EOS Cares Cook Along: Falafel, Tabouleh and Dips!

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Ready to eat! Dinner is usually served at 19:30

I found out about EOS events through one of my International Mentors. It's not really "advertised" that much per se, but that's just because their events tend to be quite popular and fill up quickly! I am such a champion for these events, taking part in the cook-off was the highlight of my week. You get to make food, learn recipes and make friends with people of all ages from around the world. I'll definitely keep attending!

Cook Along:
  • Sundays, 17:00 - 20:30 
  • Cost: Free! 
  • Registration necessary - join the Facebook group for updates! 
On the Menu: (links to recipes)
 The falafel prior to deep frying - no photos of the finished product but they were so neat!
 Sometimes I find falafel to be a bit too dry when I grab one on the go, but these were perfect!
Tabouleh
How good does this hummus look!
Muhammara (my favourite!)
Recipe copied below ~
INGREDIENTS:
  • 1 kg roasted bell peppers
  • 150 gm walnut halves, roughly chopped
  • 110 gm fine breadcrumbs
  • 4 tbsp pomegranate molasses/seeds
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 2 tsp cayenne pepper
  • 2 tsp red pepper flakes
  • 4 tbsp olive oil 
  • (optional) mint leaves for garnishing
  • salt to taste
METHOD:
  • Slice off the tops of the roasted peppers, discarding any seeds. Chop the flesh finely and place into a mixing bowl 
  • Add the walnuts, breadcrumbs, pomegranate, cumin, paprika, cayenne pepper, red pepper flakes and oil. Season to taste with salt
  • Mix well, then set aside for 1 hour to allow the flavours to marry and develop together 
  • Place the dip into a serving dish, drizzle with a little bit of olive oil and sprinkle with mint (if using). Serve at room temperature
Carrot, celery and cucumber sticks!
Grilled zucchini!
Since I was the only vegan I got my own personalised bowl all to myself!
Yogurtlu kabak salatasi

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