Episode Details

On this blast from the past, Bonnie McFarlane and Gary Gulman come by the kitchen for some dolmas, falafel, and far too much laughing. We hit on everything from the size of our balls to Ralphie May and Rachael Ray. And things don’t turn out so good…

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DOLMAS and FALAFEL

Dolmas

* Grape leaves

* Rice

* Olive Oil

* Diced Onion

* Pine Nuts

* Dried Currants

* Allspice

* Chopped mint

* Chopped parsley

* Water

* Sugar

* Fresh lemon juice

1. Mix olive oil, sugar and lemon to make the sauce; set aside.

2. Cook rice according to directions

3. Mix rice, mint, parsley, and allspice until well combined

4. Rinse grape leave; pat dry

5. Place leaf on cutting board; add a heaping tablespoon of rice mixture.

6. Fold the bottom of the lead over the mixture; bring the sides inwards and roll tightly to form a cigar shape.

7. Place seam side down in a skillet lined with grape leaves

8. Pour water and lemon/sugar sauce over the dolmas

9. Weight it down with a plate; cover and cook for about 20 min.

Falafel

* Dried chickpeas; soaked overnight and drained

* Chopped onion

* Chopped jalapeno

* Crushed garlic clove

* Chopped cilantro

* Chopped parsley

* Almond flour

* Kosher salt

* Baking powder

* Ground cardamom

* Ground cumin

* Veggie oil for frying.

1. Pulse chickpeas in a food processor for about a minute; transfer to large bowl

2. Pulse onion, jalapeno, garlic, cilantro, and parsley for about a minute; combine with chickpeas

3. Add almond flour, salt, baking powder, cardamom, and cumin

4. Mix well; form into ping-pong sized balls

5. Heat veggie oil in a large heavy pot

6. Drop falafel balls into oil, turning occasionally until they become deep brown and crispy (about 5 min)

7. Transfer to a papertowel to drain

8. Serve with tahini sauce and a pita.

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