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Tuesday, October 15, 2013


Original recipe makes 4 servings

For Sauce:
  • 1 (6 ounce) container plain Greek yogurt
  • 1/2 cucumber - peeled, seeded, and finely chopped
  • 1 teaspoon dried dill weed
  • salt and pepper to taste
  • 1 tablespoon mayonnaise(optional)
For Falafel:
  • 1 (15 ounce) can chickpeas (garbanzo beans), drained
  • 1 onion, chopped
  • 1/2 cup fresh parsley
  • 2 cloves garlic, chopped
  • 1 egg
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1 dash pepper
  • 1 pinch cayenne pepper
  • 1 teaspoon lemon juice
  • 1 teaspoon baking powder
  • 1 tablespoon olive oil
  • 1 cup dry bread crumbs
  • oil for frying
  • 2 pita breads, cut in half(optional)
  • 1 cup chopped tomatoes(optional)


  • In a small bowl combine yogurt,cucumber, dill, salt, pepper and mayonnaise and mix well. Chill for at least 30 minutes.
  • In a large bowl mash chickpeas until thick and pasty; don't use a blender, as the consistency will be too thin. In a blender, process onion, parsley and garlic until smooth. Stir into mashed chickpeas.
  • In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form 8 balls and then flatten into patties.
  • Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides. Serve two falafels in each pita half topped with chopped tomatoes and cucumber sauce.
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Cauliflower and Potato Curry

Cauliflower and Potato Curry
1 medium cauliflower
2 medium potatoes
3 T coconut oil
1 t cumin 
1 teaspoon fresh ginger, chopped
½ t cayenne pepper (or less if you don’t want it spicy)
1 teaspoon turmeric powder
1 t salt
1 medum-size tomato, chopped
3/4 cup good quality yogurt or coconut milk
2 T fresh cilantro, chopped

1. Wash and cut cauliflower into medium-size florets.
2. Peel and cut potatoes into ½ inch cubes.
3. Heat oil on medium heat in a nonstick frying pan.
4. Add cumin seeds to the hot oil and fry for a few seconds. Stir in ginger, chili powder, and turmeric powder.
5. Reduce heat to medium-high. Add cauliflower, potatoes, and salt. Mix them well so the vegetables are coated with spices.
6. Cover and cook on medium heat, stirring occasionally. When cooked (potatoes should easily break with slight pressure), add tomatoes.
7. Cook another 2 minutes or until tomatoes become soft and liquid is absorbed.
8. Add yogurt and warm through.
9. Sprinkle with cilantro and serve hot with basmati rice.
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