CILANTRO Archive - Kimberly Zett

Baked Falafel

Kimberly — Fri, 07 Feb 2025 15:38:40 +0000

Baked Falafel

February 2, 2024 by Kimberly

Crispy on the outside, soft and herby inside! These golden bites are the ultimate flavor bomb. Packed with chickpeas, garlic, and spices, they’re the kind of snack you’ll keep reaching for.

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TOTAL TIME

40 min

SERVES

24 balls

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Golden, crispy, and packed with bold flavors!! These herby chickpea bites are everything you want in a falafel, minus the frying. They’re light but satisfyingly crunchy, loaded with garlic, cumin, and fresh herbs for that perfect balance of flavor. Whether you stuff them in a warm pita, toss them over a fresh salad, or dip them in creamy tahini sauce, they’re the kind of meal that feels both nourishing and indulgent. And the best part? They’re baked, not fried, so you get all the crunch without the extra oil.

These little crispy gems are beyond versatile! Tuck them into warm pita with fresh veggies and a drizzle of tahini for a classic falafel wrap. Throw them over a big salad with cucumbers, tomatoes, and a lemony dressing for a light but filling meal. Or just dunk them straight into hummus (no judgment here). Want to level it up? Pair them with roasted veggies, herby yogurt sauce, or even a spicy harissa dip.

Got leftovers? Pop them in an airtight container in the fridge for up to 4 days. Reheat them in the oven or air fryer at 180°C (350°F) for about 5 minutes to keep that crispy magic alive. For long-term storage, freeze them on a baking sheet before transferring them to a bag – just bake straight from frozen when you’re ready!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Baked Falafel

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Author: Kimberly
Total Time: 12-24 hrs + 40 min
Yield: 24 falafel balls 1x

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Description

Recommended Equipment

medium mixing bowl
food processor
small cookie scoop (or tablespoon)

Ingredients

Units

250 grams dry chickpeas
2 tbsp olive oil
2 tsp baking powder
5 grams fresh parsley
5 grams fresh cilantro
5 leaves fresh mint
1 yellow onion
4 garlic cloves
1 tsp salt
1 tsp paprika
1 tsp cumin
1 tsp za'atar
1/2 tsp white pepper

Instructions

Soak the dried chickpeas in 750ml (3 cups) of cold water for about 12-24 hours and store them in the fridge. The next day, drain, rinse, and let them sit for a moment to remove excess water. Preheat the oven to 220°C / 428°F (fan-assisted).
Add the chickpeas along with the other ingredients to a food processor and blend until you get a crumbly yet moldable mixture. Use a small cookie scoop to shape the mixture into 30g/1oz falafel balls and place them on a baking sheet lined with parchment paper. Bake for about 25-30 minutes until golden brown.

Passive Time: 12-24 hrs
Cook Time: 40 min

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Salmon Flatbread with Slaw & Cilantro Yogurt Sauce

Kimberly — Mon, 17 Jun 2024 07:26:16 +0000

Salmon Flatbread with Slaw & Cilantro Yogurt Sauce

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June 17, 2024 by Kimberly

Whip up this salmon flatbread for a delightful twist on dinner! Topped with crunchy slaw and a zesty cilantro yogurt sauce, it’s a fresh, flavorful favorite.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

30 min

SERVES

4 portions

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

Step up your meal game with this savory salmon flatbread, a perfect blend of nutritious and delicious. It’s simple enough for a weeknight yet impressive enough for guests. The combination of tender salmon, crispy slaw, and creamy cilantro yogurt sauce on a soft flatbread base makes every bite a delightful experience, ensuring this dish will become a new staple in your culinary repertoire.

Serve this salmon flatbread freshly made to enjoy its full range of flavors. It’s perfect as a light, standalone dinner or can be paired with a side salad for a more filling meal. The zesty cilantro yogurt sauce brings a cool contrast to the warm, crispy salmon, making it a hit for any season. For an added twist, pair it with a chilled glass of white wine or sparkling water.

Best enjoyed fresh, if you must store it, keep the flatbread, salmon, and slaw separately in the fridge. The cilantro yogurt sauce can be refrigerated in an airtight container for up to three days.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Salmon Flatbread with Slaw & Cilantro Yogurt Sauce

Author: Kimberly
Total Time: 30 min
Yield: 4 1x

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Description

GOOD TO HAVE ON HAND

small bowl
grater
medium-sized bowl
sharp knife
cutting board
tall container
immersion blender (or food processor)
large skillet
oven (or toaster)

Ingredients

Units

500 grams salmon filet
4 flatbreads

MARINADE

1 tbsp olive oil
1/4 tsp smoked paprika
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp oregano
1/8 tsp grounded pepper
1/8 tsp chili flakes

SLAW

200 grams red cabbage
1/2 cucumber
1 tbsp lemon juice
1 tbsp olive oil
salt & pepper to taste

CILANTRO YOGURT SAUCE

20 grams cilantro
2 tbsp lime juice
2 tbsp olive oil
100 grams yogurt
2 tbsp cold water
1/2 avocado
2 garlic cloves
salt & pepper to taste

