This dish was brought on by a hankering for an old habit of mine that formulated during my crazy years living in New York and all the late-night eating that ensued. Falafels...
Here's a really healthy yet delicious version that Summer and I whipped up- served alongside a roasted beet and sweet potato side dish. It reads like a hummus recipe bc they're quite similar to one another. But be vigilant- and pulse, not puree:
1 can sodium free Chick peas, drained
1 slice of gluten-free bread (or whole wheat)
1/2 lemon juice
1 teaspoon Cumin
1 teaspoon Paprika
1 teaspoon Turmeric
1 teaspon Sea Salt
Fresh cilantro or parsley
In a food processor, pulse all ingredients together, until well mixed- not creamy. Take small amounts of mixture into hands and shape them into flat round patties, and place on oiled baking sheet. Bake at 400 degrees for 20 minutes, until golden- then flip and cook for another 10 minutes. Let cool and stuff into Whole Wheat pita along with lettuce and tomatoes.
Enjoy with yogurt-cucumber sauce or miso-tahini dressing... Serve with side salad. Make Falafel night a new thing!