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Wednesday, April 30, 2014

{Spinach and Arugula Falafel}

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:
Brunch N'Cupcakes 
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!