Roasted Red Pepper Lentil Hummus

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With the full wrath of summer upon us, I’m trying to eat as many cooling raw veggies as possible. But what to dip them in? Something light, healthy, and full of protein? Something delicious? I have just the ticket. I’m not too crazy for your run of the mill store bought hummus, it tends to be really high in calories for the tiniest bit, and made with things like canola oil. Even the better ones out there have some protein, but not a great amount. So I went about making this recipe that is light and delicious, with no added oil, and a lot more protein! Lentils are a great improvement on chickpeas in my opinion, more nutrient dense and less mealy. Lentils are also packed with folate- 1 cooked cup provides 90% of the required amount- and they are high in protein, potassium, fiber, and iron. So go ahead and cut up some carrots and broccoli, and feel free to snack to your heart’s content!

Roasted Red Pepper Lentil Hummus

Makes about 3 cups

1 cup dry red lentils
3 cups broth or water
1 small red bell pepper
1 small yellow bell pepper
2 red jalapeños
1/3 cup tahini
6 cloves garlic
Juice of 2 lemons
1 tsp salt
Garnish: Sriracha, a spoonful of pine nuts, and a pinch of paprika

Bring the lentils and water to a boil, then reduce heat, cover, and simmer for about 20 minutes or until soft. It’s ok to over cook them a bit since they will be blended anyway. I used about 1.5 cups of the cooked lentils for the hummus, so you might have a bit leftover.
Turn the broiler on in the oven and lay all the peppers on a foil lined pan. Broil the peppers until blackened on all sides, turning with tongs every few minutes to get all the sides. Once blackened, removed the peppers and place in a colander until cool enough to touch. Remove the blackened skins, stems and seeds. Add cooked lentils, peppers, and all remaining ingredients to a blender (except garnishes) and blend until smooth. Taste to see if you need to adjust the flavor. Top with a swirl of sriracha, pine nuts, and paprika, and serve with cut veggies and/or crackers.

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The California Sandwich

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Besides the perfect weather, striking landscapes, and culture of positivity and innovation, one of the best things about being a Californian is the food. Whenever I travel to another state I am reminded of how spoiled I am to live in this land of  plenty, and how much I depend on it. My husband and I are leaving on a 3 week road trip in a few days to travel the Pacific Northwest and beyond. We are going to drive up the coast of California, through Oregon to Portland, maybe even up into Washington, then through Idaho to Wyoming, visiting Yellowstone National Park, then Utah and down to Arizona and the Grand Canyon, and back through Nevada and home again. Then we will catch a flight to Kauai for another week. One whole month on the road with as many national parks and waterfalls as we can find! We will camp and back pack through the mainland, then do Airbnb rentals in Hawaii. It is going to be an amazing month! I can’t wait to see the beauty our country has to offer.
Having said that, I know that life on the road means lots of camping food like trail mix and canned beans. We are trying to do the whole trip on the cheap. So with a few days left before we depart, I wanted to treat myself to the bounty that Los Angeles and California has to offer, which is when I came up with the California Sandwich.

 

California cuisine is diverse and covers everything from barbecue to fine french fusion, but there are some common themes that have emerged over the last 20 years or so. Being one of the main sources of produce for the whole country, California cuisine is foremost fresh and vegetable-centric. The emphasis on local, seasonal fruits and vegetables harmonizes perfectly with our liberal-leaning, health-conscious demand for organic and sustainable food. We love to take casual foods like burgers, pizza, and sandwiches and turn them into gourmet delicacies that surprise and excite the senses. We love to ‘fancify’ the little details of a dish to make them cool and new. We also love to nail the presentation, we’re vain like that. And, our on-the-go culture is the perfect place for hand-held food to be eaten on the road, on a hike, and generally outside under the sun. This sandwich is my personal interpretation of all those things.
Starting with locally baked La Brea Bakery ciabatta and topped with seasonal California grown veggies, I notched it up with unusually gourmet details like the garlic-basil mayo, added local touches like a splash of Napa Valley Sauvignon Blanc, and of course the star of the show is the California Hass avocado. I just so happened to have some California State Golden Poppy toothpicks to top it off and I highly recommend eating this creation poolside and under the sun! I hope you’ll try it and get a taste of the golden state for yourself! Peace out dudes.

 

The California Sandwich

Makes 2 sandwiches

1/2 loaf ciabatta bread, sliced into 2 loafs, each with a top and bottom

2 tbs vegan mayo (I like Hampton Creek’s ‘Just Mayo’, a San Francisco based innovator!)

