Baked Falafels

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Ready in 60 minutes
Serves 8
180 Calories

Ingredients:

2 cups chopped spinach
3 large cloves garlic
1 large lemon (~2 1/2 Tbsp juice)
scant 1/2 tsp sea salt + black pepper
1 1/4 tsp cumin
1 15-ounce can chickpeas, well rinsed and drained
1/2 cup ground raw walnuts (or pecans, almonds, GF oat flour)

Directions:

Add spinach, garlic, lemon juice, cumin, and a healthy pinch each salt and pepper to a food processor and mix to combine.
Add chickpeas and pulse until incorporated but still slightly chunky. You want to maintain a bit of texture.
Transfer to a mixing bowl and add nut meal (or oat flour) and mix again until a loose dough is formed that’s firm enough to be handled. Taste and adjust seasonings as needed. I added a touch more salt.
Draw an “x” in the dough to form 4 sections, then use your hands to form into 4 large patties roughly 1/2-inch thick, if you want to make four burgers.  Or divide evenly into 8 smaller patties and serves as appetizer with Tzatziki Sauce.
Place on a foil-lined baking sheet and refrigerate or freeze for 15 minutes to firm up.

Preheat oven to 375 degrees F (in the meantime.

OPTIONAL STEP: For a little extra crust on the outside, before baking heat a large skillet over medium to medium-high heat and add 2 Tbsp olive or canola oil. Swirl to coat pan, then add falafel. Carefully flip once golden brown – about 3-4 minutes – and then cook on the other side until golden brown as well – 3-4 more minutes. Return to baking sheet to continue baking. Otherwise, just add them straight to the oven for baking.

Bake for a total of 30-40 minutes, flipping once at the halfway point for even cooking. The longer you bake them, the firmer they’ll get!
Serve warm wrapped in a pita or chard bun and desired sauces / toppings. Alternatively, serve atop a salad and use the garlic sauce as a dressing.
Burgers will store in the fridge, layered with parchment paper in an airtight container, for several days. Freeze to keep longer.

Egg Fried Rice in a Mug

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The Bit + Co blog writes about this recipe stating “This eggy Chinese dish is simply irresistible. No frying has to be done, making it a great option when you’re just not feeling like calling up your regular takeout joint. For the rice, be sure to cover the top with cling wrap. Throw in vegetables for texture… and don’t forget the soy sauce as seasoning!”

It is another one of Lisa’s recipes, no worries it will be a healthy lunch.

Mac and Cheese

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INSTANT MICROWAVE MACARONI AND CHEESE IN A MUG

This is quick and easy, but because we’re dealing with a recipe for one, and a microwave, it is fairly precise, so listen up carefully — you’ll need just a few simple things to get started —

  • a large mug
  • a liquid measuring cup
  • a 1/3 cup dry measuring cup
  • elbow noodles
  • some pre-shredded cheese
  • a little milk
  • and water

The recipe is from Sue’s Blog.   Check our her post of these party favorites.