(Note: Sorry for the re-post, everyone. My server crashed and my last two blog entries, including this one, disappeared. Oy vey!)
[Post #98 for 100 days of Vegan, Gluten-Free, Portable Power Pucks]
One sign of a winning blog recipe?
I gobble up the results the moment I finish photographing.
For example, my Super-Green Baked Falafel.
The primary inspiration for these verdant beauties? My continued quest for convenient, portable vegetables, whether for snacking, lunches, or any on-the-go activity. These fit the bill, packing in 4 cups of vegetables (peas & spinach) in delicious, handheld form. Here are the specs:
*Baked (not fried)
*Fast & Easy to Make
Another benefit of this colorful snack? They travel well, without refrigeration. Free of eggs and dairy, they will not spoil during a day of hiking, biking, slogging through the work day, camping, and…you get the pitcture :). The magic ingredient binding them is chickpea flour, which lends a familiar, nutty flavor to these falafel while still keeping both the texture and flavor light and fresh. (It adds protein and fiber, too. And is the cheapest gluten-free flour! Well worth adding to the pantry.)
The batter/dough is looser than a typical falafel batter, so don’t bother shaping them into patties. Instead, simply scoop into greased muffin cups, smooth the tops, and slide into the oven for a quick bake. The muffin cup yields perfectly shaped falafel with crisp, golden-brown edges. The flavor? Imagine that your favorite falafel just received a springtime, spa makeover.
Happy gnoshing, everybody!
- 2 cups frozen green peas, thawed
- 2 cups (packed) fresh spinach
- ¼ cup packed fresh cilantro leaves
- 2 tablespoons packed fresh mint leaves
- ⅓ cup water
- 2 tablespoons olive oil (or coconut oil or avocado oil)
- 1-1/2 teaspoons ground cumin
- ½ teaspoon fine sea salt
- ⅓ cup chickpea flour
- 2 teaspoons baking powder
- Preheat oven to 350F. Grease or spray all 12 cups of a standard muffin tin.
- In a food processor, process the peas, spinach, cilantro, mint, water, olive oil, cumin, and salt until well-blended (mixture will not be completely smooth). Add the chickpea flour and baking powder; process until combined, stopping to scrape down sides as needed. Divide mixture evenly between prepared cups, flattening and smoothing the tops.
- Bake in the preheated oven for 24 to 27 minutes or until golden brown at edges and tops feel dry to the touch. Transfer tin to a cooling rack. Cool at least 10 minutes before removing from tin. Serve warm, cooled or chilled.