Tuesday, December 1, 2009

Feasting and Falafel

Thanksgiving and the great feasting is officially over, at least for a few short weeks until the next great feasting event called Christmas.

I absolutely cannot put another fattening morsel into my mouth. Turkey, sausage stuffing, sweet potatoes, cheese cake, anything pumpkin or drizzled with gravy is banished - for now.

What I am craving is simple, vegetarian dishes. Salads with a light vinaigrette, steamed vegetables and fresh fruit. Hummus with homemade pita and a big glass of cool, clear water.

Today's Lunch

How about you? What do you crave after the feast is gone?

Falafel with yogurt sauce and hummus: (feeds 4 to 5)

To make the falafel lower in fat, I bake it rather than fry. Feel free to do either according to your tastes.
  • 1 15 oz. can chickpeas, drained
  • 1 medium onion, finely chopped
  • 1 tablespoon minced garlic
  • 2 tablespoons fresh parsley, finely chopped
  • 1 teaspoon coriander
  • 3/4 teaspoon cumin
  • 1/2 teaspoon salt
  • 2 tablespoons flour
  • 1/4 cup vegetable, canola or peanut oil
Pita Bread
Cucumber Sauce
Lettuce, shredded
Tomato, diced

Preheat Oven to 400 degrees F.
Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in food processor. Using on / off pulses, mash. It should not be perfectly smooth, but a thick paste. Add flour and combine well.

Pour 1/4 cup oil onto a rimmed cookie sheet. Place in oven for 5 minutes. Be careful. Oil will be very hot. Remove from oven.

Form the falafal mixture into small balls, about the size of a ping pong ball and place gently on the pan with the hot oil. Slightly flatten. Place in oven for 10 minutes.

Turn and continue to bake for another 10 minutes or until slightly brown and crisp on both sides. Remove from oven and drain on paper towels.
Cucumber Sauce:
1 cup greek style yogurt

1 cucumber, peeled and sliced

Take half the cucumber slices and mince. Stir into the yogurt, add a pinch of salt

and a dash of pepper. Set aside.


1 can chick peas, drained, liquid reserved

8 ounces Tahini (ground sesame seeds)

2 cloves garlic

Juice of 1/2 lemon

Pinch Salt

Place chick peas, garlic, lemon juice and salt in food processor. Add half reserved
chick pea liquid. Process until smooth. Add tahini, process again until smooth and


Slice Pita bread in half.
Smear some hummus on bread. Add two Falafels, top with lettuce, tomato and
cucumber sauce. Feel good about yourself!

A Cook's Notes: I've tried most brands of Falafel mix out there and most are good.
If you don't want to take the time to make your own, don't pass on these mixes.


    I haven't quite eaten myself into a coma yet. I'm hoping to have a different dinner variation for Christmas.
    Our tofurky was yummy, but salads are being craved in the now for us. :)
    I'm happy you had a fattening Thanksgiving.

  2. Falafels are so good. Is it falafels or simply falafel, singular and plural the same? Anyway, with some tahini... YUM!

  3. I am also on the same light salad, veggies and water plan! I think I will try this recipe, the last time I made homemade falafel they turned out a little, crumbly.

  4. Phoebe - glad you had a nice thanksgiving in a brand new place!!

    Suldog - now sure about the "s"... but if falafel is singular then why not falafels?

    Jen - I actually ran yesterday for the first time in forever... so much easier with light food in me!

  5. Sounds fabulous!!! I'm carting this recipe home with me ;-) I'm all about healthy and light...and love Greek food! Yum! ~Janine XO

  6. This sounds exactly like what I need to be eating right now. I will be back for this recipe. Or maybe Jeninacide will make them for me over Christmas!


Wow. Thank you so much for taking the time to comment. I love feedback... what with being a cook and all. I will respond to your comments via email (if you do not have a "noreply" address or here, below your comment) As always, Bon Appetite!

Related Posts with Thumbnails