weather: wet and chilly
what i am listening to: Ben Howard Promise
Well, it’s been a while. Three months to be exact. I have no excuses really, just enjoying some lazy home time and spending whatever free time I have outside which was one of my new years ‘goals’. I have never been much of a resolutions kind of person but this year I decided to set a couple small personal goals. One other goal was to try cooking new foods and branch out with different spices, seeds, beans and broths. This weekend I decided on falafels and vegan tzaztiki made with sunflower seeds instead of my go-to cashews. I have been falling in love with sunflower seeds lately and the more I read up on them the more excited I get. I had no idea they had such a high source of Vitamin E and magnesium, plus the high folic acid count, zinc and B vitamins make this seed a big boost for hormones (I’m also obsessed with hormones lately).
I have made falafels before but this time I added in fresh cilantro as well as parsley and decided on baking them instead of frying. They turned out great, and are a perfect add into buddha bowls or on top of salads.
Here is what you will need:
1 cup dried chickpeas (soaked in water for at least 4 hours)
1 cup cooked or canned chickpeas
1/4 lemon juice
1 garlic glove
3 Tbsp chickpea flour (or regular flour)
1 tsp cumin
1/3 cup fresh parsley
1/3 cup fresh cilantro
2 Tbsp olive oil
salt and pepper to taste
1 cup raw sunflower seeds (soaked over night)
1/4 cup lemon juice
1/4 olive oil
1/4 fresh dill (chopped)
1/4 cucumber (diced and seeds removed)
salt and pepper to taste
For the falafels, start by draining and rinsing both your soaked chickpeas and canned. Next, pulse the garlic in a food processor then add in the rest of your falafel ingredients. Blend in your food processor until everything is mixed in, scrapping down the sides if needed. You should still be able to see some chucks of the soaked chickpeas and the fresh herbs. Next, line a baking sheet with parchment paper. Make small patties in your hand about the size of your palm and places evenly on the lined baking sheet. Let them set in the fridge for about an hour.
For the tzatziki, drain and rinse your sunflower seeds well then add in a high speed blender along with the lemon juice, oil, salt and pepper. blend until creamy smooth, adding in a bit of water if needed. Transfer to a dish and add in chopped fresh dill and diced cucumber. It is best if you let this sit and marinate for about an hour.
Preheat oven to 350F. After your falafels have set in the fridge for about an hour, transfer into your preheated oven for thirty minutes, flipping over half way.
Serve falafels and vegan tzatziki on pita bread with veggies or over a salad.