Bulgur Falafel

  I have never ever ordered a Falafel dish ever in my life. We have the "masala Chana Wada" in South India which is very similar to Falafel and it was not my favorite growing up. But The Falafel I made is super delicious especially if I make it into a sandwich with Tahini yogurt sauce. Here you go...the most delicious Falafel you would ever eat

Bulgur Falafel (Bulgar wheat and Chickpea fritters)

Bulgar Falafel

Ingredients:

1. 1/2 cup Bulgar wheat cooked according to package directions (I up the flavor a bit more, I cooked it in chicken broth)
2. 1 can chick peas mashed using a potato masher (so that I don't make them into a cream in a blender. We want it to have some texture)
3. 1 teaspoon each of ground cumin, ground coriander, salt, paprika
4. 1/2 cup frozen spinach thawed and squeezed out of water.
5. 1/2 teaspoon black pepper
6. 1 egg lightly beaten
7. 2 tablespoons all purpose flour, parsley (optional)
8. Oil for shallow frying

Cook the bulgar and let it cool completely. Mix all the ingredients together except egg. Add the egg and mix well and set aside for 10-15 minutes. Add some oil to a pan. Divide the chickpea mixture into 12-15 parts. Squeeze each part between the palms of your hands and make it into semi flat "balls". Fry 3 minutes and flip and fry 3 more minutes. Enjoy as is or as a pita sandwich with Tahini Yogurt sauce and onions and Plum tomatoes

Tahini Yogurt sauce

Ingredients:

1. 1 cup plain yogurt
2. 2 tablespoons sesame seeds toasted and ground to powder
3. 1/2-3/4 teaspoon salt
4. 1 tablespoon finely chopped fresh mint
5. 2 tablespoons fresh squeezed lemon juice
6. 1 large or 2 medium cloves of garlic grated

Mix all the ingredients together and drizzle on for a yummy saucy sandwich

Lemon Dill Chicken Soup

 This is the most delicious chicken soup yet. And its so easy to make.

Lemon Dill Chicken Soup

Lemon Dill Chicken Soup

Ingredients:

1. 1 Canned chicken breast 7 oz
2. 2 eggs lightly beaten
3. Juice from one 1 lemon (Use fresh)
4. Lemon jest
5. 1 tablespoon dried dill or a handful of fresh dill
6. 1/2-3/4 cup each of onion, carrots celery chopped small
7. 1-2 garlic pods chopped fine
8. 1 carton chicken broth
9. Sale to taste (adjust according to the salt content of the chicken broth)
10. 1/2 teaspoon fresh grond pepper
11. 1/2 cup orzo pasta (optional)
12. 1 tablespoon olive oil

In a pot heat the oil and add the onions, carrots and celery and cook for 3 minutes. Add garlic and stir and cook for 30 more seconds. Add chicken and chicken broth and bring to a boil. Add lemon zest. Add orzo and boil for as long as the instructions say. Otherwise. Let boil for 5 minutes. Give it a good stir and add the beaten egg (to make like egg drop soup) . Add lemon juice, dill, salt and pepper and serve as is or with some crusty bread. 

Vegetable corn fritters

 Fritters of any kind are my favorite. I usually make them into waffles which are super delicious for dinner. But today I shallow fried them with little bit of oil cause I got my newest non stick pan and is working super awesome.

Vegetable corn fritters

Vegetable corn fritters

Ingredients:

1. 1 medium small zucchini grated 
2. 1 medium small carrot grated
3. 1-1.5 cups corn kernels
4. 1/3 cup corn meal
5. 1/2-3/4 cup all purpose flour
6. 1/2 cup Mexican cheese blend (optional)
7. 1/4 cup finely chopped onion
8. 1 tablespoon finely chopped cilantro
9. 1 egg lightly beaten
10. 3/4 teaspoon salt
11. 1/2 teaspoon pepper
12. 1 tablespoon chopped pickled jalapeños (optional)
13. Oil for shallow frying

Squeeze as much water as possible from the grated zucchini and carrot. Add all the ingredients except egg and mix them well. Add the egg and mix well.

Heat a griddle or non stick pan and add a little bit of oil and spread it. Take 2-2.5 tablespoons of the mix and make them into 1 cm thick patties and fry 3 minutes per site. Serve with salsa and sour cream