A Greek inspired vegetarian alternative to chicken salad made with a simple tahini dressing. Bonus: no oil! Love lemon? Substitute the vinegar with fresh lemon juice. Continue reading “Greek Garbanzo Bean Salad”
A Greek inspired vegetarian alternative to chicken salad made with a simple tahini dressing. Bonus: no oil! Love lemon? Substitute the vinegar with fresh lemon juice. Continue reading “Greek Garbanzo Bean Salad” →
Falafel, pita and hummus… three of my favorite things on a plate. Of course traditional deep fried falafel is great but definitely not healthy. Luckily I’ve finally created my own recipe for baked falafel which also happens to be vegan as well. These will freeze well too so you can always have some ready to go! Also see below for my favorite healthy store-bought falafel.
Makes 10 patties
1 can chickpeas, rinsed and drained
1 garlic clove, finely chopped
1/4 cup of diced onion
1/3 cup flat leaf parsley
1 Tbsp tahini
2 Tbsp whole wheat bread crumbs
1/2 tsp coriander
1/2 tsp cumin
1/2 tsp salt
1/4 tsp white pepper
1-2 Tbsp water
1 Tbsp whole wheat flour
Preheat oven to 425 degrees.
Mash chickpeas in a bowl with fork until it’s a crumbly mixture. Set aside.
Add garlic, onion and parsley to food processor and process until finely chopped and combined.
Next add the mashed chickpeas to food processor along with tahini, bread crumbs, coriander, cumin, salt, and pepper. Process until combined, adding the water 1-2 Tbsp of water as needed. You may need to scrape down the sides with a spatula in between processing.
Once combined, empty into large bowl. Add the flour and mix, you should be able to form into large ball. If the mixture is too dry and crumbly, add a Tbsp of water. If it’s too wet, add an additional Tbsp of flour.
Form into 10 small patties (approximately 2 inches). Place on baking sheet lightly greased with olive oil or cooking spray. Bake for 5-6 minutes on each side or until lightly browned.
PS – This a was the photo from my original post in 2011. Gasp! This is awful!
I really love falafel. So much in fact that at one point I created a baked falafel recipe in my early days of blogging. I’ve been meaning to revisit this recipe to see how I could revamp it, but to have to bust out the food processor, form little patties, and all that, just hasn’t been something I’ve had time for. So I had this brilliant idea to take all those spices and flavors and just coat the chickpeas in them, then roast them. I do love roasted chickpeas. I substitute onion for onion powder, fresh garlic with garlic powder that way I wouldn’t have to worry about it burning in the oven and the flavors would be all combined. It worked like a charm! I got my falafely goodness without the work. Yep, I’ll pat myself on the back for this one. It’s pretty freakin’ good.
Makes 4 tacos
1 can chickpeas, drained and rinsed
1 Tbsp olive oil
2 tsp lemon juice
2 tsp coriander
2 tsp cumin
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp white pepper
1 Tbsp finely chopped fresh cilantro
1 Tbsp finely chopped fresh flat leaf parsley
Salt and pepper to taste
Diced dill pickle (yes this goes very well with falafel)
Tahini dressing (I love the one from Trader Joes that you can find by the hummus or try my recipe)
Taco size tortillas
Pre-heat oven to 400 degrees.
Chickpeas to a bowl and add olive oil and lemon juice. Give it a toss to coat.
In a small bowl, mix all the spices together. This is important so that you have an even flavor throughout. Add the spices to the chickpeas along with the fresh herbs and lastly the salt and pepper. Toss to thoroughly coat.
Spread chickpeas on a parchment-lined baking sheet and bake 30-40 minutes (depending how crispy you want them).