On Saturday, August 1, it will be the mark of 5 weeks of being a pescatarian. I am an activist for animal rights and I love to take care of our environment, I kind of felt like a hypocrite eating meat from a violent, cruel, meat industry we may call farms, but are actually slaughter houses without a touch of humanity. So that being said, I should stand up for what I believe in ,and one person can make the difference. (Learn more about animal rights and cruelty at peta.org )
A great vegetarian dish I enjoy are falafels! The falafel recipe is vegan and can be eaten raw! To accompany the falafels, we have kalamata and spanish olives, cucumber dill yogurt, and whole wheat pita bread!
What I like aout thsi recipe is that it only requires 7 ingredients! That is it!
This recipe is adapted from Minimalist Baker.
- 1 bundle fresh parsley (~2 cups chopped)
- 3 large garlice cloves
- 2 tbsp. fresh lemon juice
- scant 1/2 tsp sea salt + black pepper
- 1 1/4 tsp cumin
- 1 15-ounce can chickpeas, well rinsed, drained, and skin removed
- 1/4 oat flour or brown rice four
Rinse and dry the parsley and give it a course chop.
Put the fresh parsley, garlic gloves, salt, pepper, lemon juice, and cumin in a food processor and pulse until combined, but still chunky. Add the chickpeas and blend until your desired consistency, whether smooth or chunky. Put the mixture in a bowl and add the flour. And ta-daa! you have falafel mix!
I then used a 1-in. cookie scooper to make the falafel balls. I pan fried the falafel on both sides with olive oil until golden brown. Then I placed them on a parchment lined cookie sheet, and finshed the cooking by baking it for about 10-15 minutes at 350 degrees, until firm. The original recipe yields 4 patties, I was able to make 12. hehe.
While the falafel is in the oven, you can make the cucumber dill yogurt! I learned this recipe from my previous job at UMD Green Tidings Food Truck, awesome place,
- 1 c. non-fat plain yogurt, strained
- 1 large cucumber
- 4 springs of fresh dill
Rinse and pat dry both the cucumber and the fresh dill. Add the plain yogurt into a large mixing bowl. Peel the cucumber on 3 sides, leaving some skin for a design. Cut the cucumber in half, then in quarters, Remove the seeds and dice the cucumber into cubes. Add the diced cucumber into the yogurt.
Remove the stems of the dill and finely chop the herb. Add to the yogurt and cucumber mixture. Mix the yogurt mixture until everything is evenly incorporated. Chill the yogurt for at least 10 more minutes before serving.
Grab some hummus, feta cheese, olives, and dont forget the falafel in the oven, and you have an an awesome vegetarian meal!