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About the Dish

3/4 cup Chickpea Crumbs
1/3 cup Bob's Red Mill Gluten Free Garbanzo & Fava Flour
1 each Onion
1 clove Garlic
5 sprigs Cilantro
1/2 teaspoon Ground Cumin
1/4 cup AtlantaFresh Greek Yogurt
3 sprigs Dill
2 each Lettuce
2 tablespoons T. Lish Sweet Garlic Dressing
1/2 ounce Feta Cheese
Per Serving
Calories 673
Total Fat 37 g
Saturated Fat 6 g
Trans Fat 0 g
Polyunsaturated Fat 3 g
Monounsaturated Fat 1 g
Cholesterol 19 mg
Sodium 1041 mg
Total Carbohydrates 62 g
Dietary Fiber 17 g
Sugar 10 g
Protein 27 g
Chef Seth Freedman

Since joining the PeachDish team in 2014 as culinary director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish culinary director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.

METHOD

1
Heat oven to 425° F. Prepare your mise en place: Peel and grate onion. Peel and mince garlic. Pick and finely chop cilantro leaves. Pick and chop dill leaves. Pull apart lettuce heads into individual leaves; cut or tear leaves into bite-size pieces.
2
In a mixing bowl, combine chickpea crumbs, bean flour, onion, garlic, cilantro, cumin and 1/2 teaspoon kosher salt. Mix well to thoroughly combine.
3
Stir 2 tablespoons olive oil into chickpea mixture. Add 1/2 cup water, and stir well. You want the mixture to be just wet enough to form into pieces without crumbling.
4
Dampen your hands, and form falafel mixture into balls about the size of table tennis balls (you should have about 12 pieces total). As you form the falafel, flatten each slightly into patties about 3/4 inch thick, and arrange on a baking pan so that none are touching.
5
Bake falafel 8 minutes. Rotate pan, and bake until lightly browned and crunchy on the bottom, 8-10 minutes more.
6
While falafel cooks, bake dill sauce: In a small bowl, combine yogurt and dill. Mix well. Taste and adjust seasoning as desired.
7
In a mixing bowl, toss lettuce leaves with 2 tablespoons dressing and feta. Taste and adjust dressing and seasoning as desired. Serve falafel with dill sauce and salad on the side. Enjoy!