Monday, June 6, 2011
Falafel Quesadilla - Recipe
Inspired by The Coup's Falafel Quesadillas http://www.thecoup.ca/ , this recipe is my own take on my favourite lunch meal from Calgary's most radically amazing vegetarian restaurant. I couple this quesadilla in all its warm, spicy goodness, with some Homemade Tzadziki
First off, you require a whole grain tortilla in which you will eventually enclose around the ingredients.
Heat the oven to 350. In a bowl, drizzle some olive oil. Sprinkle some cumin into there as well, and a dash of oregano. Mix it up, then add a seeded, quartered red bell pepper, and coat up that baybay. Place the pepper pieces onto a baking sheet and roast for about 25-30 min, or until the pepper is soft and bendy.
Meanwhile, in a pan, heat a drizzle of olive oil over medium heat
Throw down some chopped red onion and some chopped garlic...with your choice of a few drops of your fave hot sauce
Each falafel ball should yield about 4 or 5 discs when you cut them up. (I buy the falafel balls from Community Natural Foods) Use however many you please, but usually one ball should suffice per tortilla
Heat a separate pan on medium heat. I like to spray the pan with this olive oil spray I found, then throw down that tortilla. Now, when you're filling that thing, make sure you pile your ingredients onto half of the tortilla, because you're going to fold over the other side (I thought I'd better explain if there are any quesadilla virgins out there)
Place the red onion and garlic combo, falafel discs, Decide whether you feel like some crumbled light feta, or whether goat's cheese is what you'd rather. Either one rocks!
Some lettuce is cool, too, or mixed greens type thing, if you so please
Remove the now-roasted red peppers from the oven and chop them up into smaller sliced before loading them into the tortilla
Fold that in half, and flip, because the one side should be crisping up, but not charred. Vital that it's not charred, unless you like it like that...
Once it's been cookin' on both sides, flip 'er onto a plate, chop it down the middle so you have 2 perfect-sized quesadilla pockets. Dip it in the Tzadziki (recipe near the top of this post!) and put on a sombrero or somethin'!