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Falafel, Salad and Soup YUM

Today for lunch I reinvented my falafel recipe.

Vegan and Gluten Free, this flavorful meal was a celebration of cooking with spices. 

In my (sold out, 5 day) hands on farm to table, vegetarian cooking class,”Improvisational Cooking for Health and Vitality” I taught the recipe using fresh picked chives and cilantro.

In “Spice It UP!Creative Cooking with Herbs and Spices”, my popular weekend workshop, I taught the recipe using a variety of spices introducing participants to fenugreek combined with cinnamon, cayenne, cumin, coriander, and garlic.

Today for my lunch, I skipped the garlic and used some finely chopped red onion with cilantro, the spices, and fresh squeezed lemon. Slow cooked, frying the falafel in virgin coconut oil on a low flame. Resulting in a slightly crisp outside and a moist flavorful falafel patty inside. 

Then I sprinkled Za’atar on the hot falafels fresh out of the pan.

Za’ atar is a delicious spice blend with sumac, sesame seeds, thyme and salt.

Since it is late fall in New England, I served my falafel with baked carnival squash and a simple miso tahini dressing. Delicious!

Adapting to the seasons, allows us to be creative. The playful mix and match of the local harvest is one of my favorite things to teach in group and private cooking classes. These days, I am teaching on Zoom

 

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