Maccabi Bowl

Thank you, Katherine T!

Here is the Repaired recipe for those intimadated by the unfortunate 3X repeat:Greek Maccabi Bowl: Yield: 4 servingsBaba Ganoush:1 largeeggplant1 1/2teaspoons Greek yogurt 1 teaspoontahini 1 teaspoonlemon juice 1 clovegarlicSalt andpepper Extra-virginolive oil, for drizzling Beet Dip:3 largebeets1 tablespoonred wine vinegar 1/2 cupGreek yogurt 1/4 cuptoasted walnuts 1 1/2 tablespoonsextra-virgin olive oil 1 clovegarlic Salt andpepperHoney, forsweetening, optional Farro Tabbouleh:1 cup farro1 smallcucumber, skinned, seeded and small dice 1 heirloomtomato, small dice 1 greenonion, sliced thin Extra-virginolive oil, for dressing Red winevinegar, for dressing Fresh mintand Italian parsley, rough chopped Falafel:1 quartdried chickpeas1/4 cuplemon juice 1/4 cupfresh cilantro 1/4 cupfresh mint 1/4 cupfresh Italian parsley 3 to 4cloves garlic2 jalapeños1/2 cupall-purpose flour 3tablespoons ground cumin 1 tablespoonbaking powder Oil, forfryingBowls:Mixedgreens, for garnishExtra-virginolive oil, for drizzling Red winevinegar, for drizzling Pita chips,for garnish Specialequipment: a deep-frying thermometerFor the baba ganoush:Preheat a grill (preferably charcoal), or grill pan.If using charcoal, place whole eggplant away from directheat and cover the grill. Cook, rotating eggplant periodically, until the fleshis soft and the skin is not too charred, about 15 minutes. Remove from the heatand cover. When eggplant is cool enough to handle, cut in half and scrape fleshout into your food processor, being careful not to get too much skin mixed in with the flesh.Add the yogurt, tahini, lemon juice and garlic to the foodprocessor. Puree until smooth. Season with salt and pepper and drizzle in oliveoil to taste. Chill and reserve.For the beet dip:Preheat the oven to 350 degrees F. Place beets in a roasting pan. Fill bottomof pan with water, then cover tightly with foil. Roast, until the skin peelsback with a push of your thumb, about 1 hour. Let cool and peel. Rough chop andsprinkle with red wine vinegar.Place beets and yogurt, walnuts, oil and garlic in a foodprocessor. Pulse until it has the consistency of pesto. Season with salt andpepper, then add honey if desired. Chill and reserve.For the farro:Bring the farro and 4 cups cold water to a boil in a pot. Turn down to asimmer. Once water is soaked up, taste farro; it may need a bit more time andwater. Once tender, strain excess water and spread farro out on a baking sheetto cool.Place cooled farro, cucumber, tomato and green onion in abowl. Mix with oil, vinegar and chopped herbs to taste.For the falafel:Place chickpeas in a large bowl and cover with water by 2 inches. Soakovernight, then drain and reserve in a large mixing bowl.Blend together lemon juice, cilantro, mint, parsley, garlicand jalapenos in a blender until smooth. Pour mixture over drained chickpeas.Add flour, cumin and baking powder and mix well.Puree chickpeas in batches in a food processor until chickpeasare broken down as much as possible. Scrape sides of the bowl as you arepureeing.Put some oil in a cast-iron skillet or deep-sided fry panand bring to 325 degrees F. Use a 1-ounce scoop to scoop balls into hot oil.Fry each falafel until completely cooked through, 3 to 4 minutes.For the bowls:Place some greens in each bowl and surround with 1 heaping spoon of each dip.Drizzle with oil and vinegar, place a small handful of pita chips in an emptyspot in each bowl and add falafel.