Falafel

3 cups soaked chickpeas
1/2 c cilantro
1/4 c parsley
1 lemon
3-4 cloves garlic
1 onion
1 tbsp cumin
1 tsp coriander
Salt
1 tsp baking soda?

Deviled Potato Salad

5 lb. Red potatoes, cubed
1 cup red onion, minced
1 cup celery, minced
Chickpea deviled mayo recipe: below
Salt to taste
Paprika (optional garnish)

Chop unpeeled potatoes into 1 inch cubes. Use a steamer basket in the instant pot and add water below it. Place cubed potatoes into the basket. Close and lock the lid, set to steam for 3 min. Do a quick release when finished. Remove potatoes and place in fridge to cool.

Once cooled, add onion, celery and chickpea mayo. Mix well. Add salt to taste. Sprinkle servings with paprika.

Chickpea deviled mayo:
2 cans drained chickpeas (or 3 cups)
3/4 cup raw cashews
1.5 cup water (add more if needed)
1 tbsp vinegar
2 tbsp lemon juice
1 tbsp yellow mustard
1/4 tsp onion powder
1/2 tbsp black salt (khala namak)
1/2 tbsp salt

Add all ingredients to a blender and puree well until smooth. Add more spices to taste if needed.