This is a great weekday meal that is incredibly satisfying. Plus, enough leftovers for lunch the next day!
1 cup cooked quinoa
1 can chickpeas (or one cup soaked and cooked)
4 green onions, chopped
4 cloves garlic chopped
1/2 cup baby tomatoes, halved (optional if avoiding nightshades)
1/3 cup fresh cilantro, chopped
1/2 cup diced cucumber
1/4 cup olive oil
1 avocado diced
1/4 cup feta crumbled, optional
3 hard boiled eggs, optional
1-2 lemons juiced (to taste)
salt & pepper to taste
Throw all ingredients in a bowl and enjoy! It’s that easy (and super delicious)!
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.
Cholay have to be one of my fave Indo-Pak dishes and is definitely one of my go to quick and tasty meals. Serve with either wheat-free roti or you choice of grain with a side of greens.
1 cup dried chickpeas, soaked overnight
1 tbsp grapeseed oil
1 tsp ginger, minced
1 tsp garlic, minced
1 medium onion, sliced
1 tomato (optional – I don’t like to use them often because I try to stay away from the nightshades)
2 small chilli pepper, cut in half (use less if you like mild)
1 tsp salt
1/2 tsp chilli powder
1.5 tsp turmeric
1.5 cumin powder
1.5 coriander powder
1.5 garam masala
1 tsp chaat masala
2 tbsp freshly squeezed lemon juice
fresh cilantro to garnish (optional)
1. Saute onions over medium heat in skillet
2. Add ginger and garlic when onions START to brown and saute for 1-2 minutes
3. Add all spices, chilli pepper, and tomato (if using) and mix
4. Add chickpeas, 2 cups of water and bring to a boil
5. Cover and let cook for about 20-25 minutes over low-medium heat (or less if you are using a pressure cooker) or until chickpeas are soft, adding more water if needed
6. Remove from heat, mix in lemon juice and add cilantro, if using
7. Serve with your favourite type of grain or my buckwheat roti.
I love Fall veggies! Squash is one of my favs! My friend came over for dinner a while back and I was able to whip this up super quickly. It was REALLY good!
1 squash (I used acorn, but you can choose your fancy)
3 tblsp. each olive oil and freshly squeezed lemon juice
1 tsp. paprika
1/2 tsp. each chilli powder and cinnamon
3/4 tsp. salt
1/2 tsp. pepper
1 & 1/2 cups veggie broth
1 cup quinoa
1 cup cooked chickpeas
1/4 cup crumbled feta cheese (optional)
1/4 cup roasted almonds, coarsely chopped (or any other nut)
2 green onions, thinly sliced
2 fresh basil leaves, coarsely torn
3 tbsp. chopped fresh mint
1. Preheat oven to 400F.
2. Cut squash in half, remove seeds and bake for about 25 minutes
3. Wash and cook quinoa in veggie broth
4. Add all ingredients to the cooked quinoa and toss together
5. Place quinoa mixture into the squash “bowl”
6. Enjoy with your favourite side of greens
Adapted from recipes at Organic Garage
These were pretty delicious my friends. I try not to eat too many chickpeas as they don’t always agree with me but I can’t help myself sometimes! These patties burst with flavour and have such a nice crunch!
1 cup dried chickpeas, washed and soaked overnight
1.5 cups brown rice, washed and soaked overnight
3-4 green onions, sliced finely
¼ cup fresh cilantro, finely chopped
2 cloves garlic, minced
3 tbsp grated fresh ginger
3 tbsp lemon juice
2 tsp curry powder
2 tsp cumin
2 tsp ground coriander
2 tsp garam masala
1 tsp red chili flakes
1 tsp sea salt
2 tbsp ground chia
6 tbsp water
1 tbsp chickpea flour
Grapeseed oil for frying
1. Cook chickpeas and set aside
2. Cook brown rice and set aside
3. Combine 2 tbsp chia with the 6 tbsp water, set aside and let sit for about 10 mins
4. In a food processor combine 1 cup of the brown rice and ¾ of the can of chickpeas. Pulse about six times, until combined but not pureed. Add the remaining chickpeas and pulse just once or twice to break them down but leaving them in large pieces.
