Baked Falafel

I recently found this recipe for baked falafel. I never realized making falafel didn't have to be complicated. In actuality, this recipe is super easy and overall very healthy. It turned out even better than I had hoped. We will definitely be making this recipe again in the future. Next time I will serve it with some turmeric rice, in addition to the hummus and tomato/feta salad I served it with tonight.

Ingredients

1 onion (I used a little more than a half an onion, but I'm not a huge onion fan)

3 cups of cooked chickpeas (I used 2 cans)

1 cup fresh parsley

1 cup fresh cilantro

2 large or 3 smaller garlic cloves

1 tablespoon cumin

2 tablespoons of flour (I used ground up oats)

1 tablespoon olive oil

salt to taste

Preheat your oven to 480 degrees.

In a food processor, blend the onion until it's chopped.

Add the chicpeas, parsley, cilantro, garlic, and cumin. Blend until the ingredients are well mixed but before they are pureed. 

Add the flour, olive oil and salt and process until well mixed. 

Form patties with your hands to the size of your liking and place onto foil or parchment paper that has been oiled with Pam or olive oil. Once all patties are on the baking sheet, spray or brush them with Pam or olive oil to ensure they will crisp in the oven.

Bake for 20 to 25 minutes or until golden.

Enjoy!

Mediterranean Couscous Salad

Michael and I are both huge couscous fans. I really like to try new combinations of flavors using couscous as the base. This Mediterranean salad may be one of my favorites yet. It's super easy to make and always turns out well. 

Ingredients

1 package Trader Joe's Israeli couscous

15 oz can chickpeas, drained and rinsed

cherry tomatoes, halved or quartered

kalamata olives, halved

baby arugula, chopped

fresh basil, choped

crumbled feta

olive oil

lemon juice

garlic powder

salt

ground pepper

Cook the couscous according to the package and let cool in a large bowl. Once the couscous has cooled, add in the remaining ingredients and toss until well combined. Adjust seasonings to taste.

Enjoy!

Pumpkin Marinara Zoodles

We have recently been playing with some new appliances in our kitchen. We were both eager to give our new spiralizer a try. We found this recipe and thought it would be a good transition into the world of spiralizing. It turned out pretty well. We both liked it, but were still hungry after we finished our bowls. In the future I would consider adding some meat, like ground turkey, to the sauce.

Ingredients

Sauce

1 24 oz jar marinara sauce (or any other type of tomato sauce)

1 cup pumpkin puree

1/2 yellow onion, minced

1 tablespoon olive oil

1 tablespoon garlic, minced

2 teaspoons Italian seasoning

2 glugs of red wine

Zoodles

2 medium zucchinis, spiralized

cherry or grape tomatoes (I used a handful, but it's really up to your preference)

1 tablespoon olive oil

1 tablespoon minced garlic

salt and pepper, to taste

Heat a tablespoon of olive oil at medium/high heat in a medium-sized pot. Then, add the onion and garlic and saute until onions are translucent.

Add the tomato sauce, pumpkin puree, Italian seasoning and wine and bring the sauce to a boil. 

Reduce the heat to low and simmer for ten minutes.

Next heat a tablespoon of olive oil at medium/high heat in a large sauce pan. Add in garlic and tomatoes and saute for about three to five minutes. 

Add in the spiralized zucchini and saute for an additional 5 minutes or so until desired consistency is reached. Season with salt and pepper to taste.

Top with cheese and pumpkin seeds if you happen to have them on hand.

Enjoy!