Skip to main content

Crispy Baked Spinach Falafel w/ Apple Tzatziki Sauce

Looking for a quick'n'healthy dinner idea that is grain-free, gluten-free and vegetarian? How about if you can also put this together in no time? I know you see all these 30 minute meals and microwave meals on TV.. I even saw a commercial on plated meal recently. What I am talking about is a meal cooked from scratch with all wholesome and clean ingredients.

If you have to ask me my favorite cuisine other than my own, that would have to be Mediterranean. It is healthy, flavorful and flexible. Here is a baked version of spinach falafel which is given a little extra kick with the addition of green chillies. I am pairing it with an apple tzatziki sauce to cool it off a little bit. You can make the tzatziki sauce vegan by omitting the yogurt and adding extra cashews and extra lemon juice.



Spinach Falafel

Ingredients: 
  • Chickpeas - 1 cup (Soaked for 12-18 hours)
  • Spinach - 2 cups
  • Garlic - 2-3 cloves
  • Green chilly - 2-3
  • Red onion - 1/2 cup (chopped) 
  • Coriander leaves - 8-10 stems 
  • Sea salt - as per taste
  • Turmeric powder - 1/2 tsp
  • Paprika - 1 tsp 
  • Baking soda - 1/2 tsp
  • Lemon juice - 1 Tbs

Directions:
  • Drain the chickpeas well. Grind coarsely using a food processor or blender (stop and scrape sides frequently so that you can control the grinding and it does not become a fine paste).
  • Chop the spinach, garlic, green chilly, red onion and coriander very fine. You can add this to chickpeas while grinding, just make sure that everything just gets chopped and not ground to a paste. 
  • Transfer to a bowl, add the in spices and salt. Mix well and make sure everything is holding together well. 
  • Preheat oven to 400 degrees.
  • Mix baking soda with lemon juice and add it to the chickpea 'dough' and mix well.
  • Divide into a small walnut sized balls and spread them on a greased baking sheet. Give them a slight press to make small patties. 
  • Bake for around 20 minutes or until edges are slightly browned.
  • Serve warm with freshly made mango tzatziki sauce.
  • Makes about 24 falafels. Enjoy!! 


Apple Tzatziki Sauce:

Ingredients:
  • Apple - 1( preferably granny smith)
  • Lemon juice - 2 Tbs
  • Homemade organic yogurt - 1/2 cup
  • Cashew nuts - a handful
  • Green chilly 2-3
  • Garlic - 1 clove
  • Himalayan pink salt - a pinch

Directions:
  • Peel off apple skin and chop apple very fine.
  • Add the apple skin to a blender jar. Add half of the chopped apple, cashew, lemon juice, green chilly, garlic and salt. Puree till nice and creamy.
  • Transfer to a bowl, add remaining half of the chopped apples and yogurt. Mix well.
  • Enjoy!!

Comments

Post a Comment

Popular posts from this blog

Hot'n'Sour Ash Gourd Soup

There are some vegetables that you take for granted as you get it in abundance, but then when you are in a place where you don't get it at all, that is when you really miss those simple pleasures in life. The ash-gourd, or the Kumbalanga as we call it in Malayalam (Poosanika in Tamil) is one such vegetable. Back home you use it almost every other day in a variety of ways. 
This time we decided to talk to our local farmer to grow some Indian vegetables that we really miss, especially eating them fresh from the farm. The list included okra, ash-gourd, long beans, bottle-gourd and ribbed-gourd.., and boy they did grow them really well. So back to the ash-gourds, they came up so well and we are having a wonderful time eating them, while also helping out our local farmer by consuming his produce. 
In Ayurveda and other traditional eastern medicine practices, ash-gourd is known to be used as a general tonic for its restorative properties. It is rich in many vitamins and minerals. It co…

Szechuan Shrimp and Cauliflower

Happy Chinese New Year!!! We are celebrating Chinese new year day with probably my first venture into Chinesecuisine. I decided to go with Szechuan region, which is known for the hot'n'spicy dishes. I had to make my own version of a Szechuan sauce to work with the ingredients that I had in my pantry and to stick to my quicknhealthy standards. I also made another even simpler everyday Chinese dish which is Chinese Okra and Egg Stir Fry, both served with rice. That is for another day and another post :-)

For Szechuan sauce:
Rice - 1 Tbs (soaked for a few hours)Red chilly - 4-5Garlic - 3-4 clovesNama shoyu - 2 TbsToasted sesame oil - 2 Tbs Apple cider vinegar - 1 Tbs Sea salt - as per taste Directions:
Using a mortar and pestle, crush/grind the soaked rice, garlic and red chilly to a paste. You can add a couple of tablespoons of water to aid the process. Transfer the paste to a small bowl, add the remaining ingredients and whisk well. For the main dish: 
Wild caught shrimp - about 10 …

Amaranth Upma for a Wholesome Spicy Breakfast

Amaranth is something new I am introducing to this blog. It is from the same amaranth family that we use as greens in India and many other parts of the world. Amaranth is not a grain, but is a seed and contains good protein which you cannot get from many other vegetable sources. Similar to other grain-like cereals/seeds, amaranth is good to include in your diet for a complete protein rich nutrition.


Now for today's recipe, I am posting something savory and spicy. I have been told a few times by readers that I post too many sweet things. Maybe because I am a sweet person ;-). So here is something spicy and cozy for a winter morning breakfast or brunch. It is wholesome, with good carb and protein from amaranth, good fat from coconut, and you can add your choice of veggies to make it more nutritious. 

Amaranth - 3/4 cup ( soaked overnight )Coconut oil - 1 TbsMustard seeds - 1 tspGreen chilly - 1-2Ginger - 1 inch pieceRed onion - 1Tomato - 1 medium Veggies - 1 cup (chopped) (optional)Sh…