I am excited about today.
Guess what?
Even if it’s Monday, it’s another day closer to March, which means spring is approaching — and with it, summer, beach days, sunshine, mojitos, swimsuits and, yes, neon.
Neon everything—though not on my food.
I’m trying hard to resist buying a hot pink or neon yellow handbag. Convince me either way.
This weekend was low-key. The weather warmed enough that I could step outside without my nose freezing, which felt wonderful. I spent most of the time cooking — killer burgers and a double batch of these falafel for snacks and quick meals. I also mentally prepared to watch The Walking Dead, which feels intent on destroying the human heart one episode at a time.
Anyhoo — falafel.
Let’s talk about it.
I absolutely love these falafel: chickpeas, feta, fresh herbs — everything that makes them flavorful and versatile. I baked a tray and it disappeared quickly. These are easy to make at the start of the week and keep well for salads, warm pitas, snack plates with feta dip, or even alongside eggs for breakfast.
I’ll even eat them cold, which is notable for me since I usually avoid cold food — I don’t like cold yogurt or cold pizza. Cold falafel? I’ll happily make an exception.
Also, I’d happily take a dive into this spicy feta dip — it’s creamy, tangy and just the right amount of heat.
Full disclosure: I prefer baked falafel over fried. If you want them crisped in a skillet with olive oil, go for it — both methods work. I’ll be content spooning feta dip straight from the bowl.
Baked Falafel with Spicy Feta Dip
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Ingredients
- 2 (14 oz cans) chickpeas, drained and rinsed
- 4 garlic cloves, chopped
- 4 green onions, sliced
- 1 large egg
- 1 lemon, juiced
- 1/3 cup fresh parsley, chopped
- 1/3 cup fresh cilantro, chopped
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 cup whole wheat or all-purpose flour
- 1 teaspoon baking powder
spicy feta dip
- 1/2 cup plain Greek yogurt
- 8 ounces feta, crumbled
- 1 1/2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon cayenne pepper
- fresh parsley + crushed red pepper for garnish
Instructions
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Preheat the oven to 400°F (200°C).
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In a food processor, combine chickpeas, garlic, green onions, egg, lemon juice, parsley, cilantro, olive oil, salt, pepper, cumin and smoked paprika. Pulse until the mixture is crumbly but not pureed. Add half the flour and baking powder, pulse to combine, then add the remaining flour and baking powder and pulse again.
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Scoop about 2 tablespoons of mixture and form into small patties or balls. Place on a baking sheet and bake for about 20 minutes, until slightly crisp on top and cooked through.
spicy feta dip
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In the cleaned food processor, combine Greek yogurt, crumbled feta, olive oil, salt, pepper and cayenne. Pulse until blended, leaving some feta texture if desired. Transfer to a bowl, drizzle with olive oil and garnish with parsley and crushed red pepper.
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If you prefer, pan-fry the falafel in a bit of olive oil until golden and crisp.
Notes
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because I like a little falafel with my dip.