2 cloves of garlic, minced or put through a garlic press

2 big basil leaves, minced (I used some from my own garden)

1 tbs olive oil

2 shallots, finely sliced

a splash of white wine

a dash of salt

2 big leaves of romaine, finely shredded

1 hass avocado, very thinly sliced

1 big tomato, very thinly sliced

a drizzle of balsamic reduction (I got this already made in a squeeze bottle at the grocery store but you can easily make it yourself by heating up some balsamic vinegar over low heat on the stove until it becomes thick and sticky.)

More salt and freshly ground black pepper to taste

 

Start by toasting the bread or even better, throw it on a hot outdoor grill for a few minutes until it’s toasty. Set aside.

Combine the mayo, garlic and basil in a small bowl and set aside.

Heat the olive oil in a small pan over low heat and add the shallots. Cook for about 8 minutes, stirring frequently. Add the splash of white wine to deglaze the pan and add the salt. Cook another 5 minutes or so, stirring to prevent burning. You want to cook them until nice and golden.

I split all the ingredients in half to make two sandwiches. (I ate both, that’s right!) When ready to assemble, start with the bottom half of the bread and slather with the mayo mixture. Sprinkle on the caramelized onions. Then, add the romaine lettuce. Top the lettuce with the avocado slices, then the tomato slices. Finally, finish with a drizzle of balsamic reduction and some final salt and pepper before topping with the other half of bread. You’ll notice we are alternating ‘sticky’ and ‘wet’ layers, so it all holds together better. To see a cool timelapse video of the sandwich assembly, check out my instagram post

And there it is! A taste of the golden state before your very eyes. I hope you like it as much as I do!

For similar recipes, check out my beloved bruschetta or BLT!

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Creamy Carrot Soup

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Upon telling my husband that I was going to make carrot soup, he said, “Oh, I just love carrot soup!” I thought that was a rather odd thing to love so enthusiastically but anytime I can get that guy to eat vegetables, I’m not going to question it. After having made this though, I can see what he was getting at!

My mom and I got carrot soup at a restaurant the other day that tasted like baby food– yuck. It was gloppy and flavorless. I had to make a good carrot soup to remind myself that carrot soup is indeed delicious! You can spice it up in lots of different ways too. But it’s also nice as just a simple soup with some crusty bread on the side. We made it a meal with a big batch of bruschetta. Enjoy!

Creamy Carrot Soup

Makes 6 servings

1 tbs olive oil

1 yellow onion, diced

1.5 lbs fresh raw carrots, chopped into 1/2″ chunks

1″ piece fresh raw ginger, minced (or 1/4 tsp dried)

1″ piece fresh raw turmeric, minced (or 1/4 tsp dried)

7 cloves garlic, minced

3 cups vegetable stock

1 tsp salt

1/2 tsp black pepper

a dash of paprika

a dash of curry powder

a dash of cayenne

1 tbs vegan butter (butter is optional, I put a lot more in husband’s and he loved it, but it’s still delicious without)

fresh minced chives for garnish

 

Heat the oil in a dutch oven or large sauce pan. Add the carrots and onion and sauté for 10 minutes, stirring frequently.

Add the ginger and turmeric and cook another minute. Then add the garlic and cook another minute.

Add the stock and remaining spices and stir. Cover the pan with a lid and let it simmer for 15 minutes or until the carrots are very tender.

Going in batches if necessary, add the soup to a blender with the butter and blend until very smooth. You can add a little more broth if it’s too thick.

My blender keeps the soup hot as it blends but if you need to, add it back to the pan to reheat. Taste to adjust seasoning

Serve with chives sprinkled on top and maybe another dash of salt and pepper!

creamy carrot soup

 

 

Mushroom Tacos with Blackened Corn, Avocado, and Sweet Pickled Cabbage

Mushroom Tacos

Happy Cinco de Mayo! I love this day because I love all things Mexican food, but especially TACOS. They are the perfect food. Hand-held little bundles of joy. Versatile, flavorful, a happy food. Tacos can mean something different to every person. Tacos are life!

Okay I’ll calm down now. So to me, the perfect taco has multiple levels of flavors and textures: savory, sweet, crunchy, soft, fresh, salty, tart, spicy, creamy, dreamy, surprising, nostalgic… damn I’m getting carried away again.

