Last week I was all by myself (sorry if Celine is now bumpin’ around in your head like it is mine, oops!), which is both a blessing and a curse. Growing up in a crowed house with as many siblings as cats and dogs (that’s three of each), I’ve never been able to fully adjust to an empty or worse, quiet, home. While I love the laxity that comes with eating whenever I want to, or being able to listen to the same Joanna Newsom record on repeat, or watching a Girls marathon unabashed, I kind of get lost in my own laissez faire attitude – especially when it comes to eating! Cooking for one is probably the hardest thing for me to do. Depressing, but oh so true.
Last summer when I was living in NYC, my single lady meals consisted of banana ice cream, avocado toast, and a variation of this kale and chickpea dish with lots of garlic and lemon (this dish is the tops by the way!). While all delicious in their own right, I always felt kind of weird not putting the love and care into cooking for myself as I would for others. A little self care is always needed. So when Adam was away in Portland on a beer tour (sigh), I made it my mission to make myself some easy, yet delicious, make ahead meals to help nourish me throughout the week.
Falafel is one of our favourite lazy day meals. In all honesty we often turn to the boxed instant stuff (hiding my face in shame right now) but making it form scratch is actually just as quick and a million times better for you. Instead of using canned beans, this recipe is based on the traditional method of using dried ones. Soaking the chickpeas overnight makes them soft and tender and allows them to easily puree into a crunchy patty. The addition of carrot and fresh herbs add a springy vibe and helps boost the veggie element which is often missing from falafel. To serve these I whipped up a creamy Hemp sauce which is kind of half way between the creamy Tahini Sauce you’d get at somewhere like Maoz and a yogurty tzatziki. These can be wrapped up in a pita, or served alongside some brilliant spring veggies to make a skookum salad. The perfect thing to sit outside on the porch and devour in the spring sunshine.
Crispy Carrot + Sunflower Falafel with Hemp Sauce
Makes 12. Print Recipe Here
1 Cup Dried Chickpeas, soaked overnight
2 Green Onions, sliced
4 Cloves Garlic
1/4 Cup Chopped Parsley (or cilantro)
1 1/4 tsp. Sea Salt
1 tsp. Paprika
2 tsp. Ground Cumin
1/2 Grated Carrot, packed
1/4 Cup Sunflower Seeds, chopped
1 tsp. Baking Powder
4 Tbsp.Spelt Flour
Oil for frying
Serve with: Slivered Radishes and Beets, Spinach, Micro Greens, Avocado, and some more Hemp Hearts.
1. The night before soak the dried chickpeas in enough water to cover. They should soak anywhere from 12- 24 hours. When you’re ready to make the falafel, simply drain the chickpeas and discard the water.
2. Combine the drained chickpeas with the green onions, garlic, parsley, salt, and spices and puree until it is fairly smooth, but not a paste. You want it to hold together but still see some chunks.
3. Once the consistency is right, stir in the grated carrot, sunflower seeds, baking powder and the flour. Portion into 12 2–Tbsp. balls and flatten into patties.
4. Heat about 1 tsp. Oil in a heavy bottom frying pan (I used cast iron) over medium/medium low heat. Add three falafel at a time (you may need to flatten them gently). Cook on both sides until crisp and golden, about 5 minutes total.
5. Serve with veggies of your choice, or maybe some pita and hummus, and definitely the Hemp Sauce!!!
Heavily Based off of Angela’s Recipe
1/2 Cup Hulled Hemp Seeds
1/4 Cup Water
1/4 Cup Lemon Juice
1 Tablespoon Nutritional Yeast
1/4 tsp. Sea Salt
2 Cloves Garlic, grated
1. Combine all ingredients in a high-speed blender and blitz until smooth.