- 1/2 cup Tahini (sesame seed paste)
- 1/2 cup plain Greek yogurt
- 1 Fresh Lemon, Juiced
- 2 Garlic Cloves, Chopped
- Pinch Salt & Pepper
- Pinch Paprika
Directions
- Mix all ingredients into food processor and emulsify.
Archives
- 2 cups Dried Chickpeas
- 1 tsp Baking Powder
- 1 Onion
- 6 Garlic Cloves
- 1 tbsp Cumin
- 1 tbsp Coriander
- 1/4 tsp Red Pepper Flakes
- 2 handfuls of Parsley
- 1 handful of Cilantro
- Kosher salt and freshly ground black pepper
- Vegetable oil, for frying
Directions
- Soak the dried chickpeas overnight, then drain and let it air dry completely. It’s very important that the mixture has no excess moisture.
- Combine all ingredients into the food processor until smooth.
- Spoon loosely into a falafel baller.
- Freeze or fry directly in 325 degree vegetable oil until crispy and browned.
- 1.5 lbs Ground Lamb
- 1/4 cup Raisins
- 2 1/2 oz Goat Cheese
- 2 tbsp + 2 tsp Mayonnaise
- 3/4 Red Onion
- 6 Garlic Cloves
- 2 tbsp Chopped Cilantro
- 1 tsp Ground Cayenne Pepper
- 1/4 tsp Ground Cumin
- 1/4 tsp Ground Coriander
- 1 tsp Garam Masala (optional)
- Salt to taste (about 3/4 tablespoon)
- Black Pepper (to taste)
Directions
- Place all ingredients in a food processor and mix until desired texture.
- Form into kebabs on skewers or use as patties for sliders.
- Cook until plump and juice has started to flow clear.