Falafel

This is the Falafel that I made and it was soooo yummy! I will be making this again. The seasonings were so good. My hubby ate the rest of the little Falafel without anything.

Falafel

2 1/2 cans garbanzo beans

1 cup cilantro (coriander leaves)
1/2 cup parsley 
4 garlic cloves minced 
1 1/2 teaspoon salt
1 tablespoon coriander
1 teaspoon cumin
1 very large onion
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
1/2 cup bread crumbs

1/4 cup flour

2 teaspoon baking soda, added 15 minutes before frying

1/2 teaspoon baking powder

Drain the beans and rinse then blend the garbanzo beans  in a food processor until the beans are the consistency of bread crumbs, empty into a large bowl.  Next put the onion, garlic, cilantro and parsley in the food processor and blend until it is a paste consistency, add to bean mixture.  To the bowl add the cumin, coriander, salt, black pepper, bread crumbs and cayenne pepper and mix very well. Stir in the baking soda, baking powder and flour to the bean mixture and mix well, let sit 15-20 minutes before frying. Heat about 1 inch of vegetable oil in a 2 to 3 inch frying pan, turn to medium-low heat. Mold the falafel mixture into small balls ( I used my cookie scoop) and drop into oil to fry, continually turn over the falafel balls to keep the color an even brown on all sides, when they are a medium brown color, remove the balls and drain on a paper towel for a minute.  Serve warm and fresh with tahini sauce, pickles and vegetables.

Ham Potato Puffs

 

This is such an fast easy dinner when you have leftover ham and mashed potatoes. But if you don’t have leftover potatoes just mix up some instant. My family loves these!

Ham Potato Puffs

1 tube refrigerated biscuits (12 oz)

1 cup fully cooked ham, cubed

1 cup mashed potatoes

1 cup grated cheese

1/2 teaspoon dried parsley flakes

1/4 teaspoon garlic powder

Heat oven to 350 degrees. Spray a 12 cup muffin tin with Pam.

Press biscuits in and up the sides of each cup on the muffin tin.

In a bowl mix the mashed potatoes, ham, parsley, garlic powder and half of the cheese. Spoon into each muffin tin. Pat the tops down a little and sprinkle with remaining cheese. Bake for 20-25 minutes.

Sloan’s Harlequin Dip

Sloan just loves this one little puppy we have left. She’s getting very spoiled!

This is a favorite of Sloan’s and she makes it all by herself! She loves to chop the olives. I like the curry powder in it. Sloan likes it on saltine crackers, but it is good with chips too.

Sloan’s Harlequin Dip

1/2 cup sour cream

1/2 cup mayonnaise or salad dressing

1/2 cup chopped olives

2 tablespoons snipped chives

1 teaspoon Worcestershire sauce

1/2 teaspoon prepared mustard

1/2 teaspoon curry powder

Blend the sour cream and the mayo. Add the other ingredients and mix well. Cover and chill for at least 1 hour. Serve with crackers.

White Bean Dip

Jennie served this White Bean Dip for me just about everyday. It is a great way to get in some veggies for a snack and it tastes really good! I love it after it’s been in the fridge for a few days because the garlic gets a little stronger, I love garlic!

White Bean Dip

1 can of Cannellini Beans, drained and rinsed

3 tablespoons olive oil

1/2 lemon, juice

3 cloves garlic, grated or finely chopped

Handful of chopped parsley, or 2 teaspoons dried oregano

salt and pepper

Put all the ingredients in a food processor until airy about 5 minutes.

1/4 cup=3 points