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!

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.

Cheers!

Make Ahead Healthy Egg White Breakfast Bagel

They say a meal without alcohol is…breakfast – this is sad but true (generally)! Despite this, I am a HUGE breakfast fan and I am a little obsessed with make ahead, grab and go type breakfasts. I love being able to prep an entire weeks’ worth of breakfasts on a Sunday and get a little extra beauty sleep during the week.

I’m always looking for fast, healthy, easy, delicious breakfast options and my latest creation, the Healthy Egg White Breakfast Bagel checks all the boxes!

Breakfast Bagel

Here’s how to make an entire weeks’ worth of breakfasts for two people in less than an hour! You’ll need:

  • 10 Weight Watchers Whole Wheat Bagels or Dempsters Thin Bagels (hey, they’re ‘healthy’ after all)
  • 1 lg. Carton of Egg Whites
  • 1 Package of Laughing Cow “Cheese” (I used the jalapeno flavour…zesty)
  • 1 Bag of Spinach
  • 2 Tomatoes, sliced in half moons
  • 1 Cucumber, sliced in half moons
  • Donut Pan (yes, that is a real thing) or 9”x13” type of baking pan

Preheat your oven to 400 degrees.

Fill you donut pan (or regular baking pan) with some eggs white. How much you fill it is really up to you, the eggs won’t puff up very much so pour in enough egg white to reach your desired thickness of baked egg…which sounds gross somehow…but it will be delicious! Season your eggs with salt, pepper, whatever you like and DO NOT forget to grease your pan with EVOO – these eggs are not going to want to come out of your pan so you really need to make sure you’ve got some oil in there!

Bake your eggs for about 10 minutes, until they are set/not very jiggly.

While you’re waiting for you oven to preheat/eggs to bake you can prep your veggies, slice the tomato and cucumbers, and start toasting your bagels.

Once you have a toasted bagel you can start to assemble. I spread both sides with some if the Laughing Cow “Cheese” and then layer some spinach and tomato on the bottom side of the bagel. On the top side of the bagel I put down a few of the cucumber slices and season all that with a small pinch of salt and pepper. Once you’ve gotten your eggs out of your pan (if using the donut pan I used a small spoon to help wedge mine out. If using a regular pan just cut the egg into 10 even pieces and remove with a flipper type utensil) place them on top of the tomato and top off with the other half of the bagel. Repeat 9 times! I wrap each one in tin foil (sorry environment) and store in the fridge all week for a quick, delicious, and filling breakfast.

Happy Friday Ya’ll, Cheers!