Tag Archives: snack

Main Meal Side Dishes Vegetarian Meals

Baked Falafel Puffs

I surround myself with never-ending to-do lists. During the school year I had sticky notes surrounding my desk with lists of errands I needed to run, groceries I had to buy, and a list of assignments with impending due dates.

Now I am at this strange period in between college and “real life” and although I suppose I have all the free time in the world and zero obligations, I still find myself surrounded by these lists. But, why? I guess I do it to myself. I need to constantly be busy.

So, over the next two months, one goal I have for myself is to embrace my “chill” time  better. I want to turn off the clocks and have no obligation to time. I want to be able to sit in front of the TV for hours on end, without fear that I am wasting time. I want a full week with no appointments, no errands, no anything. But, I suppose that wouldn’t really be real life, would it?

I want to rid myself from routine. I need a new running route. I need a new TV show (Law and Order SVU marathons are good and all, but are starting to make me a liiiiiittle too paranoid). My grocery store list needs to be revamped. And I want to cook new things and stop making the same “staple recipes” that may taste great, but bring no new excitement into my life.

So I bring you baked falafel. I LOVE falafel, but had never made it before. I suppose I had figured it would be too complicated. Not. True.

The ingredients and spices are simple and everything just goes right into the food processor.

The dough is rolled into two-inch balls and placed on a baking sheet. Typically, falafel is fried, but this version is much healthier and still crisps up great!

Baked Falafel Puffs Recipe

Baked to perfection so they are nice and crispy on the outside and soft on the inside.

 

What new (and possibly even unusual) food should I try this week? Send me suggestions!

 

Baked Falafel Puffs
 
Prep time
Cook time
Total time
 
Serves: 30 falafels
Ingredients
  • Cooking Spray
  • 1 large onion, chopped
  • 1 cup fresh parsley leaves
  • 2 teaspoons ground cumin
  • 2 teaspoons fennel seeds
  • ¼ teaspoon salt (more or less to taste)
  • ¼ teaspoon pepper
  • 2 cans (15 oz) chickpeas, drained
  • ¾ cup whole wheat flour
  • ¾ cup all-purpose flour
  • 2 teaspoons baking powder
  • ⅛ cup vegetable oil
Instructions
  1. Line two baking sheets with parchment paper.  Spray the paper with cooking spray.
  2. In the bowl of a food processor, combine onion, parsley, cumin, fennel seeds, salt and pepper. Pulse until finely chopped. Add the chickpeas and pulse until the mixture is combined (slightly chunky is okay). Transfer the mixture to a large bowl.
  3. Fold in the two flours and the baking powder. Cover with plastic wrap and refrigerate for at least 3 hours.
  4. Set oven to 425 degrees. Scoop small pieces of dough and roll them into 2 in. sized balls. Set them on the baking sheet. (The balls do not spread like cookies, so don’t worry about the spacing). Brush the tops of the balls liberally with vegetable oil or spray with cooking spray.
  5. Bake for 30 minutes or until golden brown. (At 25 minutes I reduced the temperature to 400 and put the oven on convection to help the balls crisp even more). Allow the balls to cool for 10 minutes and serve warm.  They taste mighty good with hummus!
Notes
Recipe adapted from The Boston Globe
 

 

Snacks

Simple Things: Black Bean Dip and Whole Wheat Pita Chips

Hosting a Super Bowl party? Yes? No? Going to a Super Bowl party? Maybe? OK, are you at least planning to sit in front of your TV at all in the next week?

Great. I have the perfect snack for you to make. It will take you ten minutes. You definitely have ten minutes. And it’s healthy.

Oh gosh, did I lose you at healthy? Super Bowl? Healthy? Oxymoron? Probably. But just hear me out.

I remember my freshman year Emily, Irene, Michelle and I would get ready for any event in Michelle’s room.

Michelle very generously always supplied us with chips, salsa, and black bean dip. (Thanks Michelle – don’t think we ever paid you back for that). It was our thing — we would polish off the bag of chips in no time. Oops. Ya, we don’t really do that anymore.

Well this recipe is a healthified version of our favorite snack and it is sooooo easy to make.

Black Bean Dip and Whole Wheat Pita Chips Recipe

Start out by cutting your pita into triangle wedges like these.  (I found my whole wheat pita at Trader Joes).

Black Bean Dip and Whole Wheat Pita Chips Recipe

Brush each triangle with a little bit of olive oil. Sprinkle some sea salt to taste…and into the oven they go. 6 minutes should do it. Any more and you’ll get burnt chips. Please don’t do that. No one will ever come back to your Super Bowl party.

Black Bean Dip and Whole Wheat Pita Chips Recipe

We can make the black bean dip while the pita is in the oven. It’s really that fast.

Black Bean Dip and Whole Wheat Pita Chips Recipe

Just throw everything into the blender…

Black Bean Dip and Whole Wheat Pita Chips Recipe

bada-bing! bada-boom! healthy snacking in ten minutes. Don’tcha wanna come to my Super Bowl party?

Black Bean Dip and Whole Wheat Pita Chips Recipe 

Simple Things: Black Bean Dip and Whole Wheat Pita Chips
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
Whole Wheat Pita Chips
  • whole wheat pita rounds cut into wedges
  • Olive Oil
  • Sea Salt
Black Bean Dip
  • 1 can black beans
  • 2 T. liquid from black beans
  • squeeze of lime juice
  • ½ t. coriander
  • ¼ t. each garlic powder, onion powder, cumin
  • dash of cayenne (optional for added spice)
Instructions
Whole Wheat Pita Chips
  1. Preheat oven to 450 degrees. Line a baking sheet with parchment paper (not totally necessary, but it makes clean up easier).
  2. Brush the pita wedges lightly with olive oil using a basting brush. Spread the wedges across the baking sheet in an even layer. Sprinkle with sea salt.
  3. Bake until the edges are brown and crispy, about 5-7 minutes. Careful, because they can burn quickly!
Black Bean Dip
  1. Strain the black beans, reserving 2 T. of liquid. Rise the beans.
  2. Put all the ingredients into a blender or food processor and blend until well combined.  Adjust spices as desired. Serve with whole wheat pita chips or any cracked of choice.
Notes
* Recipe adapted from Pinch My Salt