Mediterranean Felafel Bowl
Team: The Cheeky Tzatzikis
Host School: red cedar school
Age Group: Middle School
Ingredients
1 and ⅕ cup dry quinoa
3 cup water
½ cup or 4 small onions
4 garlic cloves
2 can white beans
1 tsp salt
2 tsp smoked paprika
1 tsp cumin
2 tsp coriander
½ tsp turmeric
Sesame seeds to coat
6 cups flour
2 tsp salt
2 tsp baking powder
⅔ cup olive oil
2 cup warm water
3 cup tomato
3 cup cucumber
2 tbsp lemon juice
2 tbsp rice vinegar
1 tsp salt
1 cup parsley
1 tsp lemon zest
½ cup feta
8 cloves of garlic
6 tbsp olive oil
2 head cauliflower
2 tsp salt
1 tsp pepper
1 tbsp lemon juice
3 cup parsley
4 tbsp dried dill
1 salt
1 cucumber
6 cloves garlic
2 tbsp apple cider vinegar
2 cup yogurt
4 tbsp olive oil
2 tbsp dill
2 tbsp parsley
Salt to taste
Preparation Instructions
Cook quinoa in water
Sauté garlic and onion in olive oil until transparent
Blend into paste
Form into 1.5 inch pucks and coat in sesame seeds
Cover pan with parchment paper and oil well
Bake for 15 minutes on each side
In a food processor with a dough hook mix flour, salt and baking powder until combined
Add oil and water, mix at medium speed until it comes together
Decrease speed to low and mix for 1 minute
Knead dough on a lightly floured surface
Divide into 16 balls and coat in flour
Rest balls for 15 minutes
Use a tortilla press to form balls into 6’’ circles
Press into greased muffin tins
Bake for about 5 minutes until lightly browned an
Skin and seed cucumber
Cut vegetables into small cubes
Mix in other ingredients
Rice cauliflower
Sauté garlic until tender
Add cauliflower rice sauté until tender
Remove from heat and put in a bowl
Let cauliflower cool slightly
Chop parsley
Add lemon juice, parsley, and dill
Skin cucumber into strips
Mince garlic and parsley
Combine ingredients