Meatless Monday: The BEST Baked Falafel

I know what you’re thinking, “really Linds…the best baked falafel…the best?” Yes, THE BEST falafel I have ever put in my mouth – don’t patronize me!

Before this recipe I wouldn’t have said I was a big fan of falafel. When I’d tried it in the past I would find it dry and not particularly flavourful unless it was dosed with tzatziki. But one day I came across this recipe from How Sweet Eats and I don’t know what came over me but I just felt like this was IT, the falafel I’d be waiting for my entire life…and I was right! This is some life changing falafel!


Even if you think you don’t like falafel give this recipe a go – it’s quick and actually kind of fun to make AND you can make a super cool falafel ‘bar’ like I did and have some fun building your own delicious falafel sandwiches. Here’s what you need for this home run Meatless Monday dish:

For the Falafel:

  • 2 (14 oz) Cans of Chickpeas, drained and rinsed
  • 3-4 Cloves of Garlic, roughly chopped
  • 4 Green Onion, roughly chopped
  • 1 Large Egg
  • 1 Lemon, zest and juice
  • Big Handful of Parsley
  • Big Handful of Cilantro (could use mint instead if you’re not into cilantro)
  • 1 Tbsp EVOO
  • ½ tsp Cumin
  • ¼ tsp Cayenne
  • Salt and Pepper, to taste
  • ¼ c Whole Wheat Flour
  • 1 tsp of Baking Powder

For the Falafel Bar:

  • Mini Pita Pockets
  • Feta
  • Romaine Lettuce, shredded
  • Tomato, sliced
  • Cucumber, sliced
  • Red Bell Pepper, Sliced
  • Tzatziki
  • Hummus

Alright, that might seem like a lot of ingredients but it’ll be totes worth it, I promise!

Preheat your oven to 425 degrees.

Throw your chickpeas, green onions, garlic, egg, lemon zest and juice, oil, herbs and spices into a food processor or blender and pulse until you get a crumbly mixture that still has some chunkiness to it. Add to that half of the flour and baking powder and pulse until combined then toss in the rest of the flour and baking powder whizzing everything up until smooth-ish, you can also leave this a little chunkier if you prefer.

Now all you do is line a baking sheet with foil or parchment and form the mixture into balls with your hands (I used a super heaping tablespoon amount) – this is messy so take of your jewelry and enjoy it! If you have the time I like to chilled the formed falafel in the fridge for 15-20 minutes so they can firm up a bit (this is also a great opportunity to fix yourself a cocktail) but if you’re short on time you can skip this step.

Now bake these guys for about 10 minutes per side, I like them to have a nice crisp on the outside so to help them brown up a little more I drizzle with some EVOO before I pop them in the oven.

falafel bar

While the falafels are baking you can cut up and arrange your accoutrements and then serve with the warm falafel.



Mini Shrimp Tacos for Cinco de Mayo

Happy Cinco de Mayo!

What’s not to love about a celebration that typically includes margaritas?!

Wikipedia tells me that Cinco dy Mayo is a Mexican-American celebration held on May 5th to commemorate the cause of freedom and democracy during the early years of the American Civil War.  Wikipedia goes on to say:

The American Cinco de Mayo celebration originated in the Mexican-American communities of the American West, Southwest, and Northwest in the 1860s. Mexicans and Latinos living in California during the American Civil War are credited with being the first to celebrate Cinco de Mayo in the United States. It grew in popularity and evolved into a celebration of Mexican culture and heritage, first in areas with large Mexican-American populations, like Los Angeles,  Chicago, and Houston. Eventually it expanded across the United States. On June 7, 2005, the U.S. Congress issued a Concurrent Resolution calling on the President of the United States to issue a proclamation calling upon the people of the United States to observe Cinco de Mayo with appropriate ceremonies and activities.

So there’s the educational content for today. Moving on, Mini Shrimp Tacos!

Mini Tacos

These little darlings have a couple different components to them but are still pretty easy to pull together. Here’s what you’ll need:

For the Chili Lime Shrimp:

  • Shrimp (fresh, frozen…all good!), 1 shrimp per taco
  • Zest of one lime
  • 1-2 Tbsp. Chili Powder
  • Cayenne (a pinch -1 tsp.)
  • Salt and Pepper

For the Chipotle Cream:

  • ½c Greek Yogurt
  • 1-2 Tbsp. Chipotle Hot Sauce (or the liquid from a can of Chilies in Adobo)
  • 1 tsp. Cumin
  • Salt and Pepper

For the Avocado Mash:

  • 1-2 Avocados
  • Salt
  • 1 Bag of Scoops Tortilla chips
  • Cilantro to garnish

Turn the broiler on high and mix up the spices for the Chili Lime Shrimp.  If using frozen shrimp, thaw them according to package directions. Lay the shrimp out on a baking sheet and sprinkle with the seasoning mixture. If using fresh shrimp broil until they turn pink and are cooked through (3 minutes a side or so), if using frozen shrimp give them a minute under the broiler and then pour off any excess liquid that has accumulated in the baking sheet – continue cooking (and draining if needed) until they are warm through.

