The months are flying by, it seems. We’ve been married for seven months already. I’ve been 25 for five of them. This site is already a month and a half old! My baby is growing and I can hardly believe how fast. In case you missed it, we were featured on the gorgeous lifestyle blog Taupe & Birch. You can read our T&B interview here.
I’m sitting right now at our dining table looking out over Fair Park. A storm is coming; there are a few lightning and thunder flashes here and there, but it seems to me to be taking its time, moving slowly, gently into the morning. There are a few swallows singing merrily on my balcony. I’ve got my chai in hand. It’s quite beautiful. Peaceful. I’m so grateful.
There are so many amazing things going on right now and much more to look forward to in the days to come. My best friend just had the most beautiful baby boy. We celebrated Aly’s birthday last week. We’ve got plenty of weddings of close friends and family to attend. And we’re off to Brazil for the World Cup in six weeks. Wow. Our best friend Shai (who’s got her own wonderful blog by the way) has been planning this trip for over two years, and now we’re only six weeks away! Unbelievable. I can’t wait.
Anyway, we’ve been trying to lean up before our trip, but are getting bored with the same foods over and over again: namely, salads, sandwiches, stir-fries, and pasta. We tend to go for Thai and Tex-mex flavors most of the time, mostly because we love that heat, but I was craving something new. So yesterday, I whipped up a quick batch of these falafel.
Start to finish, about 15 minutes. Most of that is just prep: getting things out of the fridge and chopping it up. This is by no means a traditional recipe; it’s meant to be simple and nutritious, yet satisfy the Mediterranean palette. The process is easy: blend ingredients, stir in flour, cook and serve with your favorite toppings.
The storm is in full swing now, no longer soft and gentle. Perfect time, I think, for some soup.
I hope you’re having as beautiful a day as I am. What do you have planned this summer? What are you grateful for? Let me know in the comments below.
Peace and joy,
- 1 15.5 oz canned chickpeas (or equivalent freshly cooked), rinsed and drained
- 2 large handfuls baby super greens (kale, spinach, arugula, chard)
- 3-4 springs fresh cilantro OR 2 sprigs parsley
- 3 cloves garlic, chopped
- 1/2 serrano pepper, chopped
- 2 Tbsp tahini
- juice of 1 lemon
- 1/2 tsp cumin
- pink himalayan or sea salt
- fresh cracked pepper
- 1/4 cup Bob's Red Mill Gluten-Free All Purpose Flour*
- 2 tsp EVOO, or oil of choice
- Process first 10 ingredients in food processor. If using a high-speed blender, add just enough water to get it going. You will need to compensate for this additional liquid by adding more flour in step 3.
- Heat up 1 tsp of oil a non-stick skillet on medium-high heat. While it heats up,
- Stir in the flour into the chickpea mixture one tablespoon at a time. Once fully incorporated, check the flavor to see if you'd like to add more seasoning. Adjust as needed.
- Drop a teaspoon full at a time of the chickpea mixture onto the skillet. (See Image Above). The falafels will absorb the oil and brown easily. Note that nothing in this mixture actually needs to be cooked, so don't worry about undercooking.
- When you flip the falafels, spoon the remaining teaspoon of oil over them to help them cook evenly on both sides. Cook about 2-3 minutes each side.
- Serve hot in a wrap or over a salad with onions, tomato, and vegan tzatziki sauce.**
- *I like this because, one) it's gluten-free and two) it has garbanzo and fava bean flour in it, keeping the dish true to the taste. You can however sub with pure chickpea flour or oat flour. I don't recommend all-purpose white flour as it is highly processed.
- **Quick vegan tzatziki: 2 tablespoon vegan sour cream, 1 tsp chili garlic or sriracha sauce, 1/8 tsp cumin, 1 tsp chopped dill or cilantro (optional), pinch salt, dash lemon juice, and 1 small chopped up cucumber. Stir well. Serves 2.