5. Pour out mixture into a bowl and add the remaining rice and the rest of the ingredients (including the chia and water mix). Mix well to combine.
6. Heat a skillet over medium high heat. Add oil.
7. Once the skillet is hot form patties and place in hot oil. Fry in hot oil until browned, flip and brown on the other side. This should take about 5 minutes per side. You want a nice golden brown and crunchy texture on the outside.
Adapted from The Gluten Free Vegan
Yikes! I have been missing for way too long! Forgive me my friends :S The good news is that I have many a posts to share with you!
Here I go!
Serves 8 as an appetizer
1 cup dry chickpeas washed and soaked for 12 hours
1/3 cup tahini
1/4 cup lemon juice
1 tsp salt
6 cloves garlic (I absolutely LOVE garlic, feel free to decrease the amount if you please)
2-4 tbsp olive oil (start with 2 and add more as you see fit)
1 tsp cumin
1 tsp paprika
1-2 tbsp Braggs Amino Liquids
Place all ingredients in a food processor and blend until smooth. Adjust spices to taste. Drizzle additional olive oil, sprinkle with paprika and garnish with fresh parsley/cilantro.
Omigoodness, these were incredibly tasty! I will DEFINITELY be making these again (and again, and again 🙂 ). They were so savoury and satisfying, I guarantee they will not disappoint!
Serves 4-6 hungry people
500 ml dried chickpeas (not canned!)
1 medium onion, chopped
2 -3 garlic cloves
2 -3 slices stale gluten free bread (if the bread isn’t stale, I usually just toast it and then grind it in a coffee grinder or food processer)
3.5 tablespoons fresh parsley
2 teaspoons salt
1/2 teaspoon black pepper
2 teaspoons oregano
2 teaspoons ground coriander
1 teaspoons chilli flakes
1 tablespoon gluten free flour (any kind will do: brown rice, tapioca, sorghum etc.)
2 teaspoons baking powder
1-2 tablespoons good quality oil if pan frying
1. Wash and place chickpeas in a large bowl, cover generously with water and soak overnight (at least 12 hours and up to 24)
2. Drain chickpeas and place in food processer. Add onion, garlic, bread, and parsley. Run processer until food is clumpy (don’t over process, or will become too paste-like).
3. Add spices, flour, baking powder and water. Mix well.
4. You can wet your hands and shape your falafels in balls or whatever shape you fancy (I used a 1/3 measuring cup and shaped them into patties for this time around).
5. If baking, preheat oven to 375 degrees and place on a greased baking sheet. Bake for 20-25 minutes, tossing halfway in between cooking, or until browned evenly on the outside.
6. If pan frying, heat oil on medium heat and fry until golden brown.
Now, for the sauce: I recommend using my recipe as a rough guideline and throwing in whatever you please. Me and Irfan made separate sauces as he likes it more sweet and I like it more tart. Don’t be afraid to experiment my friends! 🙂
Adapted from food.com
Ingredients for Sauce
3/4 tahini (super easy to make at home, don’t be a chump and buy it – I will poste the recipe soon!)
1 garlic clove
1 1/2 to 2 juiced lemons
1/3-1/2 cup water
1 teaspoon salt
3.5 tablespoons finely chopped parsley
2-3 tablespoons ground chia
2-3 tablespoons almond butter (also super easy to make at home – recipe to be posted soon!)
2-3 tablespoons nutritional yeast
1-2 tablespoons maple syrup (if you are like Irfan and like it sweet)
Directions for Sauce
Throw all ingredients in food processer and mix.
You can place your falafels into gluten free pita with all the traditional fixings or if you are like me and too lazy to make a gluten free pita (b/c you know buying it is going to be way too expensive – we are FUNemployed after all 😉 ), you can just eat it with brown rice and a side of steamed greens. Still super de-lish!