Sometimes you guys surprise me. I must admit, when I started this recipe poll, I thought that either the Chai Peanut Butter Ice Cream or the Gingery Cookies might take it. I did figure the Nutty Veggie Burgers would be close in the running… but you surprised me with the Falafel win!
Still, you chose very well! (Ok, you would have won with any of the recipes, but I am just a titch biased.) ;) I think you will LOVE these Falafels (I do!), for a few reasons…
(1) They are scrumptious! Full of flavor without the fat!
(2) They are low-fat. When I say “pan-fried”, I mean pan-fried, not oil. You can literally wipe your non-stick pan with a dot of oil to give these patties a nice golden crust. Or, if you have a good quality non-stick pan that has no wear, you won’t even need the wipe of oil, just pop on and cook up.
3) They are wheat-free, made without breadcrumbs but rather whole oats to give them firmness. At first I wasn’t sure if the oats would work with the spicy mixture, but I was so pleased when I added them. I think they allow the flavors of the beans and herbs and spices to shine through rather than tasting very ‘bread-y”. And, if you can use gf-oats, then falafels offer a gluten-free option!
Before I give you the recipe, I thought it only fair to give you a “sneak peek” of some new recipes! Remember I mentioned the “exclusive new recipe package” in my promotion for the release of LTEV? Well, here’s a look of a few of the recipes some of you are now getting along with your 5 copies of LTEV!:
PLUS, a 5th recipe (that one will be a surprise)! So, for those of you that have ordered 5 copies (early Christmas gifts? smart folks!), you can now look forward to trying these new plant-powered recipes as well as receiving some super cute book plates for your new copies of LTEV! You have until tomorrow, Sunday the 6th to catch the promotion deal (and these recipes)! Here are the promo details in case you missed them!
And, now to the falafel recipe:
Panfried Falafel Patties wheat-free, optionally gluten-free, soy-free
Falafels are scrumptious, flat out. But most are deep-fried. Here, I take falafels in a new, fresher, and lighter direction. The ingredients are all swiftly combined in a food processor and then lightly dusted with flour to panfry in just a wipe of oil. Here, all the flavor comes from the herbs, aromatics, and seasonings—rather than the oil!
2 cans (14 oz) chickpeas, rinsed and drained (see note)
1/2 cup fresh flat-leaf parsley leaves, packed (not chopped, just torn from stems)
1/2 – 3/4 cup fresh cilantro leaves (and tender stems), packed
1/2 cup green onions, chopped (mostly white but some green portion)
1/4 cup celery, chopped
2 tbsp freshly squeezed lemon juice
1/2 tbsp red wine vinegar (or apple cider vinegar)
2-3 medium-large cloves garlic (use 3 large if you love a garlicky kick)
2 tsp ground cumin
1 tsp turmeric
1 1/2 tsp ground coriander
1 1/4 tsp sea salt
1/4 tsp (rounded) freshly ground black pepper
1/4 – 1/2 tsp crushed red pepper flakes (I use 1/4; use more if you like things spicy)
3/4 cup – 1 cup rolled oats (use certified gf oats for gluten-free option; see note)
1/3 cup millet, chickpea, or other flour (for dusting patties), seasoned with a couple pinches sea salt
wipe of oil (for pan-frying; can use less/more per personal preference)
*Chickpea Note: If using chickpeas you’ve cooked yourself from dry, they can sometimes have less moisture and therefore make the blended mix too dry. If it is not coming together before adding the oats, is too crumbly, add a smidgen of water – a teaspoon at a time until it just comes together. With canned chickpeas, you should not need to add extra water.
In a food processor, combine the chickpeas, parsley, cilantro, onion, celery, lemon juice, vinegar, garlic, and spices, and process until the mixture is well incorporated and starting to smooth out, scraping scrape down the sides of the bowl as needed. Then add the oats and pulse a few times to work them in. Refrigerate the mixture for 30 minutes if possible (refrigerating will make it firmer and easier to shape).
