Easy Baked Falafel with Tzatziki Sauce

If you know me, or even if you don't, I think it's pretty clear I LOVE FOOD! While, I love being in the kitchen, I don't love to make complicated recipes that take so long to make and only seconds to inhale. I want it to be EASY but AMAZING so I can make it whenever I want to, instead of blocking out hours in the kitchen cooking and then cleaning up after the tornado that I created, haha. This Falafel recipe is the best I've had in a very long time. After changing to an oil free diet I was so bummed that I wasn't going to be able to enjoy a lot of things that are traditionally fried. So I've been on a mission to make those recipes and enjoy them in a healthier less gut wrenching way. My body and heart have never been so happy, they tell me daily by the way I feel, haha. That's how this flavorful yet healthy Falafel was born. I used my Air Fryer but that is not a deal breaker, these can be made in the oven (because let's face it and Air Fryer is just a mini convection oven). Let's get started because I'm hungry and these are calling to me.

Here's how it's done
Falafel 
To a food processor add:

• 2 cans of Drained Chickpeas (reserve the liquid of at least one can in case the mixture is too dry)
• 1 small or 1/2 of a large Red Onion
• 1/3 cup Cilantro
• 2-3 cloves of Garlic
• 2 Tablepoons Dried Parsley (you can used 1/4 cup fresh and I would suggest it but I was out and I'm the kind of cook that uses what I have on hand. What can I say I'm a REBEL, lol)
• 2-3 teaspoons Ground Coriander
• 2-3 teaspoon Garlic powder
• 2-3 teaspoon Cumin
• 2-3 teaspoon Onion powder
• salt and pepper to taste

Process until just combined you may need to scrap the sides and pulse it instead of "letting her rip" so you DON'T make hummus. (I'll link the YouTube video below, you can see the texture. I'd love to see you over there too ;)

Add mixture to a bowl and toss in the following:

• 1 Tablepoon Toasted Sesame seeds 
• 1 teaspoon Baking Powder, mix to incorporate
• depending on how wet or dry your falafel mixture is you may need to add a little bit of flour just to help bind it. I did a light dusting of oat flour to the top of the mixture. You can see in the video.
• form mixture into your desired falafel shape

Optional: Coat the falafels with seasoned Panko Bread crumbs, use gluten free if needed (here is one or two that I'll be trying soon). This adds a great crunch that you'd get with the traditional fried falafel.

I used an Air Fryer for this particular batch but I've also made them in the oven. I don't have a preference other than the oven does help when making large batches. But the Air Fryer is faster.

Air Fryer Instructions:
380 degrees for 10 mins, flip then up the temp to 400 for 3-4 mins.
Oven Instructions:
400 degrees for about 20 mins flip if needed and cook for another 5-7 mins. Cook time will depend greatly on your oven.

We wrapped them a fresh vegan oil-free pita that a local bakery makes. If you can't find a good alternative I love to add them on top of a big salad or on top of romaine "boats" topped with the Tzatziki Sauce. I'll just be really honest, I could put this Sauce on a piece of cardboard and be in heaven, lol.

Tzatziki Sauce here's the recipe:

• Grate about a 1/2 cup of cucumber. Give them a squeeze and set aside to drain the liquid out so the end result isn't to runny.

In a blender add and blend on low until smooth

• 1/2 cup Hemp Seeds (I used these)
• 2 Garlic Cloves (you can use garlic powder to taste) 
• Zest of one lemon (optional)
• 1-2 Tablespoons Lemon juice
• 2-3 teaspoons Dried Dill
• Unsweetened Plant Milk or Water gradually add liquid in until desired consistency. I started with 2 Tablespoons. This is to your preference  
• Salt and Pepper to taste
• Optional: add a little hot sauce or cayenne pepper for a little heat.

Add grated cucumber and Hemp Seed mixture to a bowl, mix well, adjust the thickness and seasonings to taste.  I hope you make this and love it as much as we do... so I say that every time? Listen I'm not going to put something on here that we don't love, I'd never do that to you!

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BAKED VEGAN CRAB CAKES

Vegan Crab Cakes have been a popular item on the internet for a while. I remember when we first transitioned to a plant-based lifestyle just over 2 years ago. I found Hot for Food blog and saw a recipe for vegan crab cakes made from canned artichokes. It was pan fried and pretty good, but I haven't made them since. I don't find it necessary to fry things anymore and I can't eat fried foods so I come up with way to get that crunch without all the heavy greasiness, that would send me into a digestive pit of pain, and likely knock me out cold, sorry I got carried away. Anyway, I wanted a vegan crab cake with a little more "chew", baked and oil-free, and I could sneak some more nutrition into the kids, and hubby for that matter, ha. So, I looked around Pinterest and found a few made with chickpeas!! You know how I love Chickpeas they are a staple, and ALL my kids love them, so that should speak for its self. Side note if you haven't tried The Best Vegan Chocolate Chip Cookies, pick up a couple more cans of chickpeas and make them, you will not regret it!!

