This week has been crazy busy. It is one of those weeks where I felt like I was living one day ahead of myself! Do you ever have those weeks? Monday I felt like I was playing catch up from the weekend, Tuesday was filled with Girls on the Run and wedding planning, Wednesday we babysat the
twins (such cuties) and tonight I have a fun filled evening with Girls on the Run (GOTR) practice and a fundraiser to support Girls on the Run Twin Cities! It is weeks like this that I am thankful for leftovers, and healthy ones at that!
I whipped these delicious spinach and arugula packed falafel on Tuesday night, and have been enjoying them pretty much everyday this week! These falafel are a delicious on there own or make a great protein packed topping for a salad or wrap filling! Whip up a siracha yogurt dipping sauce to spice things up! Make them tonight and enjoy them for days!
Spinach and Arugula Falafel:
Makes 12 Falafel
1 15 oz can chickpeas drained
2 Tablespoons Whole Wheat Flour
1 Tablespoon Tahini
1/2 Tablespoon Water
2 Garlic Cloves
1 Teaspoon Cumin
1 Teaspoon Chili Powder
1/2 Teaspoon Salt and Pepper
1/2 Cup Arugula
1/2 Cup Spinach
Siracha Yogurt Dipping Sauce:
1-2 Teaspoons Siracha
1/2 Cup Greek Yogurt
1- In a food processor combine chickpeas, whole wheat flour, tahini, spices and water. Pulse until a thick paste forms.
2- Place chickpea mixture in bowl and set aside.
3- Add spinach, arugula and garlic cloves into food processor and pulse until finly chopped.
4- Add spinach/arugula mixture to your chickpea mixture. Stir until well combined.
5- Form chickpea mixture into 12 patties and place on a baking sheet. Bake in a 350 degree oven for 25 minutes or until lightly browned.
6- Serve with Siracha Yogurt Sauce, or as a wrap filling or salad topping!