Falafel Burgers

It’s mid June now, and my herb garden is literally overflowing with cilantro and parsley, it seems the more I cut the more it grows.  I don’t want it to go to waste and I can only give away so much, so I was trying to think of something I could whip up.  Way back almost 2 years ago I made this falafel burger recipe for the first time and I remembered that it took  both of herbs, so I searched and found that recipe.  At that time, in the midst of fear and the unknown, starting down this plant-based journey for heart health this recipe seemed very difficult.  I believe at the time I only had a small food processor and not a very good one at that, so perhaps that was my angst.   Regardless I remembered it being a challenge and difficult, so much so apparently that I don’t remember preparing it more than twice.

Yesterday they came together so easily, I am shocked I don’t make them all the time.  Everything popped into my VitaMix and that’s basically it!  I had my 19-year-old son form them into burgers for me, leaving him with green fingers, not I.  He used a 1/3 cup measure to determine the amount of mix needed for each burger, formed it into a ball and then pressed it into a burger shape and placed them on a prepared baking sheet.  I use silicone mats on my baking sheets that I found at Costco (they came in a set of 3 around Christmas time), and they have been wonderful.   Prior to the silicone mats, I lined my baking sheets with parchment paper.  I had to leave before they finished cooking so this is the photo my son sent me when he pulled them out of the oven,  he says they were surprisingly good, even though they are green.

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In some parts of the world cilantro is referred to as coriander, here in the US the leaves are cilantro and the seeds are coriander. Both cilantro and parsley have heart healthy benefits and are part of a Whole Foods plants based lifestyle.

Falafal Burgers

  • Servings: 8 burgers
  • Difficulty: easy
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A full of flavor,healthy, green burger

Ingredients

  • 2-3 tsp. minced garlic
  • 1/2 cup parsley packed, stems off
  • 1/2 cup cilantro, packed, stems on
  • 1/2 cup scallions, roughly chopped
  • 2 15 ounce cans chickpeas, drained and rinsed, liquid reserved
  • 1 cup rolled oats
  • 2 1/2 tbsp lemon juice
  • 2 tsp. cumin
  • 1 tsp turmeric
  • 2 tsp coriander
  • 1 tsp sea salt (optional if you are avoiding salt)
  • 1/4 tsp freshly ground black pepper

Directions

  1. Heat oven to 400°
  2. Place garlic, parsley, cilantro and scallions in food processor and process until finely ground, you may need to scrape down the sides several times to get it to mix.
  3. Add all the other ingredients (work in batches if your processor isn’t big enough) and process into a paste.  It should stick together, making it easy to form into patties.  If its too dry add the reserved liquid from the chickpeas 1 tablespoon at a time until the desired consistency is achieved.
  4. If I have time I like to refrigerate the mixture for approximately 30 minutes, if you are short on time I have gone straight to forming into burgers and baking.
  5. Form into patties using a 1/3 cup measure as a guide. Place on prepared baking sheet (cover with parchment paper or silicone mat).
  6. Place baking sheet in the oven and let cook for 10 minutes.  Flip patties and let them cook for another 10 minutes. They should be slightly browned.
  7. Enjoy with your favorite burger sides.

theheartie.kitchen

 

Lentil Sloppy Joes

This is a recipe I found early on in our venture into heart healthy living.  After watching Forks Over Knives on Netflix I discovered the Forks Over Knives Recipe App which was not free but very low cost, like I think around $5.  It updates all the time with new recipes and each recipe has a shopping list of ingredients and step by step instructions.  The app is great for when I find myself at the grocery and I can’t remember what ingredients I needed for my evenings creations.  I open it up and viola, a plethora of whole food plant based recipes at my fingertips.  I’ve tweaked the recipe just a bit to fit our family, but the original can be found on the Forks Over Knives Recipe Ap as well as the website http://www.forksoverknives.com

The recipe calls for cooking in a large stock pot, I  have also experimented a bit and used my slow cooker.  I put everything together but instead of letting it simmer over low heat for an hour, I toss it all in my crock pot and set it on high. Then there’s time to run someone to soccer practice, pick someone up from band practice, zip over and watch someone play a game and come home to a hot homemade dinner. Screen Shot 2018-06-12 at 5.38.30 PM

 

 

Lentil Sloppy Joes

  • Servings: 4-6
  • Difficulty: easy
  • Print

A quick and easy lentil based meal that lends itself to delicious leftovers.

credit:forksoverknifes.com

Ingredients

  • 1 1/3 cups water or low-sodium vegetable stock, divided
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 Tbsp.  chili powder
  • 1 1/2 cups dried brown lentils
  • 1 15-ounce can diced fire roasted tomatoes
  • 2 Tbsp. soy sauce
  • 2 Tbsp. Dijon mustard
  • 2 Tbsp. maple syrup
  • 1 tsp. rice vinegar
  • 1 tsp. vegetarian Worcestershire sauce
  • 1 tsp. liquid smoke
  • salt to taste

Directions

  1. Place 1/3 cup of the water in a large pot
  2. Add the onion and bell pepper and cook, stirring occasionally until the onion softens slightly, about 5 minutes.
  3. Add the chili powder and mix well.  Add the remaining liquid, lentils, tomatoes, and the rest of the seasonings.  Mix well.
  4. At this point you can move everything to your slow cooker and cook on slow for 8 hours or on high for 4 hours.
  5. If you are leaving it in your pot, bring it to a boil, reduce heat, cover and cook over low heat for one hour, stirring occasionally.
  6. Serve on 100% whole grain buns, with the trimmings of your choice.

theheartiekitchen.com