Oh, hey there! I hope everyone's week is going great. There was some crazy weather here in NYC yesterday afternoon! I have to confess, I love a good storm (when I'm inside looking out the window, that is!). I am outside a lot for my job, so I made sure to be home earlier in order to miss the monsoon. I snuggled up on the couch under a blanket and put on the Kardashians- perfect rainy day activity! For the record, I am not an avid Kardashian watcher (even though they are fellow Armenians), but I love trashy tv and a blanket when it is stormy outside.
Toby had no problem snuggling up for some napping and Kardashian re-runs!
Anyways, I wanted to share my dinner on Tuesday night. My mom sent me this recipe a few months ago and I kept forgetting to grab the ingredients when I was grocery shopping! Well, I remembered this week and I was happy I did.
Baked Falafel!
(adapted from Tasty Kitchen)
http://tastykitchen.com/blog/2012/06/baked-falafel-pita/#
Recipe Description
These healthy chickpea cakes have zesty Middle Eastern flavor and are a great, quick dinner-time treat when tucked into a pita! My meat-loving fiance doesn’t even miss the meat in this flavorful, filling meal!
Preparation Instructions
Throw the chickpeas, flour, parsley, and spices into a food processor and pulse until well blended—or mash up chickpeas with a fork or potato masher and mix in spices. Then form small patties out of the chickpea mixture, about 1 1/2 to 2 inches wide and 1 inch thick.
Preheat the oven to 400ºF and place chickpea patties on a lightly greased pan and pop into the oven for 15–20 minutes.
Meanwhile, mix together the tahini and lemon juice and set aside with your other toppings (tomatoes, feta, and lettuce). When the patties are done, put them in a pita with plenty of toppings, and enjoy!
Ingredients
- 2 cans (15 Oz. Size) Chickpeas
- 3 Tablespoons Flour
- 3 Tablespoons Parsley (optional)
- 4 cloves Garlic
- 2 teaspoons Ground Cumin
- 2 teaspoons Ground Coriander
- 1 teaspoon Chili Powder
- ½ teaspoons Salt
- 1 dash Black Pepper
- 4 Tablespoons Tahini
- 3 Tablespoons Lemon Juice
- 3 whole Tomatoes, Diced
- 1 block (8 Oz. Size) Feta Cheese, Crumbled
- 1 head Lettuce
- 12 whole Small Pitas
Ingredients
Dump!
falafel before baked
I made traditional Greek Salad's for PJ and I to go with the falafel pitas
I used Kale in my "Greek" salad. I'm going to give you all a tip that I picked up through reading other blogs. If anyone has tried to make a kale salad, the kale can be a little bit bitter and tough, right? If you tear Kale from stem and massage it with a drizzle of olive oil (salt, pepper, and garlic powder) and let it sit for about 10 minutes, you will be amazed at how much more mild and delicious the kale is! Give it a whirl :)
PJ's- he had one pita with tzatiki and one with the hummus mixture the recipe suggests. We both liked the tzatiki much better as it was refreshing on top of the pita. The Tahini mixture was ok, but didn't really offer much to the dish in my opinion. I made my own Tzatiki which is so easy. Combine greek yogurt, a little olive oil, garlic, minced cucumber, oregano and or basil and voila! You can find recipes for tzatiki if you just google search "homemade Greek yogurt Tzatiki".
My meal.
I would highly recommend this recipe as it is extremely easy, nutritious, fun to make. I found that the chickpea patties by themselves were a little dry because the recipe did not call for any type of oil or chicken broth in the mixture. In the pita with the toppings you wouldn't think they were dry. Nevertheless, I would add in a little chicken broth next time. My mother actually suggested shredding and salting some zucchini, squeezing out the moisture, and adding zucchini to the mix. You would likely not taste the zucchini, but because it is ninety-nine percent water it would provide the moisture lacking from the dish. I love having my mom to bounce my cooking questions off of as I never would have thought of the zucchini!
Ok, I must go do some yoga before I start my day, but check back later for a new post :)
xo
Sarah
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