This dish is packed with flavor and protein. Double the falafel recipe and freeze some for another day.
I wanted a different flavor for my falafel so I added roasted peppers, onion, and garlic to the mix. I believe you can really creative flavor profile and still have an amazing falafel. Think outside of the box when preparing and make this dish your own.
My inspiration for this dish came from a trip to Chipotle. Why not create a meal like this using Falafel as the protein? This satisfies the need for vegetarian dishes for my menu and is vegan too. It’s a home run. While most recipes you will find use dry beans, I chose to use canned chickpeas instead. My motive is strictly time saving. I also bake my
falafel instead of frying.
Brown Rice- prepare according to the package. For added flavor add 1/2 red onion to the rice while cooking.
- 2 cups chickpeas, divided
- 1 cup diced red onion
- ½ cup diced red pepper
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped fresh cilantro
- 1 teaspoon salt
- 1 teaspoon red pepper flakes
- 4 cloves of garlic, minced
- 1 teaspoon cumin
- 1 teaspoon baking powder
- 4-6 tablespoons flour
- Greek Yogurt Sauce
- 1 cup plain Greek Yogurt
- ½ cup cucumber, small dice
- ¼ cup red onion, diced
- Brown Rice
- Whole Wheat Pita
- Pita bread
- Drain chickpeas and separate. Reserve half for roasting
- Place 1 cup chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, red pepper, garlic, and cumin. Process until blended but not pureed.
- Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.
- Form the chickpea mixture into balls or patties, your preference.
- Bake at 375 degres 15-20 minutes
Hire me and dishes like this can be in your fridge ready to Heat & Eat.
And your sink won’t look like this ⬇⬇⬇