Place a few falafel patties on top of the sauce.
Add sliced tomatoes, cucumbers, shredded lettuce, and red onion.
Fold the pita bread in half or roll it up, securing with a toothpick if necessary.
Feel free to customize the toppings and add your favorite veggies for a personalized touch.
Fried tofu with broccoli and cashews
Ingredients:
1 block of firm tofu, pressed and cut into cubes
1 head of broccoli, chopped into florets
1/2 cup of cashews
3 tablespoons of soy sauce
2 tablespoons of sesame oil
2 cloves of garlic, minced
1 teaspoon of ginger, grated
1/4 teaspoon of red pepper flakes
2 green onions, sliced
2 tablespoons of cornstarch
Salt and pepper to taste
Cooking oil
Instructions:
In a large skillet or wok, heat up 2 tablespoons of cooking oil over medium-high heat.