cooking tips

How to make vegan falafel, that&#039;s crispy and crunchy on the outside, soft on the inside, and packed full of earthy, tangy flavour. Serve in a pita or flatbread, a salad or in a sandwich with a sauce of your choice. Gluten-free and easy to make in under 30 minutes, using simple ingredients.

Vegan Falafel (Gluten-free)

dried chickpeas (or 3 cups (2 cans) canned chickpeas)

onion

cilantro

garlic

sesame seeds

buckwheat flour

tbsp rice flour

turmeric

tsp cumin

basil

salt

tsp smoked paprika

olive oil

lemon (juice of)

Soak chickpeas.

If you are using dried chickpeas, soak them in cold water for at least 3 hours, or overnight. Drain and rinse them, and pat them dry with a paper towel.

Dry chickpeas.

If using canned chickpeas, drain and rinse them, and pat them with a paper towel, making sure they are as dry as possible.

Blend.

Transfer the chickpeas to a blender or food processor together with the onion, cilantro, garlic, sesame seeds, buckwheat flour, rice flour, turmeric, cumin, dried basil, salt, smoked paprika, olive oil, and lemon juice. Set aside 1/4 cup of the sesame seeds to coat the falafel. Blend on a low setting for a few seconds, until mostly smooth, but with a bit of texture left.

Shape.

Scoop out around 2-3 tbsp of the mixture per falafel and shape them using your hands. If they stick, dip your hands in a little bit of flour before shaping. Dip the falafel in the sesame seeds on both sides and lay them out on a flat surface.

Fry.

To fry: To make fried falafel, heat a thin layer of olive oil or avocado oil in a large flat pan or skillet. Add the falafel to the pan, working in batches if necessary - it&#039;s important not to overcrowd the pan. Fry for around 2-3 minutes on one side, then flip and fry for 2 minutes more, until crispy and browned.

Bake.

To bake: If you want to make baked falafel, preheat the oven to 180 degrees C (350F) before blending. Lay out the falafel on a large baking tray lined with parchment paper. Bake in the preheated oven for 25 minutes, flipping half way through.

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How to make vegan falafel, that's crispy and crunchy on the outside, soft on the inside, and packed full of earthy, tangy flavour. Serve in a pita or flatbread, a salad or in a sandwich with a sauce of your choice. Gluten-free and easy to make in under 30 minutes, using simple ingredients.

This easy-to-make, Rich Homemade Lobster Stock recipe is great when wanting to add depth of flavor to seafood soups, stews, risotto, chowders and sauces.

Rich Homemade Lobster Stock

water

lobster

white wine

celery,

garlic,

salt, divided

thyme

parsley

bay leaves

seafood seasoning (Old Bay)

peppercorns

Heat the water in a large stockpot just to under a boil. Add a teaspoon of salt.

Add any uncooked, shelled lobster to the water.

Once the shells turn red, and the meat is almost cooked through, transfer the lobsters to an ice bath to stop the cooking process.

If using precooked lobster, add them to the water to thaw or warm through, for just a minute or two.

Once cooled to the touch, remove the meat from the shells and refrigerate the lobster meat for later use.

In the same water used to cook the lobster, add in the white wine, lobster shells, celery, onion, garlic, salt, thyme, parsley, bay leaves, seafood seasoning and peppercorns.

Allow the mixture to simmer over medium to medium-low heat for about 45 minutes, allowing the flavors to meld together.

Using a mesh strainer, carefully strain the stock to remove any solids. For a clearer stock, double strain if desired.

If using the lobster stock immediately, keep warm in a saucepan.

If storing, allow the stock to cool completely before transferring it to storage containers. Store in the refrigerator for up to a 5 days, or freeze for longer storage.

Lobster and Corn Chowder Recipe! Homemade lobster stock sends this recipe over the top! Each spoonful is filled with huge chunks of lobster meat! #chowder #lobster #lobstertok #soup #soupseason #souprecipe #DinnerIdeas #comfortfood  #cookwithme #shrimp 

Every venison lover needs a go-to burger recipe — this is it. Made with Silver Fern Farms Pasture-Raised Premium Ground Venison, this burger recipe always turns out completely and utterly satisfying.
We season it with the likes of Worcestershire sauce and cayenne pepper to highlight the venison’s savory, naturally peppery flavors. And then we gently mix everything together until it’s just combined, which keeps the meat nice and tender so it grills up extra juicy every time.
But the most important tip of all with this venison burger? Don’t be afraid to pile on the fixings!

How to Make the Best Venison Burger

venison

unsalted butter

worcestershire sauce

garlic powder

onion powder

cayenne pepper

kosher salt

black pepper

cheddar cheese

hamburger buns

Heat a grill or grill pan to medium-high heat.

In a large bowl, gently fold together the ground venison, grated butter, Worcestershire sauce, garlic powder, onion powder, and cayenne pepper with your hands. Be careful not to overmix the ground venison: overworking and compacting the meat will make it tough and dry.

Divide the ground venison into 4 balls and gently form them into ½”-thick patties. Press your thumb into the center of each patty to create an indentation. This will help the burgers cook evenly. Divide the salt and black pepper between the patties, seasoning both sides.

Lightly brush your grill grates with the oil. Place the patties on the grill and cook for 2 to 3 minutes. Turn the patties 90 degrees to create a crosshatch pattern with the grill marks, and cook for an additional 2 minutes.

Flip the patties over. If you’d like to add cheese, place it on the patties now. Cook for 2 to 3 minutes, repeat the 90-degree turn, and cook for another 2 minutes or until the internal temperature reaches 155° F on an instant-read thermometer for a well-done burger.

Transfer the patties to a plate, tent with aluminum foil, and allow them to rest for 3 to 4 minutes. Allowing the burgers to rest relaxes the venison and evenly distributes the juices throughout the meat.

Serve the venison patties warm with your favorite toppings.

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Vegan Falafel (Gluten-free)

Rich Homemade Lobster Stock

How to Make the Best Venison Burger

Top 3 cooking tips recipes from across the web

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Top Tags

Vegan Falafel (Gluten-free)

Rich Homemade Lobster Stock

How to Make the Best Venison Burger

The most viewed cooking tips recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine