Perfectly Traditional Falafel + Tzatziki

I've been making falafel for years, and recently, I figured out I'd been doing it all wrong. I've embellished it, made it with canned chickpeas, added various flours and baking enhancers in order to pan fry it and finish it in the oven trying to make it healthier, la ti da. None of that works.

I recently read a scientific article about it and my head split open. Food science is so basic and molecular. It makes much more sense when simplified, and explained. So this post isn't really about the best falafel recipe, which only has three ingredients. This is more of an expansion on what I read and how it can be applied to making them perfect every single time.

Without any unnecessary, long-winded explanations, this is simply an issue of starch. This is why using canned chickpeas NEVER works. Because they have previously been cooked, all of the necessary starches contained in the chickpeas has been cooked out. That is the crucial ingredient that binds them together, giving you the perfect inside texture that is not doughy or resembling something more like a dumpling. Using soaked chickpeas is pure magic. By soaking them for 24 hours, they are allowed to soften and slightly sprout, making the nutrients more bio-available and easier to digest, plus adding some moisture which will allow them to steam as they cook. The temperature of the oil is also hot enough to fully cook the mostly raw chickpeas.

The method involves a food processor and the right size pot for a medium-deep fry. Using a medium sized dutch oven works really well but it needs to be heavy bottomed so that you can control the temperature of the oil and so that they don't burn as they fry. I used my Le Creuset 2.75 quart dutch oven, which is enamel coated cast iron. It was awesome for this method. The high walls reduced any splatter - no mess! This was halfway between a pan fry and a deep fry. The oil went about halfway up the sides of the falafel which were about golf ball size and then flattened slightly to create flat sides that would make good contact with the bottom of the pan, meaning you only flip them once.

These take about 3-4 minutes on each side so you need to stay with them and not walk away, as they can burn easily if overdone. The oil should be in the 350 degree range. Test a small amount of batter to see that it's ready or use a candy thermometer to accurately gauge it. Use a high heat oil such as avocado oil. It's a healthy fat and is much better than canola or vegetable. You could also use a neutral coconut oil. Drain and blot on paper towels. They will be crispy on the outside and warm and soft on the inside - not mushy or doughy. Really good and best consumed immediately! I've included a basic recipe for the batter. My simple spelt tortilla/flatbread/pita recipe works very wells as a wrap, especially if you are gluten-sensitive. You can find that using the search tool on my blog as well.


HERBED FALAFEL

Makes 9-12 ( Depending on size )
1 cup organic, rinsed chickpeas, soaked 24 hours
1.5 - 2 cups packed herbs of parsley, cilantro, mint and chopped scallions
2 t each cumin and coriander
salt to taste - a big pinch

METHOD

Blend everything in a food processor until well combined. You will need to blend and scrape the sides a few times to do this. Form into golf ball sized portions and roll into balls then slightly flatten. I used a cookie scoop to make them all the same size. Awesome tool for so many things!

Heat oil to 350-360 degrees and gently lower into the oil for 3-4 minutes on each side. Drain on paper towels top and bottom. Serve with pita or your favorite tortillas, on greens with olives, tomatoes, pickles, red onions, feta and tzatziki.

ENJOY!!

Almond Praline Bars with Salted Chocolate

These bars were incredible for a first run in the kitchen. They are entirely raw, vegan and gluten free. Loaded with superfood ingredients, you can eat two of them and not feel a bit guilty. Plus, you'll feel great afterward knowing that really healthy treats can also be actually good for you, not just better for you. The quality of the ingredients are actually like taking supplements because they're so loaded with minerals, antioxidants, healthy fats and anti-inflammatory compounds. They take a little time to wait between allowing the layers to chill before adding the next. When frozen, they're like ice cream bars because the praline layer is really rich from coconut cream. The bottom is like a cookie and the chocolate layer is lightly sprinkled with vanilla salt! This recipe was loosely adapted from one that I found on This Rawesome Vegan Life. I recommend her site for lots of other very tasty recipes.

INGREDIENTS

Cookie layer:
1 cup shredded coconut flakes
3|4 c rice flour
1|4 c raw cacao powder
pinch sea salt
1|4 c melted coconut oil
1|4 coconut sugar
1|3 gooey pitted dates

Praline Cream:
1 c full fat coconut cream
1|3 c coconut sugar
1 t vanilla extract
1|3 c almond or pecan butter
1|4 c melted coconut oil
1 T melted cacao butter
pinch sea salt

Salted Chocolate:
2 T raw cacao powder
3 T melted coconut oil
3 T maple syrup
1 T coconut milk
pinch fleur de sel or maldon or vanilla-infused salt for garnish

MAKE

Grind the shredded coconut into coarse flour in the food processor, then add the remaining cookie ingredients until it forms a moist dough that holds a shape when pressed together. Line a 6 or 8 inch baking dish with parchment paper and press into the bottom. Chill it in the fridge while you make the cream layer. Blend all of the ingredients together in the processor until thick and smooth. Adjust the sweetness if necessary. Pour over the chilled crust and return to the fridge for 4-6 hours or preferably overnight. When it has chilled completely, whisk the salted chocolate together until it is silky and totally smooth. Pour it over the top of the cream and sprinkle with coarse salt. Return to the fridge until set, about an hour. Slice into bars and ENJOY!!

