Reza Motamednia, executive chef at the Sheraton Universal Hotel in Universal City, Calif., crafts falafels and Israeli salad on TODAY. His Middle Eastern dishes, finished off with a sweet strawberry shortcake, are musts for any vegetarian.
Recipe: Falafels (on this page) Recipe: Israeli chopped salad (on this page) Recipe: Strawberry shortcake (on this page)Combine all of the ingredients in a large bowl. Refrigerate for about 15 minutes. Roll the falafel mixture into a ping-pong-ball size. Pour 1/4 inches of olive oil in a large pan. Heat the olive oil. Carefully slip a few falafels at a time into the hot oil. Fry until falafels are crusty and dark brown on all sides. Remove the falafels with a slotted spoon and drain on a platter lined with paper towels.
Serve with garlic asparagus, baby arugula leaves lightly coated with olive oil and lemon juice and Israeli chopped salad.
Make 24 falafels
Toss everything together in a large bowl and serve.
In a saucepan, bring milk and butter to boil. Remove from heat and cool. Sift flour, salt and baking power together. In a large bowl, mix cream, eggs and sugar until thick and creamy. Slowly add dry ingredients to egg mixture and beat on low speed. Add milk mixture and beat on medium speed for 2 minutes. Pour into a greased and floured cake pans. Bake at 350 degrees for 25 minutes in a cake pan.
Macerate strawberries with sugar and Grand Marnier. Let stand for 10 minutes. Top the cake with macerated strawberries and whipped cream.
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