Virtual Mediterranean Cooking Class
Class Replay Pt. 1
Class Replay pt. 2
Equipment You’ll Need
Food processor
*(note - don’t use a blender for the falafel. Make sure to use a food processor)
Blender
*(You can get by without a blender and simply use the food processor for both the hummus and the falafel)
Mixing Bowls
Whisk
Slotted spoon or small handheld strainer
One medium sized pot
Lemon juicer (or prepared lemon juice)
Skillet + spatula for frying
Measuring cups and spoons
Rubber spatulas or mixing spoons
Cutting board
Chef’s knife
Grocery List
1 cup dry quinoa, cooked*
1 small white onion
1 small red onion
1 head garlic
fresh parsley
4-5 lemons (or lemon juice)
2 cups red lentils
2 cans chickpeas
1 small jar or can artichoke hearts
1 small can or jar olives
tahini
ground paprika
ground cumin
ground coriander
red wine vinegar
Dijon mustard
honey
Feta cheese (optional)
olive oil
frying oil
something to dip into hummus (crackers, chips, veg, etc.)
Ingredient Notes:
Please cook the quinoa prior to the class
Dry chickpeas are traditionally used for falafel, lentils are easier to use, because they don’t require soaking time. If you’d like to substitute with dried chickpeas, make sure to soak them 12-24 hours before the class
Feta cheese is optional
Optional Prep
*no prep work is required for the class, but if you would like to get ahead, you are welcome to do the following -
chop white onion (~3/4 cup chopped onion needed)
chop red onion (1/3 cup of chopped red onion needed)
roughly chop artichoke hearts (1/4 cup chopped artichoke hearts needed)
roughly chop olives (1/3 cup chopped olives needed)
juice 2 lemons
drain and rinse 2 cans of chickpeas
crumble 1/4 cup Feta cheese