This video has nothing to do with eating or exercise, it’s just a really sweet video that totally made me cry because of its sheer awesomeness…and because I’m a big cry baby who cries like a baby.
Now that we’re all feeling that lovin’ feeling, how about some falafel.
While scouring the confines of my pantry I was faced with the fact that the only source of protein we have in the house currently is a half-dozen bags of dried beans, I decided to dust off my baked falafel recipe. I haven’t made it in years!
Let me start this recipe with the warning that there’s a bit of give-and-take that goes into making not-so-healthy faves healthy. Falafel is usually fried, locking in that oil-y moisture. These falafel balls are a wee bit drier, but I don’t necessarily think that’s a bad thing. Personally, I still think they have the same flavor and they’re easier to crumble in the pita for more falafel per bite.
Okay, so now, here’s how to make ’em:
2 cups of fresh or a 15-oz. can of chickpeas
1/4 cup onion
2 cloves of garlic
2 tbsp. cumin
1 tsp. ground coriander
1/2 tsp. salt
1/4 cup cilantro
1/2 cup parsley
1/4 cup shredded carrot
1 tbsp. olive oil
1/2 cup tahini
water to thickness preference
1/2 lemon squeezed
Throw all the falafel ingredients in a food processor and process until green and smooth. Form mixture into 1 1/2 inch balls and place on a greased baking sheet. Bake at 425 for 40 minutes, turning once. Place on a whole grain flat bread (warmed is great) or pita with salad, tahini sauce and hot sauce to taste.
That was dinner, here’s what I ate the rest of the day…
Oatmeal with banana, almond milk, and walnuts
My mom got me this mug for the holidays. I wonder if she was trying to hint at something.
I hit up my favorite working lunch spot, Aroma Espresso Bar.
Middle Eastern Salad and White Bean Soup Combo
Exercise: In-home spinning and an exercise video (review to come this weekend)