Chef Chloe's Falafels (V)

 These are parts of a recipe for Falafel Sliders, which also contain bread, guacamole and tomatoes. A link to a youtube video on how to make the sliders are at the end of this post:

Falafels
1 can chick peas, drained and rinsed
1/2 finely chopped red onion
2 cloves garlic, quartered
5-6 sun dried tomatoes
1/2 cup packed fresh Italian parsley
1 tsp ground cumin
1 tsp ground coriander
1 tsp salt
2 tbsp olive oil
1/2 cup garbanzo or other flour

Mix in food processor and fry in olive oil 3 - 5 minutes on each side until golden brown. Let dry on paper towel.

Tahini Sauce
1/2 cup Tahini
1/2 cup water
1 1/3 tbsp lemon juice
1 clove garlic
1/2 tsp salt

Puree until smooth.

Below is a link to a youtube video of how to make these falafels:
Chef Chloe's Falafel Sliders

Lentil Mushroom Cashew Dish (V)

This is my simplified version of the previous recipe "Harvest-stuffed Mushrooms" (by Chef Chloe). You can serve it as a side dish or a main course.

1 large onion

1 cup cashew nuts

2 cups cooked lentils (or a can of lentils)

1 cup sliced and cooked mushrooms

1 – 2 tbsp Italian seasoning

3 – 4 cloves garlic

 2 tbsp olive oil

Salt & pepper to taste

1. Chop onion and cashew nuts.
2. Fry onion in olive oil until soft. Add Italian seasoning and garlic.
3. Add nuts and fry until light brown.
4. Add sliced, cooked mushrooms and fry for a couple of minutes.
5. Add cooked lentils and mix. Salt and pepper to taste.
6. Serve or save for next day in the refrigerator.