Sweet Utopia Blog

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Mahammara in Falafel Cups September 21, 2014

IMG_0072beI have always viewed the Syrian dip – mahammara – as one of the most perfect foods—rich, royal pomegranate with walnuts and spice. And what better place for it than in a falafel cup?

Quantity: 12

Size: Regular

Falafel base is nut-free

Falafel Cup Ingredients:

1 1/2 cup canned garbanzo beans, drained

1/4 cup fresh cilantro

1/4 cup fresh parsley

2 cloves garlic, chopped

1/4 of a large onion, chopped

1/4 cup brown rice flour

1 teaspoon baking powder

1/2 teaspoon sea salt

1/2 teaspoon cumin

1/8 teaspoon black pepper

Extra virgin olive oil for brushing

Mahammara Filling Ingredients:

1 cup unsweetened pomegranate juice

2 tablespoons agave

2 cloves garlic

2 tablespoons fresh lemon juice

1/2 teaspoon salt

1/4 teaspoon cumin

7 ounce roasted red pepper jar, drained (about a cup)

1/2 teaspoon spicy red pepper flakes, or to taste

1/3 cup walnuts, toasted lightly

3 tablespoons extra virgin olive oil

2/3 cup gluten-free breadcrumbs

Garnish: (optional)

Mint or cilantro leaves, pomegranate seeds, walnuts

Directions:

To make the falafel base, preheat the oven to 400 degrees F and oil a regular 12-muffin pan. Combine all the base ingredients in a food processor. Press evenly into the pan, forming a small ridge on the edges. Brush with the olive oil. Bake 25 minutes, until light brown.

To make the mahammara, boil the pomegranate juice with the agave on very low heat until it is reduced substantially and forms a syrup (about 3 tablespoons), about 40 minutes. Let cool. Blend all the filling ingredients together to the consistency you desire. You can make this in advance and keep refrigerated.

Enjoy!
Love,

Sharon

www.sweetutopia.com

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