Baked/Fried Falafel Sandwiches with Lemon Tahini Sauce

I really, REALLY enjoy this meal (oh, and the leftovers are DELISH). HERE and HERE are the original recipes, in case you're interested.

Baked/Fried Falafel Sandwiches with Lemon Tahini Sauce (Revised 6/27/13)

Ingredients: 

Servings: 4-5

Prep & Cook time: 40 minutes

Falafel:

• 2 15oz can chickpeas, drained
• 2-3 green onions, coarsely chopped
• 1 large clove garlic, minced
• 1 egg
• 1/2 lemon, juiced
• 1/4 C finely chopped parsley
• 2 T finely chopped cilantro
• 1 1/2 t ground cumin
• 1 1/2 t ground coriander
• ½ t cayenne pepper
• ¼ t pepper
• 1/3 C whole wheat flour 
• 1/4 C whole wheat flour (for shaping patties)
• Vegetable oil (for frying)

Lemon Tahini Sauce

• 1 T tahini paste
• Juice of 1/2 lemon
• 2 T olive oil
• 1/4 C plain greek yogurt
• 2 T parsley, finely chopped

Remaining Ingredients:

• 1/2 C feta cheese, crumbled
• 8 pita breads (5” diameter)
• 1 C red onion, thinly sliced
• 2 C tomatoes, chopped
• 2 C lettuce, chopped

Heat oil in deep frying pan at medium heat (360° F). Combine chickpeas, onions, garlic, egg, lemon juice, parsley, cilantro and spices in a food processor and pulse until well blended. Scoop the bean mixture into a bowl and stir in flour. Pour remaining flour (for shaping patties) onto a plate. Shape into 12 equal sized patties and roll in flour. Place patties in oil and fry, both sides, approximately 4 minutes each (until browned).

OR

Preheat oven to 400° F. Place patties on a cookie sheet and brush with olive oil. Bake 10 minutes on each side.

Whisk the tahini, lemon juice, olive oil, yogurt and parsley in a small bowl.

Divide the hot falafel between the warmed pita breads and top with chopped lettuce, tomato, red onion, feta, and lemon-tahini sauce.

Sorry, folks, I don't know how to calculate how much fat/calories frying adds. From my research, I'd say add 100-150 calories per serving if you choose to fry vs. bake.

Nutrition Facts

Serving Size 446 g

Amount Per Serving

Calories 678 Calories from Fat 136

% Daily Value*

Total Fat 15.1g 23%

Saturated Fat 4.2g 21%

Trans Fat 0.0g

Cholesterol 47mg 16%

Sodium 1221mg 51%

Total Carbohydrates 111.3g 37%

Dietary Fiber 12.2g 49%

Sugars 5.6g

Protein 25.0g

Vitamin A 17% • Vitamin C 53% Calcium 27% • Iron 44%

Nutrition Grade A-

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• Low in sugar
• Very high in vitamin B6

Overnight Oatmeal

We all like breakfast in bed, right? Now there's a safer way to get your B-in-B fix. And it's healthier, too. 

Overnight Oatmeal

Servings: 4

Preparation: 10 minutes

Cook time: 8-9 hours

So the original recipe is from HERE, but I changed it a little. My recipe is below. Next time I'm going to try dried mango pieces and coconut milk instead cranberries and half-and-half. 

Ingredients:

1 C steel cut oats
1 C dried cranberries
1/2 C applesauce
4 C water
1/2 C half-and-half (next time I'm trying almond milk or coconut milk)

Directions:

In a slow cooker, combine all ingredients and set to low heat. Cover and let cook for 8 to 9 hours.

Stir and remove to serving bowls. This method works best if started before you go to bed. This way your oatmeal will be finished by morning.

I added fresh raspberries to mine this morning and it was SO GOOD.

My next flavor: Coconut Mango. I'll use coconut milk instead of half-and-half and I'll use dried mangoes instead of cranberries. Really, the possibilities are endless! I'll try to post my different concoctions as I try them. 

