Falafel Oil and Lemon Dressing

Falafel Oil and Lemon Dressing

Ingredients:
1/4 cup cold pressed sunflower oil 1/4 cup lemon juice
15 oz can garbanzo beans, do not drain 1/2 cup cold pressed olive oil
6 cloves garlic, chopped 1/2 teaspoon basil
1 tablespoon sesame tahini 1/2 teaspoon parsley
3/4 cup brown rice flour 1 teaspoon oregano
1 teaspoon xantham gum 1/2 teaspoon garlic powder
1/2 teaspoon agar agar 1/8 teaspoon black pepper
1/2 teaspoon baking powder (non-aluminum) 1/4 teaspoon sea salt
1 tablespoon basil Mix all ingredients together in a jar or container. Shake
1/2 teaspoon black pepper well just before using.
1/2 teaspoon curry
1 tablespoon parsley Potato Pancakes
1/2 teaspoon sea salt
4 tablespoons cold pressed olive oil

Directions:
dash of cayenne (optional)
4 Potatoes (1-1/2 pounds)
Place garbanzo beans with water, and garlic into
2-1/2 cups water
blender and finely chop. Mix all the remaining ingredients in
1 onion or 3 cloves garlic, chopped
a mixing bowel except the oil. Place oil into sauté' pan and
1-1/2 cups wheat/gluten-free pancake mix
heat at medium temperature. Place about a 2 tablespoons
1/2 teaspoon sea salt
of mixture or use a small ice cream scoop, into hot oil and
1/4 teaspoon black pepper
cook until golden brown. Remove from oil and place on
Wash the potatoes and wrap them loosely in waxed
paper towels to drain. Serve separately or on a bed of
paper. Bake in a microwave oven for 11 minutes. Place
spinach or lettuce or rice. Top with tahini sauce.
potatoes in a large bowl and mash with a potato masher.
Add liquid ingredients and beat mixture. Add the remaining
Mashed Potatoes or Yams
ingredients and mix well. Heat skillet (medium-high). Place