a few weeks back on my monday phone dump i confessed my love for falafel. i have always been in search of the perfect falafel and i found it at the kebab shop. i crave their falafel doner but it is a little pricey and it doesn’t necessarily fit within my diet guidelines but every so often it is amazing. last week, kim, posted a pic on her facebook page of her baked falafel dinner and i was intrigued to make them myself. i found this recipe for the falafel and then made a simple greek yogurt cucumber dressing and paired it all with a greek salad. it was relatively quick to put together, meaning we ate before 6:30 and everyone was happy. well, besides payton who had a 102.4 temp but she sat with us chugging her blue gatorade. i love me a crispy fried falafel so the baked version wasn’t crispy enough for my taste but it was amazing nonetheless.
baked falafel & greek salad
falafel:
1 15 oz. can chickpeas/garbanzo beans
3 cloves garlic
2 TB parsley
2 TB flour
1 tsp cumin
1 tsp coriander
1/2 tsp chili powder
1/4 tsp salt
1/4 tsp pepper
dressing:
1 container fage nonfant plain greek yogurt
1/2 seeded cucumber, diced
3 cloves garlic
pinch of salt
mint, optional
salad:
romaine
grape tomatoes
kalamata and green olives, sliced
feta cheese
red onion, thinly sliced
cucumber, thinly sliced
pita
here’s how:
preheat your oven to 400 degrees F. combine all ingredients and pulse until creamy.
scoop bean mixture into eight patties. placed on a greased cookie sheet and then spray the top of each falafel with cooking spray (i used pam olive oil spray).
bake for twenty minutes. i flipped mine after ten and then baked an additional five so they were crispy.
for the dressing:
combine all the dressing ingredients in a food processor and pulse until creamy. refrigerate until ready to use.
for the salad:
plate all salad ingredients, drizzle dressing and top with falafel patties. enjoy!
her new froggie princess jammies, freshly painted electric purple nails, a requested venti blue gatorade and her red cheeks. working her first big fever.