Lighter Falafel

It’s January: the ornaments are packed, the cookie cutters are put away and the smell of gingerbread has officially left my kitchen. I don’t know about you but I am craving light, healthier food and tons of veggies! This is a great recipe from the Moosewood Restaurant’s New Classics Cookbook for vegetarian Falafel Burgers. Baked instead of fried and full of flavor, this is a light and healthy dinner that even my husband loves.

Falafel Burgers (Recipe from Moosewood Restaurant )

1 cup onion, diced
2-3 garlic cloves, minced or pressed
1 cup red bell peppers, diced
1 tsp turmeric
1 tsp ground coriander
pinch of cayenne to taste
12 oz firm tofu, pressed and crumbled
15-oz can chick peas, drained (about 1.5 cups)
3 Tbsp lemon juice
1 Tbsp soy sauce
1 tsp dark sesame oil
1/4 cup chopped fresh parsley
1/4 cup tahini
up to 1/2 cup bread crumbs (as needed)

Directions:

Preheat the oven to 350. Generously spray baking sheet with non stick spray.

Saute onions and garlic in pan with olive oil on medium heat for 5 minutes. Add peppers, turmeric, coriander and cayenne and saute for 5 minutes more or until veggies are tender.

While the veggies cook, combine tofu, chick peas, lemon juice, soy sauce and sesame oil in food processor until well combined but not a paste. It may be necessary to stir once or twice as it will be quite dry.

Transfer tofu mixture to a large bowl. Stir in veggie mixture, parsley, & tahini, using up to 1/2 cup of bread crumbs if the mixture is too sticky. Mix well with your hands.

Shape into 8 patties, using about 1/2 cup mixture per patty. Bake for 30 minutes until golden, juicy and firm.

Freutcake Tip: Serve in a whole wheat pita with lots of crisp lettuce, diced tomato, cucumber and tahini sauce…yum!