Receta Quick weeknight falafel
It's unusual to see a meatless recipe
like falafel being touted by someone who regularly refers to herself
as The Meatasaurus. I grew up in a household in which we did not eat
unusually or adventurously; meat, potato and one veg at 6pm every
night, that was us.
But you have probably noticed that, with a nod to both good health and fearless
cooking, I have been trying to add more meatless dinners to my weekly
menu. And not just more pasta, which has always been my meatless
crutch.
However, any meatless or vegetarian
choices must still meet The Ninj's stringent dinnertime recipe criteria: easy
to make and free of unpronounceable, difficult-to-procure
ingredients. These falafel patties check both those boxes (seriously -- they only take about 15 minutes from start to finish!) and, with
an entire can of chick peas in the ingredient list, are a great
source of protein. Plus, adding extra veggies like carrots, peas or
even some finely chopped spinach to the falafel, together with a
quick pan saute in place of the more traditional deep frying, makes
them light and wholesome without sacrificing any of the classic
Mediterranean flavor.
I like to wrap a couple falafel patties
in flatbread or naan onto which I've melted some sharp cheddar or
creamy havarti cheese and top them with shredded lettuce, but you can
also serve them more simply with tzatziki (yogurt and cucumber
sauce).
Do you try to eat meatless meals occasionally? What are your go-to recipes? Leave a comment: The Ninj wants to know.
Quick Weeknight Falafel (inspired by Better Homes and Gardens)
Ingredients:
1 16-ounce can chick peas (garbanzo
beans), rinsed and drained
- 1/2 cup shredded carrot
- 1/4 cup finely chopped spinach
- 2 tablespoons whole-wheat flour
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup frozen peas, thawed
- flatbread, shredded lettuce, cheddar or
- havarti cheese, tzatziki (optional – for serving)
Directions:
Place all the ingredients except the
peas in a food processor and process until well pureed. Fold in the
peas and then form the chick pea mixture into eight small patties.
Heat a little additional olive oil in a
large skillet over medium heat. Place the patties in the skillet and
cook about 2-3 minutes per side until nicely browned. Serve on plates
with tzatziki or layer 2 patties on a flatbread onto which cheese has
been melted and top with shredded lettuce.