Although my previous falafel recipe was pretty fabulous this one MAY just take the cake. I have made these once, Irfan and I gobbled them up in no time so then I made another batch the second time, 3x the recipe and had enough for many freezer friendly meals!
Do make sure to make the sauce – SO easy and delicious!
1 cup dried chickpeas, washed and soaked overnight
1 onion, chopped
1/2 cup fresh parsley
2 cloves garlic, chopped
1 tbsp ground chia combined with 3 tbsp water
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 dash pepper
1 pinch cayenne pepper
1 teaspoon lemon juice
1 teaspoon baking powder
1 tablespoon olive oil
1 cup (gluten-free) dry bread crumbs
1. Rinse soaked chickpeas and place in pressure cooker with 3 cups water. Bring to boil and then cook on medium for 15-20 minutes (double the time if don’t have a pressure cooker), or until chickpeas are soft.
2. In a large bowl mash chickpeas until thick and pasty; don’t use a blender, as the consistency will be too thin. In a blender, process onion, parsley and garlic until smooth. Stir into mashed chickpeas.
3. In a small bowl combine flax-water mixture (this is our “egg” or binding agent), cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Using 1/3 measuring cup, form balls and then flatten into patties.
4. Place on oiled baking sheet and bake at 350 degrees for 40 minutes, flipping over at 20 min interval. Alternately, you can also pan fry them. I use grapeseed oil and fry on large skilled over medium-high heat until the falafels are brown on both sides.
1 clove garlic, crushed
1/2 of a juicy lemon
1/4 cup tahina
1/4 teaspoon salt or to taste
1-2 tablespoon of room temp water
2 tbsp (goat) yogurt (optional)
Whisk together, adding more water if needed until it is a drizzling consistency. Drizzle over falafel or use in falafel sandwiches.
Another saag recipe! This one is a definite competitor to my previous one
I am doing this thing where I’m comparing my take on Indo-Pak dishes (namely the Punjabi style I learn from my Mom) to recipes I find on the web. Some are hits and some are misses, but worry not, I only share the hits 🙂
1 14-ounce package water-packed firm tofu, drained
2 tbsp grapeseed oil, divided
1 teaspoon salt, divided
1 onion sliced or chopped
2 cloves garlic, minced
1 teaspoon freshly grated ginger
1 teaspoon mustard seeds
1 pound baby spinach
1 cup (dairy free) yogurt of your choice – I am digging goat these days
1 1/2 teaspoons curry powder
1/2 teaspoon ground cumin
1 teaspoon chilli flakes (optional)
freshly squeezed lemon juice, to taste
1. Cut tofu into thirds lengthwise and eighths crosswise. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add tofu and sprinkle with 1/2 teaspoon salt. Cook, stirring gently every 2 to 3 minutes, until browned on all sides, 6 to 8 minutes. Transfer to a plate.
2. Add the remaining 2 teaspoons oil to the pan and reduce heat to medium. Add onion, garlic, ginger and mustard seeds and cook until the onion is translucent, 4 to 6 minutes. Add spinach in batches small enough to fit in the pan and cook, stirring frequently, until all the spinach has been added and has wilted, 4 to 6 minutes more.
3. Meanwhile, combine yogurt, curry powder, cumin and the remaining 1/2 teaspoon salt in a small bowl. Add to the pan along with the tofu and cook until heated through, about 2 minutes.
4. Add lemon juice and adjust spices to taste.
Adapted from eatingwell.com