These tacos in particular are going for a uniquely fresh California cuisine flavor. The savory and spicy mushrooms pair well with the sweet pickled cabbage. I hope these brighten up your Cinco de Mayo, or maybe just your next Sunday dinner. Want to create a whole taco fiesta? Check out my other ‘Cinco’ celebration recipes: Butternut Squash and Black Bean Tacos, Jackfruit Tacos, Perfect GuacamoleMini Chimichangas, and Cowboy Caviar.

Mushroom Tacos with Grilled Corn, Avocado, and Sweet Pickled Cabbage

Serves 4 (8 tacos)

1/4 head purple cabbage, thinly shredded

a 5:1 mixture of vinegar to agave, enough to submerge shredded cabbage

2 ears of corn

3 tbs olive oil

6 oz or about 15 cremini mushrooms, thinly sliced

2 large shallots

1/4 tsp each of cumin, chipotle powder, paprika, and black pepper

10 cloves garlic, minced (I used a garlic press)

2 tbs balsamic vinegar

1/4 cup white wine

salt to taste

1 avocado, thinly sliced

8 small corn tortillas (the 4″ kind) you can double up if they feel delicate.

cilantro and lime wedges to garnish

 

First, combine the shredded cabbage and vinegar/agave mixture in a jar or bowl and set aside in the fridge, you will have extra left over for salads and sandwiches (so good.)

Then, tear the husks off the corn cobs and boil them in water for about 10 minutes. Once it is done and cooled, I like to hold it over my stovetop flame with tongs, to get some nice char on it. You can also do this with just raw corn instead of boiling it, it’ll be just a little less tender. You can also throw them on a hot barbecue grill until blackened. Lastly, slice it off the cob and set aside.

Heat the oil in a pan and add the mushrooms and onion, cook stirring about 5 minutes. Next add the spices and cook another minute, then the balsamic, cooking another 2 minutes. Add the white wine to deglaze the pan, scraping as you stir with a spatula, then the salt. Taste to adjust seasoning. Turn off the flame.

Lay each tortilla over a burner on your stove set to low, just about 10 seconds per side to heat them up.

Add a scoop of the mushroom mixture, a slice of avocado, a scoop of blackened corn, and a few strips of pickled cabbage to each tortilla. Garnish with fresh cilantro and lime wedges.

 

 

 

 

 

 

Mexican Red Lentil Stew

mexican red lentil stew

Hello food lovers! I am really proud to share this one with you guys. It’s pretty much the best stew I’ve ever made. It tastes like tortilla soup- hearty and filling, but without the empty calories from the tortillas. The texture of the lentils really mimics that of the tortillas, but let’s be real, I added some tortilla chips on top after taking this picture. 🙂

In addition to being totally delicious, this stew is also very filling, totally healthy, and costs about $1.50 per bowl. You get approximately 30 grams of protein per bowl, tons of fiber, and a big dose of folic acid and magnesium. The perfect blood sugar-stabilizing meal to keep you from late night snacking. You can omit the olive oil and cook the veggies in a little bit of the broth to make it fat free if desired. If you are on a budget or too busy to cook dinner every night, this is the perfect week night meal, and it tastes better every passing day.

Let me know what you think of it!

Mexican Red Lentil Stew

Makes about 6 big servings

2 cups dry red lentils, rinsed

4 cups of water

1 tbs olive oil

1 small yellow onion, chopped

1 small jalapeño, seeded and minced

1 big carrot, diced

1/2 red bell pepper, diced

1 tsp turmeric

1/2 tsp cumin

1/2 tsp black pepper

1/2 tsp paprika

8 cloves garlic, minced

3 cups vegetable broth

2 tbs tomato paste

1 cup fresh (or frozen) corn kernels

3 sprigs fresh cilantro, chopped, plus extra for garnish

sliced avocado for garnish

1 lime cut into wedges

sriracha for garnish (optional)

Combine the lentils and water in a pot, cover with a lid, and bring to a boil. Once boiling reduce the heat to low and let them cook for 20 minutes. Once done, pour off any excess liquid.

Meanwhile, heat the olive oil in a deep frying pan over medium heat. Add the onion, jalapeño, carrots, and bell pepper and cook for 8 minutes or so, stirring often. If at any point the mixture gets too dry and sticks to the pan, add a splash of broth. Stir in the spices and cook an additional minute, then the garlic and stir for an additional minute.

