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Falafel Cakes on Israeli Salad

Falafel Cakes on Israeli Salad Serves: 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. 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. 2 Add drained chick peas to food processor and pulse until they are a coarse paste.
  3. 3 Place processed chick peas in a bowl and add rest of the ingredients and chilled cooked bulgur wheat and blend well.
  4. 4 Cover and keep refrigerated until ready to form and cook the Falafel Cakes.
  5. 5 Sauté formed cakes in olive oil until well browned on both sides.
  6. 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. 7 Combine all the ingredients in a bowl and keep refrigerated.

Notes

Hearty Foundations™ Kosher GF Gluten-Free Vegetable BaseMatzo Ball Mix

Value Added Suggestions:
Serve warm Falafel Cake over Israeli Salad with toasted pita.  
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