Quick and Easy Falafel

I have been cooking this recipe for a long time, and every time I make it for someone new they say OHEMGEE this is soo good. Not only is it tasty, but it is also healthy, and can be super quick to make.  My Cousin, who lives on the other side of Canada, is growing her epicure business, and I was like hey! Why don’t I create some recipes for you? And she loved the sound of that.  I made her a list, told her to pick and send me the stuff I need (in the most delightful way a cousin can ask).

easy 20 min falafel dinner

I am guilty, It has taken me a while to get these all put together just with everything going on right now. But I finally set time aside to bring it all together.  This recipe I used lemon dilly and the souvlaki mix from the Epicure brand, and I used a food processor to make the process faster.

dip-mix-epicure-falafle.jpg

Ingredients:

Falafel:

500ml Chickpeas, drained

Parsley

2 cloves of peeled Garlic

Epicure Souvlaki Mix 

1 teaspoon Cumin

4 tablespoons Olive Oil

1 tablespoon Baking powder

1/4 cup Flour

Salt to season

Pepper to season

 

Lemon Dilly Dip 

Greek Salad: 

Tomatoes

Cucumber

Mix colours of Peppers

Black Olives

Red Onion

Epicure Souvlaki Mix

Olive Oil

Red Wine Vinegar

Feta Cheese for Topping

Rice: 

1 cup of rice

2 cups of water

Juice and Zest of 1 lemon

Optional:

Pita

Method:

Start by pulling our all the tools and ingredients you need: Processor, baking sheets, parchment paper, etc. Pre-heat the oven to 350 and line the baking sheet with parchment.  Prepare and cook the rice with the ratio 1 cup of rice to 2 cups of water.

In the food processor put ALL the ingredients for the falafel and blend until it is at a cookie dough like texture. Using a spoon or your hands, make cookie size bits of the falafel mixture and place on your lined baking sheet. Place in the oven for 15 min.

While the falafel and rice are cooking prepare your lemon dilly dip according to the package instructions. Also prepare your greek salad, slice and dice the vegetables into a bowl and in a small dish, mix together olive oil, a teaspoon of souvlaki mix, and red wine vinegar, and drizzle over top of the veggie mix.

Once the timer goes off flip the falafels on the sheet and place in the oven for about 5 more minutes just to get a little crispy. At this point you can also add in the zest and juice of the lemon to the rice and mix it up.

Put it all together on a plate and enjoy!

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