Mash the avocado with a pinch of salt.

Mix the Greek yogurt with the chipotle sauce of your choosing, cumin, and season with salt and pepper to taste.

To assemble spread out the tortilla chips on your serving platter and fill each one with a ½ tsp. or so of the Avocado Mash, lay a Chili Lime Shrimp on top of that and then drizzle with some of the Chipotle Cream. Top each Mini Shrimp Taco with a small sprinkle of fresh cilantro and serve…preferably with a lime margarita on the rocks!

Mini Shrimp Taco

You can check out the inspiration for these delicious morsels by clicking here.


Chicken ‘n’ Waffles: Food of the Gods

OK, first blog post…no pressure!

For quite a while now I’ve been grappling with the idea of starting a blog. On one hand I LOVE the idea of sharing recipes and DIYs with friends and the internet at large but on the other hand I wonder if I’ll run out of things to post about in less than a week! It feels like I’m opening the curtains of my life and giving the world a look inside. All that said I have around zero followers right now so let’s give it a whirl!

The premise for this blog will be FOOD! Cooking food, eating food, talking about food, and rarely do I do any of those things without a cocktail in hand – thus Will Cook for Cocktails it is. I’ll also sprinkle in a pinch of DIY (as a fairly new homeowner I have many projects to tackle) and lifestyle posts (I’m a passionate Edmontonian and downtown dweller who loves to talk about this city and all the goings on in it).

But to kick things off it just has to be a food post and one of my all-time favorite things to eat has to be Chicken ‘n’ Waffles! If you’re not feeling up to cooking up your own version of CnW I highly recommend you pay The Common a visit and order up a plate of theirs. These Chicken ‘n’ Waffles have turned friends into foes and lovely polite ladies into gluttonous unrefined sea hags.

Now, many have questioned me about this particular dish, “Really? Chicken and waffles? I don’t get it” and to them I say shut up and eat it! And never once have I heard anything less than orgasmic mummers come out of those mouths.

The CnW recipe I want to share is from a recent Instragram post (@lindsceebee), I dubbed them Mini Chicken ‘n’ Waffles (obvs).


These suckers are quick and easy! They can be served hot or at room temperature and you can improvise with what you have on hand. Here’s what I used:

  • 1 Package of Kellogs® Eggo® Minis
  • 2-3 Chicken Breasts, cut into 1-1½ inch pieces
  • A bowl of All Purpose Flour (a small bowl, let’s call it 1-1½ cup)
  • 1 Egg
  • 1-1½ cups Kellogs® Corn Flake Crumbs
  • Honey
  • Hot Sauce
  • Green Onion, chopped
  • Any seasonings you like for the Corn Flake Crumbs (salt and pepper, dry mustard, garlic powder, onion powder, paprika, cayenne, whatever floats you boat)

OK now preheat your oven to 400 degrees and set up your breading station:

  1. Get your flour in a small bowl, next to that crack the egg into a bowl and whisk with a fork (I added a little hot sauce to this, because I’m crazy like that), and next to that fill a bowl with your Corn Flake Crumbs (you could totally use regular bread crumbs or panko but the Corn Flakes give the chicken serious crunch). You can season the crumbs however you like; I kept it simple with salt, pepper, and a little cayenne.
  2. Toss the chicken pieces in the flour first and then coat with the egg mixture and lastly roll in the Corn Flake Crumbs. Once coated line the chicken piece on an oiled baking sheet and bake for 20 minutes, turning once halfway through.
  3. When the chicken is almost done toast the Mini Eggos.
  4. Assemble! Top each Eggo with a piece of chicken, and drizzle with honey (you could sub in maple syrup if you prefer) and a little more hot sauce. Top with a sprinkle of the chopped green onion and serve.

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There you have it, a perfect game day snack!

If you’re wondering what cocktail I would recommend to wash down a delicious mouthful of Mini Chicken ‘n’ Waffles I would go for a Bud Lime Lime-A-Rita®. Cheers!

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