We eat a lot of salads. Many days we have two, one for lunch and another for dinner, and if you consider green smoothies a pureed salad, then that would make three. Teen prefers a salad in his lunch over the more traditional PBJ or bagel school lunch. And I still remember with pride the time Tween’s preschool buddy’s mom remarked that she could not believe that Tween asked for and ate a salad during a playdate at her house. I know my schedule is out of whack when I ‘forget’ to have a salad for a few days–usually it means stress has me craving something less healthy.
And so we constantly look for ways to jazz up our salads, switching up lettuces and toppings. One of my new fav things to make at home: falafel. The recipe makes a bunch, and it’s easy to boot. Most of the ingredients are staples in our house, so the only “extras” I need at the store are the fresh herbs, both parsley and cilantro.
The last time I made them I also tried a spicy green sauce which worked as a salad dressing and a taco sauce, slathered on dry pan toasted corn tortillas. While a basic vinaigrette works perfectly for the salad, this green sauce took the falafel taco to a whole new level that makes the extra step worthwhile.
Baked Falafel
Makes approx. 30 falafel
2 15-oz cans chickpeas, drained and rinsed
1 medium yellow onion, rough chopped
6 cloves garlic
½ c fresh parsley
½ c fresh cilantro
1 Tbsp arrowroot or corn starch
2 tsp ground cumin
½ tsp black pepper
½ tsp Trader Joe’s 21 Seasoning Salute
Fresh squeezed lemon juice or water, as needed to blend ingredients
Preheat the oven to 400°F. Line baking sheets with Silpat or parchment paper.
Combine all ingredients except juice/water in a food processor and process. Add lemon juice or water as necessary to keep ingredients moving, just don’t get them too wet. Leave a little texture to the beans.
Shape the mixture into balls; a small cookie scoop makes this easy peasy. Space them evenly on baking sheets, and bake for 25 minutes. Check the falafel. If you can, turn them over (I have never succeeded in doing so). If not, swap the trays to bake all falafel evenly. Bake for another 15-25 minutes, checking occasionally. The edges will darken though the middles will still be soft.
Because these are baked and not deep fried, they will be soft and not as crunchy. The last time Guy and I hit up a Greek restaurant, I ordered a falafel wrap–and was surprised that I now prefer the baked version!
(Based on a recipe from Forks Over Knives website)
Green Tahini Sauce
3 garlic cloves
1/2 c fresh cilantro
1/2 c fresh parsley
1/2 tsp ground cumin
1 tsp Trader Joe’s 21 Seasoning Salute
1/2 c tahini
2 Tbsp fresh lemon juice (add more to taste)
water to blend
In a food processor, pulse first five ingredients to form a pesto. Add tahini and lemon juice and pulse. Slowly drizzle in more water (or juice) to form a thick salad dressing consistency.
Unless you use it as a party dip, this recipe may make more than you can use on one occasion. To freshen up leftovers, stir in a little more lemon juice.
(Based on a recipe from Epicurious)
