Maccabi Bowl

1. For the baba ganoush: Preheat a grill (preferably charcoal), or grill pan.
2. If using charcoal, place whole eggplant away from direct heat and cover the grill. Cook, rotating eggplant periodically, until the flesh is soft and the skin is not too charred, about 15 minutes. Remove from the heat and cover. When eggplant is cool enough to handle, cut in half and scrape flesh out into your food processor, being careful not to get too much skin mixed in with the flesh.
3. Add the yogurt, tahini, lemon juice and garlic to the food processor. Puree until smooth. Season with salt and pepper and drizzle in olive oil to taste.
4. Chill and reserve.
5. For the beet dip: Preheat the oven to 350 degrees F. Place beets in a roasting pan. Fill bottom of pan with water, then cover tightly with foil. Roast, until the skin peels back with a push of your thumb, about 1 hour. Let cool and peel. Rough chop and sprinkle with red wine vinegar.
6. Place beets and yogurt, walnuts, oil and garlic in a food processor. Pulse until it has the consistency of pesto. Season with salt and pepper, then add honey if desired.
7. Chill and reserve.
8. For the farro: Bring the farro and 4 cups cold water to a boil in a pot. Turn down to a simmer. Once water is soaked up, taste farro; it may need a bit more time and water. Once tender, strain excess water and spread farro out on a baking sheet to cool.
9. Place cooled farro, cucumber, tomato and green onion in a bowl. Mix with oil, vinegar and chopped herbs to taste.
10. For the falafel: Place chickpeas in a large bowl and cover with water by 2 inches. Soak overnight, then drain and reserve in a large mixing bowl.
11. Blend together lemon juice, cilantro, mint, parsley, garlic and jalapenos in a blender until smooth. Pour mixture over drained chickpeas.
12. Add flour, cumin and baking powder and mix well.
13. Puree chickpeas in batches in a food processor until chickpeas are broken down as much as possible. Scrape sides of the bowl as you are pureeing.
14. Put some oil in a cast-iron skillet or deep-sided fry pan and 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.
15. 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 empty spot in each bowl and add falafel.

Bowls:

1. For the baba ganoush: Preheat a grill (preferably charcoal), or grill pan.
2. If using charcoal, place whole eggplant away from direct heat and cover the grill. Cook, rotating eggplant periodically, until the flesh is soft and the skin is not too charred, about 15 minutes. Remove from the heat and cover. When eggplant is cool enough to handle, cut in half and scrape flesh out into your food processor, being careful not to get too much skin mixed in with the flesh.
3. Add the yogurt, tahini, lemon juice and garlic to the food processor. Puree until smooth. Season with salt and pepper and drizzle in olive oil to taste.
4. Chill and reserve.
5. For the beet dip: Preheat the oven to 350 degrees F. Place beets in a roasting pan. Fill bottom of pan with water, then cover tightly with foil. Roast, until the skin peels back with a push of your thumb, about 1 hour. Let cool and peel. Rough chop and sprinkle with red wine vinegar.
6. Place beets and yogurt, walnuts, oil and garlic in a food processor. Pulse until it has the consistency of pesto. Season with salt and pepper, then add honey if desired.
7. Chill and reserve.
8. For the farro: Bring the farro and 4 cups cold water to a boil in a pot. Turn down to a simmer. Once water is soaked up, taste farro; it may need a bit more time and water. Once tender, strain excess water and spread farro out on a baking sheet to cool.
9. Place cooled farro, cucumber, tomato and green onion in a bowl. Mix with oil, vinegar and chopped herbs to taste.
10. For the falafel: Place chickpeas in a large bowl and cover with water by 2 inches. Soak overnight, then drain and reserve in a large mixing bowl.
11. Blend together lemon juice, cilantro, mint, parsley, garlic and jalapenos in a blender until smooth. Pour mixture over drained chickpeas.
12. Add flour, cumin and baking powder and mix well.
13. Puree chickpeas in batches in a food processor until chickpeas are broken down as much as possible. Scrape sides of the bowl as you are pureeing.
14. Put some oil in a cast-iron skillet or deep-sided fry pan and 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.
15. 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 empty spot in each bowl and add falafel.

