Falafel (makes roughly 12 balls):

NutritionSortLoading...
Loading...

250g dried chickpeas

110g onion (half medium onion)

25g parsley

15g coriander

3 garlic cloves

15g chilli

1.5 tsp salt

1 tsp cumin

½ tsp ground coriander

¼ tsp cayenne pepper

1 tsp sesame

Select allAdd

SortLoading...
Loading...

Pitta Bread (makes 8 6 inch pittas)

300g All Purpose flour

85g Whole milk

85g Water

20g Olive oil

13g Sugar

8.5g Salt

7.5g Dry Active yeast

Select allAdd

SortLoading...
Loading...

Red Cabbage Pickle:

1 red cabbage

2 tsp salt

1 tsp sugar

½ tsp citric acid

30g grape vinegar

35g lemon juice

30g olive oil

Select allAdd

SortLoading...
Loading...

Spicy onions:

1 large white onion

2 red chillies

3 garlic cloves

1 tsp salt

¼ tsp sugar

½ tsp ground coriander

¼ tsp cumin

2 tbsp vinegar

Select allAdd

SortLoading...
Loading...

Arabic Salad:

1 cucumber

1 tomato

half small onion

pinch of salt

pinch of black pepper

1 tbsp lemon

1 tbsp olive oil

½ tsp dried mint - optional

pinch of sumac - optional

Select allAdd

SortLoading...
Loading...

Tahina Sauce:

150g tahina

25g lemon juice

100-125g water

½ tsp salt

¼ tsp cayenne

¼ tsp cumin

Select allAdd

1. Soak the chickpeas in water the night before (they will double in size). Rinse them.

   To a food processor, add the cilantro, parsley, green chili, onion, chick peas. Do not add salt/seasonings yet. Pulse/scrape down (you don’t want to overwork it). You want a paste that will hold together. If you toss it can lands in one piece without breaking, and you can pick it up. If making extra, freeze the excess now in a ziplock flattened.

   Let rest 30 min. When ready to fry, add salt and seasonings, gently mix.

   Portion 1.25 TBSP and shape into a ball. Deep fry @ 325F 6-8 min. When brown, floating, and bubbles are subsiding, they are done.

2. Pita

   Add milk and water together and heat to 100F. Add yeast, sugar and mix. Let sit 15 min. In mixing bowl, add flour, salt and mix. Pour in yeast mixture. Add oil and combine. Knead 8-12 min in mixer until smooth and stretches easily. Form into a ball, place in oiled bowl, cover and rest in a warm spot for 1h. Preheat oven to 465F with a stone. Place dough on floured surface. Divide into 8 portions, each 60-65g. Ball them and roll each into a 6-inch disc. Rest 15-20 min covered. Throw each disc onto stone and cook 3 min. Remove and stack, covered, and cook the rest.

3. Quick Pickled Red Cabbage

   Quarter cabbage, slice. Wash the cabbage twice. Drain, add salt, sugar, citric acid, massage in. Let sit 30 min. Add vinegar and lemon juice, massage. Add olive oil, mix. Store in fridge with liquid.

   Spicy Onions

   Halve the onion lengthwise and cut into thin strips lengthwise. Add salt and sugar, massage. Let sit 10 min. Rough chop chillies, add to chopper with garlic, vinegar, and spices, process until it is a paste. When onion has softened, add the chili paste, mix and refrigerate.

   Arabic Salad

4. Dice cuke, onion, tomato, add other ingredients and mix.

5. Tahini Sauce

Add tahini, lemon, and then water in stages. Mix and keep adding water until desired consistency. Add salt and spices. Dispense via squeezy bottle.