In a double Old Fashioned glass combine mint and syrup, mashing mint with the back of a spoon to release flavor. Add remaining ingredients and enough ice to fill glass. Transfer mixture to a cocktail shaker and shake well. Serve drink in double Old Fashioned glass.
Simple Syrup recipe: In a saucepan, bring 1 1/4 cups sugar and 1 1/4 cups water to a boil, stirring, and boil until sugar is completely dissolved. Cool syrup completely. Syrup keeps, covered and chilled, for 2 months. Makes about 2 cups.
nd discard. Add the Ginger Simple Syrup, lemon juice, and sparkling
Mix water and falafel mix together in a bowl;
Sweet Potato Falafel:
Preheat oven to 350\
175 degrees C).
Combine falafel mix and water in a
efore serving.
Prepare the falafel mix and roll into balls
its.
Measure in your simple syrup. I like about 1
Fill a tall glass with ice.
Add all ingredients and mix well.
Lemon juice is according to taste. I only add about a teaspoon.
To prepare simple syrup:.
Mix equal parts water and sugar in a sauce pan over low heat. Add 1 to 2 teaspoons almond extract. Whisk until well blended and cool. Refrigerate until ready use. (I generally make a large batch and add it to lemonade and tea).
Prepare the falafel mix according to package directions. Heat the oil in a skillet over medium-high heat. Shape the prepared falafel mix into 1/2-inch rounds. Place in the skillet in batches, and fry until evenly browned. Drain on paper towels.
In a large bowl, mix the falafel, cucumber, tomatoes, onion, green bell pepper, celery, and carrots. In a separate bowl, mix the Ranch dressing, garlic powder, and cumin. Toss with the salad to coat. Serve over lettuce.
Preheat the oven to 450 degrees F (230 degrees C). Place falafel on a baking sheet.
Bake in the preheated oven until heated through, 8 to 10 minutes.
While falafel bake, whisk tahini, water, lemon juice, garlic, and paprika together in a bowl.
Cut about 1 inch from the top of each pita to form a pocket. Add 2 falafel to each pita with equal amounts lettuce, tomato, cucumber, pickle, and red onion. Drizzle each with about 1 tablespoon tahini sauce and some harissa.
efrigerator while you prepare the falafel.
In a large bowl
Spiced Simple Syrup: Place all of the ingredients in a medium saucepot, stir.
Place on high heat, bring to a boil. Reduce heat, and simmer 5 minutes.
Remove from heat, allow to cool completely.
Pour syrup through a strainer to remove spices.
Pour syrup into a jar with lid and store refrigerated. Shake before using.
Sangria: Combine wine, 3/4 cup spiced simple syrup, sparkling water, orange juice, and fruit slices. Stir briskly.
Serve over ice in large red wine glasses.
Preheat fryer to 375\u00b0F.
Cut tortillas into 4ths like a pie.
Wrap falafel in tortillas.
Deep fry till tortillas are golden (help the tortillas stay wrapped around the balls with a fork).
Top with tomato, onion and parsley or cilantro, and serve with sour cream.
wo bowls. Place 1 c falafel mix into a ziplock bag
Simple syrup:
Start with the simple syrup. Mix sugar and water in a sauce pan and bring to a boil. Stir until sugar gets dissolved. Remove from heat and store in the fridge until ready to use.
Mojito:
Pour lime juice and simple syrup into a tall glass.
Add mint leaves and muddle it together.
Add rum and muddle a little more.
Add ice and a splash of soda.
Serve garnished with fresh mint leaves and a slice of lime.
For the Falafel: In a food processor, combine
For the salad, combine tomato, parsley, cucumber, spring onion, cabbage and combined oil and lemon juice in a medium bowl. Season to taste.
Heat falafel in microwave 1 min on high, or until heated through. Break up with a fork.
To assemble, cut pita in half. Spread with baba ghanoush. Fill with falafel, salad and peppers, if using. Serve immediately.
Falafel: Grind the first four spices
/4 cup of the simple sugar syrup in a food
Falafel: sort and wash chickpeas, and