Gary Gulman & Bonnie McFarlane Make Vegan & Gluten-Free Dolmas & Falafel: Something's Burning

August 04, 2019

Bert is back in New York with fellow comedians and Last Comic Standing alum, Gary Gulman and Bonnie McFarlane. In this episode, let's see if Bert can successfully make Vegan and Gluten-Free Dolmas and Falafel.

Dolmas (Stuffed grape leaves) and Falafel

  • 8 oz grape leaves 1 jar, preserved grape leaves
  • 1 1/2 cups rice
  • 1 Tbsp olive oil
  • 1 onion medium, diced
  • 2 Tbsp pine nuts
  • 1/4 c currants dried
  • 1/4 tsp allspice
  • 1 Tbsp mint fresh, chopped
  • 1/2 c parsley fresh, chopped
  • 3/4 c water
  1. To make the sauce: Mix 2/3 cup olive oil, 1 tsp sugar and 4 tbsp lemon.
  2. In a bowl place cooked rice, mint, parsley, and allspice. Mix well.
  3. In a small skillet saute the onions in olive oil until onions are translucent. Remove from skillet and add to rice mixture. Mix well.
  4. Rinse grape leaves and pat dry.
  5. Place leaf flat on a large cutting board.
  6. Place a heaping teaspoon of the rice mixture near the bottom of the leaf.
  7. Fold the bottom of the leaf over the rice, and bring the sides inwards following the guide you created.
  8. Roll tightly to form a cigar shape.
  9. Place seam side down in a skillet lined with the grape leaves.
  10. Pour olive oil sauce mixture and water over the dolmas, and weigh down with a plate.
  11. Cover and cook on low for about 20 minutes.


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Falafel: 8 ounces dried chickpeas, soaked overnight, drained

  • ½ onion, coarsely chopped
  • 1 jalapeño, coarsely chopped
  • 1 garlic clove, crushed
  • ¾ cup chopped fresh cilantro
  • ½ cup chopped fresh parsley
  • 3 tablespoons chickpea flour
  • 2½ teaspoons kosher salt
  • 1 teaspoon baking powder
  • 1 teaspoon ground cardamom
  • ½ teaspoon ground cumin
  • Vegetable oil (for frying; about 8 cups)

- Pulse 8 ounces chickpeas in a food processor, scraping down sides as needed, until they resemble finely chopped nuts, about 1 minute.

- Transfer to a large bowl.

- Pulse onion, jalapeño, garlic, cilantro, and parsley in food processor, scraping down sides as needed, until coarsely chopped, about 1 minute.

- Mix into chickpeas, then mix in chickpea flour, salt, baking powder, cardamom, and cumin.

- Form into ping-pong–size balls.

- Pour oil into a large heavy pot to a depth of 3". Heat to 330°. -

- Working in batches, cook falafel, turning occasionally, until deep brown and crisp, about 5 minutes.

- Transfer to paper towels; let sit 5 minutes.

- Serve falafel with salad, tahini sauce, and pita.

Sauce

2/3 c olive oil

  • 1 tsp sugar
  • 4 Tbsp lemon juice, fresh squeezed

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