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Falafels again, and again and…..

March 1, 2011

There are a few dishes I just keep coming back to.

Shepherd’s pie

humus  (again and again…)



defined as an appetizer or snack consisting of a small coquette made with fava-bean flour or ground chick peas, seasoned with toasted sesame seed and served on pita bread.

Everyone has their favorites and in my house the man is always happy when a falafel meal is served even though each time the ingredients are different.  This time I came up with a recipe that couldn’t be easier.

Easy as falafels

1 onion

2 jalapenos (or any hot pepper)

1 celery stalk

1 carrot

5 cloves of garlic

2 big handfuls of fresh spinach (or parsley)

2 tsp salt

1 tsp pepper

1 tbsp dried cilantro (or 1/4 cup fresh)

1 tbsp dried oregano

1 tsp smoked paprika

1 tsp cumin

1 tsp coriander

1 tsp dried mustard

1 can refried beans (nonfat)

1 cup whole wheat bread crumbs (I used leftover almond pulp)

1/2 cup oat bran

Usually I soak and boil my own beans but I happened to have this can of fat-free refried beans (which I love!).   It cut my falafel making time in half.

Throw everything except the refried beans into a food processor and blend until smooth.

Now you have a nice green mess.  Add everything to a bowl and then combine the beans to make your falafel dough. refrigerate for at least half an hour to help firm it up.

Black Bean Humus

1 can black beans

5 cloves of garlic

1 tbsp garlic oil (or olive or none)

2 tsp salt

1 tsp pepper

1 tbsp cumin

1 tsp coriander

1 tsp smoked paprika

2 hot peppers (optional)

the juice and zest of 1 lemon

Combine everything in a food processor and blend until smooth.

Tonight’s dinner was falafels with humus.

Diced cucumbers and tomatoes with a drizzle of plain yogurt, salt n pepper and dried oregano.

Quinoa with lemon juice and zest along with salt and pepper and sliced, toasted whole wheat pita triangles.

Always a winner.

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