Crispy Falafel with Cucumber and Tomato Salad

Last night’s dinner was another meal from purplecarrot.com  Crispy Falafel was very easy to prepare and delicious!  Mark and I both loved it and I will definitely make it again.

INGREDIENTS…

Salt and Pepper

Vegetable oil

1/2 cup green lentils

1/2 cup brown rice

1 shallot

Garlic

2 tablespoons nutritional yeast

1 lemon

1 teaspoon cumin

1 teaspoon coriander

1/2 teaspoon baking powder

1/8 teaspoon red pepper flakes

Fresh parsley

1 cucumber

8oz cherry tomatoes

Fresh dill

1/4 cup vegan sour cream

PREPARATION…

COOK RICE AND LENTILS…

Put the lentils and brown rice into a small saucepan over high heat along with 4 cups of water and 1/4 teaspoon of salt.  Bring to a boil.  Cook until the rice begins to soak up some of the water,  about 20-25 minutes.  The rice and lentils will still have a crunch to them,  but will be starting to soften.  Strain them and shake off the excess water.

MAKE THE FALAFEL…

Peel and halve the shallot and add to the work bowl of your food processor along with the garlic,  nutritional yeast,  juice from half of the lemon,  cumin,  coriander,  baking powder,  red pepper flakes,  and 1/4 teaspoon of salt.  Rinse and chop the parsley leaves away from the stems.  Add half of the leaves to the work bowl.  Add the lentils and rice with 1 tablespoon of oil.  Pulse until an even consistency is reached.

FLIP FALAFEL PATTIES…

Put a large skillet over medium-high heat and add 1 tablespoon of oil.  While the oil is heating up,  form the falafel mixture into 6 even patties.  Put them into the skillet and cook until golden brown on the bottom,  about 4 to 6 minutes.  Flip and continue to cook until golden brown on the other side.

SALAD IS UNDERRATED…

Rinse and chop the cucumber into bite-sized pieces.  Rinse and halve the tomatoes.  Put the tomatoes and cucumber into a medium bowl with the remaining parsley leaves and squeeze the remaining lemon over them.  Drizzle with 1 teaspoon of oil and sprinkle with salt and pepper.

THE REAL DILL…

Rinse the dill,  then remove the fronds from the stems and chop them.  In a medium bowl,  mix the chopped dill fronds into the vegan sour cream and season with salt to taste.

READY TO SERVE…

Put the salad on a plate and lay 3 of the falafel patties on the side.  Serve with the dill vegan sour cream and cucumber and tomato salad.

SUMMARY…

Servings…2

Preparation time…35 minutes(about right)

NUTRITION…

Calories…685

Fat…29grams

Carbs…92grams

Protein…26grams

IN CLOSING….Again,  this was a delicious and easy to prepare meal.  The Falafel patties had a zesty taste and were somewhat crunchy.   The tomato and cucumber salad was cool and the dill and sour cream on top made it even better.

Remember to take your time when preparing a meal.  Eating is supposed to be an enjoyable experience,  not a chore.

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