I tested a few of the recipes but they all fell a little short, so I decided to wing it, since I have a few different things on hand, I went with it. Oh my goodness they were SO good. The Best Vegan Crab Cake better then crab cakes with crab for that matter. This batch made 12. I was hoping to save a few to see how they held up in the fridge and freezer. They had ALL BEEN EATEN! My picky 16 year old ate 5, that's right 5!! We all wanted more. I made another batch the next day just to see if maybe it was a fluke... ALL GONE, AGAIN! Ethan grabbed 2 before I had the table set. He was not taking any chances, ha! Scarlet was climbing the counter asking "you make, you make, you make?" She wanted them before they were even baked. She sneaks into the kitchen and taste tests with me. I'm happy my family has embraced this lifestyle with me. Thanks guys your the best!
I know, I know get to the recipe Des, ok here's what you need:

Ingredients:

1 can Chickpeas

1 can quartered Artichoke hearts

1 can Whole Hearts of Palm

1 large or 2 small celery stalks 

1 sheet Nori (optional) it does add a hint of the sea, it's not super over powering but if you don't like nori it's not a deal breaker.

2 teaspoons Garlic powder 

2 teaspoons Onion powder 

1 Tablespoon Old Bay (this is what makes the crab cake in my opinion, this is not optional)

1 Tablespoon Dried Parsley 

1 teaspoon Dried Dill
Add the next ingredient

1/4 cup finely dices Red onion

1/8 cup dices roasted Red pepper 

Zest and juice of 1 Lemon

1 Tablespoon Yellow Mustard 

2 teaspoons Soy sauce (if I had Vegan Worcestershire sauce I would have used it)

Few dashes of Franks hot sauce (use your favorite hot sauce, and you guessed it, it's optional)

1 to 1 1/2 cups Panko bread crumbs (some are not vegan so check I use this brand) 

Black pepper to taste
Coating:
1 cup Panko Breadcrumbs
2 teaspoons Garlic powder
2 teaspoons Onion powder
2 teaspoons Old bay Seasonings
salt to taste (optional Old Bay does have salt)

Directions:
Preheat oven to 400. Line a large sheet pan with parchment paper.
In a food processor add Chickpeas, Artichoke Hearts, and the Hearts Of Palm, celery, rip the nori into small pieces and toss it in to, and the spices. Pulse ingredients until a shredded "crab" type consistency. Then add it all to a bowl along with everything except the breadcrumbs I'd add the breadcrumbs a little at a time. Mix and adjust the seasoning to your taste. You may need to add more bread crumbs if your mixture is too wet. Form into patties this made 12 patties. If they aren';t holding together you can pop them into the fridge for about 10 mins. I didn't need to, but it's an option if they need it.  Then coat with breadcrumb coating mixture on all sides.

Bake for 30-40 minutes until golden brown. (If you have an Air Fryer totally make them in it. I wish I had tossed one or 2 in just to see how it turned out.)
I know it's a lot to ask, but for your safety, and don't ask how I know, you should let me cool for about 5 minutes.

You can make a crab cake sandwich, top them on a salad, or just eat the dang thang standing over the stove while your family has no idea you are gobbling up the goodness, but you should share that why they can see how awesome you are at this whole making veggies taste like a delicious plate of goodness, haha! You can totally make a Vegan Remoulade to go on top, I didn't have any cashews on hand so I didn't. This one is topped with Just Ranch from Hampton Creek. Jason and Makayla both agreed it was a good as "sauce" for these.

Here's my plate, after I devoured the one secretly, maybe while standing over the stove, burning my mouth off... I squeezed fresh lemon on mine and it was perfect! MAKE THESE, Follow us on social media. If you ever make anything take a picture and tag us on Instagram and Facebook! We love connecting with you! MUCH MUCH LOVE~ Des!

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Here is the recipe video if you're interested in see how I make it. It's helpful to see the textures and the process! 













*Links are to my Amazon Affiliate link. If you click or buy anything I will receive a commission at NO additional cost to you. It does help our family and we appreciate you support in this way!

CHOCOLATE CHIP COOKIES

I've been tweaking this recipe for what feels like months... wait it has been, haha. I'm glad I waited, because tomorrow is actually National Chocolate Chip Cookie Day, who knew?! What better time to share this AMAZING cookie, so you can be ready tomorrow! My online buddy Karen posted a cookie recipe that was similar, and that got my noggin rattling. I can't keep well enough alone, and wanted a lower fat version so I could enjoy them too. I don't eat high fat due to a horrible problem I once had (but DON'T anymore thanks to WFPBNO eating), that I never want again. I promise I'll give you the scoop on why I eat super low fat, SOON. If you haven't noticed I love making things with oats, SAUSAGE, CHEESE SAUCE, and PANCAKES. Seriously, they are this magical ingredient that I actually used to hate. Hate is a strong word, but I honestly loathed the texture, the lack of flavor, the gummy... goo. You'd never know that now. I have a "shout at the roof tops" kind of LOVE for oatmeal now. I still very rarely eat a bowl of oatmeal, but I use it daily. I also love Chickpeas for a number of reasons and both of these magical ingredients play a large roll in what makes these cookies healthy, without tasting healthy. My oldest hates beans, I still hide them in dishes to get her to eat them, shhhh, gosh don't tell her she will KILLLL me. She loves these and would be the 1st to tell me if they weren't GREAT.

