Hello lovelies! I’m so sorry for my absence. Luckily, it’s given me time to conjure up some new recipes, including this healthy and delicious falafel recipe, adapted from various recipes from the One Green Planet recipe catalog. It is a wonderful site for healthy, cruelty-free meals (you’re welcome). Set atop a delicious Greek salad, this falafel made my stomach smile in the most literal sense. (Seriously. It felt like my stomach was smiling when I was eating this meal.) I have a feeling it’s because of the amazingly good for you ingredients in this recipe, which include hearty chickpeas, protein-packed quinoa, and heart healthy Chai seeds.
- one 15.5oz. can Chick Peas, drained & rinsed
- juice of 1 lemon
- a handful of parsley (chopped)
- 1 large garlic clove
- 1.5 tsp. cumin powder
- 1 tsp. turmeric powder
- 1 tbsp. Chai seeds
- 1/4-1/2 cup ground raw walnuts, pecans, almond, or GF oat flour
- 2 tbsp. quinoa flour/quinoa flakes (to be ground for quinoa flour)
- Romane lettuce
- 1 cucumber
- shredded carrots
- pitted Kalamata olives
- bell peppers
- Greek seasoning
- garlic powder
- Olive oil
- Balsamic vinegar
- Drain and rinse chickpeas. Set aside.
- If using quinoa flakes instead of flour, pour the flakes into a food processor and process until very fine and floury. Set aside.
- Combine lemon juice, parsley, garlic, and spices in a food processor.
- Add Chai seeds and chickpeas. Pulse until mixed, allowing a chunky mixture to form. You don’t want the mix to be too smooth.
- Empty into a large mixing bowl. Mix in ground nuts or oat flour.
- Mix in quinoa flour. This is to add dryness to the mix so that the falafel will hold.
- Lin a cookie sheet with parchment paper. Use hands or cookie scooper to scoop out mix. Form patties with hand or leave in a ball shape.
- Place sheet in fridge to allow patties to firm. Pre-heat oven to 375°F (this should allow the patties to dense for about 15 minutes).
- Once oven is prepared, place falafel in oven. St timer for 20 minutes. Flip patties, then set timer for 25 minutes.
This salad is free for interpretations. Adjust the proportions to whatever you desire, depending on how many servings you need out of it. I don’t have the exact measurements for the dressing, since it’s a taste-as-you-go sort of deal. Also, you are free to use whatever ingredients you prefer. But basically:
- Rinse all vegetables before cutting.
- Cut/rip up lettuce depending on how many portions you’d like. I use about 4 leaves if I’m making a large salad for myself. Add a handful of spinach and shredded carrot. Slice up bell peppers however you’d like (chunky or more fine) and add to mix. I like my salads to be colorful and crunchy, hence the bell peppers and carrot.
- Scoop out olives and a ew tablespoons of the olive juice onto the salad. We do 3 olives per person when making salads.
- For the dressing, if you really want to measure, I’d look at the serving size per liquid ingredient and go from there. The Greek seasoning and garlic powder are to taste; always use less and add more later. Start with a quick sprinkle of each, mix p the salad, and see what it needs more of (usually Greek seasoning).
- Once yo are satisfied, top with falafel and enjoy!
You can, of course, pair the falafel with whatever you’d like. I found that it pairs wonderfully with this Greek salad.
Wishing you a day of love!