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Parve
Medium
8 Servings
Allergens 
50 Minutes
Diets
Farfel on Pesach? And it’s not gebrochts? YES! Move over potatoes! There’s a new, original kid on the block with endless possibilities. Serve alongside meat, chicken, or fish.
Start with the almond “bread” base from my stuffed chicken recipe.
1/2 the “almond bread” recipe from the stuffed chicken
4–6 tablespoons water
salt, to taste
pepper, to taste
chopped fresh parsley, for garnish
1 medium/large sweet potato, cut into cubes or spears
1 red pepper, cut into cubes or spears
1 yellow pepper, cut into cubes or spears
1 small red onion, cut into quarters
1 small yellow onion, cut into quarters
1/4 cup Gefen Almond Butter
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
2 tablespoons fresh parsley, chopped, or to taste
salt, to taste
pepper, to taste
2–3 tablespoons silan, such as Heaven & Earth Date Syrup
1 tablespoon Gefen Olive Oil
2 tablespoons water
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Place all veggies on a baking sheet lined with Gefen Parchment Paper.
Mix all the sauce ingredients together with an immersion blender. Pour over the veggies, smothering them in the sauce. Place the baking sheet in the oven and roast for five to seven minutes.
Reduce oven heat to 350 degrees Fahrenheit (175 degrees Celsius). Cover the baking pan loosely with parchment paper and bake the vegetables for 18–20 minutes, or until crispy. Set aside.
Cut the “almond bread” into tiny cubes.
Heat a frying pan with water, drippings from the roasted veggies, and salt and pepper to taste. This is to hydrate the cubes and make them fall apart easily. Add the “bread” cubes and continue cooking over low heat, stirring often, for five to seven minutes, while pressing down on the cubes to crumble into farfel. Transfer to a serving dish.
Cut all roasted veggies into tiny cubes and place on top of the farfel, each vegetable separately. Alternately, you can mix the cubed veggies together with the farfel. Taste and adjust seasonings if necessary.
Top with parsley, if desired, or mix some chopped parsley in the dish.
Photography by Hudi Greenberger
Styling by Renee Muller
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