May I just start by saying that I am a HUGE fan of falafels. From the flavors to the accompaniments it’s served with, one could not ask for a more delicious dish. The only problem I have is that they’re fried. While it definitely adds taste, I have been determined to find an equally delicious way of baking them. I believe the recipe below is a good start.
- 3 garlic cloves
- 4 tbl fresh parsley
- 2 (15oz) cans of chickpeas (drained and rinsed)
- 1 tsp coriander
- 2 tsp cumin
- 2 tbl fresh lemon juice
- 1 tbl maple syrup or honey (if not vegan)
- 5 tbl flour (I used whole wheat but gluten free flours can be used)
- 1 tsp baking powder
- salt and pepper to taste
- olive oil (for coating)
In a food processor add the garlic and parsley, blending until it’s chopped. Next add and process the chickpeas, coriander, and cumin until the mixture is ground.
Remove the mixture from the processor, transferring it to a mixing bowl. Add in the lemon juice, sweetener, flour, baking powder, salt, and pepper.
Preheat the oven to 400 degrees F. Line several baking pans with aluminum and spray with a nonstick coating (like Pam).
Take the batter and form into small balls, placing them on the baking pans. Before placing the falafel balls in the oven, brush them with olive oil. Bake them for 20 minutes, flip them over, and bake for another 20 minutes. They should be golden brown when done.
To make it a meal I placed about 3 falafels in a warmed homemade flatbread with sliced garden fresh heirloom tomato, farmers market lettuce, and a lemon garlic tahini dressing. You could also add hummus, a cabbage slaw, pickle slices, avocado, and/or sprouts.
In my farmers market box this week came a whopping 12 jalapeno peppers. I thought, what in the world am I going to do with all these? I can’t possibly make that many stews or stir-frys requiring jalapenos. Then I remembered…Jalapeno poppers! What a perfect way to use up those suckers.
After they were cooked I was preparing myself for an overwhelmingly hot, tear inducing, painful appetizer, however was pleasantly surprised that these delicious bites were not very hot at all. Obviously if I had left the seeds in, it would have been a different story. Still I popped half a jalapeno pepper in my mouth, I was expecting more! I also stuffed some banana peppers, which turned out equally yummy.
For the poppers
- 12 jalapeño peppers, sliced in half down the middle
- 1 batch of cashew cheese (see recipe below)
- 3 large scallions, sliced thinly
For the dry coating
- 1/4 cup nutritional yeast
- 1/4 cup brown rice flour (you could probably use another type too)
- 1/4 cup cornmeal
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp chili powder
For the wet coating
- 3/4 cup unsweetened almond milk
- 2 tbl cornstarch
- 1 tbl nutritional yeast
- 1/4 tsp salt
For the cashew cheese
- 1 and 1/2 cups plain raw cashews, soaked for several hours in water and then drained
- 2 tsp fresh lemon juice
- 1 tsp apple cider vinegar
- 2 tbl nutritional yeast
- 2 cloves garlic
- 1/2 tsp salt
- ground pepper to taste
Add all ingredients to a powerful blender (I used a Vitamix) and blend until smooth.
While wearing rubber gloves (seriously do this or you’ll regret it later), slice the peppers and take out the seeds. Mix the cheese and scallions together in one bowl, and the dry coating ingredients in another.
Place some filling into each pepper using a spoon and preheat the oven to 350 degrees F. You can now whisk together the wet coating ingredients in a shallow bowl.
Dunk each filled pepper into the wet mixture first, followed by the dry. Be sure to thoroughly coat all sides of the peppers.
Line a baking pan with aluminum and spray lightly with a nonstick spray (like Pam). You can even drizzle some oil on top of the peppers. Bake in the oven for 30-35 minutes. They will be golden when ready. Mine never truly got “golden” but crispy just the same.