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Tofu Chickpea Falafels

June 13, 2011

I can’t help it.

Whenever I can’t think of anything to make for dinner and I have a bit of extra time on my hands…..I make falafels.

Falafels are the mans favourite meal by far and what I love most about them is how forgiving they are.

I pretty much blend my ingredients until the texture looks sticky enough to form either balls, little falafel chunks  or like today…..flat little crackers.

Tofu chickpea Falalfels

300 g extra firm tofu (1 package)

1 large white onion

6 cloves of garlic

2 large handfuls of kale

1/2 cup egg whites

1 can drained chick peas

1 cup oat flour (purchased at Bulk barn or oats blended in a processor) (can use any flour)

2 limes juiced

1 T salt

1 t pepper

1 T cumin

1 T chipolte powder (or 2 tsp chili powder and 1 tsp paprika)

Place all ingredients into your food processor and blend until mixture is thick and smooth.

To be honest, the only reason I made these little falafel crackers is because I looked at the big bowl of batter and felt the laziness creep in.   I just so didn’t feel like standing in the kitchen and rolling 60 little falafel balls.    Instead I grabbed a cookie sheet, lined it with parchment paper and dumped the entire bowl into a big pile.   I spread it out evenly with a spatula and crossed my fingers.

Heat the oven to 450 F and bake for 10 minutes.  Turn the heat down to 350 F and continue to bake for 1 hour or until sides start to brown and falafels feel firm to the touch.   Keep in  mind that once the cookie sheet sits for a while, the falafels will harden slightly as they cool.    Remove from the pan, remove paper and cut falafels into bite size pieces.

Serve with brown rice and feta, tomatoes and cucumbers sprinkles with oregano,  salt and pepper and Black bean Pumpkin hummus (recipe to follow).  These were delicious and baking them this way was not only easy but it made scooping up the hummus nice and easy!

High protein, high fibre and one of our favourite meals.   You can easily freeze any extra falafels and hummus for a quick mid-week meal.      Did you know you can also make extra brown rice and freeze as well?  Try these crumbled over a large green salad.

Whenever asked, I always recommend people prepare what they can on the weekends for quick mid-week meals and falafels with hummus and a whole grain will give you one of the healthiest, cheapest and easiest meals around….add a whole wheat pita or socca.

Pumpkin Hummus

1 can black beans

2 garlic cloves

1 hot pepper

1/2 cup canned pumpkin (or fresh)

1/4 cup tahini

2 t salt

1 T lemon pepper

1/2 T cumin

1/2 T chili powder

Put everything in a food processor (I used the magic bullet).  Blend until very smooth.

Left over hummus also freezes well.   Don’t be afraid to use what you have in the cupboards when it comes to hummus.  No need to stick to plain old chickpeas when you could use black beans, kidney, lima….anything.   Add a pureed veggie and any kind of nut butter along with dried or fresh herbs.  The combinations are endless!

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