Nutrition Facts

Serving Size 350 g

Amount Per Serving

Calories 145 Calories from Fat 44

% Daily Value*

Total Fat 4.9g 8%

Saturated Fat 2.4g 12%

Cholesterol 11mg 4%

Sodium 22mg 1%

Total Carbohydrates 22.4g 7%

Dietary Fiber 4.0g 16%

Sugars 4.6g

Protein 3.8g

Vitamin A 3% • Vitamin C 10% Calcium 5% • Iron 6%

Nutrition Grade B+

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• Very low in sodium
• High in dietary fiber
• Very high in manganese

Uhhh ... That's embarrassing.

Every once in a while I decide to give my underused and under-appreciated blog a face lift.

This particular face lift came with a name change.

An embarrassing one.

One that has since been re-changed.

Because it was so embarrassing.

For approximately 8 hours today, my blog was called, "The Chronicles of Condie-dom."

For those of you who aren't already laughing at me, I'll continue ...

As if the cheese factor wasn't enough, the more I looked at it, the more I kept misreading it as, "The Chronicles of [a word that sounds like the first syllable of 'Condie' with a 'dom' added to the end]." I had it spelled out before and decided I'm too juvenile to let that fly. 

When I finally read it out loud three times fast, it sounded an awful lot like the aforementioned misread.

Well that's embarrassing.



... And slightly funny ...

So I'm sharing it. Along with our new family pictures.

Pasta with roasted red pepper sauce

I love this recipe. I mean really, really LOVE it. As in I-could-eat-this-every-day kind of love. HERE is the source (Oh, you lovely Pioneer Woman, you. How can I ever repay you?). Below are my tweaks. Enjoy.





Pasta with roasted red pepper sauce: 

Serves: 4; Cook time: 30 minutes

• 3 whole red bell peppers
• 2 T olive oil
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1/2 cup heavy whipping cream
• Fresh flat leaf parsley, chopped
• Fresh Parmesan, shaved
• 1lb pasta

Preparation Instructions:

Roast red peppers by broiling on the top rack in oven. Char each side until blackened, turning the peppers as needed. Remove peppers from oven and place in a Ziploc or brown paper bag to allow to sweat. Peel the charred skins from the peppers, then removed seeds. Puree peppers and set aside.

Cook pasta according to package directions.

In a skillet or pot over medium heat, drizzle in olive oil. Add onions and garlic and cook until soft. Pour in pepper puree and stir together.

Pour in cream and stir to combine. Taste and add salt -- you'll want to use more than what seems intuitive. The salt will really bring out the roasted red pepper flavor. Add cooked pasta and stir together.

Serve pasta topped with chopped parsley and Parmesan to your heart's content.

Nutrition Facts

Serving Size 290 g

Amount Per Serving

Calories 573 Calories from Fat 194

% Daily Value*

Total Fat 21.6g 33%

Saturated Fat 8.9g 45%

Trans Fat 0.0g

Cholesterol 124mg 41%

Sodium 306mg 13%

Total Carbohydrates 72.3g 24%

Dietary Fiber 2.7g 11%

Sugars 4.9g

Protein 23.7g

Vitamin A 78% • Vitamin C 212% Calcium 30% • Iron 26%

Nutrition Grade B

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• Low in sodium
• Low in sugar
• High in phosphorus
• High in vitamin A
• Very high in vitamin B6
• Very high in vitamin C

It doesn't matter what I try ...

... I'll never be a blogger.

That's just the sad, sorry truth.

No matter what "commitment" I make I will not -- heck, I will NEVER -- become a consistent, real life, bona fide blogger. It's just not in my cards. Don't tell me I can change. I've tried (in regards to blogging) and frankly, I can't.

That's just the sad, sorry, pathetic truth.

I pretty much only update this thing so I can look up my recipes easier.

Oops. I said it. And even saying that sounds pathetic since I'm TOTALLY backlogged on recipe posts. So I'm going to try and update as much as I can while I clean and put away my produce from today's trip to Hell (that's Walmart for those of you who are wondering. And yes, I travel to Hell frequently).

... but no promises.

Ten reasons why moms should never have to be sick

Ten grossly under-represents the reasons why moms should never be sick, but for the sake of brevity, we'll go with it. And we'll do it Letterman style.

10. There is nobody to take care of you. When dad is sick, you baby and pamper and wait on him. When you're sick, dad has to work -- and somehow, babying and pampering and waiting on yourself just doesn't seem to have the same effect.

