I think that Mediterranean food is quickly becoming my favorite cuisine. This probably doesn't come too much of a surprise to you considering the amount of hummus that is involved in my meals that I post on instagram or the fact that this is now my third falafel recipe on my blog!
This time around I decided to completely bake the falafels; so they are much healthier. I also decided to make them a little smaller and thinner (the first recipe I made them into falafel balls and the last recipe I made falafel burgers) and really think this made a difference in making sure they had crispy edges but were still tender in the middle! Keeping with the lighter theme, by baking them in the oven instead of frying them, especially now as we move into the warmer summer months, I decided to serve the falafels over a bed Organicgirl PEPPERGREENS. This salad mix adds such a peppery kick and is loaded with a variety of greens; baby spinach, baby mustard greens, arugula, baby bok choy, and others! These greens might be my favorite from Organicgirl because of the spicy kick the greens bring to any dish and plus I have yet to find a salad mix with this amount of variety!
....OK, so, I know falafels are usually wrapped or stuffed in pitas and don't get me wrong, I love a warm toasted pita with my falafel, but these peppergreens are full of nutrients, flavor, and contain of a different variety of tender greens; that it really complimented the refreshing and light jalapeño cucumber avocado dressing so well. Plus, you can always toast some pita bread on the side, get your fix AND still get your greens in and call it a day! No restricting over here!
Before you bake the falafels and make the salad, the dressing needs some love too! It is so simple to make and really just requires you to throw all of the ingredients into your food processor and blend! The dressing is light, refreshing and has a little bit of heat from the jalapeño. It is a nice change up from your typical tahini or tzatziki sauce and I think that it balances out the savory falafels and the spicy greens- it was definitely the third element that was missing in the dish! After making the dressing a few times, I have decided that it is going to be my go to salad dressing for the summer! It also makes such a great dip for raw veggies or pita chips if you decide to make the consistency on the thicker side! Try it- it's so so good!
Main Meals/ Salad
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Yields: 7-8 patties depending on size
1 1/2 cups parsley, chopped
1/2 cup cilantro, chopped
1/2 cup parsley, chopped
4 large cloves garlic, minced
1/2 of a small onion, chopped
Juice of 1 lemon
3 tablespoon extra virgin olive oil
1 15-ounce can chickpeas, well rinsed and drained
1/2 cup gluten oat flour or grind together oats into flour consistency
1 tsp. baking powder
2-3 tsp cumin
1 tsp. paprika
1/2 tsp. cayenne pepper or chili powder (optional)
sea salt + black pepper to taste
Jalapeño Cucumber Avocado dressing
half to 1 whole jalapeño, seeds out (depending, start with less you may get a spicy one!!)
1 small cucumber, peeled
2 cloves of garlic, minced
juice of 1 lemon
small handful of chopped cilantro
tsp. of onion powder
salt to taste
water to thin for desired consistency
1. Pre-heat the oven to 400 degrees. Line a baking sheet with parchment paper, lightly greased with coconut oil or olive oil and set aside.
2. If you aren't using oat flour, add the gluten free oats to a food processor and grind until it reaches a flour consistency. Roughly a few minutes. Add the baking powder and set aside in a small bowl.
3. Drain and rinse the chickpeas. Pat the chickpeas dry and set them aside.
4. Add parsley, cilantro, minced garlic, olive oil, lemon juice, and the spices to a food processor and mix to combine.
5. Add chickpeas to the mixture and process for a few minutes. You want to leave a little bit of texture to the dough, so do not smooth out the chickpeas. Don't over process aka puree! If your food processor is on the smaller side you may have to shake the sides or stop it every few seconds to incorporate the mixture.
6. In a large mixing bowl add the above mixture. Add the oat flour (+baking powder) and mix together with a wooden spoon. At this point, taste test and add more seasoning if needed.
7. Scoop out 3-4 tbsp. of mixture (size above) and form into patties. Place on the parchment paper. Cook on one side for 12 minutes. Flip and cook again for 15 minutes for a total time of 25-30 minutes. I usually check after 12 minutes on the second side and then place them under the broiler for the last minute or two to get even crispier!
Add all of the above ingredients in your food processor except the water. Blend until completely smooth. Taste test and adjust. For thinner consistency add water and start with 1 tbsp. at a time. Will last up to 3-4 days in a mason jar in the fridge. Serve cold.