WOOOOO!!! Happy Summer Break! Sooooo what better way to be back, than with a food post 😉 Specifically a #MeatlessMonday post.
So this recipe can be as simple or as fun as you like. We call it the “Falafel Plate”.
Here’s how it goes…
Falafel Plate Recipe
- 1 can of rinsed chickpeas
- 2 tablespoons of chopped parsley
- 2 tablespoon of chopped cilantro
- 2 cloves of garlic
- 1/2 cup chopped onion
- 1 teaspoon coriander
- 1 teaspoon cumin
- 2 tablespoons of flour
- 1/4 teaspoon of salt and pepper, plus more to taste
- 3 tablespoons of oil of choice
- 4 russet potatoes
- 3 tablespoons of extra virgin olive oil
- 1/2 teaspoon of garlic powder
- 1/4 teaspoon of sea salt
- 1/4 teaspoon of pepper
- Mixed Greens
- Green Olives
- Chopped vegetable of your choice
- Starting off with the potato wedges, preheat oven to 425°F and line a baking sheet with parchment paper.
- Cut the potatoes into quarter wedges and place them into a mixing bowl.
- Add the oil and all the spices into the mixing bowl with potatoes and toss until evenly coated.
- Place the potatoes on the baking sheet, space out evenly and bake for about 35 minutes. The potatoes should be golden brown, crispy on the outside and soft on the inside.
- While the potatoes are baking, prepare the falafels. Add chickpeas, parsley, cilantro, garlic, onion, coriander, cumin, salt and pepper into a food processor. Mix to combine and scrap down the sides if necessary. You are looking for a crumbly dough, not a paste.
- Add 1 tablespoon of flour at a time and mix until the dough is no longer wet and you are able to mold the dough into balls.
- Form the mixture into small balls, around 1 tablespoon each, and slightly flatten.
- Heat a large skillet with enough oil to coat the pan. Wait until the pan is hot and then start frying the balls until golden brown.
- Serve your falafels and potatoes when warm, with some toasted pita, hummus and any of your favourite toppings. (This is your time to get creative!!)
It’s like eating the rainbow! A rainbow full of nutrition.
*Switch up your falafel, for regular chickpeas.
* If you have any leftover falafel, freeze it up into a reusable container and save it for another time.