I am notorious for getting into food "ruts."
I could eat the same thing over and over everyday for months. (I may or may not have eaten the same thing for breakfast for the past 2 1/2 years).
I have such a wonky digestive system, that I generally stick to easily digestible whole foods that don't cause too much GI distress.
One thing that usually falls by the wayside because of this, is beans.
I'm great at getting in gluten free whole grains, fruits, nuts, root vegetables, spinach, lettuce, kale, etc. But the beans...I have to make a concerted effort. It's a shame, too, because I LOVE beans, and they are so good for you.
I decided today I would bring the beans back and make a dish I've been wanting to try for a very long time.
Mini baked falafel!
To make, I added the following to a food processor/blender:
1 can of garbanzo beans (drain)
2 tablespoons olive oil
salt/pepper/garlic powder
*blend well until you have a well mixed paste
*add 1/4 cup flour (i used Bob's red mill all purpose gluten free) and mix together well
*add 1/4 cup flour (i used Bob's red mill all purpose gluten free) and mix together well
*roll into balls. i made mine about the size of a ping pong ball.
*bake at 350 for 15 minutes.
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| Yes, this angle makes my hand look ginormous, I know. |
I didn't blend my garbanzos completely smooth. I left a couple of beans unblended for some added texture.
There are so many versions of this recipe and it's so easy to customize it to your own taste.
You can add chopped onion or whole garlic cloves.
You could also add tumeric, cumin, or other typical middle eastern spices.
For a Mexican version, you could add cayenne pepper, crushed red pepper,or even a little epazote.
For an Asian flair, you could add some ground ginger or top with some wasabi paste or soy sauce.
For an Asian flair, you could add some ground ginger or top with some wasabi paste or soy sauce.
Since I have no gluten free pita bread, I wrapped 'em with a big ole lettuce leaf, and topped them with some hot sauce.
Typically falafel is also topped with or dipped in tahini sauce.
I'm even toying with the idea of making a sweet/dessert version.
Just add a little cinnamon, sugar, and vanilla, and again, bake at 350 degrees for 15 minutes.
What's your favorite bean recipe??
wowww let's just say you are a "faithful" eater!! You stick to your buddies you know? :D I love falafels too! weeeee.
ReplyDeleteAlso, I wanted to say how much I love everything you write about the Lord and even how nature displays His majesty! Just like Romans states. :)
I tried the falafel recipe from Junes clean eating magazine and they totally crumbled.... What is your secret
ReplyDeleteHee, you should add some peanut butter and chocolate chips next time...;-)
ReplyDeleteI made baked falafel a couple of weeks ago. Bought spelt flour especially for a recipe that I found. Now, I need to find other recipes that require spelt flour...
ReplyDeleteI hear ya on the food ruts, as you know! I think I'm going to have to break away from my current food rut of breakfasts with soy yoghurt. I don't think the soy's doing me any good, my stomach's always slightly sore after it. Shame because I love it. Going to have to find a new breakfast rut to get into x
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