Chocolate - Drizzled Almond Oat Shortbread Bars

Let's talk about how delicate and pretty these are. Something between shortbread and a biscotti, they're flaky, crumbly and have little notes of nutmeg and fennel. Really perfect with a coffee or your favorite hot tea, for breakfast or a snack that isn't too sweet. It's really the dark chocolate drizzle that makes it seem like a dessert. My favorite baking sweetener is always coconut sugar. I like using maple syrup in things that are raw. You can easily make your own oat flour at home by grinding whole oats in a food processor or even in a coffee bean grinder if that's all you have. You can find gluten free oats in health food stores by carefully reading the label. Other than that, I used almond flour and the combination of these two makes a beautiful texture and keeps it gluten free. I used a good, organic butter and have not tried this with coconut oil. I don't have a pastry bag so I found that spooning the warm chocolate into the corner of a heavy duty quart bag works just as well. You just twist the top of the bag and clip the very tip of one corner and it is easy to control your fancy drizzle. I always say that a pretty zig zag makes anything feel just a little fancier.

INGREDIENTS
1 1|2 c old-fashioned rolled oats plus extra for garnish
3|4 c almond flour
1|2 c unsalted butter at room temperature
1|2 c coconut sugar plus extra for garnish
1 egg
2 tsp vanilla extract
1|4 t sea salt
1|2 t freshly grated nutmeg
1|2 t ground fennel or fennel pollen
2 1|2 ounces dark chocolate (72% or higher)
Flaked sea salt , such as Maldon, or coarse grind pink Himalayan salt for garnish

DIRECTIONS
In a food processor, pulse the oats to create a coarse flour, allowing a big of texture. Set aside. Still using the processor, cream the butter and sugar together until creamy. Add the vanilla and the egg. Add the oat flour back in, the almond flour, salt and spices. Combine everything and scrape the sides down at least once.

Lay out a sheet of parchment paper. In a line from side to side, sprinkle some of the reserved whole oats and a sprinkle of sugar to create a crust. Turn the dough out into the middle of the paper. It will be fairly tacky. Using the parchment, roll the dough into a log about 3 inches in diameter. Wrap it up in the parchment or plastic wrap and refrigerate for at least 1 hour.

Preheat the oven to 350 degrees and line a baking sheet with parchment. Working quickly, slice the log into 1|2 inch coins and lay them about 2 inches apart. Bake until the edges just begin to brown, 14-16 minutes. Transfer the sheet to a wire cooling rack.

Melt the chocolate in a glass bowl set over a double boiler at medium low. Transfer to a plastic bag and create your zig zag pattern. Sprinkle with flaked Himalayan salt and let them cool for 20 minutes.  This recipe was adapted from The Sprouted Kitchen cookbook.  ENJOY!!

Dark Chocolate Tahini Buttercups

Tahini in a dessert? It's an amazing, silky combination. Tahini on it's own is a little....tart for lack of a better word. It's not sour or bitter or salty. It has this amazing note of creaminess that can not be imitated by another butter. In essence, if you don't know, it's sesame butter. When I combined it with coconut oil, which is a little sweet in it's natural state, it totally bloomed! Especially when paired with  the semi-sweet layer of dark chocolate, it was incredible! So, I posted a similar tahini cup recipe before that had a date-caramel layer instead, which is amazing, but this was way different. I made the chocolate layer from coconut and almond butter and cacao powder and a little maple syrup. You could totally use a chocolate ice cream or Coconut Bliss if you didn't want to make it from scratch or have the time. I'm all about quick, healthy substitutions. I mean, we don't always have the time to do it all and in a pinch, I use fixes like anyone else. I'm including the recipe for it, which is what I did. I should note that I made these in mini silicone cups. They are not muffin sized. I highly recommend investing (like $10-$15) in these reusable cups. It reduces waste by not using paper and allows you to avoid using an aluminum muffin tin.

INGREDIENTS
equal parts tahini + coconut oil,  melted
chocolate butter or
1|2 cup almond butter + 2T raw cacao powder
1|4 cup almond milk or coconut milk
1T maple syrup
pinch sea salt

DIRECTIONS
Pour a bit of the tahini mixture into the bottom of each cup. Put them on a sheet pan and put into the freezer for half an hour. In the mean time, make the chocolate mixture in a blender or food processor. Blend until thick and pourable. If you need to add more coconut milk or liquid, do it until it's smooth and creamy. Pull the cups out of the freezer. Pour in about 1|4 inch for each cup, depending on how many you're making. This recipe makes 10-12 mini cups. Pop them back into the freezer for another 30 minutes. Then top them with the remaining tahini mixture and then back into the freezer until set. These are ready to eat in about an hour. So delicious!

ENJOY!!

