***Homemade tzatziki recipe*** Falafels hold a special place in my heart. My boyfriend and I had falafels on our first date 5.5 years ago! Every time I have them I get a little nostalgic. I not only love them because they remind me of my younger self, but because they are a great source of plant based protein. Falafels are made out of chickpeas, my favorite bean. One serving of chickpeas provides 3 grams of protein, folate, iron, and manganese!
INGREDIENTS: recipe from @minimalistbaker
1/2 large cucumber (unpeeled + finely grated // as original recipe is written ~1 cup grated, will shrink to ~1/4 cup after drained // organic when possible)
1 1/2 cups coconut yogurt or any yogurt you like
3 cloves garlic (minced)
1/4 cup finely chopped fresh dill (or 2 Tbsp dried dill per 1/4 cup fresh)
1 pinch each sea salt and black pepper (plus more to taste)
1 1/2 Tbsp lemon juice
1-2 Tbsp extra virgin olive oil
Finely grate cucumber with the skin on – should yield about 1 cup. Then either set in a fine-mesh strainer set over a small mixing bowl or transfer to a clean, thin towel and squeeze out excess moisture. The remaining amount should be about 1/4 cup (amount as original recipe is written // adjust if altering batch size). Add coconut yogurt to a large mixing bowl and add strained cucumber, garlic, dill, salt, pepper, lemon juice, and olive oil (optional). Stir to combine. Taste and adjust flavor as needed, adding more salt for overall flavor, garlic for zing, lemon for acidity, or dill for herbiness. Serve immediately, or store in the refrigerator (where it will thicken) up to 5 days, sometimes longer depending on freshness of yogurt .
Falafel: Great source of plant based protein
Sautéed kale: Contains fiber and vitamin C
Red onion: Rich in B vitamins like B9 and B6 which plays a role in metabolism.
Cucumber: A great way to eat your water
Homemade tzatziki: recipe by @minimalsitbaker
#vegan #plantbased #lunch