A classic dish, the falafel hits all the right senses with its unique flavor profile and Middle Eastern flare. Because it is a tried and true favorite, I decided to shake up the recipe a bit to create a healthier and more festive Chanukah feel. Both a high fiber and high protein option versus the classic potato latkes, this modification will become your new favorite.
Yields: 15 Falafel Latkes
1 1⁄2 cups fresh chickpeas, soaked, or 1 (15-ounce) BPA-free can of chickpeas, rinsed and drained
1⁄2 red onion, chopped
2 large garlic cloves, chopped
4 tbsp. chickpea flour
1 tbsp. ground cumin
1 tbsp. ground coriander
2 tbsp. extra-virgin olive oil
1 tbsp. chia seeds + 3 tbsp. water (for egg substitution) 1 small carrot, chopped small
2 tbsp. dried parsley
Sea salt and black pepper, to taste
- Combine chia seeds in a bowl and add 3 tbsp. water. Set aside until it forms a gel.
- Preheat oven to 350oF and line a baking sheet with parchment paper.
- Combine the chickpeas, onion, garlic, chickpea flour, cumin, coriander, olive oil, salt and pepper, parsley, and carrot. Pulse in a food processor until the mixture is well combined and smooth.
- Scoop about 2 heaping tablespoons of the chickpea mixture and form into a flat patty (like a latke shape). Repeat until 15 latkes are formed.
- Bake about 20 to 30 minutes or until the falafel latkes are lightly browned on thebottom and golden on top.
- Remove from oven and allow to cool and harden.
Because it’s Chanukah, the holiday that celebrates oil, you can fry with avocado oil, about 6 minutes on each side.
Serve with 2 tbsp. of Tahina Dressing.
Per serving (3 baked latkes): 197 calories, 10g fat, 1g saturated fat, 0mg cholesterol, 162mg sodium, 24g carbohydrates, 6g fiber, 7g protein
3 cloves crushed garlic
2 tsp. kosher salt
2-3 lemons, juiced
½ cup tahini paste
1 tsp. Cumin spice
Puree garlic in a food processor, then add in remaining ingredients. Adjust flavorings to taste. Refrigerate up to 1 week or freeze in ice cube trays for quick, 2 tbs. snacks.
Nutritional facts per serving (2 tbs.): Calories 92; Fat 8.2 g (Saturated 1.1 g); Cholesterol 0 mg; Sodium 588.3 mg; Carbohydrate 8.5 g; Fiber 2.6 g; Protein 3.1 g
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Healthier Chanukah Donut
The holiday of Chanukah celebrates oil. But there is no need to go overboard with frying every dish to feel festive. Instead, opt for this healthier donut alternative on at least one day. It’s so delicious that you may decide to make them for all 8 days of Chanukah.
1 Cup Spelt Flour
1 TSP Salt
1 1/2 TSP Baking Powder
1/3 Cup Coconut Sugar
1 TSP Apple Cider Vinegar
2/3 Cup Almond Milk
2 1/2 TBSP Melted Coconut Oil
1 TSP Pure Vanilla Extract
Pour batter into donut pan. Bake on 350F for about 8 minutes. Remove from oven and allow to cool. Add desired topping such as melted chocolate, glaze, or powdered sugar. Enjoy!