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    THE FIT MRS

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    BABY FOOD: MAMA & BABY FRIENDLY GREEN SMOOTHIE

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    BABY FOOD 101 + MY FIRST BABY PUREE RECIPE

    October 25, 2016

    Flourless, Grain Free Banana Bread

    September 26, 2016

    SAVORY VEGETABLE CRUMBLE

    August 18, 2016

    Turmeric Ginger Oatmeal

    August 10, 2016

    ADVICE: HIDDEN SUGARS

    August 5, 2016

    ADVICE: Mama's Milk - The Good, the Bad and the Delicious

    July 27, 2016

    IT TAKES TWO...

    June 2, 2016

    MY FAVORITE PREGNANCY SAFE BEAUTY PRODUCTS

    February 8, 2016

    5 HEALTHIEST BREAKFASTS DURING PREGNANCY

    February 2, 2016

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    BAKED HERB FALAFEL

    July 13, 2015

    |

    GENEVIEVE ARGI

     

     

    My husband and I, but mostly my husband, looove falafel. Especially in Israel. We used to order this incredible hummus from a tiny cafe in New York, and it always came with the most delicious falafel. I never thought of trying to make them myself until now! These are a great appetizer to serve at a party or even to have with a salad or some grains. You can add whatever spices and herbs you like, but mine ended up turning green as I blended the fresh herbs with the chickpeas! These didn't last very long in my house, as I made them with a fresh tahini dressing (also green) and they turned out so perfect. You can have these on the go, as they are super healthy. Chickpeas have a lot of protein, fiber and vitamins. I baked these with parsley and cilantro, which we know are both very healthy herbs. Parsley is a natural detoxer for the body, and cilantro as anti-inflammatory. How much healthier can these little falafels get!

     

    Ingredients:

    3 cups chickpeas

    3/4 cup parsley

    3/4 cup cilantro

    1/2 sweet onion

    2 garlic cloves

    3 tbsp extra virgin olive oil

    1 tsp sea salt

    1 tsp ground cumin

    1 tsp ground paprika

    1 tsp ground turmeric

    1 tsp cayenne

     

    Directions:

    Preheat the oven to 375F. Place the chickpeas, cilantro, onion, garlic, olive oil, salt, cumin, paprika, cayenne and turmeric in a food processor. Blend until everything is combined. Using about 1 tbsp of chickpea mixture, form into little patties. Bake for 15-20 minutes, flip, and bake for another 15 minutes, until they are golden brown. 

    Serve with my green tahini dressing!

     

     

     

     

     

     

     

     

     

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