Beet Green Falafels – Baked

My beautiful, simple kitchen is finished. Some day I will have cabinets. Perhaps someday soon! And windows from you-know-who. But for now, I have running water, and I am happy!

Recipe of the Day – Beet Green Falafels:

  • 4 c. spinach greens (one bunch)
  • 1 lb. chickpeas
  • 3 cloves garlic, chopped
  • 2 hpg. tsp.  tahini
  • fresh lemon juice from 1 lemon
  • 1/4 tsp cumin
  • sea salt and black pepper
  • 3-4 T. oat flour (ground from gluten free oats)
  • 3 T. coconut or olive oil for cooking
  1. Add all except oil and oats to a food processor and blend. Stir in oat flour 1 Tbsp at a time until the mixture is thick enough to handle .You can bake at 400 degrees F with coconut oil for 15 minutes, turning at half the time. Or, to fry:
  2. Heat a large skillet over medium to medium-high heat and add 2 Tbsp oil at a time. Swirl to coat pan.
  3. Add 4 falafel patties and fry 1-2 minutes on each side..
  4. Serve immediately with hummus and paprika, or inside a pita with garlic sauce or hummus.
  5. Will store in the fridge, layered with parchment paper in an airtight container, for several days. Freeze to keep longer
    • Word of the Day – frito – fried 
    • Tip of the Day – I’ve made them with peas and spinach and butternut squash and other greens – collard, swiss chard, spinach or kale! And dehydrated instead of baked them. 105 degrees for 4 hours. They are dang good. And make your own tahini. It’s a simple process. Toast some sesame seeds, then in the food processor with olive oil. See my recipe on this blog.

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