Carrot Top Chimichurri

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Carrot Top Chimichurri
Course Main Dish, Salad
Cuisine South American
Prep Time 15 minutes
Servings
cup
Ingredients
Course Main Dish, Salad
Cuisine South American
Prep Time 15 minutes
Servings
cup
Ingredients
Instructions
  1. Add all ingredients to a medium mixing bowl and whisk to combine. Add salt and pepper to taste. Transfer to an air-tight container and refrigerate.

Carrot Falafel

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Print Recipe
Carrot Falafel
Course Main Dish
Cuisine Middle Eastern
Prep Time 25 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Middle Eastern
Prep Time 25 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Instructions
  1. Drain the chickpeas, discarding the soaking liquid. Process all of the ingredients except for the oil in a food processor until smooth, about 1 minute, scraping down the bowl as needed. Form the mixture into 1 tablespoon-sized disks, about 1/2 inch thick and 1 inch wide, and arrange on a parchment paper-lined baking sheet. (The falafel can be refrigerated at this point for up to 2 hours or frozen for up to 3 months.)
  2. Add about a half inch of oil to a cast iron or non-stick skillet (or enough to come half way up the falafel when added to the pan). Heat oil over medium heat until shimming and add enough falafel to cover the skillet without crowding. Fry for 3-5 minutes, or until brown and crispy and then flip and fry on the other side, adding more oil if it looks dry. Transfer to a paper-towel lined plate to drain and continue to cook the remaining falafel.
  3. Allow to cool slightly, then serve with your favorite toppings.
Recipe Notes

This recipe is adapted from Cook's Illustrated.