Wrapped Up Falafel and Pita Style

 

Last nights dinner, warm home made kale falafels on top of fresh greens and slices of tomatoes from the farm, with a bed of piping hot pita breads straight from the oven, was the perfect end to a hot day that suddenly turned when the fog set in the bay, and a breeze swept up any leaves that tittered around the front deck. Dancing feet outside our open doors were fluttered away in one strong gust, and just the squeals of an open door caught up in the wind could be heard. I set to baking early in the afternoon, and with my chin resting on my hands, staring at this bunch of fresh kale, there was a separate whirlwind of thoughts, recipes, and ideas for the luscious green vegetable. The fresh kale from a nearby farm was how falafels became something else, a whole new flavour was added, as well as intrigue, and falafels were taken up a notch.

Curly green, crunchy stems with tons of fresh flavour and even more nutrients, are always perfect when added to salads, smoothies, and now, falafels. Coming home with a massive bunch one day, they sat on the counter before any inspiration hit. Sometimes it takes a day out in the hot sun, or a stroll on the beach with the sound of shells crunching underneath. It might even take a different glance at something like these long leaves, like the flowering shape they make when all placed in a glass and seen from above. Inspiration for cooking comes from everywhere.

But there are also days when inspiration misses us completely, and like the sun that seems to be shining on every other part of the island, the fog can come in and wrap up a small bay, or one long coastline in a thick, clouded haze, before moving on, disappearing completely. Sometimes we take the car out, only to find that just a couple minutes away, a brightly lit cafe has its whole patio in the sun. It  would take us a few moments to shake our heads in disbelief before we sat down to enjoy something hot and delicious, but now we know the quick paces of the fog, and the direction it takes that can't be determined, nor can there be reason. Sometimes, wrapped up in the cool, dewy fog, it is meals like this that we crave, and that we cook, while watching the last wisps of fog disappear. Up and over the mysterious backside of the hill across the bay from us we can usually see the white and grey haze slowly drop back, disintegrating from the picturesque photo ahead and leaving a clear blue water where boats zip back and forth across and birds roam freely in large groups. 

Wrapped up in the warmth of this little cottage by the sea, we enjoyed dinner looking out the large living room windows, but suddenly the darkness had covered the unknown movements of the fog, and we no longer tried to see beyond the brilliant brightness of it's blanket. 

What was inside, and what was on our plates, was more than satisfactory, and in that, we were happy just sitting down to a meal together, with chatter and laughter to fill the room.

Kale Falafels {Gluten Free and Vegan}

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Without frying, these falafels are an easy and healthy way to enjoy a favourite Greek dish of mine! I remember enjoying the blend of flavours with every mouthful after we had chosen our desired toppings, and received the piping hot pita wrapped in paper in our hands, holding it for a few moments to warm up as we stood on the dock in the wind. From the market quay in Vancouver, falafel wraps were my favourite, but it has been a long time since I've been able to enjoy them, until this recipe!

The best part is, these are so versatile in how you serve them as they can be eaten on their own, with a dip, my favourite being a home made salsa, or on a bed of salad and greens or wrapped up cosily in a pita. You can choose how fancy, or how dressed down you want these falafels to be, but in all ways I'm sure you'll enjoy the benefit of tons of protein and delicious flavour. The combination of chickpeas, tahini, lemon, garlic, and spices is wonderful, a burst of the perfect pairing to your taste buds! And with the addition of  kale in this recipe, although it tends to have a strong taste on its own, has plenty of other flavours strong enough as well, so there's only a slight kaley-taste, which is equally as delicious.

{serves 4}

{Ingredients:}

2 cups kale, rinsed, stemmed, and torn

15 oz chickpeas, drained

1 1/2 tablespoons tahini

1 freshly squeezed lemon

3 garlic cloves, minced

1/4 teaspoon cumin powder

1/4 teaspoon chilli powder

salt and pepper to taste

2 tablespoons oats

1 tablespoon grape seed oil, for baking pan

{Directions:}

Preheat oven to 375°F and prepare a large baking sheet with grape seed oil.

With kale tossed and rinsed under cold water, set aside in a bowl for later.

Combine chickpeas, tahini, lemon juice, cumin, salt and pepper in a food processor, mixing until well blended. Add in fresh kale, pushing it down into the chickpea mixture with a spoon before processing. The kale should be finely chopped.

Transfer the mixture to a large bowl, and stir in oats completely.

Form small balls of the mixture with your hands, adding a little water if it doesn't stick together. The mixture should make between 5 and 6 medium sized falafels. Place the falafels evenly apart on the baking sheet, and bake in the centre of the oven for 20 minutes. Remove, flip, and return to the oven for another 10 minutes.

Enjoy with freshly baked gluten free pitas (recipe below), a topping of salsa, or tzatziki! 

Pita Bread {Gluten and Dairy Free}

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I couldn't imagine having falafels without the warm, soft bread that so deliciously accompanies the meal, but also worried that I wouldn't be able to find a good enough recipe gluten free. One that was as delicious as it was easy as it was soft? I thought it would be difficult, but surprisingly, it only took a short amount of time to be wonderfully surprised at both the texture, soft and light, and taste, how can I say it wasn't just like "bread?" But it was! With only a few ingredients, and a short cooking time, this is truly the best pita recipe! I'd also love to try it as a replacement for gluten free buns or loaves, as I'm sure it would be delicious with any sort of sandwich dressings! 

{makes 3}

{Ingredients:}

1 egg

3 oz water

1 1/2 tablespoon grape seed oil

1 tablespoon sorghum flour

1/4 cup tapioca flour

1/8 cup potato flour

1/4 teaspoon salt

1/4 teaspoon baking soda

{Directions:} 

Preheat oven to 375°F and line a large baking sheet with parchment paper.

In a bowl, whisk together egg, water, and oil. Slowly add dry ingredients, and stir until completely combined. The mixture should be runny, and you should be able to pour it onto the baking sheet.

Divide the mixture into three equal circles on the baking sheet, pouring slowly, and spread each pita into wide circles with the back of a spoon.

Bake in the oven for 10 minutes, remove, flip, and return for another 6-8 minutes.

Enjoy! xx S