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Creole Parsnips, Falafel with Radish Cream Sauce

Creole Seasoning

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Horseradish Cream Sauce

• 2 cup sour cream
• 1/2 cup grated fresh horseradish
• 2 tablespoon Dijon mustard
• 2 teaspoon white wine vinegar
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Place all of the ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy. Place in the refrigerator for at least 4 hours or overnight to allow flavors to meld. Sauce can be stored in the refrigerator in an airtight container for 2 to 3 weeks.

Falafel

3 (15 ounce) can chickpeas (garbanzo beans), drained
3 small onion, chopped
1 1/2 cup fresh parsley
6 cloves garlic, chopped
3 egg
2 Tbsp ground cumin
1 Tbsp ground coriander
1 Tbsp salt
1 tsp pepper
1 tsp cayenne pepper
1 Tbsp lemon juice
1 Tbsp baking powder
3 Tbsp olive oil
3 cup dry bread crumbs

1. In a large bowl mash chickpeas until thick and pasty; don’t use a blender, as the consistency will be too thin. In a blender, process onion, parsley and garlic until smooth. Stir into mashed chickpeas.
2. In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form 8 balls and then flatten into patties.
3. Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides.

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