From the kitchen of Richard Blais
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This recipe from Richard Blais is a healthy and nutritious meal. It's the perfect fuel for those training for a marathon this year.
Click here for more information on New York Road Runners.
Ingredients
Ingredients for Fauxlafel Patty:
Chick Peas, soaked for 24 hrs 5 lb
1 1/2 oz garlic minced
1 1/2 cup onion minced
1/8 cup coriander, ground
1/8 cup cumin, ground
1/2 teaspoon cayenne
1 cup parsley, chopped
1 cup cilantro, chopped
2 tablespoon salt
3 lemons, Juiced
1 tablespoon black pepper
Ingredients for Pickled Vegetables:
1/4 cup beets, cooked, sliced
1/4 cup cauliflower, roasted, sliced
1/4 cup red onion, sliced
1/4 cup carrots, blanched, sliced
1 1/2 quarts Bread & butter pickling liquid
Ingredients for Pickled Vegetables:
1/4 cup beets, cooked, sliced
1/4 cup cauliflower, roasted, sliced
1/4 cup red onion, sliced
1/4 cup carrots, blanched, sliced
1 1/2 quarts Bread & butter pickling liquid
Ingredients for Yogurt sauce:
2 cups greek yogurt
1 tablespoon garlic, minced
1/2 cup cucumber grated
2 tablespoon dill, chopped
1 tablespoon cilantro, chopped
1 teaspoon mint, chopped
1 1/2 teaspoon chipotle, canned
1 lemon zest
Cooking Directions
For fauxlafel patty:
Soak the chick peas over night. Mix them with the onion and garlic and grind in a meat grinder. Mix with remaining ingredients and form into patties. Pan sear in olive oil.
For pickling vegetables and brine:
Combine and boil, dissolve sugar and save for soaking the veggies.
For yogurt sauce:
Mix together and serve.
Recipe courtesy Richard Blais.
