Falafel

Name: Falafel
Yield: Makes four 8-inch crusts or eight 4-inch crusts
Ingredients: 6 cups sprouted garbanzo beans; 1 cup loosely packed fresh flat-leaf parsley leaves; 1 cup raw tahini; 1 cup freshly squeezed lemon juice; 1 onion, minced; 2 tablespoons ground cumin; 6 tablespoons Bragg Liquid Aminos, or 2 tablespoons sun-dried sea salt; 1 cup sesame seeds

By Jeremy A. Safron

September 28, 2011

Image may contain Food Dish Meal Meatball Plant and Platter

FalafelEniko Perhacs

These falafels can be prepared as crusts for use in the Middle Eastern Plate, or they can be made into more traditional falafel balls. To make these balls, just follow the instructions below but roll the mixture into 1-inch balls, then dehydrate them for only 8 to 10 hours.

Recipe notes

Chocolate Guinness Cake

A generous glug of stout gives this snackable loaf a malty depth.

Super Seedy Power Cookies

As energizing as an energy bar, with a much simpler ingredient list.

Hot Honey–Glazed Salmon

This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Classic French Vinaigrette

Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

One-Pot Chicken Thighs With Cilantro Rice and Beans

This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.