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!
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:
Drain chickpeas. Grind them in Vitamix or food processor until smooth. Remove it from the food processor and set it aside.
Put torn collard green leaves in the food processor. Process until they became finely minced.
Add chickpeas, tahini, lemon juice, garlic, salt, cumin, black pepper, cayenne, and GF flour. Process until everything is incorporated.
Place the falafel mixture in a stainless steel bowl or pan, and put it in freezer for 30 minutes.
By using a 2-tablespoon, measure the mixture and roll it into a ball. Repeat until the mixture is gone.
Heat vegetable oil of your choice in a sauce pan about 1/2″ depth.
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.
Line up a big plate with paper towels. Rest the puppies on them.
Lunch at ba’al cafe and falafel: Falafel, Hummus, Tabouli, Pita with Olive Oil and Sesame Seeds—falafel was good. Tabouli was awesome. Pita with olive oil and sesame was a nice touch. Hummus was ehh.
Dinner: Rice and Beans, Sauteed Kale, Avocado and Tomato Salsa, My NG Vegan Brownie—I used the left over 6 grain rice for rice n beans. Very good. Avocado and tomatoes are out of season right now, but sometimes you just want to have fresh vegetables in a middle of winter.
Breakfast: Coffee, Purple Shake (Banana, Strawberries, Blue Berries, Black Berries, Tofu, OJ, Green Vibrance)
Lunch: Falafel Sandwich from Mamoun’s
Dinner at Rai Rai Ken: Vegetable Miso Ramen—I’m happy to know that I can eat ramen again, but the only disappointment of this ramen was that the fried tofu in the soup was not washed in hot water nor cooked in broth. I guess this was due to the chef not being a Japanese.
Dessert: Baklava from Mamoun‘s—I liked it, but it was too dry for M. He loves baklava to be soaked in honey syrup.
Lunch: Falafel Plate from Mamoun’s—believe it or not, I finished the whole thing.
Dinner: Japanese Dinner (Avocado Sashimi, Kimpira, Soy Beans, Tofu from last night, Boiled Spinach, Sweet Brown Rice)—M was not going to be home for dinner, so I didn’t cook, just gathered things up and warmed rice. My mom calls a dinner like this “Soshoku” (The Simple Meal). I was perfectly happy.
Mamoun’s Falafel Plate
Japanese Dinner (AKA left overs form the last few nights)