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!