Make This Tonight!
Last night was just one of those nights. After working non-stop all day, both John and I had plans to hunker down and work all night. I was feeling tired and stiff from sitting all day and decided that in order to have a productive evening I needed a break. So I went to yoga. And while I attempted to quiet my mind and open my hips, John had some quiet time to get started on some work at home.
By the time I got home, at 8pm, we were both starving. I wanted something quick, but I also wanted a meal. I look forward to our nightly dinners and I didnt feel like just grazing or eating cereal. Scanning the cupboards I saw a can of chickpeas and bag of wraps. I usually make hummus. Last night I took it a step further.
I don’t have many pictures of this meal, mostly because I had no intention of blogging about. Then I took a bite as i was putting them into the pan to cook. And honestly, it was too delicious not to share.
The best part – it was quick (took 15 minutes from start to sitting down to eat) yet tasted like a labor of love. Win Win.
Best Falafel Ever
Gluten free & Vegan
Serves 4 (or 2 – 3 hungry adults!)
- 1/4 cup gluten free oats, ground into flour
- 1 15.5 ounce can chickpeas, rinsed and drained
- 4-5 handfuls kale (you decide!)
- 1 -2 cloves garlic
- 2 Tbsp tahini (or sunbutter)
- Half of fresh lemon, squeezed
- large handful fresh cilantro
- 1/2 tsp cumin
- 3 TBS olive oil, divided
- sea salt
This entire recipe will be made in your food processor. A high power blender (like a Vitamix) should also work.
- Start by grinding your oats into a flour. (you could also start with pre-ground oat flour)
- Once ground, add chickpeas, kale, garlic, tahini, lemon juice, cumin, cilantro and a good dash of sea salt to a food processor and pulse to start the mixing process.
- As the mixture starts coming together add 1TBS each of EVOO and water. Blend until mixture comes together and is just thick enough to handle. Don’t overmix (I think a few chunks of chickpeas, greens and herbs give it good flavor and texture). If it looks really dry add a bit more water.
- Heat a large skillet over medium to medium-high heat and add 2 Tbsp oil (i also used spray to ensure non-stickage!)
- Using your hands create patties about the circumference of your palm (You can also do this ahead of time and refrigerate until dinner if you’re making these earlier in the day)
- Add falafel to the pan and cook aprox. 4 min per side. Check around 2 min. to ensure they’re not browning too quickly. If they are, slightly reduce heat. Flip once deep golden brown – about 3-4 minutes.
- Cook until the underside is golden brown as well.
- Serve immediately or store in the fridge in an airtight container, for several days. Freeze to keep longer.
We served ours in wraps with avocado, lettuce, tomato, and dressing (lemon, stone-ground mustard, olive oil). You could also top with tzatziki sauce or more hummus, put on a salad, over pasta, alone, or straight from the pan. Because they are that good!