Manufacturing the finest bases, sauces, and desserts with the taste and aroma of made-from-scratch recipes.
1 Quart Yield
Entrees / Vegetarian
Combine ⅓ cup bulgur wheat and 1½ cups prepared RC Hearty Foundations® Kosher GF Vegetable Pareve Base in a small pot. Cook according to package instructions until the bulgur is tender. Chill thoroughly to 45°F and reserve.
Place 2 cans drained chick peas into a food processor and pulse into a coarse paste. Transfer processed chick peas to a mixing bowl and add ½ cup RC Matzo Ball Mix, 2 eggs, ½ tsp. granulated garlic, ½ tsp. parsley flakes, 1½ tsp. roasted ground coriander, 1½ tsp. cumin, and the chilled cooked bulgur wheat. Blend thoroughly, cover, and refrigerate until ready to shape.
Sauté ¼ cup minced Vidalia onion and 1 tsp. minced garlic in a small pan until transparent, then chill to 45°F. In a large bowl, combine the chilled onion mixture with diced cucumber, tomatoes, Israeli pickles, pickle juice, hummus, tahini, sugar, coriander, and cider vinegar. Toss well and keep refrigerated.
Form the falafel batter into portioned cakes. Sauté in olive oil over medium heat until golden brown and crispy on both sides. Serve warm falafel cakes over chilled Israeli salad with warm, toasted pita bread.
Matzo Ball Binder Technique: Incorporating RC Matzo Ball Mix into the chickpea mash acts as a superior binder that creates light, fluffy falafel cakes that stay intact during pan-searing without crumb separation.
Vegetable Base Infusion: Cooking bulgur wheat in RC Hearty Foundations® Kosher GF Vegetable Pareve Base ensures intense savory herbal flavor is absorbed deep inside the grain structure.
