It's all Greek to me

I love Greek food. I could eat hummus, falafel, pitas, and Greek salads (minus the feta cheese) for the rest of my life. Actually, any Mediterannean food will do. So tonight, I made up some homemade falafel wraps with a lemon-tahini sauce. They were to die for! Have a peek:

Pre-wrapping mmm

Homemade Falafel

Recipe adapted from 1000 Vegan Recipes by Robin Robertson (Serves 4)

Ingredients:

• 4 Ezekiel 4:9 tortillas, defrosted
• 1 1/2 cups (or one 15.5-oz can) chickpeas, drained and rinsed
• 1/4 red onion, chopped
• 3 cloves garlic, peeled and chopped
• 1 tsp. ground cumin
• Salt to taste
• 1/4 tsp. freshly ground pepper
• 1/2 cup old-fashioned oats (or quick oats, if you don’t have old-fashioned)
• Chickpea flour (I used whole-wheat because I was out of chickpea..oopsie )
• EVOO
• 1 tomato, cut into 8 wedges
• Lettuce (kale, spinach, arugula, whatever floats your boat)
• Lemon-tahini dressing (recipe below)

Directions:

1. Put chickpeas, onion, garlic, cumin, salt, pepper, and oats in a food process and process until it looks like a dough, scraping down the edges and stirring occasionally (make sure you stop the processor first! you should already know this, but safety first )
2. Once completely smooth, refrigerate for at least 30 minutes.
3. Heat a skillet over medium heat with some EVOO (about 2 tbsp., but I don’t really measure).
4. Form into 4 balls, then flatten slightly into patties about 3/4-inch thick. Dip each in the flour and then place on the skillet. Cook for about 7 or 8 minutes total on each side, flipping first after 5 minutes. Continue flipping and cooking until completely golden brown.
5. Place one in the middle of each tortilla and top with lettuce, tomatoes, and the dressing.
6. Wrap and enjoy! Yum yum.

Lemon-Tahini Dressing

(Makes about 1 cup)

Ingredients:

• 3 tbsp. tahini (sesame paste)
• 2 tbsp. Bragg’s Liquid Aminos
• 3 tbsp. lemon juice
• 1/2 tsp. minced garlic
• 2 tbsp. sesame oil

Directions:

1. Whisk together the first 4 ingredients, then add sesame oil and combine completely.
2. Serve room temperature, warm, or refrigerate until ready to use. Will keep refrigerated for 2 to 3 days.

With my salad (half-eaten ), sauteed broccoli and cauliflower, and leftover beets! I. love. beets.

Didn’t I do a lovely wrapping job? It’s clearly pro. The dressing was dripping out a little, but who cares about presentation when you’re hungry?

I am still totally stuffed. And reading through the Superhero recipes in The Kind Diet. I love this book! I’ve been a dedicated Skinny Bitch vegan for 3 months now, adding in as much raw as I can, but The Kind Diet opened my eyes to macrobiotics and so many vegetables I’ve never tried. So tonight is the start of my Superhero lifestyle, and I will (most likely ) be trying the grains-and-vegetables concept for breakfast. But there will definitely be some fruit in there…I need my juicy grapfruit!

Have a lovely evening babies I’ll be recipe planning and watching Sweeney Todd! I love creepy movies

xoxox,

Katelyn