9. Even though it feels like the world should stop and wait for you to catch up ... it doesn't. And it won't. And in the weeks after your recovery, you'll still struggle to get back to "normal" (whatever the heck that is).

8. Mom's tend to feel like they're not doing a great job even when they're in prime, tip-top condition. Factor in a dash of sickness and stir it up with motherly insecurities and you've got a big ol' pot of crazy about to boil over.

7. There are no magical nymphs to help you with the cleaning while you're sick. The magical nymphs that you wish would do all the cleaning on your sick days have a tendency to take the same days off.

6. The words, "I'm sick," mean one thing to your toddler: Mommy obviously needs more hugs and kisses. Which is really cute, except when said toddler jumps on top of your aching stomach to give you a big smooch on your pounding head.

5. A mom's dues should be considered "paid" whenever her kiddos are sick. You already get to clean up everyone else's bodily expulsions.

4. Your infant will do everything in his or her power to make sure you are never without a friend to commiserate with -- even at all hours of the night.

3. Barney may help with the babysitting, but after a couple days, it feels like Barney has sat on your brain. And squished it.

2. Your children will blow-out of their diapers Every. Single. Time. Why? Because you're sick. Even if they're not.

1. You will never, EVER, be able to find a good enough excuse for your toddler to explain why you're lying on the floor and not playing toys. Said toddler will have cures for every ailment, refutes for every excuse, and if those fail, said toddler will sit on your head. And pinch you. While yelling, "MOMMY WAKE UP!"

In case you couldn't guess ... I was sick last week. Oh, what fun it was!

Not.

But you know what? I still love being a mom ... even if it's significantly less enjoyable when I'm sick, it's still the best job in the world. And I wouldn't trade it. Ever.

Now, for your viewing pleasure:

Peyton LOVES playing "mato" (I think he confuses potato and tomato).

My little cutie. 

Brad LOVES his big brother. And Peyton loves Brad, too. 

Oh, yeah ... I got straight bangs. And I love 'em. 

Me and my cute boy #2. 

Chipotle black bean burgers with cilantro-lime mayo

I tweaked this recipe a little to make it more "us." I also added in the most amazing mayo recipe ever from here (P.S., I absolutely LOVE Our Best Bites' Southwest Burger recipe [referenced in the previous link]. Eat it. It's good. It's meaty. It's amazing). Enjoy!

Chipotle black bean burgers:

• 1 15 oz can reduced sodium black beans, drained and rinsed
• 1/2 green bell pepper, cored, seeded and cut into 2" chunks
• 1/2 onion, cut into 4 wedges
• 3 cloves garlic
• 1 egg
• 1 T chili powder
• 1 T cumin
• 1 chipotle pepper canned in adobo sauce 
• 3/4 C plain bread crumbs
• 8 whole wheat hamburger buns
• 3 avocados, mashed

Preheat oven to 375 degrees. 

Mash beans in a bowl with a fork until thick and pasty. 

Blend bell pepper, onion, garlic, egg, cumin, chili powder and chipotle pepper in a blender or food processor. Stir blended mixture into beans. Add bread crumbs as needed until the mixture holds together. Shape into 8 patties. Place on baking sheet and cook for 11 minutes on each side. 

Serve on buns with avocado and cilantro-lime mayo (two "musts"), tomato, pepper jack cheese, and whatever else your heart desires! 

Mayo:

• 1/4 C mayonnaise
• 1 t lime juice
• 3/4 t adobo sauce (from canned chipotle peppers)
• 1 T fresh cilantro, finely chopped

Combine ingredients in a small bowl and stir. Store in the fridge until your burgers are ready for consumption.  

Nutrition information includes the hamburger buns, mashed avocado and cilantro-lime mayo.

Nutrition Facts

Serving Size 208 g

Amount Per Serving

Calories 356 Calories from Fat 154

% Daily Value*

Total Fat 17.1g 26%

Saturated Fat 2.7g 13%

Trans Fat 0.0g

Cholesterol 23mg 8%

Sodium 315mg 13%

Total Carbohydrates 44.5g 15%

Dietary Fiber 11.5g 46%

Sugars 5.6g

Protein 10.5g

Vitamin A 14% • Vitamin C 31% Calcium 11% • Iron 19%

Nutrition Grade A-

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• Low in cholesterol
• High in dietary fiber