Baked Falafel with Creamy Sumac Sauce

My dad is in town. Hooray! Haven't seen him in like 6 months cause a) he lives in Michigan, and b) he lives in Michigan. He comes back to Vt a few times a year to hang with the children he fathered then abandoned to the mid west. (haha just kidding, not kidding) So yeah, a family fun week. I am hopping for a good family hike, some father daughter house talking and of course any help he wants to hand out on the house... "Sure you can wire that!" But my real mission for the week is to a) feed him lots of good food (he looks to thin) and b) get him to move either back or very close to VT, or someplace like New Mexico (I would visit all the time) or even Florida (real estate is dirty cheap there)

 So mission one. Feed him lots of food, and food that is not bread and cheese. (he eats a lot of bread and cheese) So when the old many comes over this week fir dinner, I will bust out the good old falafel.

I used to make falafel all the time, it was my go to meal. Super fast and easy. The mr loves it, I love it, and yeah. But weirdly I haven't made it in like over a year. So last week when my sister came over, I made it for us.  And it was like the good old time where I would come home form class, grabbing the caned chick pea and all the spicy things(feeling so cool that I cooked my own food). I would make the dinner, we would light some candles, set the table and maybe even bust open the cheap, 3 dollar bottle or red wine and we would eat all the falafel. Oh those were the days. When I made it last week, there was no wine, (we drank seltzer)  not candles (she needed light to do homework) and no smug feeling of being cool (I wasn't going for cool) but there was a happy mr and sister ans some freaking tasty falafel.

So yeah, have to make it again for the old man, I know he will love it. And it's cool if I make it again cause falafel is one of those things that should be eaten all the time, as long as it is not fried, which this is not, so eat it all the time.

The stuff. We have chickpeas (in their liquid) a bunch of parsley, a carrot and an onion. Spice wise we have garlic, turmeric, coriander, cumin, salt and pepper. Also have olive oil and a bit of oat flour. Then for the sauce we are going to need some sumac and tahini. A lemon and some garlic and some of that chick pea liquid. 

Start with chopping up the carrots and onion into smaller pieces and placing it all into the food processor along with the spices, the garlic and a little drizzle of olive oil. Pulse until mixture resembles a chunky crumb.

Now drain the chickpeas (reserve the liquid) and add them an the parsley in the processor. Also add in the oat flour. Continue to pulse.

Pretty, colored speckled goodness. Dump the mixture into a bowl and place in the fridge for at least an hour, but you could even go as far as making it a day ahead.  And try not to eat it all right now. (I could eat it all right now)

And the sauce. Sumac is so lovely nice , bright and tangy which pairs so well with the earthy creamy tahini,. Add both those, along with the minced up garlic, and the lemon juice. And add in a bit of the chick pea liquid. May seem weird, but it gives the sauce a creamier consistency.

After the hangout in the fridge, take mixture and scoop out balls of like sized and place them on a lightly oiled baking sheet. I also brush the tops with a a tiny bit of oil as well. Pop them into the oven for about 35-40 minutes, flipping after about 25.

Baked to a nice dark brown on both sides while the inside stays a right tender green. These falafels are ready to go.

Along with some pitas, some greens and a simple onion and tomato slaw... Piled with falafel balls, smothered in sauce.

Dinner is served!

Cant wait to make it again!

So GOOD!

-C

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Baked Falafel with Creamy Sumac Sauce

makes about 12 good sized balls (serves 3)

Falafel things

• 2cups cooked chickpeas (or one can)
• 1 bunch parsley(about1 cup.. can sub cilantro or any type of green really)
• 2 hefty teaspoons ground cumin
• 1 teaspoon coriander
• 1 teaspoon turmeric
• 4-6 cloves garlic
• a yellow onion
• 1 medium carrot
• 2- 4 tablespoon oat flour (or chickpea or regular flour.. just some type of flour)
• salt and pepper
• 1 teaspoon olive oil plus more for baking sheet

For the sauce

• 2 tablespoons sumac
• 3-5 teaspoons chickpea water
• 2 tablespoons tahini
• 1-2 cloves garlic (optional)
• juice of1/2 a lemon

Serving suggestions. Fresh pitas or flat breads are great. Lots of greens and chopped veggies topped with falafel is my favorite.  I like to chop up a tomato and some onion sprinkled with salt to servealong with it. Also, if you don'tt want to make sumac sauce, hummus, salsa, hot sauce and mustard are all great topping.

In a food processor, add in garlic, the onion and carrot after you chop into smaller pieces) the spices and a splash of olive il pulse until it kind of chunky crumb.. Now add in parsley, the flour,(start with lesser amount ans ass more if mixture seems to loose)  and the drained chickpeas.(RESERVE LIQUID) Pulse until combined and the mixture has all come together and is on it's way to being smooth, but stop before it is. (don't make hummus) Dump mixture into a bowl and place in fridge for at least an hour, if not longer.

