I am glad to admit that I am not a purist. There is something a bit more personal and exciting about bending the norms a little. At least in the food we enjoy! Think about it…if you always followed the same cake or casserole recipe, won’t you be bored? That’s when we get creative with tossing in a little bit of this and that or “wing it” along the way.
These falafels are the result of going with the flow and keeping my fingers crossed that they won’t be a crumbly or horrible tasting mess. Inspiration for this recipe, which uses cauliflower, sweet potato and black beans came from watching the recent trends with cauliflower everything, including pizza crust! PIZZA CRUST! If cauliflower could be a pizza crust, it better be a darn good falafel. And it delivered!
Honestly, these falafels are a winner not not because they have a good doze of veggies, but also because they are oven-baked with a light drizzle of oil and not deep fried like the traditional ones. What is not to love about it, right?! These delicious bites held their shape, stored well for few days refrigerated and made a perfect match as a salad topper or filler for a pita. So, go ahead and make a batch! You can drop a thank you note later! 🙂
Blackbean and Veggie Falafels
Note about Prep Time: Prep time is about 20 min, refrigeration for about 30 min and cook (bake) time about 45 min.
1 1/2 cups grated cauliflower
1 1/2 cups grated sweet potato
1/4 cup finely chopped onions
3 cloves of garlic, finely minced
1 heaping teaspoon smoked paprika
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1/4 teaspoon cayenne powder
Salt to taste
1 14.5oz black beans, drained and rinsed
1/4 cup chickpea flour
1 – 2 tablespoons olive oil
- Dry roast coriander and cumin seeds for 5 min over low heat and grind to a powder in a dry grinder or in a mortar and pestle. Set aside.
- In a saute pan, add 1 teaspoon olive oil and saute the vegetables, including onion and garlic. Add the ground spices, salt, paprika and cayenne. Let cool.
- In a medium bowl, mash the drained blackbeans. Add the vegetable mixture and chickpea flour and thoroughly mix in. Cover and refrigerate for about 30 minutes.
- Preheat oven to 400F.
- Take the refrigerated falafel mixture out and form into about 1 to 1 1/2 inch balls.
- Arrange on a parchment lined baking tray and drizzle with remaining olive oil.
- Bake for about 25 min. Turn over and continue to bake for another 20 min till firm and golden.
- Serve immediately in a salad or as a wrap. Refrigerate remaining falafels.
What a glorious weekend, but where’s autumn!?
As the long summer days wound down, I was kind of excited about welcoming the glorious colors of fall! Bright hues of red, yellow, orange and brown with quickly fading greens bursting in the canopies! But, fall splendor seems to be quite elusive this year!
Despite the lack of the autumn chill, I still had the timely craving for something comforting and delicious to enjoy! My appetite is so predictable! Anyway, my craving for some homemade hashbrown (potato kind), eggs and bacon didn’t really stick. For once, I convinced myself quite easily to try to make something a little lighter and healthier. As I made a mental run of things in the refrigerator, I paused at zucchinis and Granny Smith apples.
I decided to make some sort of a fritter using zucchini and apple, but without any eggs. I made a version of these with eggs, and decided I am not a big fan of egg-y fritters. If you like crispy texture, you will probably not enjoy this the way I made it – unless you coat it with breadcrumbs and bake/fry. These fritters (“hashbrowns”) are sort of creamy, sort of soft, sort of pate-ish. Not sure how to explain them, but they are delicious. They are very light, so you can easily eat half the fritters…and it’s OK if you do because they are, in my opinion, quite healthy! Curry powder adds a certain depth to these fritters and I highly recommend you use them. But, if you don’t have it in your pantry, you can skip it.
These fritters are quite versatile. They will go well with eggs for breakfast or with rice and curries for a main course or just a little snack! I also stored leftovers for couple of days in the refrigerator and they warmed up beautifully in the microwave. Hope you give this recipe a try!
2 zucchinis, grated
1/2 Granny Smith apple, grated
2 scallions, green and white part minced finely
1 teaspoon finely minced ginger
1 teaspoon curry powder
1/4 cup cornmeal
2 tablespoons all purpose flour
1/4-1/2 teaspoon of cayenne powder, if desired
Salt and pepper to taste
Few tablespoons of oil to pan fry the fritters
1) Squeeze excess water out of the grated zucchini and apple and add to a medium bowl.
2) Add in the remaining ingredients and mix well by hand. This helps breakdown the ingredients a little so they are easy to form into little patties later on.
3) Let the mixture sit for 10 minutes to let the cornmeal and flour soak up any excess liquid.
4) Heat a frying pan over medium heat and a tablespoon of oil. Swirl around to coat.
5) Form the mixture into golf-ball sized round. Place a few in the pan with enough room around them so you can flatten the balls into small disks, about 3″ wide.
6) Cook on one side for 2 minutes or so till golden brown. Flip carefully onto the other side and cook for another 2 minutes. Remove to a serving platter and enjoy warm.