Grain-free Falafel Platter

I have the best falafel recipe because it’s GREEN and I love serving it on a plater with grain-free pita for a delicious, well-rounded meal.

Fresh Spring Spinach is here and I’m thrilled, I love using it in so many ways and today I’m using it in a delicious falafel platter two ways… both in the falafel itself and in a spring salad. I’m also using a couple of recent recipes I’ve posted in this platter, cloud bread as the pita bread and sauerkraut – I was licking the plate clean, folks. This is a perfect veggie and protein packed lunch or dinner.

Now, I’ve tried many times and failed many times at making a good falafel that isn’t fried. It’s not as easy as it looks! BUT, patience is a virtue. I stuck with it and got this recipe out of it.

I’m super picky about the consistency, living in NYC there is so much awesome falafel out there, I feel the need to do it justice having eaten so much of it in my lifetime HAHA. So this was worth the wait AND I’ve got 2 ways of cooking it, either half seared and half baked, or all baked. Whatever your little heart desires. When I have the time and I just want to toss it in the oven, that’s the way I go, but if I want a little extra crispiness from the stove top, I go that route. Both ways are a great consistency, hold together and are nice and soft in the middle.

I found the pea protein makes for a super soft inside which I LOVE!

half-stove top, half-oven baked option oven only baked option

Have a super fancy and pretty meal!! XO

Ingredients

serves 4 (3 each)

Falafel

• 3 cups fresh spinach
• 1 15oz. can chickpeas
• 2 garlic cloves
• 1 shallot
• 1/2 lemon
• 2 tbsp tahini
• 1 tbsp pea protein (can sub in more almond flour if needed)
• 2 tbsp almond flour
• 1/4 tsp paprika
• 1/4 tsp oregano
• 1/4 tsp cinnamon
• 1/4 tsp cumin
• 1/8 tsp turmeric
• sea salt and black pepper to taste
• more tahini and paprika for topping

Grain-free Pita: Cloud Bread Slices (recipe here)

Spring Salad: 4 handfuls of mixed greens (baby spinach, baby kale) with sliced radishes, micro-greens, red wine vinegar & olive oil topped with hemp seeds. I also added in my homemade sauerkraut.

Directions

1. Pre-heat the oven to 400f degrees.
2. To a food processor, add chickpeas, spinach, garlic and shallots and chop until coarse (my processor is small so it took some patience!)
3. Once the mixture is diced up small, add in the lemon juice from 1/2 a lemon and tahini, continue to pulse until well combined.
4. Remove mixture from the food processor and add to a mixing bowl.
5. Now add in the pea protein, almond flour and spices and continue to mix with a spoon until you have more of a dough mixture forming.
6. You can cook these two ways:
   1. Stovetop & Oven (for crispier, browned exterior): Using a cast-iron skillet, lightly oil the surface with coconut oil and heat on medium-high. Scoop out falafel mixture using a large tablespoon and lightly press down with the back of the spoon. Cook for 5-6 minutes just until browned on the bottom and flip, now add your skillet to the oven to finish for 15-20 minutes.
   2. Oven Only (for easier clean-up): Bake for 35-40 minutes, flipping in between.
7. While falafel is cooking in the oven, arrange plates with half of your salad, add 2 or 3 pieces of cloud bread on a quarter of the plate and get extra tahini and paprika ready!
8. Once your falafel is all set, drop 3 of them on the plate and drizzle tahini, sprinkle paprika and CHOW down.

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Hope you enjoy!
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Use #foodbymars to tag your FBM inspired creations! I’d love to see!

**Alison

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