While that in the fridge, make the sauce. Grab a cup or jar and all the stuff for the sauce. Mince up the garlic then add everything together in the jar and whisk with a fork, adding more chickpea liquid if you want to thin it out more. Set aside

Once the falafel had had time to chill, preheat oven to 375.

. Take the falafel and make 12-14 like sized balls and place onto a lightly oiled baking sheet. Press each ball down a bit and then very lightly brush (or spray)  a tiny bit more oil on the tops. Place into oven to bake. for about 40 minutes, pulling them outand flipping them after about 25 minutes. They are ready when booth sided are a nice crisp deep brown, without being burnt.

Remove from oven, place on pitas or greens or what have you and smother with sauce. No need for forks here.

Savory Oatmeal with Mushrooms Onions Chickpeas And Greens

We went from -30 degrees to 50 above in 2 day. What the F! Yesterday the day rained but got nice and warm, then the temperature fell hardl and last light the world started to get so slick and slippery. Going out was getting a little scary because of the ice. I went to bed a little afraid that I have to leave the house today for fear of slipping and smacking my face. It's a real fear and I know its bound to happen. I can already picture it, me walking along, maybe whistling a little tune, and smack, just like a cartoon character slipping on a banana peel.  I will go down fast and hard. I am not a graceful person.

But the day is going to happen and I have things to do that involve leaving he house.. I have the arnica and frozen peas ready just in case, but I might just leave on my hands and knees.

Enough about my irrational (but totally rational) fear. Lets talk about food. I am already thinking ahead to dinner. Or more like I am thinking behind to last nights dinner of oatmeal. A grain typically used as a breakfast food, cooked until light and fluffy, topped with sugars and fruits and sweet things.  Oatmeal for breakfast is always welcomed and always will be. But today my friends I am going to blow your mind and tell you to eat your oatmeal at dinner time,with salt and pepper and lots of yummy savory beans and veggies. 

Pow!

But doesn't make complete sense? Oats are so good, hearty, heart healthy, and pretty freaking cheap. Easy to cook, goes with everything. It's almost like rice, but I find is even more filling and contains more protein. Have no idea what to do for dinner. Grab the oats and a can of beans! Had a long day at work and just want something quick and easy and comforting. Oats with a bunch of veggies!  You can pretty much do anything with a bowl of oatmeal and it will be good. (tomato sauce, crispy tofu, a fried egg, cheese if you like.. you get the idea) It seems weird to me now that people all over are not eating oatmeal for dinner all the time.... yet. I have a strong feeling that everyone is going to be eating savory oatmeal for dinner very soon, so I am giving you the heads up so you can jump on this wagon now!

The stuff. A big cup of old fashion oats, a few mushroom, an onion, some cooked chickpeas, a clove or two of garlic and a mound of chopped greens. And we are going to also need a little olive oil, balsamic vinegar, salt and pepper and, if you have any, a small handful of cashews (or any other nut).

Begin by dicing up the onion and the mushrooms nice thing ans tossing them into a skillet with a touch of olive oil. Stick the skillet on the stove on medium heat and begin to cook.

When the veggies are on the stove, bring 2 cups of water to a boil, sprinkle it with salt, then dump in your oats. Give the oats a quick stir, then tun the heat down to medium and place a lid on the pot and leave it alone.

Once the veggies have cooked down a bit, mince up the garlic and toss into pan, along with the chickpeas (drain any liquid). Add a good glug glug of balsamic vinegar and continue to cook on medium heat until everything is nice and cooked and golden brown and tasty.

And lastly, toss in the chopped up greens and stir around until wilted.

And i bet that your oatmeal is done by now, cooked until oats are soft and the water has absorbed.

And the veggie bean mixture is ready.

A big heaping scoop of oatmeal, sprinkled with salt and pepper, and topped with a hearty heap of the cooked veggies and chick peas. Adding a few chopped nuts on top and another glug of vinegar.... It's the most perfect meal.

Happy Wednesday and watch you footing!

-C

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Savory Oatmeal with Mushroom Onions Chickpeas and Greens

Serves 2

• 1 cup old fashion oats
• 2 cups water
• 1 cup or so of cooked chickpeas
• small onion
• 3-4 large white or cremini mushrooms
• 2 big handfuls of chopped greens (kale,spinach, collards, or broccoli leaf.. whatever greens you got!)
• 1-2 cloves garlic
• balsamic vinegar
• olive oil
• salt and pepper to taste
• handful of cashews or some other nut (optional)

Start by chopping you mushrooms and onions and tossing them with splash of olive oil into a skillet. Sprinkle with salt and pepper and Begin to cook on medium heat.

