Recipe for the week of December 9-13, 2024
**Please Note: Ingredients and recipes are subject to change due to product availability and teacher’s discretion.**
Strain chickpeas and rinse under cold water. Pat dry and finely mince the chickpeas.
In a small bowl, combine all the falafel ingredients. Stir together well, until it is dry enough to mix using your hands.
Divide the mixture into 12 equal balls. Flatten each ball slightly with your fingertips.
Heat a skillet over a medium flame and fill to about 1/4-inch depth with oil. When the oil looks shimmery, place a few of the flattened balls into the skillet. Fry until golden, then flip and cook on the other side until golden. Remove to a tray or plate lined with paper kitchen towel to drain.
For the Sauce
Place all ingredients up to and including the black pepper into a bowl, and immersion blend until smooth and well-blended. Add in the dill and pulse just enough to incorporate and blend in the dill. Store in the fridge until ready to use.
For the Wraps
To make the falafel wrap, spread some lemon dill sauce on the pita bread, add tomato slices and cucumber, then top with about 2-3 falafel. Drizzle generously with more lemon dill sauce, fold, and enjoy.
Masters Only
Place the drained and rinsed chickpeas into a bowl along with the remainder of the ingredients besides the olive oil, and immersion blend until well blended. With the blender running, drizzle in the oil until everything is well combined and smooth, then cover with plastic wrap and set aside until ready to use.