Falafel Fattoush<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\n\t\t\t\t\tHannah Kaminsky
\nReal Food, Really Fast<\/i><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\t\tIf you took falafel but skipped all the mashing, mixing, and deep frying, you’d get the gist of this herbaceous Middle Eastern panzanella, also known as bread salad. Deconstructed dishes get a bad rap in this postmodern culinary scene, but just this once, I wouldn’t take offense at the term. Everything you’d want from a good falafel sandwich can be found in this abundant bowl, simply chopped and tossed for a fresher, more flavorful experience with every forkful. The pita become soggy fairly quickly, so don’t delay after tossing it with the dressing. Dig right in immediately, or withhold the olive oil and lemon juice until you’re ready to serve.<\/span><\/p>Ingredients<\/span><\/p>- 4\u00a02-ounce pita breads<\/span><\/li>
- 1\u00a0pint\u00a0cherry tomatoes\u00a0halved if large<\/span><\/li>
- 1\u00a0cup\u00a0sliced Persian cucumber or diced English cucumber<\/span><\/li>
- 1 15-\u00a0ounce\u00a0can chickpeas\u00a0rinsed and drained<\/span><\/li>
- 2\u00a0scallions\u00a0thinly sliced<\/span><\/li>
- 1\u00a0cup\u00a0fresh parsley leaves<\/span><\/li>
- 1\u00a0clove\u00a0garlic\u00a0finely minced<\/span><\/li>
- 1\/4-1\/2\u00a0teaspoon\u00a0crushed red pepper flakes<\/span><\/li>
- 2\u00a0teaspoons\u00a0ground cumin<\/span><\/li>
- 2\u00a0teaspoons\u00a0ground coriander<\/span><\/li>
- 1\/2-1\u00a0teaspoon\u00a0salt<\/span><\/li>
- 1\/8\u00a0teaspoon\u00a0ground black pepper<\/span><\/li>
- 1\u00a0tablespoon\u00a0lemon juice<\/span><\/li>
- 2\u00a0tablespoons\u00a0olive oil<\/span><\/li>
- 2\u00a0tablespoons\u00a0sesame seeds\u00a0toasted<\/span><\/li><\/ul>
Directions<\/span><\/p>Lightly toast the pita bread and chop it into bite-sized squares, about 1\/2-inch each. <\/span><\/p>Place the bread in a large bowl along with the tomatoes, cucumber, chickpeas, scallions, and parsley. Mix the vegetables around lightly to combine. Sprinkle in the minced garlic, red pepper flakes, cumin, coriander, 1\/2 teaspoon salt, and pepper. Toss everything together until the vegetables are well distributed and evenly coated with the spices.<\/span>
<\/span><\/p>Right before serving, drizzle in the lemon juice and olive oil, tossing once more to incorporate. Add more salt to taste, if needed, and finish with a sprinkle of sesame seeds over the top.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t![\"\"](\"https:\/\/peaceadvocacynetwork.org\/wp-content\/uploads\/2019\/09\/Falafel-Fattoush-Hannah-Kaminsky-IMG-1024x683.jpg\")
\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t
Hannah Kaminsky
\nReal Food, Really Fast<\/i><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\t\tIf you took falafel but skipped all the mashing, mixing, and deep frying, you’d get the gist of this herbaceous Middle Eastern panzanella, also known as bread salad. Deconstructed dishes get a bad rap in this postmodern culinary scene, but just this once, I wouldn’t take offense at the term. Everything you’d want from a good falafel sandwich can be found in this abundant bowl, simply chopped and tossed for a fresher, more flavorful experience with every forkful. The pita become soggy fairly quickly, so don’t delay after tossing it with the dressing. Dig right in immediately, or withhold the olive oil and lemon juice until you’re ready to serve.<\/span><\/p>Ingredients<\/span><\/p>- 4\u00a02-ounce pita breads<\/span><\/li>
- 1\u00a0pint\u00a0cherry tomatoes\u00a0halved if large<\/span><\/li>
- 1\u00a0cup\u00a0sliced Persian cucumber or diced English cucumber<\/span><\/li>
- 1 15-\u00a0ounce\u00a0can chickpeas\u00a0rinsed and drained<\/span><\/li>
- 2\u00a0scallions\u00a0thinly sliced<\/span><\/li>
- 1\u00a0cup\u00a0fresh parsley leaves<\/span><\/li>
- 1\u00a0clove\u00a0garlic\u00a0finely minced<\/span><\/li>
- 1\/4-1\/2\u00a0teaspoon\u00a0crushed red pepper flakes<\/span><\/li>
- 2\u00a0teaspoons\u00a0ground cumin<\/span><\/li>
- 2\u00a0teaspoons\u00a0ground coriander<\/span><\/li>
- 1\/2-1\u00a0teaspoon\u00a0salt<\/span><\/li>
- 1\/8\u00a0teaspoon\u00a0ground black pepper<\/span><\/li>
- 1\u00a0tablespoon\u00a0lemon juice<\/span><\/li>
- 2\u00a0tablespoons\u00a0olive oil<\/span><\/li>
- 2\u00a0tablespoons\u00a0sesame seeds\u00a0toasted<\/span><\/li><\/ul>
Directions<\/span><\/p>Lightly toast the pita bread and chop it into bite-sized squares, about 1\/2-inch each. <\/span><\/p>Place the bread in a large bowl along with the tomatoes, cucumber, chickpeas, scallions, and parsley. Mix the vegetables around lightly to combine. Sprinkle in the minced garlic, red pepper flakes, cumin, coriander, 1\/2 teaspoon salt, and pepper. Toss everything together until the vegetables are well distributed and evenly coated with the spices.<\/span>
<\/span><\/p>Right before serving, drizzle in the lemon juice and olive oil, tossing once more to incorporate. Add more salt to taste, if needed, and finish with a sprinkle of sesame seeds over the top.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t
If you took falafel but skipped all the mashing, mixing, and deep frying, you’d get the gist of this herbaceous Middle Eastern panzanella, also known as bread salad. Deconstructed dishes get a bad rap in this postmodern culinary scene, but just this once, I wouldn’t take offense at the term. Everything you’d want from a good falafel sandwich can be found in this abundant bowl, simply chopped and tossed for a fresher, more flavorful experience with every forkful. The pita become soggy fairly quickly, so don’t delay after tossing it with the dressing. Dig right in immediately, or withhold the olive oil and lemon juice until you’re ready to serve.<\/span><\/p> Ingredients<\/span><\/p> Directions<\/span><\/p> Lightly toast the pita bread and chop it into bite-sized squares, about 1\/2-inch each. <\/span><\/p> Place the bread in a large bowl along with the tomatoes, cucumber, chickpeas, scallions, and parsley. Mix the vegetables around lightly to combine. Sprinkle in the minced garlic, red pepper flakes, cumin, coriander, 1\/2 teaspoon salt, and pepper. Toss everything together until the vegetables are well distributed and evenly coated with the spices.<\/span> Right before serving, drizzle in the lemon juice and olive oil, tossing once more to incorporate. Add more salt to taste, if needed, and finish with a sprinkle of sesame seeds over the top.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
<\/span><\/p>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t