recipes

Turmeric Baked Falafel with Herbs

By Ashley Koff, R.D. Recipe by Amy Fischer, R.D.

You are NOT what you eat, but you are what your body digests and absorbs. Optimal digestion is a key to good health and natural wellness. Many factors impact digestion-lifestyle, diet and genetics among them. Luckily, there are delicious food solutions to support healthy digestion. Foods rich in probiotics-good bacteria-include fermented foods like kimchi, cultured vegetables, dairy and non-dairy kefir, and fermented soy like natto and tempeh. These contain good bacteria that support the digestive system.*

There are things we can do to create a healthy environment for these good bacteria to thrive naturally: supporting healthy responses to stress, eating whole foods and even providing them with fuel, in the form of prebiotics.*

We get these prebiotics, a type of fiber, from foods such as garlic, dandelion greens and Jerusalem artichokes (sunchokes). TurmericBoost also includes these prebiotics, called fructo-oligosaccharides, or FOS for short. They add a pleasant natural sweetness that blends in perfectly with these Turmeric Baked Falafel with Herbs.

Here's the recipe, plus two dressings that are a perfect match with these fiber-rich fritters:

Turmeric Baked Falafel with Herbs

These falafel are fantastic: They're baked not fried, packed with fresh herbs-and feature TurmericBoost Uplift. These little fritters are big on flavor, as well as nutrition.

Vegan Grain-free Gluten-free

Ingredients:

  • ½ chopped fresh parsley
  • ½ chopped cup fresh cilantro
  • Juice of 1 lemon
  • ½ medium yellow onion chopped
  • 3 cloves garlic minced
  • 2 Tablespoons olive oil
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1 serving TurmericBoost Uplift
  • 1 ½ teaspoons sea salt
  • 1 teaspoon aluminum-free baking powder
  • ¼ cup coconut flour
  • Black pepper, to taste

Directions:

  1. Preheat oven to 375 degrees. Line a baking sheet with unbleached parchment paper.
  2. Add the parsley, cilantro, lemon juice, onion, garlic and olive oil to a food processor and pulse several times to combine.
  3. Add the chickpeas, TurmericBoost Uplift, salt, baking powder, coconut flour and pepper, then pulse to combine. It should be combined but still chunky.
  4. Form the mixture into 15-20 balls. Place them on the lined baking sheet, and coat both sides lightly with olive oil.
  5. Bake for about 15-20 minutes, then flip and bake another 15-20 minutes, until lightly browned on each side.
  6. Serve with vegan dressing or yogurt-tahini dressing (link to recipes) in lettuce or pita bread.
Topping suggestions: cucumber, tomato, avocado, pickled veggies, etc.


Tahini-Lemon Dressing

Vegan Gluten-free Grain-free

Ingredients:

  • ½ cup tahini
  • 1 small garlic clove, minced
  • 1 Tablespoon fresh lemon juice
  • 1 teaspoon maple syrup
  • ½ cup warm water

Directions:

  1. Combine all ingredients in a small bowl or blender. Serve immediately or refrigerate up to five days.

Yogurt-Tahini Dressing

Gluten-free Grain-free

Ingredients:

  • 1 cup plain yogurt
  • 3 Tablespoons tahini
  • 1 small clove garlic, minced
  • 1 Tablespoon fresh lemon juice
  • Salt and pepper, to taste

Directions:

  1. Combine all ingredients in a small bowl or blender. Serve immediately or refrigerate up to five days.

Ashley Koff is an internationally-renowned registered dietitian who believes better nutrition is simple and is on a mission to help anyone achieve their personal health goals by providing simple but highly effective tips and strategies. A self-described "Qualitarian," Koff emphasizes the value of quality nutritional choices in achieving optimal health.

Amy Fischer is a registered dietitian and recipe developer who specializes in green living, nutrition and wellness.