15 | Mediterranean Vacation

1 |   Main Dish

Falafels with Garlicky Tahini Sauce

This falafel is made the traditional way, which makes it a dairy-free food. It’s one ingredient away from a gluten-free recipe too! They’re made with protein packed chickpeas, and the parsley adds freshness and flavor. Top falafels with shredded lettuce, sliced tomato, and tahini sauce to make it a filling and nourishing meal.

3 |   Side

Spinach Feta Triangles

The first time I had and made these was when we lived in Australia. We didn’t have much money back then, and eating out was expensive. One Sunday every two months or so, I’d spend the day cooking meals and freezing them so we’d have meals ready when we’d had a long day. I made spring rolls, lasagnas, shepherd’s pies, samosas, and these spinach feta triangles. Super simple with leeks, spinach, garlic, and feta this side is also a great appetizer for parties.

2 |   Salad

Quinoa Tabouli

Tabouli is commonly made with cracked wheat, but to make it gluten-free I’ve used quinoa. Quinoa is a superfood full of protein. This recipe is made mostly of herbs like mint and parsley to make it refreshing and light. I love it paired with falafels or even as a light snack over mixed greens. If you want more veggies in the salad, I’ve given a few ideas in the recipe.

4 |   Dessert

Bite-sized Baklava

I’ve always wanted to make baklava. I love the light crispy phyllo dough. I can’t resist using it for savory and sweet treats. This dessert gives you the full flavor of baklava, but with half the time. Baklava is a lovely light dessert because of how sweet it is you only need one to fill like you're in the lap of luxury. I’ve combined pistachios and almonds to make a great flavor and color mixture. The honey syrup has a secret ingredient to add a little extra intrigue to the whole experience.

2 cans of chickpeas drained and rinsed

3 green onions, coarsely chopped

1 large clove garlic, coarsely chopped

1 teaspoon ground cumin

1/8 teaspoon cayenne pepper

1/4 cup coarsely chopped fresh parsley

1/4 cup coarsely chopped fresh cilantro

dash of black pepper

1 teaspoon salt

1/2 teaspoon baking soda dissolved in two teaspoons water

5 tablespoons flour

vegetable oil or peanut oil, for frying

shredded lettuce

sliced tomatoes

Garlicky Tahini Sauce:
1 garlic clove

1/2 teaspoon salt

1/2 cup tahini

1/4 cup fresh lemon juice

1/4 cup warm water

1/4 cup olive oil

1 tablespoon fresh cilantro, finely chopped

1 tablespoon fresh flat-leaf parsley, finely chopped

1/4 teaspoon cumin (optional)

Want to make this dairy or gluten-free? This is already dairy-free! To make this gluten-free, use your favorite gluten-free flour instead of the regular flour.

Make ahead option– Follow The Simple Steps 1-4 then layer the patties on parchment paper and place in a sealed container for up to five days in the refrigerator. Or store in the freezer for a month. When you’re ready to have a Mediterranean feast, simply continue with The Simple Steps. The Garlicky Tahini Sauce can be stored in a sealed container in the refrigerator for 5 days.

The Simple Steps...

1. In a food processor, combine the chickpeas, green onions, garlic, cumin, cayenne, parsley, and cilantro. Pulse to combine the ingredients and season with pepper and salt. The mixture will not be smooth, but it should not have large chunks.

2. Remove from the food processor and place into a medium mixing bowl. Stir the baking soda mixture and flour into the chickpeas. If you have time, place this in the refrigerator for 30 minutes to help the mixture set.

3. Remove the chickpea mixture from the refrigerator. Preheat a large skillet over medium-high heat. Add 1/2” of vegetable or peanut oil.

4. While the pan heats up, roll 2-3 tablespoons of the mixture into a ball and gently press into a patty. You should have enough batter to make about 12 patties. 

5. Fry in small batches of 4-5 patties. If you have too many falafels in the pan at one time, the oil will cool down and the oil will soak into the patties instead of fry them. Fry each side for about 3 to 4 minutes. Make sure a brown crust foams before flipping them. Then drain them on paper towels.

