I’m a weirdo that loves going grocery shopping. I know it’s the chore that most people detest the more. I sort of get it too. You have to deal with other shoppers and that one person who doesn’t realize you steer a cart like you drive a car, STICK TO YOUR SIDE PERSON AND DON’T TAKE UP THE WHOLE AISLE!! You have to think about what you need and what food to make. You have to stand in a line and there is always someone with 50 items in the 12 or fewer lane. It’s frustrating and boring and a chore to get over as soon as possible.
But I still love it. Continue reading
I must be on a taco kick this week. I ain’t mad about it. Because tacos are awesome and taco ravioli? Well, it’s awesome to like the 10th degree. Continue reading
I didn’t think that this recipe would be a winner. I had a vague idea of what I wanted to do, and in my head I could see it working, but as I started to put this together, I got nervous. Luckily it all worked out and this turned into a favorite around here! This makes a lot of falafel, so it would be good for a get-together or even as appetizers at a party.
Baked Falafel with Tahini Sauce
- 2 cups dried chickpeas, soaked in a big pot overnight
- 1 onion, diced small
- 5 cloves garlic, minced
- 1 bunch fresh parsley
- 1 bunch fresh cilantro
- 3 tbsp almond flour
- 1 tbsp coriander
- 3 tsp cumin
- 2 tsp salt
- 1/2-1 tsp cayenne, depending on how spicy you want your falafel
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 cup unsweetened coconut milk (you could use any non-dairy milk, but I think coconut works the best)
- 1/4 cup tahini (sesame seed butter)
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 2 tbsp liquid aminos or soy sauce or coconut aminos
- 1/2 tsp cayenne
1. Preheat oven to 400. Drain and rinse your soaked chickpeas, place them in a food processor and pulse until crumbly. Place in a large bowl. Place the diced onion, parsley, cilantro, and garlic cloves into the processor and pulse until it looks like paste. Add the herb paste to the chickpeas and combine. Mix in the seasonings and then the baking soda and powder.
2. Using a tablespoon, ice cream or cookie scooper, form the chickpea mixture into little balls. Don’t make them too big or they will fall apart. Place the falafel onto a cookie sheet that has been oiled or use a baking mat. Flatten the balls just a little, brush with a little olive oil and bake in the oven for 10 min. After 10 minutes, flip the falafel and place back in the oven for another 10 minutes.
3. For the sauce, combine all ingredients in a medium saucepan and heat over medium-low heat until thick. Pour over falafel or use it as a dipping sauce. Either way is delicious!
Don’t freak out if it looks like the falafel is not going to hold together, it will. Do be gentle with these, though, since falafel is usually fried, these are just a little bit more delicate (and healthier). So get to cooking and let me know what you think!