My son is now almost six months old (six!!!), and apart from our birth story, I have written zero blog posts (zero!!!). Blogging tops the list of things I’ve longed for over the past six months, along with regular hair-washing and going to the bathroom without either holding the baby or shouting, “Mommy’s coming! Just one second, I have to go pooootty! I hear you, sweetheart. You sound so upset! Sometimes mommies have to go potty too. I can’t go in a diaper like you. I have to go in the big boy potty. One day you’re going to go in the big boy potty… Mary had a little lamb… Okay, hold on, I’m just wiping!”
Though I’m sure our neighbors thoroughly enjoy my play-by-play bathroom broadcasts, I miss the days of unhurried poops, leisurely dinner prep, snapping food pics, and staying up late writing. And yet, I wouldn’t trade my new life for anything in the world! Time has been very hard to come by since the arrival of my sweet, loving, adorable son WHO DOESN’T SLEEP. Seriously. His naps are 20 minute power naps, at best. That’s just enough time to make a bowl of oatmeal, scarf it down, change out of my sweatpants and into my stretchy pants, and maybe, just maybe slap on a little mascara…but really, that’s pushing it.
However, as of today, aha today, I am making blogging a priority again and announcing my return with one of my favorite recipes: Baked Falafels. Baking instead of frying leaves out the grease and unhealthy fat, but leaves nothing to be desired when it comes to flavor.
It’s a great summertime dish that’s filling but not heavy, and still refreshing. The falafels are full of plant-based protein and fiber from the garbanzo beans. These mighty beans, also called chickpeas, have also historically been eaten to help increase lactation. (This is a particularly fascinating topic to me right now, so keep your eyes peeled for a special project about lactogenic foods.) The yogurt sauce adds even more protein and calcium. The veggies bring all sorts of essential vitamins and minerals to the plate, and the sprouted grain pita pockets are nutritional all stars in their own right.The ingredient list is a little long, but considering most of the ingredients can get tossed into the food processor, this recipe really isn’t too much work. You’ll get lots of falafels from this single batch, so leftovers can be stored in the refrigerator and enjoyed for lunch the next day. Even my insatiable breastfeeding self manages to have leftovers with this one.
While I haven’t been blogging over the past six months, I have been cooking. So, I’ve got a mean backlog of recipes ready to share with you. I promise to keep ’em coming
- 6 garlic cloves
- 1 medium yellow onion, chopped
- 1/4 c fresh Italian parsley leaves
- 1/4 c fresh cilantro leaves
- 2 15oz cans garbanzo beans, rinsed and drained
- 1/2 lemon, juiced
- 1 Tbs olive oil
- 2 tsp coriander
- 2 tsp cumin
- 2 tsp dried red pepper flakes
- 4 Tbs flour
- 2 tsp baking powder
- 1 tsp salt, or to taste
- 5 garlic cloves
- 16 oz Greek yogurt
- 2 medium cucumbers, peeled, seeded, and diced
- 2 Tbs olive oil
- 1/2 lemon, juiced
- 1/4 c chopped, fresh dill
- 1 tsp salt, or to taste
- Pita bread (I like using Food for Life Ezekiel Sprouted Grain Pocket Bread)
- 1 medium cucumber, peeled, seeded, and dice
- 3 tomatoes, diced
- 1 head romaine lettuce, shredded
- Preheat the oven to 375 degrees.
- Place 6 peeled garlic cloves in a food processor and pulse until minced. Scrape down the sides, and then add onion, parsley, and cilantro. Pulse a few more times until chopped. Add remaining falafel ingredients, and pulse until blended but still chunky. Alternatively, you could mince, chop, and mash together with a fork if you prefer even more chunk.
- Form patties with the falafel mixture that are no bigger than 2-inches in diameter, and place on oiled or parchment-lined baking sheets. The patties should be flattened out a bit to cook more quickly and evenly.
- Bake for approximately 20 minutes on each side, until lightly browned and crispy. Remove from pan and allow to cool slightly before serving.
- While the falafels are baking, you can make the cucumber-dill-yogurt sauce. Pulse peeled garlic cloves in the food processor until minced. Scrape down the sides, and add the remaining sauce ingredients. Blend in food processor until well combined and smooth. Pour into a serving dish and place in the refrigerator until serving.
- Assemble your sandwich with shredded lettuce, falafel patties, chopped tomato and cucumber, and top it all off with the yogurt sauce and maybe a few extra sprigs of dill if you're like me and can't get enough of the stuff.