Meatless Monday – Falafel

Daughter # 2 has chosen to be a vegan. This has posed a bit of a challenge. She will not eat fish and is a picky eater to begin with, so we’ll give these a try tonight….



  • small yellow onion, cut into 1-inch pieces
  • 1/4 cup chopped parsley
  • 2 tablespoons chopped mint
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • Juice of 1 lemon
  • 1 egg, lightly beaten
  • 3 tablespoons sesame seeds, toasted
  • 1/2 cup safflower or canola oil
  • For serving: pita bread, sliced tomatoes, thinly sliced red onion, romaine lettuce leaves, and store-bought tahini sauce.

Place half of chickpeas in food processor and pulse a few times until chopped, transfer to a large bowl.

Place remaining chickpeas in food processor with garlic, onion, herbs, spices, baking soda, salt, and lemon juice. Pulse to a thick, chunky paste, about 30 seconds. Transfer to bowl with chopped chickpea

Add egg and sesame seeds to bowl and stir to combine. Cover and chill batter in fridge 30 minutes

Heat oil in a large skillet over medium heat. When oil shimmers, drop heaping tablespoons of batter into skillet and gently press batter into 2-inch-round patties. Cook, turning once, until deep golden brown on both sides, about 4 minutes total. Transfer to paper towel-lined plate to drain.

Serve falafel with pita bread, sliced tomatoes and red onion, romaine leaves, and store-bought tahini dressing.

Morrocan Carrot and Chickpea Salad

Morrocan Carrot and Chickpea Salad



1 tablespoon cumin seeds
1/3 cup / 80 ml extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon honey
1/2 teaspoon fine sea salt, plus more to taste
1/8 teaspoon cayenne pepper
10 ounces carrots, shredded on a box grater or sliced whisper thin on a mandolin
2 cups cooked chickpeas (or one 15- ounce can, drained and rinsed)
2/3 cup / 100 g  dried pluots, plums, or dates cut into chickpea-sized pieces
1/3 cup / 30 g fresh mint, torn

For serving: lots of toasted almond slices, dried or fresh rose petals – all optional (but great additions!)

To make the dressing, first toast the cumin seeds in a dry skillet until fragrant and lightly browned, a minute or two. Let cool, and grind to a powder with a mortar and pestle.

In a bowl or jar, whisk together the olive oil, lemon juice, honey, ground cumin, salt, and cayenne pepper. Set aside.

In a medium bowl, combine the carrots, chickpeas, dried pluots, mint, and almonds, and rose petals (if you’re including those as well.) Gently toss until everything is evenly coated. Serve immediately, or cover and refrigerate until ready to serve. (You can toss this salad, minus the almonds, hours in advance. Remove from the refrigerator 30 minutes before serving.)

Serves 6.

Veggie Burger Delight

Why should meat lovers have all the fun? This larger than life veggie burger is loaded with fresh vegetables and tasty chick peas. It moves veggies from the side to the centre of the plate



1 can (19 oz/540 mL) chick peas (garbanzo beans), drained, rinsed 1 egg 1 clove garlic, finely chopped 1 tsp (5 mL) paprika 1/2 tsp (2 mL) ground coriander 1/2 tsp (2 mL) ground cumin 1/2 tsp (2 mL) coarse (kosher or sea) salt 1 cup (250 mL) chopped fresh spinach 1/2 cup (125 mL) shredded carrot 2 tbsp (25 mL) chopped fresh cilantro 3/4 cup (175 mL) panko bread crumbs 2 tbsp (25 mL) canola oil Toppings, as desired (avocado halves, cilantro leaves, cucumber slices, tomato slices, sweet pepper strips, lettuce leaves) Sauces, as desired (spicy mustard, sriracha, ketchup, citrus vinaigrette)


  • In food processor bowl, place chick peas, egg, garlic, paprika, coriander, cumin and salt. Cover; process with on-and-off pulses about 45 seconds or until nearly smooth. Stir together bean mixture, spinach, carrot and cilantro until well combined. Stir in bread crumbs. Shape mixture into 4 patties, about 3 1/2 inches in diameter and 1/2 inch thick.
  • In 10-inch nonstick skillet, heat 2 tablespoons canola oil over medium heat until hot. Cook patties in oil 8 to 10 minutes, turning once, until brown and crisp.
  • Serve veggie burgers stacked with toppings and drizzled with sauce.

To Grill Burgers : Heat gas or charcoal grill. Spray sheet of heavy-duty foil. Place patties on foil. Place on grill over medium-high heat. Cover grill; cook 8 to 10 minutes, turning once, until brown and crisp.Tip : We think these veggie burgers are so good, they don’t need a bun. Try them stacked with fresh veggies and a drizzle of your favourite burger sauce. Or, top with a fresh veggie salsa. To make fresh veggie salsa, in a medium bowl, mix 1 cup coarsely chopped red or yellow bell pepper, 1/2 cup thinly sliced cucumber, 1/4 cup slivered white onion and 1/4 cup cilantro leaves. Stir in 1 tablespoon fresh lime juice, 1 tablespoon olive oil and salt and pepper to taste. About 2 cups salsa.