Tag Archives: falafel

Maoz Vegetarian; Turn to the Chain for the Best Falafel on the UWS

You would think that the UWS neighborhood, home to a large Jewish community, would have lots of great, local falafel joints. But I have yet to find better chickpea fritters than at Maoz Vegetarian— the international veggie falafel chain, located on 70th and Amsterdam. For just $4.95 you can get a falafel sandwich with your choice of tasty toppings and sauces from their– the best part— do-it-yourself salad bar. Their falafel has the perfect balance of cilantro and parseley and is fried to perfection in heart-friendly canola oil. For more flavor– dress your sandwich with the classics, tabouli salad, hummus and tahini sauce, and add some spicy hot green chili dressing for heat. Stay tuned for a Creative Delites do-it-all-yourself falafel sandwich recipe!

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Create: Wasabi Waldorf Salad

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A lighter version of the classic Waldorf Salad– roasted walnuts, Wasabi Peas, currants, apples and fresh veggies are tossed with non-fat Greek Yogurt, honey and Dijon-style mustard. Makes a great side salad. Best as a topping in a pita with falafel. I decided to make this dish on a beautiful autumn afternoon this week, with apples galore at WFM and a variety of Gala and Granny Smith on sale.

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A little crunch from the walnuts. A lot of zip from the Wasabi Peas. And so much natural goodness with the apples, cabbage, carrots and celery!


Ingredients:
(serves 4)

2 Gala apples, chopped
1 celery stalk, trimmed and chopped
1 cup red cabbage, sliced
1/2 cup FAGE Greek Yogurt (Fat-Free Plain)
salt and freshly ground black pepper
1/2 cup walnuts, roughly chopped
1/2 cup currants
1/2 cup Wasabi Peas
1 tablespoon Dijon-style mustard
1 tablespoon honey
1 tablespoon spicy mustard
freshly squeezed lemon juice, to taste

Directions:

Preheat the oven to 350. Spread the walnuts on a baking sheet and toast in the oven for 8 minutes. Cool and chop the nuts up into small pieces. Mix the yogurt, honey, lemon juice, and mustard in a large bowl and season with salt and pepper. Cut the apples into 1/2-inch pieces. Chop the celery into 1/2-inch pieces. Slice the cabbage in a colander. Add the apples, celery, cabbage and currants to the bowl, and sprinkle with more lemon juice and drizzle a bit more honey. Toss with the yogurt dressing. Cover and refrigerate. Right before serving, toss in the Wasabi Peas and chopped walnuts; otherwise, the peas and walnuts get mushy.