Chickpea & Carrot Falafel with Tzatziki & Spinach Salad from Martha Stewart & Marley Spoon
October 15, 2023
A New Recipe from Martha Stewart & Marley Spoon
|1/4 oz||Garam masala|
|3 oz||Baby spinach|
|1||Romaine Heart, Scallion|
|Apple Cider Vinegar|
Hi Angels Working on Earth Family!
Would you like to learn and experience something new? I am sharing a dish from Martha Stewart! “Chickpea & Carrot Falafel with Tzatziki & Spinach Salad from Martha Stewart & Marley Spoon.”
Chickpeas are an excellent source of plant fiber and are creamy! The dish features quality fats and wholefood carbohydrates and is seasoned with spices and herbs for nourishment and flavor.
- 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!
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