pickled onions recipe

A simple and easy condiment that can be made in minutes and stored in the refrigerator to eat with tacos, eggs, plantains, hot sandwiches and just about any grilled meat. 

Pickled Onions

onion

water

apple cider vinegar

sugar

salt

Peel the onion and cut into slices. Add to a mason jar.

In a separate bowl, whisk together the water, vinegar, sugar and salt until the salt and sugar have completely dissolve. Pour over the onion slices inside the mason jar. Seal tight and refrigerate overnight.

Serve with your favorite taco, sandwich, burger, etc.

Healthy Plant Based Recipe for baked Falafel. Pickled Onions add flavor, color, texture and are so easy to make.   Serve individual falafels with tahini dipping sauce as appetizer or in a wrap with condiments and fillings as a main dish.

Healthy Baked Falafel

parsley

cilantro

raw sunflower seeds

shallot (roughly chopped)

garlic

lemon

Tablespoon cumin

Tablespoon coriander

sea salt

cayenne pepper*

chick. peas

Tablespoons tahini

almond meal*

flax

tahini

maple syrup

purple onion (thinly sliced)

cider vinegar

white vinegar

Heat oven to 450 and line rimmed baking pan with unbleached parchment.

Place parsley, cilantro, sunflower seeds, shallot and garlic info bowl of food processor.  Process until everything is well chopped into tiny pieces.

Zest lemon over processor bowl and sprinkle on cumin, coriander, salt and cayenne.  Process again.

Juice lemon over mixture and add in chickpeas and tahini.  Pulse, until mixture is pasty with a few chunks.

Mix almond meal and ground flax in shallow bowl.

Scoop falafel mixture onto prepared pan.  You should get about 20 falafel. Wet hands and roll into golf ball sized spheres.  Drop each into the flax mixture, toss to coat and then place on prepared pan.

Bake for 15 minutes, turn and then bake for additional 10 minutes until golden.

Store extra falafel balls in the fridge for up to a week.  Leftovers can be eaten cold, or at room temperature.  For warm falafel balls, gently heat on stovetop or in 375 oven until heated through.

Falafel:

Whisk together 2 Tablespoons of the water with the maple syrup and tahini. Add more water 1 Tablespoon at a time until pourable consistency.

Store in fridge for up to 2 weeks.  If mixture hardens, set container in a bath of warm water and whisk.  Or, whisk in 1 Tablespoon warm water

Tahini Drizzle:

Thinly slice onions and place in small glass jar.

Place vinegars, water, syrup and salt in small saucepan. Bring to a boil and then turn down to a simmer. Stir continuously until syrup and salt are totally dissolved.

Pour over onions that are in jar, making sure they are all submerged.   Let sit at room temperature until ready to serve.

Store sealed jar in fridge for up to 2 weeks.

Pickled Onion

Top 2 pickled onions recipe recipes from across the web

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Pickled Onions

Healthy Baked Falafel

Top 2 pickled onions recipe recipes from across the web

The most viewed pickled onions recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pickled Onions

Healthy Baked Falafel

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