Tag Archives: vegan

Falafel From Scratch + Vegan Rooftop Dinner

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
  1. Put the dry chickpeas in a large bowl, cover with enough water (the chickpeas will double in size!) and let them sit covered overnight.
  2. Pre-heat the oven to 400°F/200°C.
  3. Peel the onions and garlic cloves. Put them in a food processor and chop.
  4. 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.
  5. 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.
  6. Add the lemon juice, cayenne pepper, salt, ground pepper, baking powder and the onions and garlic. Mix well.
  7. 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.
  8. Put the falafel on a baking tray and put them in the oven for about 25 minutes or until they turn golden.
  9. 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!


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Filed under Dinner Ideas, Gluten Free, Lunch, Potluck, Uncategorized, Vegan, Vegetarian

Kayla’s Famous Sunbutter Wrap

Kayla's Famous Sunbutter Wrap | real food.  home made.

This weekend my friend Michelle was in town, en route from England to Portland, OR.  This afternoon I gave her a tour of my city, Ferndale (which I consider the Portland of Michigan), and we gathered ingredients to make one of my favourite lunches.  Everyone I serve it to loves it, and I hope you do too!

Kayla’s Famous Sunbutter Wrap


  • lavash / wraps  (best quality you can find, I found these gorgeous pink tomato wraps at a local Organic market)
  • sunflower seed butter (you can find Sunbutter brand at most grocery stores)
  • hummus
  • avocado, sliced
  • tomato, sliced (preferably home-grown or from a friend or farmer)
  • red onion, thinly sliced
  • broccoli florets, chopped small
  • romaine lettuce leaves

Kayla's Famous Sunbutter Wrap | real food.  home made.


  1. Chop all of your vegetables.
  2. Lay out your wraps and spread sunbutter over one half, and hummus over the other half.
  3. Down the center, place 3 avocado slices, 3 tomato slices, a handful of red onion, a handful of broccoli, and a romaine lettuce leaf.
  4. Roll up your wrap, and use the sunbutter as “glue” to hold it together (I usually add a toothpick also to be safe).
  5. Enjoy!

(Feel free to switch up the veggies, or sometimes we add turkey.  The most important things are the hummus, sunbutter, avocado and red onion.)


Michelle perched in my tree.

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Filed under Lunch, Sandwiches, Vegan, Vegetarian