Instructions

In a small bowl, mix 1 tablespoon of olive oil with 1/4 teaspoon each of smoked paprika, salt, garlic powder, dried oregano, and 1/8 teaspoon each of ground pepper and chili powder into a paste. Spread this paste over the salmon fillet and rub it in well. Refrigerate the salmon until further use.
For the coleslaw, finely shred the red cabbage and place it in a medium-sized bowl. Quarter the cucumber, slice it, and add to the cabbage. Add olive oil, lime juice, salt, and pepper to the bowl, mix well, and set aside.
For the cilantro yogurt sauce, in a tall container, blend cilantro (leave some leaves for garnish), lime juice, olive oil, 2 tablespoons of water, yogurt, avocado, and peeled garlic cloves into a cream using an immersion blender. Add salt and pepper to taste. Set aside.
In a large skillet, sear the salmon on both sides for 2-4 minutes, depending on thickness, until slightly translucent inside. Remove the salmon from the skillet and place it on a plate to rest for a bit.
Meanwhile, warm the flatbreads in the oven or on the toaster for a few minutes.
Spread 1-2 tablespoons of sauce on the warm bread, add the coleslaw, then place a salmon fillet on top and slightly shred it. Garnish with some sauce, fresh cilantro leaves, green onions, and lime slices.

Notes

The calorie information may vary depending on the product used, country and region.

Cook Time: 30 min

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Sabich Sandwich

Kimberly — Thu, 06 Jun 2024 09:29:01 +0000

Sabich Sandwich

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June 6, 2024 by Kimberly

Dive into the ultimate Sabich sandwich: crispy eggplant, fresh tomato cucumber salad, creamy tahini, spicy zhough, tangy mango sauce and crunchy chickpeas. Pure flavor explosion!

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

40 min

SERVES

2 sandwiches

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Meet your new favorite sandwich: the Sabich. Inspired by Yottam Ottolenghi this Middle Eastern delight packs a punch with crispy eggplant, fresh tomato cucumber salad, creamy tahini, spicy zhoug, tangy mango sauce, and crunchy chickpeas. It’s a vegan feast that’s not only incredibly delicious but also super easy to make. Perfect for lunch or dinner, this Sabich sandwich is all about bold flavors and textures.

Start with a warm bread, then layer on the crispy eggplant, followed by the tomato cucumber salad. Drizzle with tahini sauce and add a spoonful of zhoug for that spicy kick. Top it off with chickpeas and a splash of mango sauce. Wrap it up and enjoy! It’s best served fresh and warm, making it a perfect quick meal.

Store any leftover components separately in airtight containers. The crispy eggplant and salad can stay fresh in the fridge for up to two days. When ready to eat, reheat the eggplant in the oven and assemble your sandwich fresh for the best taste.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Sabich Sandwich

Author: Kimberly
Total Time: 40 minutes
Yield: 2 1x

Print Recipe

Description

GOOD TO HAVE ON HAND

small bowl
garlic press
sharp knife
cutting board
hand blender (or food processor)
mortar & pestle
medium bowl
3 small bowls
sieve
large pan

Ingredients

Units

TAHINI SAUCE

2 tbsp tahini
2 tbsp lemon juice
1 tsp maple syrup
1 garlic clove
salt & pepper to taste

MANGO SAUCE

1 ripe mango
1/8 tsp chili flakes

ZHOUG

10 grams fresh cilantro
5 grams fresh parsley
1 jalapeno
2 tbsp olive oil
2 tbsp lime juice
4 tbsp cold water
1 garlic clove
5 cardamom capsules
3 cloves
1/2 tsp cumin
pinch of pepper

TOMATE CUCUMBER SALAD

100 grams tomatoes
100 grams cucumber
1 small red onion
1 tbsp olive oil
1 tbsp lemon juice
some parsley leaves

ROASTED CHICKPEAS

130 grams drained chickpeas
1/2 tbsp olive oil
1/4 tsp cumin
1/4 tsp smoked paprika
1/8 tsp salz
1/8 tsp curry
1/8 tsp garlic powder
1/8 tsp onion powder

