Falafels from Scratch 1 can chickpeas (540ml) 1 tsp powdered cumin 1 tsp powdered coriander 1 clove of garlic, crushed 1–2 tbsp cayenne pepper 1/4 cup plain white flour salt
oil for frying
Drain the chickpeas and combine with the spices in a bowl. Mash with a fork or the back of a spoon. Add the flour and mix well. Shape into small patties about one cen- timetre thick and three centimetres wide. Fry on all sides in hot oil (190° C) for two to three minutes until golden brown.
Homemade Tabouli Salad 1/4 cup dried parsley 1/4 cup dried mint 1/4 cup dried chives
1 cup of medium bulgur wheat 1/2 cup lemon juice 4 medium tomatoes, diced 1 cucumber, diced 5 tbsp good olive oil salt and pepper
Boil enough water to cover the bulgur wheat. Cover and let stand until water is absorbed and bulgur is tender (add more water if necessary). Add olive oil, spices and lemon juice and mix thoroughly. Let it sit for a few minutes so that the spices have time to release their flavour. Then add the diced tomatoes and cucumbers, and salt and pepper to taste.
Fresh Hummus 1 can chickpeas juice from one lemon 1 tsp soy sauce
1/2 tsp garlic powder
olive oil (enough to make smooth and pasty) 1–2 tbsp tahini (sesame seed paste) dash of cayenne pepper (optional) salt and pepper
sugar (just enough to mellow the lemon)
Drain the chickpeas and mash with a stiff fork. Add olive oil and lemon juice and beat until fairly smooth. Add garlic powder and tahini paste (if this is not available just add 1 tsp sesame seed oil for flavour). Add salt and pepper and other spices to taste. A dash of cumin powder is nice as well.
Classic Grilled Cheese
4 slices sweet & sour sliced rye bread with caraway seeds 2 cups coarsely grated cheddar cheese 2 tbsp butter or margarine at room temperature 4 tbsp ketchup
1 copy of Rapid*
Heat medium non-stick pan to medium. Spread soft butter on both sides of bread slices. Sprinkle grated cheese over two slices of bread. Cover cheese with remaining slices. Place in pan and grill until crispy, golden brown. Flip with plastic spatula. Grill side two. Watch for smoke indi- cating burning of your perfect sandwich. Place on plate and cut in half. Add ketchup.
Enjoy with a fresh copy of Rapid, Canada’s Whitewater Magazine.
*available at fine newsstands or subscribe online at
www.rapidmag.com
ADVENTUREkayakmag.com 17
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