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Falafel Cakes on Israeli Salad
1 quart
Ingredients
- ⅓ cup bulgur wheat
- 1½ cups prepared RC Hearty Foundations® Kosher GF Vegetable Pareve Base
- 2 cans chick peas
- ½ teaspoon granulated garlic
- ½ teaspoon parsley flakes
- 1½ teaspoons roasted ground coriander
- 1½ ground cumin
- ½ cup RC Matzo Ball Mix
- 2 large eggs
- For the Israeli Salad
- ¼ cup Vidalia onion, minced
- 1 tsp. minced fresh garlic
- 1 cucumber – peeled, seeded and cut into small dice
- 2 medium size tomatoes – seeds and core removes and cut into small dice
- 2 cups Israeli pickles – cut into small dice
- 1 cup pickle juice
- 2 Tablespoons plain hummus
- 2 Tablespoons plain hummus
- 4 Tablespoons tahini
- 1½ teaspoons sugar
- ¼ teaspoon roasted ground coriander
- 3 Tablespoons cider vinegar
Instructions
- 1 Combine bulgur wheat and prepared RC Hearty Foundations® Kosher GF Vegetable Pareve Base in a small pot and cook per package instructions or bulgur wheat is soft, chill to 45°F and reserve.
- 2 Add drained chick peas to food processor and pulse until they are a coarse paste.
- 3 Place processed chick peas in a bowl and add rest of the ingredients and chilled cooked bulgur wheat and blend well.
- 4 Cover and keep refrigerated until ready to form and cook the Falafel Cakes.
- 5 Sauté formed cakes in olive oil until well browned on both sides.
- 6 To make the Israeli Salad – in a small pan add minced onion and fresh garlic and sauté until onion is transparent then chill the mixture to 45°F.
- 7 Combine all the ingredients in a bowl and keep refrigerated.
Notes
Hearty Foundations™ Kosher GF Gluten-Free Vegetable Base, Matzo Ball Mix