Before I get to my post and recipe, I wanted to briefly plug an event happening tomorrow outside of Greensboro. Peacehaven Community Farm is having their Annual Harvest Festival, and it would great to see any local readers out supporting this great nonprofit. Peacehaven “is a sustainable farm located on 89 beautiful acres of organic gardens, rolling pastures, and lush woodlands that connects people with disabilities to their community”. The event is from 4-7pm tomorrow, October 21st. Visit their website or Facebook page to learn more about this event, and the work they do!
I will return to our trip in posts to come, but I wanted to break away to share a super simple recipe I made last week that I am super excited about. For a few reasons.
- I fried something (Laugh it up or shake your head, but this happens about once a year. Which is good… all things in moderation)
- I did not shop specifically for this recipe; the ingredients are simply things that are consistently in my cupboards and refrigerator.
- I LOVE falafel. Mooney’s Mediterranean Cafe in Winston-Salem makes my favorite falafel, but most local restaurants use gluten-filled flour in their recipes. I always get the sampler platter at Mooney’s with falafel, fried cauliflower, baba ghanouj, and fettoosh. It is one of my favorite date nights, on the sidewalk with lights in the trees.
This recipe was born out of almost having popcorn for dinner, only to glance at the chickpea flour and know. Know that I was destined for something better than popcorn. Even popcorn with coconut oil. This is what happens about four days out from me going to the market. I never plan out meals further than three days in advance.
Based on this recipe off of the back of the bag of flour, this falafel is simple and quick, with some herbs and such added in that I had on hand. The first time I made this I did not have any canned chickpeas, They were missed, and added into the second version of this recipe, but they weren’t missed so much as to stop me from eating half the batch I made in a matter of minutes. If you don’t have the beans on hand, make it with all flour. I love simple solutions.
Gluten-free Falafel with Vegan Tahini Yogurt Dressing
1/2 cup garbanzo bean (chickpea) flour
1/2 cup garbanzo beans, processed thoroughly with a blender or food processor
1/2 yellow onion, finely chopped
1 small shallow, minced
1/4 cup cilantro, roughly chopped
1/2 tsp sea salt
1/4 tsp baking soda
1/2 tsp cumin, ground (fresh ground with a mortar and pestle if possible)
1/4 tsp coriander, ground
1/2 tsp garlic granules1/4 tsp onion powder
2 tsp lemon juice
1/2 cup hot water
2-4 tbsp 0live oil for frying
- Mix all dry ingredients together until thoroughly combined
- Add the garbanzo beans, lemon juice, hot water, onion, shallot, and cilantro to the dry ingredients and stir until combined
- Allow mixture to rest for at least ten minutes (this could be a good time to assemble the dressing)
- Heat oil in a large saute pan or skillet on medium high heat
- Divide batter into twelve even balls and fry on each side until golden brown
- Blot off on paper towels and serve hot with vegan tahini yogurt dressing for dipping (see recipe below)
Vegan Tahini Yogurt Dressing
3 tbsp unsweetened non dairy yogurt (I used soy)
2 tbsp tahini
1 fresh lemon, squeezed
salt, pepper, and red pepper flakes to taste
In a small bowl, thoroughly combine the first three ingredients. Season to taste and serve.
Like I said, simple but delicious. Enjoy!