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Chickpea & Carrot Falafel with Tzatziki & Spinach Salad

Hey there, Angels Working on Earth Family!

Are you up for a little adventure in the kitchen? I’ve got an exciting recipe to share with you from Martha Stewart – it’s called “Chickpea & Carrot Falafel with Tzatziki & Spinach Salad from Martha Stewart & Marley Spoon.”

This dish is not only healthy but also incredibly tasty! It’s made with chickpeas, which are rich in plant fiber and have a lovely creamy texture. Plus, it’s seasoned with a blend of spices and herbs that will make your taste buds dance with joy. So, why not give it a try and let me know how it turns out?

A New Recipe from Martha Stewart & Marley Spoon

1	Medium Onion
1 can	Chickpeas
1	Cucumber
4 oz	Carrot
1	Lemon
1/4 oz	Garam masala
2	Mediterranean pitas
3 oz	Baby spinach
1	Romaine Heart, Scallion
	Kosher Salt
	Ground Pepper
	Apple Cider Vinegar

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Directions

Prep the ingredients

Finely chop 1/2 onion. Drain and rinse chickpeas. Coarsely grate cucumber and remove moisture. Grate carrot. Finely grate the lemon zest, then squeeze 1 tablespoon of juice into a medium bowl. Cut the remaining lemon into wedges.

Make the tzatziki & dressing.

In a small bowl, stir to combine the yogurt, grated cucumbers, and a generous pinch of salt and pepper. In the bowl with lemon juice, stir in 2 tablespoons of oil and season to taste with salt and pepper. Set Tzatziki and dressing aside until ready to serve.

Cook onions

Heat 2 tablespoons oil in a medium skillet over medium-high. Add chopped onions and cook, stirring, until lightly browned and tender, about 3 minutes. Wipe out the skillet and reserve for step 5.

Form falafel

Add chickpeas to bowl with cooked onions. Use a potato masher or fork to mash chickpeas until they form a coarse paste. Stir in the grated carrots, lemon zest, 1 large egg, 1/4 cup flour, 1/2 teaspoon salt, and a few grinds of pepper. Use moist hands to form the mixture into 8 (3-inch wide) patties.

Toast pita

Brush pitas on both sides lightly with oil. Heat a reserved skillet over medium heat. Add pitas one at a time, and toast until lightly golden and warmed, about 1 minute on each side.

Fry falafel & serve

Heat 1/4-inch oil in the same skillet over medium heat until simmering. Working in batches, add falafel and cook until golden brown, 3-4 minutes on each side. Transfer to a paper towel-lined plate. Sprinkle with salt.

Mise En Place

Toss spinach with dressing. Serve pitas topped with spinach salad, falafel, and tzatziki, with any lemon wedges on the side for squeezing over.

You may see a demonstration of this recipe on my YouTube Chanel. I hope you enjoy the recipe; please like, share and subscribe!

Love!