Grab a heavy bottom pot ans bring the water to a boil. Once boiling, dump in the oats, add a pinch of salt, give a little stir and reduce heat to medium low. Stick a lid on pot and leave it alone for about 10 minutes.

Once the mushrooms ans onions are starting to cook down, mince up garlic and add in, along with the chickpeas (drained of liquid) and a few tablespoons of the vinegar. Continue to cook until the veggies are browned, the chick peas are hot, and everything tastes good (give it a taste) Lastly, add in the chopped greens and stir around until wilted.

And the oatmeal should be done. (it;s done when its nice and light and fluffy and that water has absorbed)

Grab a bowl, add a big scoop of the oatmeal, sprinkle with salt and pepper, top with a large amount of the veggie bean mixture and top with another glug of vinegar and some of those cashews all chopped up.

Grab a fork or a spoon and eat your oatmeal!

White Bean Sweet Potato and Kale Soup

This is what I am talking about. Winter has finally come with it's snowy snow and super freezing cold temperatures. It just feels right, even if I freeze a little every time I leave the house to walk the dog. But that's ok, it is suppose to happen.

And when it's cold and snowy we are all suppose to eat lots of warm and hearty good things to warm us up in our insides. So we soup.. Soup all day, everyday, all winter long, especially in the case of feeling slightly ill (which I have been for the past week) Eating soup makes everything better.  Soup soup soup.

Soup, what a weird word. Anyway.

This soup is amazingly easy to make and even easier to eat. Full of veggies, spices and lots of beans. A perfect meal to satisfy your frozen self. And bonus, not full of shit. It's super healthy, protein packed and just plan ol good. Warm. hearty, healthy.. What more can you ask for? (you could ask for some crackers and I would probably give them to you)

Soup time!

The stuff. Navy beans, a sweet potato, and some chopped up kale. A couple carrots, an onion, a few cloves of garlic, a little olive oil and water.* And lets not forget some spices.... I used a couple bay leaves, some dried rosemary and thyme. Oh and there should be a lemon here.(I think it rolled off the counter)

*Note. Some people get all up and up about not using a stock in soup. This soup creates it's own stock with all the veggies and spices and time spent simmering but if you want, go ahead and use stock.

Start by chopping up the carrots, the onion, and the garlic and tossing it all into a really big pot along with a drizzle of olive oil, some salt and pepper and the spices. Stick on the stove on medium high heat for a few minutes until the veggies start to brown.. This gives the veggies and spices a chance to develop more flavor. 

Now chop up the sweet potato into 1 inch chunks and toss that into the pot too.

And the dried beans and water go into as well. Get it all in there, give it a mix and stick the pot on high heat and bring to a boil, then bring the heat to low.  Add a lid to the pot and let cook for a while,like an hour,  stirring every now and then.

Once the beans in the soup are cooked to your preferred done-ness (I like mine on al dente) remove pot from heat.

Dump in the chopped up kale...

Give it a stir.

And that lemon that rolled away. I found it. So slice up lemon. Ladle a large amount of the soup into a pretty bowl and finish it off with some cracked pepper and a squeeze of lemon.

Soup! Now grab a big spoon, a cozy sweater or blanket (or snuggy) , and maybe some crackers or bread if you feel so inclined and eat. You will be filled with warmth and happiness. 

Have a great day.

-C

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White Bean Sweet Potato and Kale Soup

• 1 cup dried white bean (I used navy, but you could use any white bean you like)
• 1 large sweet potato
• 1 bunch of kale (about 5 cups chopped)
• 6-7 cups water (add 6 then another cup as its cooking if you think it needs it)
• 1onion
• 2 carrots
• 4-5 cloves of garlic
• 1 heaping tablespoon thyme or Italian seasoning
• 1 heaping tablespoon dried, chopped or ground rosemary
• 2 bay leaves
• salt and pepper to taste
• a lemon (optional but you want it)

Chop carrots, onion and garlic and stick them all into a large pot with a drizzle of olive oil, all the spices, and a pinch of salt and pepper.  Stick on the stove and cook until the veggies start to brown. While veggies are cooking, cut sweet potato into 1 inch chunks and toss the potato into the pot along with the beans and the water. Bring to a boil then reduce the heat to low. Stick a lid on the pot and simmer fir about an hour or until the beans are cooked to you liking.

Once the beans are cooked through, dump in the chopped up kale, mix it around, then call it done.

Ladle into bowls, top with cracked pepper (and more salt if you want) and serve with a wedge of lemon.

Grab a spoon, eat the soup. Be happy.

