Falafel

Falafel is one of those things that you stumble upon.  I had a lunch with a girlfriend at a mediterranean restaraunt and she suggested that I try it.  Of course, I loved it.  The first time that I saw it on a menu when I was out with Forrest, I suggested he try it.  And, so, a love affair began.  

Falafel
Adapted from Cooking Light Way to Cook Vegetarian

Ingredients

• 3/4 cup water
• 1/4 cup uncooked bulgur
• 4- 15.5 oz cans chickpeas
• 1/2 cup chopped each- fresh basil and parsley
• 1/4 cup chopped each- fresh sage & thyme
• 1/3 to 1/2 cup water
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cumin
• 1 teaspoon baking powder
• 1 teaspoon salt
• fresh ground pepper
• Cooking spray

Instructions

To prepare falafel, bring 3/4 cup water to a boil in a small saucepan; add bulgur to pan. Remove from heat; cover and let stand 30 minutes or until tender. Drain and set aside.

Preheat oven to 425°.

Combine chickpeas and the remaining ingredients, except cooking spray, in a food processor; pulse 10 times or until well blended and smooth (mixture will be wet). Spoon chickpea mixture into a large bowl; stir in bulgur.

Divide mixture into 12 equal portions (about 1/4 cup each); shape each portion into a 1/4-inch-thick patty. Place patties on a baking sheet coated with cooking spray. Bake at 425° for 15-20 minutes or until browned.

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Tuscan White Bean Stew

This stew is warm, comforting, and super simple.  You can use dried cannellini beans in place of the canned, as long as you cook them ahead of time. 

Tuscan White Bean Stew
adapted from Food to Live By

Ingredients

• 2 tbsp olive oil
• 1 cup carrots, diced
• 3 slices bacon, diced
• 5 cups chicken stock
• 3 cans cannellini beans
• 1 can crushed tomatoes
• 1 tbsp chopped fresh rosemary
• 1 tsp balsamic vinegar
• 1 1/2 tsp kosher salt 
• freshly ground pepper

Instructions

1. Heat olive oil in a dutch oven over medium high heat.  
2. Add bacon and cook until crispy, about 5 mins.  Remove the bacon bits, but keep leave the grease in the pot.  Add carrots and cook about 5 mins.  
3. Add the stock, 2 cans beans, tomatoes, rosemary, salt and pepper; bring to a boil.  
4. Reduce heat to low, cover, and simmer gently until heated through.  
5. Meanwhile, puree remaining can of beans and stir into soup.  
6. Add the balsamic vinegar and top with bacon bits..  Serve hot.

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