Falafel was a recipe I’ve been wanting to try for a while and when I finally made it, it didn’t dissapoint. It’s crispy yet soft, packed with flavor and the garlic dill tahini drizzle is a perfect finish for this dish.
Ingredients for Falafel
- 1 can of chickpeas
- 1/2 cup of cilantro
- 1 tbsp chopped white onion
- 3 tsps garlic powder
- 1 1/2 tsp salt & pepper
- 1 tbsp ground cumin
- pinch of cayenne pepper
- 3 tbsp corn flour or any gluten free flour
Ingredients for Garlic Dill Tahini Sauce
- 1/2 cup Tahini Sauce (I use the one from Trader Joes )
- 1 tsp garlic powder
- 1 tsp dill
- Set Oven to 400 degrees.
- Empty chickpeas from the can, drain and rinse them. Pat dry.
- In a food processor, add in 1/2 cup of cilantro and 1 tbsp of chopped white onion, mix til they are both finely chopped together.
- Then add in 3 tsps garlic powder, 1 tbsp ground cumin, pinch of cayenne pepper, 1 1/2 tsp salt and pepper, 3 tbsp corn flour and slowly add in the chickpeas. When you mix, be patient, try not to add water; only add a pinch if you need to but you want a ground up texture and you want it to be mostly dry!
- Put in the fridge for an hour. You wantthe batter mix to harden a little. If you don’t have time for this step you can skip but I reccomend you do it, if you have time!
- After an hour take the falafel out of the fridge and roll them into small balls, I use the Tbsp scoop for this. Perfect size! This receipe makes about 12 medium size falafel balls.
- Put the balls on a non stick baking sheet or line it with parchment paper.
- Put them in the oven for 10 – 15 minutes until golden.
- (You also can pan fry them in a cast iron skillet with some oil after baking them for a crispier finish, I like to do this time from time.
- Take your falafel out of the oven and plate them, I chose to eat them with baby spinach wrapped around it and dip it in my Garlic Dill Tahini Sauce!
- Enjoy! They last up to 4 days in the fridge, well wrapped!
Garlic Dill Tahini Sauce
- In a bowl add 1/2 cup of Tahini Sauce, 1 tsp Dill and 1 tsp garlic powder.
- Slowly add in a little water to make a thinner consistency.
- Drizzle on top of your falafel or use as a dip!
I hope you try this recipe and enjoy it, if you do tag #sabrinaleablog on any
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Today I am sharing a family favorite!! A simple but oh so yummy black bean salsa. My mom has been making this recipe for years and I still crave it all the time! It’s very mild but you can always add some jalapeño juice or more chile if you want a spicier version! I can eat this salsa ALL DAY EVERYDAY!! I promise you need this salsa in your life!! It also only takes 5 minutes to make! How can you beat that!
- 1 small can mild green chiles
- 1 can of black beans
- 1 can of diced tomatoes
- A whole lemon
- 1/4 onion
- Garlic Powder
- In a food processer add 1/4 chopped onion, whole can of mild green chiles, whole can of diced tomatoes and a handful of cilantro. Now blend til everything is finely chopped.
- In a large bowl add a whole can of rinsed black beans, the ingredients from the food processor, the juice of a whole lemon, a tbsp of garlic pepper and tbsp of salt and pepper.
- Mix ingredients, taste your salsa and make sure everything is to your liking add more salt or lemon at this time if needed.
- Now your done, any left over salsa is to be put in refridgeratorand it lasts up to a week.
I love this salsa I can eat it all in one sitting! I love topping my tacos with this, tostadas, white rice and veggies and of course just eating it with tortilla chips!
Let me know if you make this recipe if you do tag me in all socical media @sabrinaleablog or #sabrinaleablog
Hope you all enjoy this easy, yummy salsa!!
A few weeks ago my grandma, mom, sister and I had a girls weekend. We headed up north and had a wonderful relaxing weekend! We went to a winery, tea house, old town and a indian casino (where I actually won something!) It was a perfect weekend with my favorite women!
I specifically want to acknowlege the Tea House we went to called Kate’s. I have been twice before and it is seriously one of my favorite places to eat. From the darling little barn it’s in, the amazing service and the to die for food and tea! I always have a amazing experience and always want to go back!
Kate’s is located in Colombia, CA. Colombia is a old town in Northern California that you can visited and learn about the town and the history there! They pretty much have kept it the same and its fun to walk around and go in the stores! So if you are heading up north or traveling through or by Colombia stop by Kate’s! Even go just for a scone or a cup of tea its’s worth the journey!
Anyways I just wanted to share a few pictures of the weekend with you and one of my favorite little places to go and eat! I always get the Kale Tumeric salad, it has brussels sprouts, nuts, carrots, cabbage and the tumeric dressing has just enough flavor and zing to compliment the bitterness of the kale! One of the best salads I’ve had. I also love swiching up the tea I have each time because they have so many! The scones there are seriously amazing they even have a gluten free option there which is awesome especially because you dont find a good gluten free desert or baked good at most places!! The menu has a few daily specials, so they have limited quantity of somethings but all the food me and my family have had there is so good, a lot of soup, salad and sandwich options!!
Before making this meal I hated tofu. It’s probably because every time I had it prior there was absolutely no flavor! This tofu scramble changed the tofu game for me and my family. An easy breakfast meal you can make in minutes! You can customize it however you would like. I promise you will never miss an egg again after eating this.
Serves 1 to 2 people. ( I can eat a lot )
- 1 Slab organic extra firm tofu
- 4-5 Mushrooms
- Half or a whole tomato
- Handful of Organic baby spinach
- Take your Tofu out of its packaging, empty out the water. Take a paper towel and dab the tofu til its dry.
- Rinse off and cut desired vegetables for your scramble, today I used 4 mushrooms, half a Roma tomato and a handful of organic baby spinach.( You can throw in bell peppers maybe whole onion or zucchini, but I’m very sensitive to those foods so i choose to stay away from them.)
- Once all your vegetables are cut, make your sauce.
- Making the sauce is so easy. In a small bowl add in 1/2 tsp Tumeric, 1/2 tsp garlic powder, 1/2 tsp Onion powder, 1/4 tsp cumin, 1 tbsp Nutritional Yeast Seasoning and a splash of water. Then mix.
- Heat up your pan. I used a cast iron skillet. Turn on the stove to medium low heat.
- Take your slab of tofu and start to crumble it in the pan. Add a little splash of water so it doesn’t stick too much to the pan.
- Then add your mushrooms and spinach. Mix it all together and let it sit and cook for about 5 minutes or until most of the water is gone.
- Add your sauce and tomatoes in.
- Let it sit and cook while frequently mixing it together. Another 5 minutes.
- You can cook it for even longer so your tofu gets crispy but I like my tofu scramble a little fluffy so after a few minutes it’s done.
- Plate it, add a little salt and eat. ( I like to add salt after cooking )
I love this easy meal, I’ve been eating it a lot for breakfast lately with a piece of toast! It’ a nice change from my usual everyday breakfast smoothie. Give this recipe a try if you don’t like tofu I think you will be pleasantly surprised!
I plan on finding more ways of making Tofu enjoyable in the future keep an eye out for that!
Let me know if you make this recipe tag #sabrinaleablog on any of my social media’s or tag me I’d love to see!
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Check out my YouTube and this video I made on this recipe to see if your more of a visual learner like me!