Soak the chickpeas overnight for at least 12 hours. More is better! Rinse and refill the water a few times if you live in a warm/humid place.
When you're ready to start preparations, drain and rinse the chickpeas. Put 2-3 cups of the soaked chickpeas into a food processor. Add all the rest of the ingredients (except the additional binders and the oil) and process! Process until it is well blended...but NOT hummus! If the bits are too big, it won't bind together at all. If you blend it too long, then it's a paste, and you don't want that, either. If the bits are small and it's still not holding together, add in a Tbsp or so of coconut flour.
Here, I'll be honest, I do this in batches. And every time I add 2 or so cups of chickpeas to my food processor, I add the ENTIRE listed amount of ingredients...which means in reality, I double or triple the amount that I've written for the ingredients list. It's your call, but I LOVE the bold flavors that I get when I just keep adding more garlic, onion, cumin, etc., etc., etc.
Mix/place altogether in a prep bowl, cover, and place in the fridge for at least an hour, letting it bind a bit and drain a bit.
After letting it rest a bit, prepare your frying pan! Pour in about an inch depth of olive oil (or whichever frying oil you prefer), and let the pan heat. Remove the falafel 'dough' from the fridge, and form into small balls or patties. Fry for 2-ish minutes on each side (until lightly browned). Enjoy warm!
Falafel was something that I was never able to eat when we were in the Middle East. Everyone loved it and raved on and on about it. And while it's made with chickpea (garbanzo bean) flour, they do still use other flours. Then my lovely friend, Radi, introduced me to the wonderful world of Falafel and I've never looked back! Now I know what to do to make it supremely yummy, and not have to worry about flour binders. Oh so good!
Radi is my super buddy--She's pretty much perfection at everything she does! I love this lady with all of my heart! And boy, can she COOK!! I'll be posting some of the recipes that she shares with me, but be aware, here in Sri Lanka, we do NOT measure!! So the amounts given are approximate and NOT absolute. Also, the ingredients are listed in the order that you add it! Follow the order, and it should turn out fantastic!
How fun to eat your soup right out of the pumpkin shell!!! This was a creation from two recipes...one was a simple cream soup in a pumpkin shell and the other was a stuffed acorn squash recipe. I combined the two, added a few of my own ingredients and what I got was simple and AMAZING!!!! (Not to mention super fun and festive!!)
Don't let the long list of ingredients scare you. It's too yummy to avoid! :)
Unfortunately, this soup was all gone before I thought of taking a picture. Maybe I'll get it the next time I make it! This recipe was inspired by a recipe in one of my new Paleo recipe books. I highly recommend those types of recipe books as the food is uber healthy, imaginative (without being gross), super simple and beyond yummy! This soup was super delicious!!
This was a part of a family reunion salad bar-esque lunch. I was handed a recipe for 3 bean salad, and, as is my usual instinct, I changed the recipe... A lot. Everyone seemed to like it, so here is what I did!
There is no photo for this yummy, delectable sugar and dairy-free delight. Unfortunately, before I could snap a photo, it was totally and completely gone. It's THAT good. Try it. It's amazing.
I stumbled onto this recipe leafing through a huge recipe book one day. I admit that I'm usually one of those to pick a recipe because I like the picture, but this book had no pictures. It looked like something different that I should try, since it had both asparagus and spinach--2 of my favorite veggies! It turned out to be a hit--even the kids liked it! Even more surprising, Claire liked it! That makes it a winner!
I love stroganoff. I don't know what it is about it that I love most--the combination of beef and mushrooms in cream, or just the cream over rice! This recipe I came up with so I could enjoy stroganoff without having to worry about the huge amounts of dairy. Instead of using cream or sour cream, I use tofu 'sour cream'! You can't tell the difference, really, and it's still creamy and yummy--and good for you, to boot!
I was craving red lentils the other day. Normally, I have only one recipe for red lentils and that uses zucchini and leeks. I didn't have any of those. So, I got a little creative in the kitchen and this is what I came up with. Everyone loved it! I will do it again!!
This is a great substitute that I use in place of the dairy version of sour cream. Now, don't get me wrong, this isn't something you can plop on top of your baked potato or taco. It's a little too different for that (in my opinion). However, it is MARVELOUS in soups, or if you have recipes that call for sour cream to be cooked into something (such as sweet breads or stroganoffs).
Our collection of foods for any occasion! Hopefully, you can find something here that you like!
A few things to remember when following my recipes: