Gefilte "Fish"

Makes approximately 6-7 servings

Ingredients:

½ small onion, chopped (approx. ½ cup)

1 large celery stalk, chopped (approx. ⅓ cup)

1 large carrot, chopped (approx. ¾ cup)

3 cloves garlic, chopped

1-15 oz. can chickpeas, drained and rinsed

½ tsp celery seeds

1 tsp dulce granules

⅛ tsp cayenne pepper

Black pepper to taste

1 lemon, zest for the whole lemon, plus juice from ½ of the lemon

Garnish with thinly shredded red cabbage and horseradish

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Directions:

• In a skillet over medium-high heat water/broth sauté the onion, celery, carrots, and garlic and let cook
for about 3-5 minutes. The veggies should just get soft, but not brown. Add the chickpeas to the skillet
and toss with the veggies. Remove from the heat and let cool.

• Transfer the chickpeas and veggie mixture to a food processor. Pulse the mixture and then process until
semi-smooth, with some texture. Transfer mixture to a large bowl and add celery seeds, dulce, cayenne,
the lemon zest, and juice of half the lemon.  Taste for any seasoning adjustments.

• Using a measuring cup, scoop 1/3 cup of the mixture and mold it into a gefilte fish shape. The shape is
like a small football or a lemon. Lay the molded gefilte “fish” on a small baking sheet or plate. Repeat
with the rest of the mixture. Cover the gefilte fishies with plastic wrap, letting the wrap fit around each
piece. Refrigerate for at least an hour or until ready to serve.

• Serve each piece of Gefilte “fish” on a small bed of red cabbage and garnished with a small slice or a
few shreds of carrot. Squeeze the remaining half lemon over the “fish” and cabbage. Serve with
horseradish, if desired.