Okay, I'll stop taking about how much I love Oatmeal and Chickpeas because National Chocolate Chip Cookie day is August 4th and I could probably talk about it well past and then we'd miss one of the best food days of the year!

Look at the cookie dough!

Ingredients:
1 1/2 cups cooked rinsed and drained chickpeas (or a 15 oz. drain and rinsed can, unsalted/low sodium)
1/2 heaping cup Oat flour I make it by blending rolled oats in my blender (gluten free if needed)
2/3 cup Vegan Light Brown Sugar lightly packed (or coconut sugar)
3 Tablespoons Maple syrup or Agave for lower glycemic (this is mainly to replace oil)
1 Tablespoon Vanilla extract
1/4 teaspoon Salt (if your chickpeas have a lot of sodium, I would leave it out)
1/2 teaspoon Baking powder
1 teaspoon Vinegar (I used white, but apple cider would work)
1/2 to 3/4 cup Vegan Chocolate Chips ) (I used 1/2 cup, but added a few to the top for photos, That blogger life yo, haha)


                                                            Directions:
Preheat the oven to 375 F. Line a baking sheet with parchment paper. I used a Vitamix blender but a good food processor would work. Add the chickpeas, maple syrup and vanilla, blend until mostly smooth, you will need to use your tamper if using a Vitmix and scrap the sides a couple of time. Add the coconut sugar, oat flour, salt (if using), baking powder and vinegar. Blend until a smooth cookie batter appears before your eyes. Add the chocolate chips and pulse a couple of times just until incorporated. 

Before baking after spreading slightly

Drop a heaping Tablespoon of dough on the lined baking sheet I use this mini scoop. Spread slightly with the back of a wet spoon or wet fingers, these don't really spread while baking. Bake until the edges are dry to the touch, about 18 to 20 minutes, this will depend greatly on your oven. Try not to over bake these, they will get tough. I check them after 18 mins, most of the time they are done. Cool slightly before serving, or burn your mouth off with a lava chocolate chip like I did! Make'em and Enjoy them without guilt! MUCH LOVE ~ Des!

After baking to golden brown perfection and right before burning myself
with that chocolate chip calling your name!

Please follow us on social media! I LOVE connecting with you all so much! You could have seen the kids learning these are made from beans, that was priceless! 
Here's where you can find us, we are The Plant Eaters on all of them, or you can click the links and you'll find us!
YouTube channel
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Here's the recipe video so you can see the process, the consistency of the batter and the BEST part, what the KIDS thought when I told me these are made from Chickpeas!











*Links are to my Amazon Affiliate link. If you click or buy anything I will receive a commission at NO additional cost to you. It does help our family and we appreciate you support in this way!

AMAZING CHICKPEA LOAF

This is a go to dinner for us! The kids request it and I'm happy to oblige! 

My non-plant based family requests this on a regular basis when they come over for dinner! It's super versatile, you can use the veggies you enjoy! Make this and let me know what you think!? If you're interested in seeing it come together you can watch the video!

We love having mashed potatoes and green beans with it!

CHICKPEA LOAF

In a food processor chop to your preferences (I process it a lot because my kids don't like chucks of veggies)

8 -10 oz package mushrooms (your favorite)
1/2 - 1 Red or green bell pepper (depending on the size and how much you like)
1 Onion
2-3 garlic cloves
Add to a dry non stick pan over medium heat. Add mushrooms, peppers and onion, sautée until liquid has evaporated. While that's cooking.
Add 3 cans (or equivalent cooked chickpea) of drained and rinsed Chick peas to food processor (reserve one can of Chick pea liquid or you can use veggie broth or even water to use if the mixture gets too dry ONLY USE IF NEEDED I rarely need it).
Process until no whole beans and desired consistency, I prefer to leave the beans chopped rather than smooth like hummus, it will be too mushy inside . Add cooked veggies and chickpeas to a big bowl then add:
1 -2 tsp (or to your taste) of each
Dried Oregano
Dried Rosemary
Dried Sage,
Dried Thyme
Onion powder
Garlic powder
Couple of dash of liquid smoke
(Add other seasoning you like!!)

Pick your binder. I used 1/4 to 1/2 cup *Panko bread crumbs (See below for the brand I use. Make sure to double check the ingredients, some are not vegan) and a few unsalted crackers, these help keep thing dryer, another option is quick oats, it works great too. Add enough of your binder until you can squeeze into a ball and it holds together, but not sticky. Taste and adjust seasonings.
Transfer to lined loaf pan or muffin tin works too. 
Top with sauce.

For the sauce
1-2 Tbsp tomato paste
1/2 cup your favorite ketchup
1 Tbsp your favorite mustard (I used yellow)
Onion powder and Garlic powder to taste
Maple syrup to taste

Bake at 400 for 20 to 30 mins. Let rest about 5 mins. If you like to top slightly brown you can put the broiler on for a few seconds. DON'T WALK AWAY, HAHA. ENJOY! 

• *Kikkiman Panko Breadcrumbs http://amzn.to/2ur8vLD