Next, add the 3 cups of broth, cooked lentils, and tomato paste into the vegetable mixture and let it cook until the carrots are tender, stirring often for a few more minutes. Then add the cup of corn and stir it in until heated through. At this point I stuck an immersion blender into the pot and gave it a few pulses to thicken things up. If you don’t have an immersion blender, scoop out one cup of the mixture and put it in the blender for 5 sec, then add it back to the stew. This step can also be skipped altogether to save time and clean up.

Finally stir in the chopped cilantro and taste to adjust seasoning.

You could add all the lime juice into the pot of stew, but I think it was nicer to squeeze it over the top and get some layers of flavors to your bowl.

Serve each bowl with some sliced avocado, fresh cilantro, lime wedges, and sriracha, if you can take the extra heat!

Enjoy!

 

 

Golden Gazpacho

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Welp, I meant to do a daily post chronicling my raw cleanse but I got a new job with very long hours and got off track! Oh well, sometimes life gets in the way. I often surround myself with perfectionists but am not one myself. Very often I can’t hep but stop and think how grateful I am to NOT be one. What a waste of time and anguish! I like my imperfections and find that I tend to be a much happier person on average than my perfectionist friends, although that might be because I’m driving them crazy with my ways of doing things, haha.

So I did keep up my cleanse for a total of 3 days, not too shabby I guess. And as a general rule going forward, I like to subscribe to the ‘raw ’til 4pm’ concept. Not that I particularly follow the fruit centered, high carb, low fat principle, but I do like the simple concept of eating 2 raw meals a day.

We had a lovely taco party last night for my family, we made Cuban black beans, guacamole, and all the usual fixings, and I made this Golden Gazpacho as an appetizer. We also set up a huge screen and projector in our backyard and watched movies. We have spent the last month trying to beatify our backyard and turn it into an awesome wonderland. In addition to the 103″ ‘swim-up’ movie theatre,  we turned our once-grass dirt patch into a container vegetable garden, complete with string lights and a fire pit. We planted herbs, corn, watermelon, zucchini, cucumber, pumpkin, butternut squash, tomatoes, peppers, marigolds, eggplant, onions and lettuces! We also installed a drip system so we use much less water than normal watering methods. I can’t wait till something produces a crop so I can make some fancy homegrown recipes to share with you.

I have never actually had gazpacho before, the idea of cold soup did not interest me, but as I was cooking in the hot kitchen yesterday it started to sound like a pretty good idea. The sweeter the corn you can find, the better.

Golden Gazpacho

Makes 8 servings

3 ears of corn + 1 for garnish

2 gigantic heirloom yellow tomatoes

1 cucumber, peeled

1 serrano pepper, deseeded

1 yellow bell pepper, deseeded

3 tbs coconut sugar or raw brown sugar

1 tbs salt or to taste

1 tsp cayenne pepper

1 yellow onion

10 cloves of garlic

black pepper to taste

1/2 tsp paprika

1 avocado, diced for garnish

1 bunch chives, diced for garnish

 

Combine everything but the garnish items in a high speed blender and blend until smooth- this took mine 5-10 minutes, a pretty long time!

Taste and adjust seasoning as you see fit.

Store in a big bowl in the fridge for about an hour so it chills and the flavors mingle.

To serve, ladle into individual bowls and garnish with raw corn kernals, avocado slices, and a sprinkling of chopped chives.

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sorry it’s blurry, but here’s our new outdoor movie theater!

here is our veggie patch, all the boxes built by my hand husband! top left is the before picture, with my brother and husband dutifully getting the dirt patch and boxes ready. top right and bottom are after!

here is our veggie patch, all the boxes built by my handy husband! top left is the before picture, with my brother and husband dutifully getting the dirt patch and boxes ready. top right and bottom are after!

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Deliciously Raw Summer Squash Hummus and a Mediterranean Avocado Wrap

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Day 2 of my raw food cleanse and I slept like a baby. In fact, I slept in till noon (which felt fantastic, thank you!) so I skipped breakfast and went straight for lunch. First up I knew I had promised a fresh made hummus recipe yesterday, and then I thought a nice sandwich would be just the thing to go with it. How do you get a sandwich on a high raw diet? I found these amazing raw wraps at Whole Foods, made from flax, apple, and zucchini, they taste like sweet whole wheat tortillas. However if you can’t find something like this, big swiss chard leaves make the perfect wrap too.