6. Serve the falafels with a pita or on a bed of shredded lettuce, sliced tomatoes, and tahini sauce.

For Garlicky Tahini Sauce:
1. Mince the garlic clove. Place it on a cutting board and top it with the salt. Use the side of a big knife and mash the garlic to a paste with salt.

2. Add the garlic paste to a small bowl and whisk in the remaining ingredients until combined well. Taste the sauce. If you’d like an added flavor, stir in the cumin. Be sure to stir the tahini very well before using it. it has a tendency to separate in storage.

3. Serve immediately or refrigerate. This makes about 1 1/4 cups.

1 bunch fresh flat leaf parsley— about 1 cup finely chopped

1/2 cup mint, finely chopped

3 green onions

1 medium tomato

1 lemon juiced— about 1/4 cup

2 1/2 tablespoons olive oil

1 cup cooked quinoa

dash of pepper

1/8 teaspoon salt

Want to make this dairy or gluten-free? This salad is completely dairy-free and gluten-free already. For a non-traditional tabouli with more color and flavor, try adding a chopped cucumber or red pepper. You could also spice things up with a dash or two of cayenne pepper or a 1/2 a cup of chopped cilantro.

Make ahead option– Store any leftovers in a sealed container in the refrigerator for up to three days. When cooking the quinoa, make a double batch. It keeps for a week in the refrigerator. It takes just as long to cook, and you’ll have extra quinoa to amp up other salads.

The Simple Steps...

1. Cook the quinoa while you prepare the rest of the salad.
    •My Method: Place 1/2 cup quinoa in a strainer, rinse well under cold water, and drain.
    •Put the quinoa into a small saucepan with 1 cup of water, 1 garlic clove cut in half, 1 bay leaf, and 1/4 teaspoon salt. Bring to a boil over high heat. Then, reduce the heat to medium-low and cover the pan. Allow it to simmer for about 15 minutes.
    •It's done when all the water is absorbed into the quinoa.

2. Rinse all the herbs, green onions, and tomatoes. If you have a food processor, coarsely chop one bunch of parsley and add it along with 1 cup of mint leaves to the processor bowl. Pulse the herbs until they are finely chopped. If you don’t have a food processor, chop the herbs as finely as you can using a large sharp knife.

3. Place the chopped herbs into a large mixing bowl. Finely slice the green onions and add that to the bowl too. Chop the tomato and stir everything together.

4. Juice the fresh lemon and pour it over the salad mixture. Stir in the olive oil.

5. Stir the quinoa into the salad. Add the salt and pepper. Then taste the salad to decide if it needs any more seasoning. Place the salad in the refrigerator to cool. Serve it cold garnished with romaine lettuce.

2 tablespoons olive oil

1 leek

1 garlic clove

1 small bag of fresh spinach, 4-5 oz
3 tablespoons fresh flat-leaf parsley, finely chopped

1 cup crumbled feta

16 sheets of phyllo dough

1/2 cup olive oil

Want to make this dairy-free? For a dairy-free option, use your favorite dairy-free cheese substitute in place of the feta.

Make ahead option– Make a double batch and freeze the extra. Just follow The Simple Steps 1-6 and place the uncooked triangles onto a sheet tray that fits into your freezer. After and hour or so, put them into a freezer safe container. Store the unbaked triangles in the freezer for up to 2 months. There’s no need to thaw them before baking them. Just bake the frozen triangles an extra 3-5 minutes.

The Simple Steps...

1. Preheat the oven to 375˚. Place the phyllo dough still in the package on the counter to thaw. Heat 2 tablespoons olive oil in a large pan over medium heat.

2. Cut the leek in half length-wise, take off the outside layer, and rinse the leek well because dirt will often get caught between the layers. Slice the leek very thinly. Coarsely chop the garlic clove. Sauté the leek and garlic in the pan until they are soft and lightly browned.

3. Coarsely chop the spinach. Stir in the spinach and continue to sauté until the spinach is limp, which will be about 2 minutes. Remove from the heat, stir in the parsley, and set aside to cool.

