Green Falafel

Green-falafel

Ahhh, green falafel. These puppies are a bit more healthier than usual falafel, and pretty tasty. I couldn’t find a healthier (=less oily) way to fry them up yet, but I cooked them in a pan with oil half way up to the puppies and turned them around until they became golden. For now, this is the best way to cook falafel. I tried spraying oil onto them and baked in the oven, just baked in the oven without any oil, and they came out tasty alright, but not crispy outside texture that I wanted. They are green because collard greens were added. Here’s the recipe. Enjoy!

Ingredients:
1 cup dry chickpeas or 2.5 cups soaked (soaked in plenty of water over night)
4-5 collard green leaves (stems removed, torn into bite size)
3 garlic cloves, minced or pressed
3 Table spoons tahini
3 Table spoons lemon juice
1 tea spoon salt
1 tea spoon grind cumin
1/2 tea spoon grind black pepper
dash of cayenne
3-4 Table spoons GF flour (oat flour or rice flour will do)

Servings: 18 golf ball size falafel

To make falafel:

  1. Drain chickpeas. Grind them in Vitamix or food processor until smooth. Remove it from the food processor and set it aside.
  2. Put torn collard green leaves in the food processor. Process until they became finely minced.
  3. Add chickpeas, tahini, lemon juice, garlic, salt, cumin, black pepper, cayenne, and GF flour. Process until everything is incorporated.
  4. Place the falafel mixture in a stainless steel bowl or pan, and put it in freezer for 30 minutes.
  5. By using a 2-tablespoon, measure the mixture and roll it into a ball. Repeat until the mixture is gone.
  6. Heat vegetable oil of your choice in a sauce pan about 1/2″ depth.
  7. Fry up the puppies until they become golden all around. You have to turn them a few times since they are not entirely submerged in oil.
  8. Line up a big plate with paper towels. Rest the puppies on them.

 

 

 

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Thursday’s Menu 11/8

Green Goddess

Breakfast: Coffee, Green Goddess Shake

Lunch: Left-over Curry

Dinner: Japanese Dinner=a collection of small plates (Brown Rice, Kimpira Gobo, Tofu and Collard Greens with Black Bean Sauce, Veggie Burger, Avocado-Tomato Salsa, Spinach With Sesame Dressing)

3 Vegetable Curries from Minar

Japanese Small Plates Dinner

 

Wednesday’s Menu 6/13

Green Goddess

Breakfast: Coffee, Green Goddess Shake

Boxed Lunch: Black Rice, Roasted Broccoli with Orange-Carrot-Ginger Dressing, Strawberries, Grape Tomatoes

Dinner: Stewed Collard Greens, Black Rice and Bean Sprouts with Orange-Carrot-Ginger Dressing, Quinoa Salad, Grape Tomatoes, Avocado with wasabi Soysauce, Soybeans with Kelp

Dessert: Dark Chocolate Covered Almonds—a treat.

Lunch Box

Dinner

Treat

 

 

 

Tuesday’s Menu 5/8

Very Pink Shake

Breakfast: Coffee, Very Pink Shake

Lunch: Fried Rice with Vegan BBQ Pork, Sauteed Broccoli Rabe, Orange

Dinner: Avocado with Wasabi Soy Sauce, Sweet Brown Rice, Hummus, Baked Tofu, Roasted Beets, Grains/Tri-colored Pepper Salad, Stewed Collard Greens with Tomatoes—this baked tofu is easy to make and yummy.

Lunch: Fried Rice, Broccoli Rabe

Dinner

Tuesday Menu 4/10

Breakfast: Coffee and Green Goddess Shake

Lunch: Bean Salad, Sauteed Beet’s Greens with Shiitake Mushrooms, Navy Beans/Collard Greens/Elbow Pasta in Spicy Tomato Sauce, Orange

Tuesday Lunch Box

Tuesday Lunch Box

Tea: Butternut Squash Bread and Green Tea

Dinner: Sauteed Spinach with Garlic, Bean Salad, Roasted Beets, Sweet Brown Rice, Avocado with Wasabi-Soy Sauce

Tuesday Dinner: Beets, Spinach, Rice, Bean Salad, Avocado
Tuesday Dinner: Beets, Spinach, Rice, Bean Salad, Avocado

Snack: Roasted Sweet Potato

Sweet Potato
Roasted Sweet Potato

Wednesday Menu 4/4

Breakfast: Coffee, Green Shake (cucumber, pineapple, tofu, kale, ice cubes, almond milk)–minus almond milk, add apple juice. It will be a refreshing drink.

Wednesday Lunch Box: Navy Beans, Collard Greens, and Elbow Pasta in Spicy Tomato Sauce, Apple Sauce, Orange

Dinner: Roasted Beets and Mixed Greens with Balsamic Vinegar, Soybeans, Cucumber-Wakame Seaweed Salad, Quinoa Salad, Avocado with Wasabi-Soysauce, Sweet Brown Rice

Coffee and Green Drink

Coffee and Green Drink

Lunch: Navy Beans, Collard Greens, and Pasta in Spicy Tomato Sauce, Apple Sauce

Lunch: Navy Beans, Collard Greens, and Pasta in Spicy Tomato Sauce, Apple Sauce

Dinner: Roasted Beets, Avocado, Cucumber-Wakame Salad, Quinoa Salad, Brown Rice, Soybeans

Dinner: Roasted Beets, Avocado, Cucumber-Wakame Salad, Quinoa Salad, Brown Rice, Soybeans

Tuesday Menu 4/3

Breakfast: Coffee, Green Goddess Shake

Tuesday Lunch Box: Quinoa Salad, Roasted Beets and Mixed Greens with Balsamic Vinegar, Pita, Cranberry Scone, Orange

Dinner: Navy Beans, Collard Greens, and Elbow Pasta in Spicy Tomato Sauce, Apple Sauce

Tue Box Lunch: Quinoa Salad, Pickles, Roasted Beets with Mixed Greens,Pita, Scone

Tue Box Lunch: Quinoa Salad, Pickles, Roasted Beets with Mixed Greens,Pita, Scone

Dinner: Navy Beans, Collard Greens, and Elbow Pasta in Spicy Tomato Sauce, Apple Sauce

Dinner: Navy Beans, Collard Greens, and Elbow Pasta in Spicy Tomato Sauce, Apple Sauce