RECIPES

Ingredients

1. 5 tbsp. butter, softened, divided

2. 4 slices bread

3. 2 c. shredded cheddar

Directions

1. Spread 1 tablespoon butter on one side of each slice of bread. With butter side down, top each slice of bread with about ½ cup cheddar.

2. In a skillet over medium heat, melt 1 tablespoon butter. Add two slices of bread, butter side down. Cook until bread is golden and cheese is starting to melt, about 2 minutes. Flip one piece of bread on top of the other and continue to cook until cheese is melty, about 30 seconds more.

3. Repeat for the second sandwich, wiping skillet clean if necessary.

Falafels

Ingredients

1. 1 (15-oz.) can chickpeas, drained

2. 4 cloves garlic, roughly chopped

3. 1 green onion, roughly chopped

4. 2 tbsp. freshly chopped coriander leaves

5. 1 tsp. cumin

6. 1 tsp. ground coriander

7. 3 tbsp. all-purpose flour

8. Salt to taste

9. Freshly ground black pepper

10. Vegetable oil, for frying

For yogurt sauce

1. 1/2 c. yogurt

2. Juice of 1 lemon

3. 1 tbsp. extra-virgin olive oil

4. Salt

5. Freshly ground black pepper

Fot Tahini sauce

1. 1/2 c. tahini

2. 1 garlic clove, minced

3. 1 tbsp. lemon juice

4. 2 tbsp. warm water

(plus more as needed)

5. Salt

For serving

Pitas

Chopped lettuce

Halved tomatoes

Thinly sliced cucumbers

Directions

1. In a food processor fitted, combine chickpeas, garlic, green onion, coriander leaves, cumin, coriander, and flour and season with salt and pepper. Pulse until mixture is coarse and mealy—do not over blend!

2. Form mixture into falafel balls about 2” in diameter, squeezing to compact. Transfer to chill in the refrigerator while oil heats.

3. In a pot, heat vegetable oil until a drop of water added to the oil sizzles and pops.

4. Fry falafels until golden, then transfer to a paper towel-lined plate and season immediately with salt.

5. To make yogurt sauce: In a medium bowl, whisk together yogurt, lemon juice and oil. Season with salt and pepper.

6. To make tahini sauce: In a medium bowl, whisk together tahini, garlic, lemon juice, and warm water. Season with salt. (If you prefer a thinner sauce, whisk in more warm water 1 tablespoon at a time.)

7. Serve falafels in pita with lettuce, tomatoes, and cucumber and drizzle with either sauce.

Note:

Enjoy both the dishes with your favourite dips, sauces and fresh veggies.