Falafel, Hummus, Kasha and GF pitas!

Kasha salad:

3 cups buckwheat groats, soaked for 48 hours and sprouted, dried overnight at 150 degrees in the oven.
Use 1 cup of the sprouted groats, 1 egg, 2 cups homemade chicken stock, 2 Tbsp butter, 1 tsp salt, 1/2 tsp pepper
Add kasha to a hot cast iron skillet and cook about 5 minutes until toasted. Let cool and mix with egg. Reheat the pan and pour in the egg/kasha mixture over medium-high heat, flatten, stir and chop up with a wooden spoon until the egg has cooked and the kernels are mostly separated. Bring chicken stock to a boil with butter and seasonings. Add kasha-egg mixture, bring to a boil, cover and turn heat to low. Cook about 30 minutes. Remove cover and fluff up with butter if desired.

Falafel:
Bring a pot of water to a boil and pour over chickpeas (2 cups). Stir in 2 Tbsp of whey or lemon juice and leave in a warm place for 12 hours. pour off excess water and pour in more boiling water. Add remaining 2 Tbsp whey or lemon juice andleve in a warm place another 12 hours. Place 1 cup parsley in food processor and pulse until chopped. Add 1/4 of the chickpeas, 1 onion, 1 garlic clove, and 1/4 tsp of each of the remaining ingredients (cumin, coriander, pepper, sea salt, cayenne pepper, baking powder) and pulse until reduced to a coarse paste. The mixture should be fine enough to hold together but not entirely smooth. Repeat process until all ingredients have been used. Mix all batches together and refrigerate for at least 1 hour. Form patties and saute in olive oil or lard.

Hummus:
http://www.epicurious.com/recipes/food/views/Hummus-237832 This is the best hummus ever, in my opinion!

GF pitas:

1 pkg yeast, dissolve in 1/2 cup warm water. Add 1 tsp sugar and stir until dissolved. Let sit for 10-15 minutes. combine 1 1/2 cups rice flour, 1/2 cup tapioca flour, 1 cup sorghum flour, 2 tsp xanthan gum, 1 1/4 tsp salt in stand mixer. pour in yeast and egg and mix on medium with paddle attachment. Slowly add 1/2-1 cups warm water until dough is soft and tacky. coat large bowl with oil and place dough in bowl.. coat the dough in oil. Let sit 2-3 hours. Preheat oven to 500 degrees. put baking sheet in oven as it preheats. divide dough on floured surface into 12 pieces. Roll into circles 1/4 inch thick. Bake 4 minutes until bread puffs up. Turn over and bake 2 more minutes.

and Presto! Mediterranean dinner is done!