Got some left over... Well yeah, soup for later! (will last in fridge for a few days, but freezes super well too)

Peanut Ginger Chickpea Salad Sandwich

My head is in hyper crazy mode lately,and I am sure I am not the only one. There are so many things going on all at once. I can get a little frazzled and fizzled and just plan beat ass tired. And then I think about what to make for dinner.

Boom. My mind melts and my stomach growls. Some nights all I want to do is come home, skip real dinner, and just eat carrots dipped in mustard and call it a night.  But the mr, he can't live off of carrots.(I probably couldn't either) So I make.dinner. (Where is my trophy for being the best?) But nothing to fancy and it needs to be fast ans easy.  I have been thinking more about things that I can make on the fly, things that are healthy and satisfying. Foods I can make that can be wrapped, packed and eaten on a milk crate in between tearing down a wall. And tasty...needs to be good.

Sandwiches. That is where it's at. And this sandwich. Watch out!

Nothing to do with this sandwich but I am sitting here at 8pm on the couch, writing out this post, getting a face time call from a 5 year old little. He really needs to talk to me.... and about what? What does a 5 year old need to talk about this late at night? Well he needs to talk birthday cake, a duh. He needs to show me his cake diagram he made that consists of 9 full sized pieces of paper taped together. (he said the cake didn't have to be that big). And he cannot possibly go to sleep until I am aware of his cake design. Well little dude, I got it. A chocolate/vanilla/red/green/and purple cake only 2 feet high, in the shape of mind craft and flavored like happiness. I am on it. Now go to bed.

So yeah, back to sandwich. This is probably one of the quickest, most satisfying sandwich that I have ever made in my entire life (seriously) Creamy and rich peanut ginger smothered chickpeas paired with crisp, slightly tangy veggies.. Ridiculously fast and easy to make. A sandwich that is worth having a famous person eat it, declare it #1, rename it the (insert cool famous person name) sandwich and forever be known in the sandwich world. But until then, or before then, you can get on this sandwich band wagon and say you ate it before it was famous. You will then be the coolest person ever. (maybe a slight exaggeration)

The stuff. Chick peas in bean juice, apple cider vinegar, a big scoop of creamy peanut butter, some soy sauce, a few cloves of garlic, fresh ginger and a little bit of honey, Also going to need some cabbage, a carrot and a half of ared onion.

Do this first... Slice the veggies as thinly as you can, stick them into a bowl and splash with apple cider vinegar. Give it a good toss and set aside.

Grab another bowl and stick in the peanut butter, soy, and honey. Grate or super finely mince the garlic and about a tablespoon of the fresh ginger and add that in, along with a splash or two of the apple cider vinegar. Grab a little whisk (a fork will do) and start mixing.

As your whisking, add in about 2-3 tablepoons of the bean juice. Whisk until the sauce is light and fluffy.

Strain the chickpeas from the remaining liquid,  toss them into the sauce and mix all around.

Sandwich time.. I think you get the idea. The veggies and the beans get stuck onto the bread.

And closed onto each other. A sandwich to make anyone, anytime, anywhere, all day long....HAPPY.

Bye!

-C

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Peanut Ginger Chickpea Salad Sandwich

makes 2-3 sandwiches

• 2 cups chickpeas (and a few tablespoons of the bean juice)
• 1/4 cup creamy natural peanut butter (I am a fan of Trader Joe's)
• 1 teaspoon honey or brown sugar if vegan
• 1 tablespoon soy (I actually used Braggs liquid aminos, but either will work)
• 2 tablespoons apple cider vinegar (plus another tablespoon for veggies)
• 1-2 cloves garlic
• 1 tablespoon freshly grated ginger
• Abut 1 1/2 cups of shredded cabbage
• a small carrot shredded or thinly sliced
• 1/2 a small red onion sliced super thin
• bread/wrap/whatever you want to sandwich the salad in

Right away stick the carrot, cabbage, and the onion into a shallow bowl and drizzle on about 1tablespoon of vinegar. Give them a good toss and set aside. ( the longer they sit, the better they taste)

In a separate bowl, whisk together the peanut butter, honey, soy, and the other 1 tablespoon vinegar. Grate or mince the garlic and the fresh ginger and add that in as well. As you are whisking this together, add in about 2 tablespoons of the bean juice. Mix until light and fluffy. Strain the remaining juice from the chickpeas and add them into the sauce. Toss to coat.

Note... I did not show it, but i mashed the chick peas a little bit, so they were not all rolling around and completely falling off the bread.. so you might want to do it too.

Now compile the sandwich.. A handful of the crispy sour veggies and a scoop or two (or however much you want) of the chick peas goes in between two slices of bread (or in a wrap). Toast the bread if you wish.

And eat. Smile, lick your fingers, and be satisfied that you can forever make this amazing sandwich in like 3 minutes whenever you feel like it and that it is most likely going to have a cool famous person name.