Bowls:

1. For the baba ganoush: Preheat a grill (preferably charcoal), or grill pan.
2. If using charcoal, place whole eggplant away from direct heat and cover the grill. Cook, rotating eggplant periodically, until the flesh is soft and the skin is not too charred, about 15 minutes. Remove from the heat and cover. When eggplant is cool enough to handle, cut in half and scrape flesh out into your food processor, being careful not to get too much skin mixed in with the flesh.
3. Add the yogurt, tahini, lemon juice and garlic to the food processor. Puree until smooth. Season with salt and pepper and drizzle in olive oil to taste.
4. Chill and reserve.
5. For the beet dip: Preheat the oven to 350 degrees F. Place beets in a roasting pan. Fill bottom of pan with water, then cover tightly with foil. Roast, until the skin peels back with a push of your thumb, about 1 hour. Let cool and peel. Rough chop and sprinkle with red wine vinegar.
6. Place beets and yogurt, walnuts, oil and garlic in a food processor. Pulse until it has the consistency of pesto. Season with salt and pepper, then add honey if desired.
7. Chill and reserve.
8. For the farro: Bring the farro and 4 cups cold water to a boil in a pot. Turn down to a simmer. Once water is soaked up, taste farro; it may need a bit more time and water. Once tender, strain excess water and spread farro out on a baking sheet to cool.
9. Place cooled farro, cucumber, tomato and green onion in a bowl. Mix with oil, vinegar and chopped herbs to taste.
10. For the falafel: Place chickpeas in a large bowl and cover with water by 2 inches. Soak overnight, then drain and reserve in a large mixing bowl.
11. Blend together lemon juice, cilantro, mint, parsley, garlic and jalapenos in a blender until smooth. Pour mixture over drained chickpeas.
12. Add flour, cumin and baking powder and mix well.
13. Puree chickpeas in batches in a food processor until chickpeas are broken down as much as possible. Scrape sides of the bowl as you are pureeing.
14. Put some oil in a cast-iron skillet or deep-sided fry pan and 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.
15. 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 empty spot in each bowl and add falafel.

Bowls:

1. For the baba ganoush: Preheat a grill (preferably charcoal), or grill pan.
2. If using charcoal, place whole eggplant away from direct heat and cover the grill. Cook, rotating eggplant periodically, until the flesh is soft and the skin is not too charred, about 15 minutes. Remove from the heat and cover. When eggplant is cool enough to handle, cut in half and scrape flesh out into your food processor, being careful not to get too much skin mixed in with the flesh.
3. Add the yogurt, tahini, lemon juice and garlic to the food processor. Puree until smooth. Season with salt and pepper and drizzle in olive oil to taste.
4. Chill and reserve.
5. For the beet dip: Preheat the oven to 350 degrees F. Place beets in a roasting pan. Fill bottom of pan with water, then cover tightly with foil. Roast, until the skin peels back with a push of your thumb, about 1 hour. Let cool and peel. Rough chop and sprinkle with red wine vinegar.
6. Place beets and yogurt, walnuts, oil and garlic in a food processor. Pulse until it has the consistency of pesto. Season with salt and pepper, then add honey if desired.
7. Chill and reserve.
8. For the farro: Bring the farro and 4 cups cold water to a boil in a pot. Turn down to a simmer. Once water is soaked up, taste farro; it may need a bit more time and water. Once tender, strain excess water and spread farro out on a baking sheet to cool.
9. Place cooled farro, cucumber, tomato and green onion in a bowl. Mix with oil, vinegar and chopped herbs to taste.
10. For the falafel: Place chickpeas in a large bowl and cover with water by 2 inches. Soak overnight, then drain and reserve in a large mixing bowl.
11. Blend together lemon juice, cilantro, mint, parsley, garlic and jalapenos in a blender until smooth. Pour mixture over drained chickpeas.
12. Add flour, cumin and baking powder and mix well.
13. Puree chickpeas in batches in a food processor until chickpeas are broken down as much as possible. Scrape sides of the bowl as you are pureeing.
14. Put some oil in a cast-iron skillet or deep-sided fry pan and 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.
15. 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 empty spot in each bowl and add falafel.