Photo by: Andrea Mitchell
Since I love great food and search for recipes that meet the anti-inflammatory guidelines I have for my diet, checking out cooking blogs is a fabulous way to find new dishes. I ran across this Falafel recipe and it is a perfect example of the delicious life I live while eating right.
Garlic is the anti-inflammatory star of this recipe followed by the chili powder. Almost every ingredient in this recipe is anti-inflammatory which makes it a must in my menu. Tomatoes are a nightshade veggie so if you find that they cause you inflammation, leave them out. The recipe will still be amazing! I used whole wheat pitas in this recipe for the extra fiber, but there is very little difference in the inflammation factor between white pitas or wheat pitas so enjoy which ever one you prefer.
Recipe from Can You Stay for Dinner?
15oz can chickpeas
2 tablespoons flour
2 tablespoons finely chopped parsley
2 large cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon chili powder
¼ teaspoon salt
¼ teaspoon pepper
Lemon Tahini Sauce
2 tablespoons tahini paste
Zest and juice of 1 lemon
½ cup crumbled feta cheese
2 pita breads (5” diameter)
½ cup thinly sliced red onion
1 cup chopped tomatoes
1 cup chopped green leaf lettuce
Preheat the oven to 400 degrees F. Combine all falafel ingredients in a food processor and pulse until well blended. Scoop the bean mixture into a bowl and shape into 8 equal sized patties. Place on a greased baking sheet, brush each with olive oil and bake for 20 minutes.
Whisk the tahini, lemon juice, and zest in a small bowl.
Divide the hot falafel among the two warmed pita breads and top with chopped lettuce, tomato, thinly sliced red onion, crumbled feta, and the lemon-tahini sauce.
Nutrition info for 1 serving (1/2 of entire recipe):
Calories: 538, Fat: 18.7g, Cholesterol: 33.4mg, Carb: 73.1g, Fiber: 10.4g, Sugars: 0.1g, Protein: 21.2g