Napa Goat Ranch Healthy Falafel Patties Recipes

Steps:

• Pulse the chickpeas, garlic, half each of the scallions, cilantro and pickled peppers, the panko and cumin in a food processor until smooth, about 3 minutes. Form into 4 thin 3-inch patties.
• Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the patties and cook until a golden crust forms, 3 to 4 minutes per side.
• Meanwhile, whisk the yogurt with the pickled pepper brine in a medium bowl and season with salt. Toss the salad greens, chopped tomato and the remaining scallions and cilantro with half of the yogurt dressing in a large bowl.
• Put the falafel patties on the sandwich thins; top with the sliced tomato and the remaining yogurt dressing and pickled peppers. Serve with the salad.

Steps:

• For the falafel: Drain the chickpeas well and spread them out on a towel-lined baking sheet to dry completely.
• Pulse the parsley, cilantro, mint, garlic and scallions in a food processor until roughly chopped and combined. Add the chickpeas, flour, cumin, coriander, cayenne, lemon juice, egg white, 2 teaspoons salt and a few grinds of black pepper and pulse until the mixture is a well-combined coarse meal but not smooth or mushy. Refrigerate 15 minutes, then stir in the baking powder.
• Spray your hands with olive oil cooking spray. Scoop the chickpea mixture into 18 balls (about 2 tablespoons each), flattening the balls slightly with your hands to create thick patties. Spray both sides of the patties with olive oil spray. Arrange the patties in a single layer in the basket of a 6-quart air fryer, in batches if necessary, and cook at 400 degrees F, flipping halfway, until golden and crisp, 12 to 15 minutes (see Cook's Note).
• For the tahini sauce: Whisk together the tahini, paprika, garlic, lemon juice, 1 teaspoon salt, a few grinds of black pepper and 1/3 cup water. Adjust with additional water, if needed, for desired consistently.
• For serving: Cook the pitas in the air fryer at 300 degrees F until warmed through, about 5 minutes. Slice each pita in half and gently open up the pockets.
• Fill the pita halves with 3 falafel balls each, lettuce, tomato, cucumber, tahini sauce and a drizzle of harissa, if using.

Steps:

• Make the Falafel: Soak the chickpeas in cold water in the refrigerator overnight.
• Drain the chickpeas and place them with the onion in the bowl of a food processor. Add the rest of the ingredients, except the oil. Mix well. Process the mixture a second time. Form the mixture into walnut-sized balls and deep-fry or pan-fry in hot oil.
• Make the Sandwiches: Stuff the pitas with lettuce and nestle the falafel patties inside. Top with the rest of the ingredients and drizzle with the tahini sauce. Serve immediately.
• Mash the garlic and salt together. Add the tahini, mixing well. The sauce will thicken. Gradually add the water, blending thoroughly. Then add the lemon juice. Blend well.
• Note: This can be a thin or thick sauce, depending upon the use and preference. Simply adjust with lemon juice and water. This can be used with vegetables or in combination with other recipes.

Steps:

• In a dutch oven (or large pot) saute the onion, carrot, garlic and the thyme in olive oil until lightly browned.
• Add the lentils and the rest of the ingredients (except the spaghetti and the parsley) along with the broth. Reduce the heat to medium.
• Simmer over low heat for 30 minutes, stirring occasionally to prevent sticking.
• Meanwhile, cook the spaghetti. Toss the cooked pasta with a little fresh olive oil and the parsley if desired.
• Pour the sauce over the spaghetti. Garnish with additional parsley and parmesan cheese, if desired.

Steps:

• Preheat oven to 350°F.
• Steam the potatoes until just barely tender.
• Mash together the potatoes; garbanzo beans and the garlic in a bowl.
• Add onion, parsley, garlic, olive oil, sesame oil, cumin, turmeric, coriander, and lemon juice. Mix well.
• Roll the mixture into small golf ball sized balls. Place the balls on a non stick baking sheet sprayed with cooking spray. Bake for 15 minutes. Flip the balls over and bake for another 15 minutes.
• To serve, open each pita and fill with 2-3 falafel patties then top with desired toppings from the list above. Add a spoonful of either our Heart Healthy Hummus or Easy Gyro Sauce.

Steps:

• Place the cucumbers on paper towels and let them sit for at least 10 minutes to soak up as much moisture as possible.
• In a small bowl add the cucumber, garlic, lemon juice. Add the salt, sugar, pepper and dill.
• Pour off any water from the yogurt and mix in with the cucumber mix.
• Cover the bowl and immediately place in refrigerator and let set undisturbed for 24 hours so the ingredients will blend and sauce re-thicken (keep chilled when not in use.).
• Makes about 2 cups.

Steps:

• In a food processor, combine first 11 ingredients. Process until smooth. If mixture is moist, add a few more bread crumbs. Using a 1/3 cup measure, shape mixture into patties. , In a large skillet, heat oil over medium-high. Fry patties until golden brown on both sides. Meanwhile, combine sauce ingredients. Stuff pita halves with patties, tomato, onion and lettuce. Spoon sauce into pitas. Serve immediately.

Steps:

• Beat the egg yolks, milk and vanilla in large saucepan with wire whisk until well blended.
• Add sugar and butter; cook on medium heat 12 minute or until thickened and golden brown, stirring constantly. Remove from heat.
• ADD coconut and walnuts; mix well.
• Cool to room temperature and of desired spreading consistency.
• USE to frost your favorite cake or cupcake recipe.

Steps:

• Combine the ingredients together in a jar with a tight sealing lid. Use about 1/3 cup for recipes calling for a chili seasoning packet.