Take small scoops of the mixture, 11⁄2 to 2 tablespoons (using a cookie scoop is helpful, but you can use your hands, rinsing when needed to keep the mixture from sticking to your palms) and form into balls. Once finished, place the seasoned millet flour in a bowl. Add the falafel balls to the bowl and lightly toss, then toss a mo- ment in your hand to remove any excess clumping of flour.
Lightly oil a nonstick skillet over medium or medium-high heat. Place the falafel balls in the pan, flattening them slightly with a spatula, and cook for 6 to 9 minutes on each side, until golden brown and crisped on the outside, working in batches, if needed. Serve. Makes 20-24 patties.
If This Apron Could Talk: You can also bake these falafels: Spray the balls with a spritz of olive oil, if you have a spritzer; otherwise you can leave them as is or very lightly coat with oil with your hands. Bake in a preheated 400°F oven for 20 to 22 minutes, flip- ping once through the baking process, until a little browned and crispy in spots.
Ingredients 411: I like these falafels soft and tender. Feel free to add another 1⁄4 to 1⁄3 cup of oats (and another pinch of salt) to make a little firmer.
Serving Suggestions: Serve in pita with fixings, or on their own drizzled with tahini sauce (try Smoky Spiked Tahini Sauce or Peanut Tahini Sauce). Up the ante by making a falafel platter, including Quinoa Tabbouleh with Olives.
Smoky Spiked Tahini Sauce wheat-free, gluten-free, soy-free
Once smoked paprika entered my ingredients “hit list,” I had to try it out in tahini sauce. It did not disappoint!
1/2 cup tahini
2 tbsp freshly squeezed lemon juice
½ – 2/3 cup water (or more for a thinner sauce, if desired)
1/4 tsp (lightly rounded) smoked paprika (see note)
¼ tsp (rounded) sea salt (about 1/4 + 1/8 tsp)
3/4 – 1 1/4 tsp pure maple syrup or agave nectar (or more to taste, see note)
Using a standing blender or an immersion blender and deep cup or jar, puree all the ingredients (starting with 1⁄2 cup of the water, 1⁄4 teaspoon of the paprika, and 3⁄4 teaspoon of the agave) until smooth. Add additional paprika and salt to taste; maple syrup to balance any bitterness, if needed; and water to thin, as desired.
Ingredients 411: I like the amount of smoked paprika at just a lightly rounded 1⁄4 teaspoon, but you can try adding more if you love the flavor. Try 1⁄2 teaspoon and see how it works for you. I always like a touch of sweetener in tahini sauce to offset the slight bitterness of the tahini. The amount you use de- pends on personal preference and also the brand of tahini used. Start with 1⁄2 to 3⁄4 teaspoon, and add more if needed.
Serving Suggestions: This sauce is an absolute must as part of a falafel dinner platter. Serve alongside Panfried Falafel Patties, Quinoa Tabbouleh with Olives, and whole-grain pita bread. So satisfying and delicious! This sauce will also add a punch of flavor to wrap sandwiches and roasted vegetables.
Before I sign off, in case you missed the announcements on my fb page, this past week or so was chock-a-block with LTEV publicity, including recipe posts, reviews, giveaways, and even a video demo. To recap, you can check out these links, starting with the most recent:
Heather Nauta of Healthy Eating Starts Here shares her video making my “Kale-Slaw with Curried Almond Dressing” – and the clip is full of tips!
Hannah Kaminsky (who photographed all the food images in LTEV) shares a review, a recipe post (of my Creamed Cheese Brownies with Salted Dark Chocolate Topping)… and a giveaway of LTEV!
Nava Atlas shares a review on VegKitchen, as well as TWO recipes. Go get them!
Brittany Mullins shared a review, giveaway (now closed) and recipe post on Eating Bird Food.
Susan Voisin shared a review and the recipe for my “No-Fu Love Loaf” on FatFreeVeganKitchen.
Angela Liddon shared a review, giveaway (now closed) and the recipe for my “Jerk Chickpeas” on Oh She Glows.