Spinach Falafel

Do you like Spinach, Chickpeas and bright flavors?
If yes, then this recipe is for you.
These may appear heavy, but they're light as a cloud.

 

INGREDIENTS

• 8oz bag of spinach or green leaf of your choice
• optional - throw in some fresh curly parsley
• 1 - 15.5 ounce can chickpeas, rinsed and drained
• 2-3 cloves garlic, chopped
• 1 & 1/2 Tbsp tahini
• 1/2 lemon, juiced
• 1/4 tsp cumin
• salt and black pepper
• 4-5 Tbsp chickpea flour
• olive oil

DIRECTIONS

• Add all the ingredients (except the flour & olive oil) to a food processor
• Process until blended, its ok to leave it chunky
• Taste the mixture and adjust salt, pepper & lemon as needed
• Transfer to a bowl and gradually add flour
• Use a big spoon to place dollops of the mixture onto parchment or wax paper, smooth the dollops out to level
• Place the sheet in the freezer just long enough until they have body
• Heat several glugs of EVOO over medium-high heat
• Cook 3-4 at a time, flipping after 4 minutes.
• Serve with Tzatziki sauce & Lemon wedges

Pumpkin Granola

I'm not ready to say goodbye to Thanksgiving, which inspired this search for a pumpkin granola that I can have with yogurt, milk or just to nosh on.

Ingredients

• 3 cups rolled oats
• 1 1/4 cups raw pecans
• 1/3 cup raw pumpkin seeds
• 3 Tbsp sugar
• 1/2 tsp salt
• 1 tsp pumpkin pie spice
• 1/2 tsp cinnamon
• 1/4 cup coconut oil
• 1/3 cup maple syrup (yes, the real stuff)
• 1/3 cup pumpkin

Directions

1. Preheat oven to 340F.
2. Mix the dry ingredients together.
3. Warm the coconut oil, maple syrup and pumpkin.
4. Pour the warm liquid over the dry ingredients.  Stir.
5. Cover two baking sheets with parchment paper.
6. Spread onto baking sheets and bake for 25-26 minutes. Rotate the pans @ 13 minutes.