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Ingredients for 4 salmon cakes: 1 tbsp extra olive oil 1/4 finely minced onion 2 tbsp finely minced red pepper 2 tbsp minced celery salt and pepper to taste 1 tbsp capers 1 1/4 pounds fresh wild salmon, trimmed, coarsely chopped 1/4 cup mayonnaise 1/4 cup panko breadcrumbs (any will work) 2 clove finely minced garlic pinch cayenne pinch Old Bay 1 tsp Dijon mustard additional olive oil for frying

Learn to make a delicious paratha. Other recipes will be available in the next video.

Ingredients for about 12 falafel balls: 1 cup dried garbanzo beans aka chickpeas 1/2 yellow onion, diced 4 cloves minced garlic 1/2 cup chopped Italian parsley 1 1/2 tsp salt, or to taste 1 tsp freshly ground black pepper 1 tsp cumin 1/2 tsp ground coriander 1/8 tsp cayenne pepper 1/4 tsp baking soda 1 rounded tablespoon flour 2 tsp lemon juice - Fry at 350°F for about 5 minutes or until browned and crispy

Pan Note: I know many will ask, so I’ll just say it now; yes, you can use any oven-safe 10-inch pan to make this, but I have a tough time believing it will come out as wonderfully textured as it would if you use a cast-iron skillet. Putting the batter into a smoking hot pan seems to be one of the big keys here. Ingredients for 6 portions (one 10-inch cast iron pan): 2 cups lukewarm water 1 1/2 cups garbanzo bean flour (aka chickpea flour) 1 1/2 tsp kosher salt (about 1 tsp fine table salt) 1/2 tsp finely minced rosemary leaves, optional 5 tbsp olive oil, divided (use 3 tablespoons for the batter, and 2 tablespoons for the pan) freshly ground black pepper to taste