4. In a medium mixing bowl, stir the crumbled feta into the spinach mixture.

5. On a clean, dry, flat surface, place 2 sheets of phyllo dough. Starting from the edges of the dough, lightly brush the surface of the top sheet with olive oil. Layer 2 more sheets of dough and lightly brush the top with olive oil. Using a pizza cutter or sharp knife, cut the sheet length-wise into three long strips of equal width. Keep the unused sheets covered with wax paper and a slightly damp towel. This will keep the dough from drying out and becoming brittle.

6. Spoon 1 tablespoon of the spinach filling at the end of the strips. Then fold the end of the dough over the filling to form a triangle. Continue to fold up the dough like a flag making a triangle with each fold. Brush both sides of the triangle parcel with olive oil then place it on a baking sheet tray. Continue with The Simple Steps 5-6 using the rest of the sheets until you have 12 triangles.

7. Bake the triangles for 14-15 minutes or until golden and crisp. Serve them hot.

1 cup honey

1/4 cup water

1/4 cup sugar

zest of 1/2 lemon (about 1 teaspoon)

juice of 1/2 a lemon (about 1 tablespoon)

1 cup almonds and pistachios combined

1/2 teaspoon cinnamon

12 sheets phyllo dough

1/2 cup melted butter or coconut oil

Want to make this dairy-free? For a simple dairy-free option, use coconut oil instead of the butter.

Make ahead option– For the best results, let the baklava sit between 4-6 hours or overnight at room temperature for the syrup to penetrate the layers. Garnish with some finely chopped pistachios. Store at room temp, covered with a dish towel for 1 to 2 weeks.

Working with phyllo dough— Thaw the dough in the refrigerator overnight if you can or place it on the counter to thaw for two hours before you use it. Once you open the package, keep the unused sheets covered by wax paper and a slightly damp towel. If the dough gets wet, the sheets will stick together, but don’t panic. You can still use them. They may tear a bit, but that’s ok too. The thin layers of dough make this a light dish, but the sheets should be handled gently. Use dry hands. When you brush on the oil or butter, work from the outside edges in to the center. The edges are likely to dry out first. If they do dry a bit, just brush them with a little oil and they will be fine.

The Simple Steps...

1. Preheat the oven to 375˚. Lightly oil a 12-cup muffin pan.

2. In a small sauce pan, add the honey, sugar, water, lemon juice, and lemon zest. Bring to a boil on high to medium high heat. Stir often. Then turn the heat down to medium low and cook another four minutes. The secret to this honey syrup is the pop of lemon juice and zest. It adds a brightness so these treats aren’t too intensely sweet.

3. Take the syrup off the heat to allow to cool while you make the baklava.

4. Chop the almonds and pistachios into a fine meal. Toss the nuts into a medium bowl and mix with the cinnamon. Set this aside.

5. On a clean, dry, flat surface, place 3 sheets of phyllo dough. Starting from the edges of the dough, lightly brush the surface of the top sheet with melted butter or coconut oil. Brush oil on the corners if the sheets start to separate. Using a pizza cutter or sharp knife, cut the layered sheets into four strips lengthwise. Then cut the strips to make squares that are about two inches wide. Remember to keep the unused sheets covered with wax paper and a slightly damp towel.

6. Take one square and place it oiled or buttered side down into the muffin tin. Layer two more squares for a total of 9 thin sheets of phyllo dough. Then sprinkle about 1/2 tablespoon of the nut mixture onto the dough. Layer three more squares on top of the nuts. Then sprinkle another 1/2 tablespoon of the nuts. Top that with three more squares of dough. Repeat The Simple Steps 5-6 for all 12 muffin cups. Butter or oil the tops of each individual baklava.

7. Bake for 12-15 minutes at 375˚ until golden brown. The coconut oil seems to brown a little faster. If you decide to use coconut oil, be sure to check the baklava at 12 minutes to make sure the flakey crust doesn’t burn.

8. Remove from the oven and spoon 1 1/2 tablespoons of the honey syrup over each baklava cup. You’ll hear it sizzle. This will ensure that it stays crisp rather than get soggy. You can eat the baklava while they are hot; they are best after a few hours. If you allow them to cool uncovered to room temperature before eating, the time allows the honey syrup to soak into the layers of flakey crust and thicken as it cools.