Napa Goat Ranch Healthy Falafel Patties Recipes

Steps:

• Pour the chickpeas into a bowl, cover with water, and soak overnight.
• Drain and rinse the chickpeas. Add them to a food processor with all ingredients except for oil and flour. Pulse until a grainy mixture forms. Scrape down the sides of the food processor frequently to ensure a good mix. Even though there are a lot of ingredients in common, this shouldn't have the same consistency of hummus. Cover the bowl with plastic wrap and refrigerate for at least one hour.
• Add oil to a small pan and raise to medium heat.
• Form the mixture into balls about the size of your palm; flatten out if making patties. Dip in flour, and pat all sides to remove any excess. Cook in pan until brown on all sides, flipping over after a few minutes.
• Serve with tzatziki sauce.

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:

• 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:

• 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 fitted with its metal cutting blade, process all the ingredients until thoroughly combined.
• Cover and chill for 30 minutes.
• Shape the mixture into 24 patties, about 2 inches wide and 1/2 inch thick.
• Coat a large skillet with nonstick cooking spray. Heat the skilled over medium heat.
• Add the patties in batches and cook for 3 minutes per side, or until crispy and golden.
• Serve warm.