Raw Chocolate Bark with Toasted Coconut and Almonds

Time for a summer dessert post! I've been playing around with raw chocolate recipes for ages it seems and I think I finally landed on just the right ratios for a good, crispy bark. Other than the coconut and almonds, which of course are optional, this recipe has three ingredients. This could not be more simple and because of the coconut oil, it has to be kept in the freezer. It's a really delicious, healthy snack that is cold and refreshing. It would be excellent broken into smaller pieces over a bowl of ice cream!

Experiment with different embellishments, I always say. Pistachios, brazil nuts or chia seed would be good subs for the almonds, and if you don't like coconut, try dried fruit like goji berries, cranberries or blueberries. Even espresso beans at a rough grind would be so good! Let me know your success stories - I love hearing from readers on what worked for them and how they adapted a recipe.

To learn about the differences in cacao, cocoa and chocolate, refer back to an earlier post of mine here.

INGREDIENTS
1|2 c organic coconut oil
1|2 c raw cacao powder, sifted if necessary
1|4 c pure maple syrup
1|2 c mixed nuts, chopped or diced
1|3 c toasted coconut flakes
pinch of sea salt

DIRECTIONS
Melt the coconut oil in a small saucepan over medium low. In a bowl, measure out the cacao powder and pinch of salt. When the coconut oil is melted, whisk it into the powder and incorporate the maple syrup until silky smooth. Stir in half of the nuts and half of the coconut. Line a sheet pan with parchment paper. Pour the chocolate onto the paper and smooth out to 1|2 - 1|4 inch thick, depending on your preference. Sprinkle the top with the remaining nuts and coconut or other toppings. Freeze until set, about half an hour. Remove from the freezer and break into pieces. Store them in a covered dish in the freezer.

ENJOY!!

Smoky Chicken Tortilla Soup

When I eat at Mexican restaurants, this is always what I order. I love the smoky, tomato broth with tons of cilantro and jalapenos. The only thing mine was missing was some freshly sliced avocado. The store didn't have any ripe enough to eat immediately so I had to make do. However, I highly recommend adding it to yours. I had never made this soup myself and found a particular version that appealed to me using some re-hydrated guajillo chiles. They aren't hot at all but they give the broth a delicious depth that is certainly missing without them. I also made my own tortilla crisps and the recipe for those is also included. Splurge on an organic, free - range cut of chicken for this as it is the backbone of the soup. You'll be glad you did.

The deep, dark skin of these dried chiles is almost black. You can find them in any Mexican grocery store and I've also seen them in commercial stores too. A big bag is very cheap. Start soaking them while you get the rest of your ingredients ready. Save the liquid.

Add 1 pound of fresh, cored tomatoes to a large pot along with four cloves of garlic and the chiles. Pull the stems off and shake the seeds out first. Cover with filtered water and cook for about 15 minutes. The tomatoes will be soft and the skins will start to peel.

Add everything to a blender with your chopped onion and 1 cup of the simmer liquid. Let it cool slightly before blending into a smooth puree.

It's rich and silky and has a sheen to it. Don't over process this step or the tomato will become frothy. Add a couple tablespoons of olive oil to the bottom of your stock pot and pour the tomato base back in. Cook this down another 12 - 15 minutes. It will reduce and get darker as it thickens. Add the chicken broth and the shredded chicken. Season with salt + pepper.

While your base is reducing, cut about 10 corn tortillas into strips. Spread them out single layer on a sheet pan and brush them with olive oil and season with salt + smoked paprika or ancho powder. Bake for 10 or so minutes at 375. Give them a stir once and bake for another 5 minutes.

Allow them to cool while you work on the rest of the soup. If you start your chicken breasts in the oven ahead of time, they can rest while you prepare everything else as they are the last ingredient to go into the soup.

Prepare a plate of toppings to set your table with and everyone can dress their bowls however they like. I set out chopped cilantro, fresh jalapenos, mozzarella cheese and the tortilla crisps. Fresh lime, sliced avocado and either sour cream or greek yogurt are delicious with the spicy peppers.

This is pretty perfect for me. I have to admit, it's better than any of the versions I've tried in a restaurant and I've had a bunch! I really think it's worth it to take some extra time to make something simple yet elegant and share it with the people you love!

CHICKEN TORTILLA SOUP
3 organic, free - range chicken breasts
3 - 4 dried guajillo chiles, re-hydrated in warm water
1 pound of tomatoes
4 cloves of peeled garlic
1|2 cup yellow or white onion, chopped
4 cups low sodium, organic chicken broth
10 - 12 corn tortillas
olive oil
salt + pepper
smoked paprika or ancho powder
chopped cilantro
sliced jalapenos + avocadoes
shredded mozzarella or jack cheese
fresh Mexican crema, sour cream or greek yogurt
lime wedges

Follow the directions and steps above for assembling the soup. Start your chicken first by preheating your oven to 400. Season the breasts with olive oil and salt + pepper. Bake until they reach an internal temperature of 180. Using two forks, shred the breasts in the direction of the grain of the meat. They will be tender and come apart easily. Set this aside and add it to the soup last. When you make the tortilla crisps, reduce the heat to 375. Serve with raw garnishes and lay your crisps on the very top. All of the flavors will intensify as you eat. The cheese will melt and the strips start to soften and enrich the soup with tons of delicious flavors.

ENJOY!!