The key to raw hummus is switching the chickpeas out for summer squash. This is great for those who don’t easily digest legumes and it also drastically reduces the calorie content. The best part is you really wouldn’t know it isn’t a chickpea-based hummus unless you were told. I love how it has a looser texture too due to the moisture in the squash, making it easier to use as a dip– no broken off chips!

The Mediterranean Avocado Wrap below looks…’too healthy to taste good’…I am aware. But, it really was a superb combo of flavors! The flatbread I used had a lot of sweetness to it, so if you are going with the chard leaves, I recommend adding a diced up date to balance the acidic and savory flavors.

Here is my detox meal plan for day 2:

Breakfast: skipped, but had some lemon water first thing

Lunch: A Mediterranean Avocado Wrap with extra sprouts

Snack: 2 cups red grapes

Dinner: A Sunny Curry Crunch Bliss Bowl without the quinoa, and add some pumpkin seeds

After dinner: 2 scoops of sun warrior protein with almond milk, (it’s like chocolate milk) 🙂

For a workout, I’ll just do some upper body weights because my legs are killing me from yesterday’s run. I like to do interval sprints when I run so it’s not just a long monotonous slog, and it leads to very sore muscles!

Ok, back to the food, here is the hummus recipe and sandwich/wrap recipe:

Deliciously Raw Summer Squash Hummus

makes about 1.5 cups

2 summer squash (either yellow crookneck squash or zucchini)

4 cloves of garlic

6 tbs tahini

1/4 cup lemon juice

a big pinch each of coriander, cayenne, and cumin

salt to taste

a dash of Paprika, cold pressed olive oil, and 1 sprig of parsley for garnish

Peel the squash and chop into chunks, removing the stem. Combine everything in a food processor or blender and blend until smooth.

Taste and see if you want to add more spices, I like a lot of cayenne and coriander, but just that initial sprinkle of cumin is enough for me.

Sprinkle the top with paprika, drizzle with the oil, and add some fresh chopped parsley on top.

Now for the wrap!

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Mediterranean Avocado Wrap

Serves 1

1 WrawP flatbread or several chard leaves, rinsed

4 tbs Deliciously Raw Summer Squash Hummus (as above)

1/2 avocado

1 handful of lettuce greens

3 slices of portobello mushroom, marinated for at least an hour or overnight in a small amount of balsamic and olive oil

5 green olives, pitted and slivered

5 cherry tomatoes, slivered

a small handful of sprouts, I used alfalfa

Sriracha for drizzling, if desired

Lay your flatbread or chard leaves out. If using chard, remove the tough ribs and lay the leaves slightly overlapping until you have roughly the area of a burrito tortilla.

Starting about an inch in from one side, spread the hummus over 3/4  of the surface.

Lay the rest of the ingredients out in little vertical rows, very close together. Then drizzle with sriracha.

Gently start rolling the bread/leaves in from one side to the other, tucking the ends in as you go like you would a burrito. The hummus acts like glue, so you might want to dap some on at the end to hold it together.

Gently cut it in half with a super sharp knife if desired.

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Caprese Salad with Avocado and Tofu Mozzarella

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I have really been in the mood for a Caprese salad lately, but I wasn’t quite sure how to replace the mozzarella. After a little research, I found the ‘tofu method’ that others have used, and very skeptically went about marinating my tofu. I was surprised and delighted to find that it is a darn close match in flavor and texture! This salad is so basic and simple, a nice cool treat on a hot summer night. And why the addition of avocado? Just ‘cuz.

Caprese Salad with Avocado

serves 2 as side salads

1/4 block of tofu

1/4 cup olive oil + 3 tbs 

Juice of 1 lemon

Salt and pepper

1/2 tsp oregano

1 big tomato

1/2 avocado

6 basil leaves, chopped

3 tbs balsamic vinegar

Slice the tofu into 1/4 thick slices. Combine the oil, lemon juice, salt, pepper, and oregano in a bowl and toss the tofu in it to marinate. Let it sit for about 1 hour or overnight in the fridge.

Slice the tomato and avocado and layer them one at a time with the tofu.

Top with the chopped basil leaves and drizzle with oil and vinegar. IMG_5096

Rainbow Crunch Asian Slaw

rainbow crunch raw slaw

As the weather heats up, I always start to crave raw food. Something light, crunchy, and flavorful that comes together easily without bustling around in a hot kitchen. This slaw has it all, protein, fiber, anti-oxidants, sweet and spicy flavors, and a nice big crunch. It’s also mayo-free so it’s less fattening and can survive a cook out a bit longer than most cole slaws. It’s great to make ahead of time and have ready for lunch everyday, or bring it to your next barbecue to add some color to the table.

