meatless monday

The recipe swapping with lovely friends A and K continues. We traded last Monday — K offered up butternut squash and pear soup, and A made veggie chili. Here’s what I made, one of my personal faves and something new …
I love falafels, and this recipe is the best I’ve tried. I think it’s the fresh cilantro. So tasty.
Baked Falafel
Makes about 21 balls

1 15-ounce can garbanzo beans
1 small onion, finely chopped
2-3 garlic cloves, finely chopped (I press my garlic; I find the flavour is distributed better this way)
3 tablespoons fresh parsley, chopped (I don’t use fresh in this case because I never have it; I use dried instead)
1 tablespoon fresh cilantro, chopped (Fresh is a must here)
1 teaspoon lemon juice (Fresh squeezed is preferable here, too)
1 teaspoon olive oil
1 teaspoon coriander (I skip this because I’m not a fan)
1 teaspoon cumin
1/2 teaspoon dried red pepper flakes
2 tablespoons flour
1 teaspoon baking powder
Salt and pepper to taste

Preheat oven to 375 degrees. Drain and rinse the garbanzo beans. Put in a medium sized bowl and smash with a fork. Add the rest of the ingredients and mix well. Form into small balls, about 1 1/2″ in diameter and slightly flatten. Place onto an oiled baking pan. Bake for 15 minutes on each side, until nicely browned.

Then, to accompany the falafels, I made homemade tortillas for the first time. I found this recipe via Suzie the Foodie.
2 cups flour (I used half white and half whole wheat)
1/2 teaspoon salt
1/4 cup vegetable shortening or 1/4 cup vegetable oil (I used the shortening option)
1 teaspoon baking powder
1/2 cup warm water or 1/2 cup milk (may possibly need to add more, up to 3/4 cup) (I used warm water)


Sift the flour, salt & baking powder into a large mixing bowl. Into the dry ingredients, cut in the shortening, or add oil if you are using this option, & mix with your fingertips to combine.

Add the milk or water, working the liquid into the dough until a sticky ball forms. Wrap in plastic and let rest for at least 30 minutes. Divide the dough into 8-10 balls (for small tortillas) or 6-8 balls for larger ones, cover them again with the damp cloth.

Lightly dust a counter with flour and roll out each ball of dough into a circle or oval approximately 1/4″ thick. If you want nicely rounded tortillas, trim off any ragged edges and discard.



Heat a dry griddle or heavy skillet over high heat for 5 minutes. Cook the tortillas 30 seconds on each side or until the dough looks dry & slightly wrinkled & a few brown spots form on both surfaces. Do not over cook or they will be hard. Roll up and wrap in damp tea towel to keep warm as you cook the other tortillas.


These were easy to assemble, but cooking them was definitely a two-man job — Husband rolled them out while I tossed them in and out of the pan. Keeping them in the damp towel is definitely important, and they seem to continue to cook within the steamy wrap. Not something I’ll make on a regular basis, mostly because it’d be tough to not eat them all.
Have you cooked any new meatless meals lately? Share with the class.
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