EGGPLANT SLICES

1 eggplant
2 tbsp cornstarch
2 tbsp ghee/clarified butter

OTHER INGREDIENTS

2 pita breads

Instructions

For the tahini sauce, mix tahini and water in a small bowl until smooth. Press in one peeled garlic clove, add maple syrup and lemon juice, and mix well. Season with salt and pepper and set aside.
For the mango sauce, peel the mango and blend the soft flesh in a tall container with a hand blender until creamy, adding a bit of water if needed. Add chili flakes to taste and stir. Set aside.
For the Zhoug, first grind the 3 cloves and the contents of 5 cardamom pods in a mortar. Put this powder in a tall container that fits the hand blender, and add the following: cilantro leaves, parsley leaves, 4 tablespoons of cold water, 2 tablespoons of olive oil, 2 tablespoons of lime juice, 1/2 teaspoon of cumin, 1 jalapeno without the stem, and 2 peeled garlic cloves. Blend everything into a pesto-like paste and set aside.
For the tomato-cucumber salad, wash the tomatoes and cucumber well. Cut both into small, even pieces and put them in a medium bowl. Peel the red onion, cut it into thin strips, and add to the bowl. Finely chop a few parsley leaves and add them too. Finally, add 1 tablespoon of olive oil and 1 tablespoon of lemon juice and mix well. Set aside.
For the roasted chickpeas, preheat the oven to 200°C / 392°F. Rinse the chickpeas thoroughly under running water and let them drain. In a medium bowl, mix together the spice blend: 1/2 tablespoon of olive oil, 1/4 teaspoon of cumin, 1/4 teaspoon of smoked paprika, 1/8 teaspoon of salt, 1/8 teaspoon of curry powder, 1/8 teaspoon of dried garlic, and 1/8 teaspoon of dried onion. Put the chickpeas in a clean kitchen towel and gently rub them dry, removing any loose skins. Mix the chickpeas with the spice paste in the bowl until they’re well coated. Spread the chickpeas on a baking sheet lined with parchment paper and roast in the oven for 20-25 minutes. Place the pita breads in the oven for the last 10 minutes.
Finally, prepare the eggplant slices. Wash and dry the eggplant, then cut it into slices about 1 cm thick. Spread 2 tablespoons of cornstarch on a small plate and coat the eggplant slices on both sides, shaking off any excess. Fry the slices in a hot pan with 2 tablespoons of clarified butter until crispy on both sides, then let them drain on a paper towel.
To assemble, spread tahini sauce on each piece of bread, add tomato-cucumber salad, then a few eggplant slices, and top with Zhoug and mango sauce. Finally, sprinkle the roasted chickpeas on top. Enjoy your delicious creation!

Notes

The calorie information may vary depending on the product used, country and region.

Cook Time: 40 min

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Cilantro Oil

Kimberly — Tue, 04 Jun 2024 06:35:09 +0000

Cilantro Oil

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June 4, 2024 by Kimberly

Get ready to transform your dishes with cilantro oil! This vibrant, zesty oil packs a punch, adding a burst of fresh flavor to any meal.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

1 hr + 15 min

SERVES

1 cup / 250 ml

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Cilantro oil is a game-changer in the kitchen! This easy-to-make, vibrant oil infuses any dish with a fresh, zesty kick. Perfect for drizzling over salads, soups, or grilled veggies, it’s a must-have for any home cook. Plus, it’s a fantastic way to use up leftover cilantro, reducing waste while adding a flavor explosion to your meals.

Serve cilantro oil as a finishing touch to elevate your dishes. Drizzle it over roasted vegetables, mix it into salad dressings, or use it as a marinade for your favorite proteins. It’s also amazing on top of soups or stirred into grains like rice and quinoa. The possibilities are endless, making it a versatile addition to your kitchen.

Store your cilantro oil in an airtight container in the refrigerator for up to a week. For longer storage, freeze it in ice cube trays and use as needed. This way, you’ll always have a burst of fresh, zesty flavor ready to enhance your meals.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Cilantro Oil

Author: Kimberly
Total Time: 75 min
Yield: 250 ml / 1 cup 1x

Print Recipe

Description

RECOMMENDED EQUIPMENT

blender
medium-sized saucepan
whisk
a bowl into which the medium saucepan fits
2 medium-sized bowls
fine sieve
sealable container
ice cubes
coffee filter

Ingredients

Units

30 grams cilantro
250 milliliters unrefined / cold-pressed rapeseed oil

Instructions

Separate the leaves from the stems and put the leaves into the blender. Pour in the oil. Blend on the highest setting until it becomes bright green and no pieces of cilantro are longer visible.
Pour the mixture from the blender into a medium-sized pot and heat it over medium heat, constantly stirring, to a temperature of about 102°-103°C (215°-217°F). Then, let the oil simmer for the next 10 minutes. Stir only occasionally, making sure the temperature remains steady. This cooking time is essential for all the water to evaporate, allowing the perishable solids to settle at the bottom and the dark green oil to float on top. You’ll know all the water has evaporated when the oil in the pot barely bubbles anymore – so if it’s still bubbling vigorously, keep it simmering.
Meanwhile, prepare a bowl large enough to fit the medium-sized pot, filled with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over a medium-sized bowl.
Now, place the pot in the ice water and stir to stop the cooking process. Once the oil is no longer boiling and is almost cold, remove the pot from the water and pour the oil into the fine sieve to catch the coarse particles.
Then, rinse the strainer and hang it over the second medium-sized bowl. Press a coffee filter into the strainer and pour the captured oil into the coffee filter, so that the remaining perishable and coarser particles are caught.
Allow the oil to drip through for about 1 hour or maybe more depending on how many remaining particles are in there. Once all the oil has passed through the coffee filter, transfer the collected amount into a sealable container or directly into an oil bottle. Store in the refrigerator for up to one week.

Notes

The calorie information may vary depending on the product used, country and region.

Passive Time: 60 min
Cook Time: 15 min

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