Rainbow Crunch Asian Slaw

Makes 8 servings

2 cups purple cabbage, shredded

1 cup shredded carrots

1 cup shelled edamame (optional)

1 bunch chives, minced

1/2 red bell pepper, finely chopped

1 serrano pepper, minced

1 fresh organic ear of corn, shucked and cut off the cob

Dressing:

1/2 cup white rice vinegar

1/4 cup raw agave

4 cloves garlic, minced

1 tsp dijon mustard

2 tbs chili sesame oil

2 tbs soy sauce or nama shoyu or coconut aminos

1 tsp sesame seeds

optional: add some crushed peanuts on top

Note: A mandolin helps shred the cabbage and carrots in seconds. Combine all the slaw ingredients in one big mixing bowl. Combine dressing ingredients in a small bowl. Then mix them together to thoroughly coat. Sprinkle with sesame seeds.

This goes well with a big teriyaki grilled tofu steak! You can also use the dressing ingredients for any asian salad or even as a marinade!

Mung Bean Falafels with Cucumber Tahini Sauce

IMG_4735Have you ever had mung beans? They don’t SOUND like they would be good, but they are now my new favorite bean! They are so yummy— almost sweet like peas, but still very firm and savory. They have insanely high protein and iron content compared to other legumes. This recipe is based on the Ayurvedic Falafels from One Green Planet, but they are a little more punched up with herbs and spices! They say that Ayurveda considers mung the king of beans! Now I know why. Four falafels have 240 calories, about 12 grams of protein, 17% of your daily required iron, 4 grams of fat, and 6.5 grams of fiber, and 39 grams of carbs. They are gluten free and full of anti-inflammatory ingredients like garlic and turmeric. 

You would never guess how healthy these falafels are because they are so tasty. I tried a round of deep frying them, which was delicious, but then I tried baking them and they really were just as good (if not better, less greasy) so that’s the way I would recommend. Whenever I have tried falafels at restaurants, they are like rock hard balls of dry salt, so I wanted to create falafels with a crispy exterior and a multi-dimensional flavor. I had never used potato flour, but I think it really helps with their lighter texture. However, you can use regular flour if you can’t find potato flour. 

Mung Bean Falafels with Cucumber Tahini Sauce

Makes 15 falafels

2 shallots

8 cloves garlic

1/2 cup fresh chopped parsley

1/4 cup fresh chopped cilantro

2 tsp coriander

1/2 tsp cumin

1 tsp salt

1 tsp turmeric

A couple sprinkles of nutmeg

1/4 tsp cayenne

1/2 tsp black pepper

Juice of half a lemon

3/4 cups dried mung beans

3 tb potato flour

1 tsp baking powder

1tb olive oil

Sauce

3 tbs tahini  

3 tbs coconut yogurt 

Juice of half a lemon

1/2 persian cucumber (or a quarter of a regular cucumber) peeled and minced

A dash of paprika

To cook mung beans, just bring them to a boil with 1 part mung beans, 2 parts water, then cover and lower heat to simmer for 30 minutes. They should be ‘al dente’, not mushy.

Preheat the oven to 375 degrees.

In a food processor, combine all falafel ingredients except the mung beans and blend into a chunky puree. You don’t want it to be perfectly smooth but you don’t want big hunks of garlic either.

Then add the mung beans and pulse until they are just broken down. Don’t puree.

Add the potato flour and baking soda and mix in with a spoon or your hands.

Form the dough into little patties, about 2 big tablespoons per patty. They should basically be a ball, but a little flattened. 

Line a baking pan with a layer of parchment paper and brush both sides of the falafels with the olive oil.

Bake the falafels for about 20 minutes, then flip them and bake another 10 minutes. Keep an eye on them, you want them to be golden brown on both sides. Cooking time may vary.

To make the sauce, just combine all ingredients.

Serve your falafels on pita, lavash bread, or on a bed of lettuce. Wrapped up as a sandwich with lettuce, diced tomato, diced onions, olives, hummus, garlic fluff, and some Sriracha! They freeze well too, so you can whip up a big batch and have a falafel feast anytime, just heat in a 400 degree oven for 10 minutes or so. 

falafel