Vegan Falafel Wraps with Marinated Tomatoes

**Update - I froze half of the uncooked falafel from the recipe below so when I took it out and thawed it for dinner, I decided to make the pan fried version above after posting the original baked version below.  Simply follow the same steps of the recipe, but instead of baking the falafel patties, heat some olive oil in a pan and fry them for a few minutes on each side or until browned and crispy. I think this method is even more delicious and saves time if only making a half batch. 

This recipe was inspired by my favorite coffee shop in the area - Kavarna.  I recently met with a friend (who just started a great blog!) there to talk food blogs and she ordered Kavarna's Falafel Bake.  She was kind enough to let me try it and I knew as soon as I had it I needed to recreate it at home.  It was delicious!  It was my first attempt at falafel and I know there are many ways to make it, mostly involving deep frying - but I decided to go a healthier route and simply bake the patties.  They still tasted great and it was nice to have a healthy, protein packed meal without meat.  Even my husband was okay without having meat for dinner and he really liked the marinated tomatoes. :) 

For Marinated Tomatoes:

(Prepare two hours ahead if possible for maximum flavor)

Ingredients:
1 tablespoon chopped fresh parsley leaves
1 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspoons seasoned salt
1/4 teaspoon ground pepper
1/4 teaspoon dried thyme
1/4 cup olive oil
1/8 cup red wine vinegar
1 green onion, chopped
2 Roma tomatoes, sliced

Directions:
Combine all ingredients, except tomatoes, in a large measuring cup or mixing bowl. Whisk well. Place tomatoes in a Ziploc plastic bag or shallow dish, pour marinade over and seal. Marinate at room temperature for up to 2 hours, turning the bag or stirring occasionally.

For Vegan Falafel Patties:

(You could cut this recipe in half if only serving two people, or alternatively, freeze half of the unbaked falafel and save it for future use.  Then thaw and bake as instructed below when ready.) 

Ingredients:

2 cans chickpeas/garbanzos

1/2 cup fresh parsley, chopped

1 carrot, grated

1 onion, diced

6 garlic cloves, mashed

4 Tbsps. all-purpose or whole wheat flour

¼ tsp cayenne pepper

¼ tsp paprika

Salt and pepper, to taste

1 Tbsp. Tahini paste 

Olive oil (for drizzling)

Directions:

Add chickpeas in the food processor and blend well until they have a paste-like consistency.

Put them in a large bowl and blend in all the other ingredients, except oil.

Make the patties – 1 Tbsps. per patty.  Place on baking tray with parchment paper.  Drizzle each patty with oil.  Bake 15 minutes on each side or until golden brown. 

Serve on their own or in a wrap with spinach, marinated tomatoes, red onion, and hummus.  

Recipe adapted from Gourmandelle

Sweet Potato, Black Bean & Quinoa Burgers {Vegan & Gluten Free}

In my home cooking experience, veggie burgers have been hit or miss.  This recipe caught my eye though because of the array of ingredients that I knew were not only super healthy, but I also happened to have everything on hand (even better!).  These were a hit in my mind because they tasted great, held their shape fairly well, and they are packed with enough protein to rival any beef burger. :)  To top it off...they are vegan and gluten free - a combination I don't often adhere to in my recipes, but it is always nice to feature a recipe for any vegan & gluten free eaters out there.  But don't get me wrong, these are for anyone & everyone to enjoy!

 Any excuse I have to eat avocado I will gladly take.  

Sweet Potato, Black Bean & Quinoa Burgers {Vegan & Gluten Free}

Makes 8 burgers

Ingredients

15 oz black beans, drained + rinsed

2 cups cubed sweet potato & 1 cup cubed red potato, cooked + skin on (microwave cubed potatoes until fork tender)

½ cup canned sweet corn

2/3 c finely chopped onion [1/2 medium onion]

2 large garlic cloves, finely minced

½ cups cooked quinoa

½ cup ground millet flour (you could substitute for ground oats or wheat flour)

½ tsp. salt

¼ tsp. black pepper

1 tsp. cumin

1 tsp. oregano

¼ tsp. coriander

1 tsp. chili powder

1 Tbs olive oil

Directions

Preheat your oven to 375* F once you finish cooking the quinoa + potato.

Mash half of the beans in a bowl until paste-like.  Add in the rest of the beans and give a very light stir/mash to combine.  In a large bowl, mash the sweet tater.  Each cube should be mashed, but you don’t want it creamy.  

Stir in the salt, pepper, oregano, coriander, chili powder, and olive oil, until combined.  Mix in the onion, garlic, corn, black beans, quinoa, and ground millet, until just combined.

Form into balls, between your hands and flatten into 1/2”-3/4” thick patties.  This should make 8 medium/large patties.  Place on a pan lined with parchment paper [or lightly greased pan] and bake on each side for 15 min, flipping once, half-way through.

Remove from oven + serve with or without buns.  Top with avocado, ketchup, or any of your favorite fixins!

Recipe adapted from edible perspective