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Friday, March 2, 2012

homemade falafel + tahini dressing -- gluten free + dairy free

eeeeeeeeeeeeeeeek!!!!!!!!!!!!!!!!!!!

thats me shrieking with excitement. 

im taking a long, long overdue vacation. sure, i get home to boston every now and then, but i'm finally taking a trip elsewhere. mark and i booked a spur of the moment trip to san francisco two months ago and its finally upon us. we leave next tuesday and i cant tell you how excited i am. i cant wait to get back to the incredible city - ive not been back since i moved to boulder from berkeley almost 10 years ago. holy heck - time goes by so quickly. i fully intend on eating my way thru the city and have already scoped out plenty of gluten free + dairy free eateries. i'm going armed with my camera too - so i'll have plenty of pics to share with everyone when i return. mark and i already have a few dining reservations - yoshi's in san francisco (first made popular by yoshi's in oakland) where we plan to gorge on sushi. the second reservation nearly has me busting at the seams. i never had a chance to go while i lived in berkeley and i'm not letting this trip go by without us paying a visit to culinary mastermind, alice water's, renowned chez panisse. cant wait to share everything once i get back!


this weeks recipe is another yummy, savory one. and pretty versatile. i always have cans and cans of organic garbanzo beans (chickpeas) in my pantry. im admittedly a hummus addict and make it on a weekly basis. instead of falling back on my normal routine, this past week i decided to put together something different with my garbanzo bean stockpile. 

i hate buying pre made falafel and i hate those boxed mixes that stores sell. my aversion is because they tend to be super dense and extremely oily. so, i attempted making my own version of the vegetarian/vegan garbanzo bites and i was pretty happy with the outcome. i also put together a simple tahini dressing with tahini (roasted sesame seed paste), fresh lemon juice, water, salt + pepper. wicked. easy. 



i was able to remove a lot of the oily component to these by baking them, instead of frying them. they turned out very light in texture and not even slightly lacking in the taste department. i dished them up on a greek-style salad with organic mesclun mix, tomato, cucumber, red onion, avocado, mushrooms and topped it off with fresh parsley and a drizzle of my homemade tahini dressing.

i never let any leftovers go to waste - so over the past few days i've packed up 3-4 falafels along with some avocado slices, a bit of tahini dressing and some mild salsa into work for a snack. they make the perfect mid afternoon pick-me-up. chock full of fiber and protein these falafels have the right goods to get you thru til the clock strikes 5 (or whenever your quitting time is).

btw - you really do eat with your eyes first. use fresh veggies to create a plateful of artwork and i guarantee that you'll find yourself eating healthier, more well balanced meals.



homemade falafel 
  • 1 can cooked garbanzo beans - rinsed and strained
  • 1/4 cup fresh parsley
  • 1/4 cup fresh cilantro
  • 1 garlic clove
  • 1 tsp sea salt
  • 2 tbsp extra virgin olive oil
  • 1/4 cup sweet onion - chopped
  • 1/2 tsp cumin
  • 1/2 tsp coriander
preheat oven to 425. combine garbanzo's, parsley, cilantro, onion, garlic, salt and 1 tbsp of olive oil in a food processor and pulse until combined. scrape down sides of processor using a spatula and pulse a few more times to be sure everything is well integrated. place 1 tbsp heaps (rolled to form a ball in your hand) on a baking sheet sprayed with cooking spray. then using a pastry brush - gently coat each with a tad of olive oil to help them brown. bake in oven 20 minutes, then turn them over and continue to bake another 20 minutes.

tahini dressing
  • 1/4 cup tahini - raw or toasted - i prefer raw, toasted can taste bitter
  • 1.5 tbsp lemon juice
  • ~1-2 tbsp water - as needed, to thin dressing
in a small bowl combine tahini with lemon juice. whisk in water until desired dressing-like consistency is achived. you'll want this runny and easy to drizzle, like any other salad dressing. 

some blogs that you should definitely check out...



7 comments:

  1. Reminds me of my trip to Israel, thanks for posting.
    www.newlifeovernight.blogspot

    ReplyDelete
  2. I adore falafels and have never made my own. These look so tasty and the tahini dressing sounds delicious. Thank you so much for sharing your great recipe on Allergy-Free Wednesdays! Remember in order to be featured, please provide a link back to our blog party. Be sure to check back next week for recipe highlights (including the top 3 reader choice submissions and hostess favorites).

    Be Well!

    ReplyDelete
  3. Hi There,

    I featured your awesome recipe this week on Allergy-Free Wednesdays. Your recipe and other highlights can be seen here: http://www.thetastyalternative.com/2012/03/allergy-free-wednesdays-blog-hop-week-7.html

    Please join us again this week for more allergy-free fun and inspiration.

    Be Well,
    --Amber

    ReplyDelete
  4. I also featured this recipe as one of my favorites. You can see it here http://www.realfoodallergyfree.com/2012/03/allergy-free-wednesday-37/

    Thanks,
    Nancy

    ReplyDelete
    Replies
    1. Hi Nancy,

      Thank you so much for featuring my recipe!

      Katie

      Delete
  5. I've been wanting to try making falafel. Thanks for the recipe.

    ReplyDelete

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