July 11, 2016 · 9:33 PM
Over the weekend, I helped host a friend’s Bachelorette party on the roof of an apartment building in Midtown Detroit. My food contribution was a homemade falafel recipe that I had made once before with success. [Others I’ve tried were not nearly as successful (can we say “falafel waffle”?)] Since we were expecting 20+ girls, I doubled the recipe. It did end up being just the right amount of food, but please beware, DO NOT double the recipe unless you are feeding 20 people. Even one batch is quite a lot of falafel 🙂
Now, two days later, people are still asking me for the falafel recipe, so I wanted to publicly share it, and give credit to its author, Elephantastic Vegan.
- 2½ cups / 500g dried chickpeas
- 2 onions
- 4 garlic cloves
- ½ teaspoon cumin
- lemon juice of 1 lemon
- 1 bunch of fresh parsley
- ½ teaspoon cayenne pepper
- ground pepper
- 2 teaspoons salt
- ½ teaspoon baking powder
- ⅓ cup / 30g besan/chickpea flour
- ⅛ cup / 30ml olive oil
- 1 teaspoon canola oil
- Put the dry chickpeas in a large bowl, cover with enough water (the chickpeas will double in size!) and let them sit covered overnight.
- Pre-heat the oven to 400°F/200°C.
- Peel the onions and garlic cloves. Put them in a food processor and chop.
- In a pan with a teaspoon of canola oil, add the chopped onions, garlic & cumin and let it cook on medium-high heat for about 5 minutes or until they starten to brown.
- Drain the chickpeas and then work in batches by adding the first batch into the food processor and chop until the pieces are really small (you don’t want to make hummus). In one batch add in the parsley to chop it as well. Repeat until all the chickpeas are used. Transfer everything to a huge bowl.
- Add the lemon juice, cayenne pepper, salt, ground pepper, baking powder and the onions and garlic. Mix well.
- Add in the chickpea flour and olive oil. Mix the chickpea mixture well and form little balls. If the dough does not stick together enough, add more chickpea flour and oil.
- Put the falafel on a baking tray and put them in the oven for about 25 minutes or until they turn golden.
- You can eat the falafel like that or put them in a pan with a little oil for re-heating when you need them. They freeze very well, so you will have a nice stash of homemade falafel in your freezer, which is super convenient 😉
Note: For this party, I did fry them in a pan instead of baking them. It was a special occasion 🙂
Photo credit: Royce Mathew
The beautiful bride-to-be!
February 16, 2015 · 3:37 PM
“Not Your Mama’s Pasta Salad”
- 1 cup uncooked Delallo organic whole wheat orzo
- 1 clove garlic, minced
- 1 t dijon mustard
- juice of 1 small lemon
- 2 T extra virgin olive oil, divided
- big handful of kale, torn and stems removed
- 1 can of garbanzo beans, rinsed and drained
- 1/3 cup feta cheese
- 1/4 cup roasted sunflower seeds
- 1/4 cup chopped sun-dried tomatoes
- 1/4 cup chopped marinated artichoke hearts
- sea salt & freshly ground black pepper to taste
- Cook your pasta according to package directions.
- In a medium sized bowl, combine all other ingredients except kale and 1 T olive oil.
- When the pasta is done cooking, strain it and add it to the bowl.
- Heat remaining olive oil in a large skillet with lid. Fry/steam your kale until it both wilts and becomes slightly charred.
- Add the kale to the bowl and season to taste!
This is a great combination of textures and flavours. You can subsitute rice, quinoa, farro or israeli couscous for the pasta if you’d like. I like Delallo organic whole wheat pastas because they have only one ingredient.
Filed under Dinner Ideas, Lunch, Salads, Vegetarian
Tagged as chickpeas, kale, Lunch, pasta, pasta dishes, pasta salad, quick dinner, quick dinners, salads, vegetarian
August 10, 2014 · 11:48 PM
I am more of a savoury girl than a sweet one. I would choose sushi over a cookie, or beef jerky over a brownie almost every day (chocolate wins out when I am on my period). BUT THESE MAGICAL BLONDIES ARE A FORCE TO BE RECKONED WITH. The main ingredients are chickpeas and peanut butter, blended with honey and chocolate chips. One could argue that they are the perfect balance of savoury and sweet.
It is important that you make them with the highest quality of ingredients. No JIF peanut butter, no 2.99 “honey” bears, please. Please. Since they are not exactly inexpensive to make, I usually reserve them for intimate potlucks or small family gatherings (or just to keep around the house for Grant and I).
Kayla’s Chickpea Blondies
- coconut oil cooking spray
- 2 cans of garbanzo beans, drained
- 1 cup of natural peanut butter
- 2/3 cup of real honey
- 2 pastured eggs
- 1 T genuine vanilla extract
- 1 t sea salt
- 1/2 t baking soda
- 1/2 t baking powder
- 2/3 cup semi-sweet chocolate chips
- Preheat oven to 350* and spray a 13 x 9 x 2 pan with cooking spray.
- Combine all ingredients except chocolate chips in food processor.
- Fold in chocolate chips and spread most of the batter into the prepared pan.
- In a separate cupcake tin, fill 3-5 cups with batter to bake separately (this way you can taste one before the party, and have more waiting for you afterwards).
- Bake for 20-25 minutes or until toothpick comes out clean.
Note: To make vegan, leave out the eggs (or replace with flax eggs), replace the honey with maple syrup, and use vegan chocolate chips.
Bring these to your next potluck, and bring a few copies of the recipe to pass around 🙂
Adapted from Ambitious Kitchen