Falafel with Avocado Hummus

This recipe is a family favorite and so easy to prepare. Everything gets dumped into a food processor, mixed together, and pan fried to make a delicious meal. The patties can be served on a bun with lettuce, onion, and tomato as it holds together well if not made too thick. Serve with the avocado hummus for a nice flavor, plus adding the health benefits of good fat! I'm a sucker for anything with sun dried tomatoes and why I think I love it so much! I hope your family will enjoy it too.  Consider serving with sweet potato fries and fresh cut veggies to dip into the hummus!

Falafel:

• 1 15 ounce can chickpeas, rinsed and drained, divided
• ½ onion, finely chopped
• 2 cloves garlic, quartered
• 5 sun-dried tomatoes packed in oil, drained
• ½ cup packed fresh Italian parsley
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp sea salt
• ½ cup garbanzo or other flour
• olive oil

Avocado hummus:

• ¼ cup chickpeas, reserved from falafel
• 1 avocado, pitted and peeled
• 1/3 cup packed fresh Italian parsley
• ¼ cup olive oil
•  1 clove garlic
•  1 TBS lemon juice
• ½ tsp sea salt
• ¼ tsp cayenne

Directions for Falafel:

1. Reserve ¼ cup chickpeas for the Avocado Hummus.  Place remaining chickpeas, onions, garlic, tomatoes, parsley, cumin, coriander, salt and flour in a food processor and pulse until combined, stopping frequently to scrape down sides.  
2. Using the palms of your hand, form mixture into 2-inch by ½ inch patties.
3. In a non-stick skillet, add just enough olive oil keep falafel from sticking, about 1 TBS.  Fry patties for about 3-4 minutes on each side or until browned.  
4. Remove and drain on paper towels.

Avocado Hummus:

Combine ¼ cup chickpeas, avocado, parsley, oil, garlic, lemon juice, salt and cayenne in food processor in puree.  Adjust seasoning to taste.

Serve on falafel on a bun with tomato and sliced onion. Top with avocado hummus.

Serves 4

Adapted from Chloe's Kitchen

Falafel with Quinoa

The Mediterranean restaurant nearest my home serves delicious falafel.  Since eating there, I've been on the lookout to find a recipe that is comparable.  Even though the restaurant fries their falafel, the texture of these baked ones gives the feel of fried without the extra calories.

Baked Falafel

• 2 cups cooked chickpeas
• ½ large onion, roughly chopped
• 2-3 garlic cloves, peeled and roughly chopped
• 2 tsp. cumin
• ½ lemon, juiced
• 2 TBSP olive oil
• ½ tsp. each salt and pepper
• 1 tsp. baking soda
• 1 cup cooked quinoa
• 1 TBSP sesame seeds (optional)

Directions:

• Preheat oven to 375 degrees F, line a baking sheet with parchment.
• In a food processor, add the chickpeas, onion, lemon juice, garlic, cumin, salt, pepper, olive oil, baking soda and sesame seeds. Pulse until you have a thick paste, without almost any chunks.
• In a large mixing bowl, add the chickpea mixture, quinoa, and parsley. Stir together until evenly combined.
• Form the falafels with your hands by taking about 2 TBSP of the mixture at a time. Gently roll it into a ball, and place it on the baking sheet. Continue with the rest of the batter.

Bake for 30 minutes in the oven, until lightly browned and slightly crispy on the outside.

Serve with aioli sauce.

Aioli sauce

Ingredients:

• 2 garlic cloves, pressed
• ¼ tsp. coarse salt
• ½ cup mayonnaise
• 2 TBSP olive oil
• 1 TBSP fresh lemon juice

Combine all ingredients in a small bowl. Whisk until well mixed. Serve immediately and store any leftovers promptly in the refrigerator.

Adapted from myfitnesspal.com

Falafel with Cucumber Spread

The first time I tried falafel was at a middle eastern restaurant in my area.  It was served on pita bread with lots of veggies.  This particular recipe was borrowed from Allrecipes.  I find it's more flavorful if cooked the day before its use and stored in an airtight container in the refrigerator.

Falafel and Cucumber Spread

For Sauce:

• 1 (6-ounce) container plain yogurt
• 1/2 cup cucumber, finely chopped
• 1 tsp dried dill weed
• salt and pepper to taste

For Falafel:

• 1 (15-ounce) can chickpeas, drained and rinsed
• 1/2 cup onion, chopped
• 1/4 cup fresh parsley
• 2 cloves garlic, chopped
• 1 egg
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp salt
• 1 dash pepper
• 1/8 tsp cayenne pepper
• 1 tsp lemon juice
• 1 tsp baking powder
• 1 TBSP olive oil
• 1 cup dry bread crumbs oil for frying

Directions:

1. In a small bowl combine yogurt, cucumber, dill, salt and pepper, mix well.  Chill for 30 minutes.
2. In a large bowl mash chickpeas until thick and pasty; don't use a blender, as the consistency will be too thin. In a blender, process onion, parsley, and garlic until smooth.  Stir into mashed chickpeas.
3. In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil.  Slowly add bread crumbs until mixture is not falling part.
4. Shape into balls and slightly flatten.  Fry in oil until brown on both sides.  Serve with cucumber spread.