This visual of baked falafel tacos with basil hummus and crispy chickpeas would hopefully make you want to try one asap. Loaded with nutrients, this is vegan and super delicious. I used store bought taco shells but those can be replaced with small home-made chapatis.
Traditonally, falafels are best enjoyed when fried but I really wanted to try a baked version of it. I am so glad to announce, it didn’t disappoint me at all. I did not feel the taste was compromised and we equally enjoyed it as we would enjoy the fried ones. The falafels were baked until they turned golden brown and crisp. Paired with creamy hummus which was delicately flavoured with fresh basil and loaded with tons of crispy chickpeas. Oh, so yum!
This could be such a crowd pleaser for house parties and family dinners, lunches and brunches. Prep in advance and put it to bake while you churn the hummus. Crispy chickpeas could be made in advance and stored too. Comes in handy while assembling the whole thing together.
If you try this recipe, please let me know in the comments below or chat with me on my Instagram or Facebook handles.
Coarse grind together all the falafel ingredients. Make it a coarse paste like consistency. Use a tbsp of gram flour if required to bring it together.
Refrigerate the mix for at least 30 mins. Mix 1/2 tsp baking powder. Make small balls or patties out of it and lay them on a lined baking tray.
Brush or spritz a little oil on the falafels and bake at 200 C (fan assisted) for 25 mins or until they turn brown and crisp.
Basil Hummus
Pressure cook the soaked chickpeas up to 3 whistles. Drain and reserve 1/2 cup water.
Blend together all the ingredients of basil hummus to a desired creamy consistency. Add olive oil and ice cubes in intervals for a wonderful texture.
Take it out in bowl, top it up with extra virgin olive oil, zaatar and sumac spice and black pepper.Enjoy!!!
Assemble Tacos
In taco shells, add falafels, top it up with hummus. Add salad greens and pickles of choice. Add crispy chickpeas. Sprinkle some more zaatar and sumac.Enjoy!!!
Notes
The recipe of crispy chickpeas is linked in the post.Recipe for home-made tahini - Dry roast 1/4 cup sesame seeds in a pan until it turns fragrant and just about to change color. Once cooled, add 3tbsp olive oil and blend until it forms a paste like consistency. Keep adding a tsp of oil and blend until it forms a smooth paste. That’s your homemade tahini.
This is one of my favourite recipes!!! I mean potatoes are love and so versatile to pair with almost any vegetable. My love for potatoes motivates me to try new recipes with it and this one is a star recipe.
The good thing about this is I could play around with my spices and customize it to my taste. Even though I am sharing the proportion of spices I used, I highly recommended customising it your taste and as per availability.
I have made this recipe with both Mediterranean and Indian spices and it never disappoints. In the recipe details, you would see Mediterranean spices, but don’t forget to check the notes for the options of Indian spices too.
This is simple, healthy, vegan, gluten free and does not require much efforts. Pair this with soups of choice or as a side for a simple pasta. My family and I love to club this with roasted tomato and garlic soup.
If you like this roasted potatoes cauliflower and kale recipe, do let me know in the comments below. You can also connect with me on my Instagram and Facebook handles.
In a large bowl, mix in potatoes, cauliflower, paprika powder, harissa spice, zaatar, sumac, 3 tbsp olive oil, salt and 1/2 pepper, and garlic. Put it in the fridge for 15 mins.
Place them on a lined baking tray in a single layer and roast them in a pre heated oven at 170 C (fan assisted) or 180 C (without fan) for 15 mins or until the potatoes look wrinkly roasted.
In a bowl mix kale with remaining 1 tbsp olive oil, salt and 1/4 tsp pepper.
Take the tray out of the oven, stir the roasted veggies, add kale and return it back to the oven to bake for another 7-8 mins.
Remove from the oven, drizzle a generous squeeze of lemon juice, adjust seasonings if required and serve immediately.Enjoy!!!
Notes
Instead of Mediterranean spices, use Indian spices like red chilli powder, roasted cumin powder, and crushed fennel to marinate the vegetables.
Keyword Roasted potatoes cauliflower and kale recipe
My family is a bunch of foodies with every meal creating memories for us. This creamy, delicious, cheesy pasta is sure to go a long way in our family. When I made this for the first time, my husband made me make it twice in the same week. No, I am not complaining. This is so delicious, I love to make it often too!
The sauce is almost like spinach pesto but the addition of cream and cheese adds to the desired texture and creaminess of it. I usually use whichever cheese I have in my pantry. Parmesan, cheddar or Gouda and sometimes processed cheese too. Sometimes I also top it up with some roasted garlic chips. To make this I slice the garlic in thin slices and roast them in a tsp of oil until they turn crisp and brown. However, that’s an optional thing to add variation to my pasta meals.
Those who tried my recipe did mention that it is kids/toddlers approved too. Yayy!!! Minus the chillies, this is a perfect wholesome meal for toddlers and kiddos.
If you like this spinach and mushroom pasta recipe and image, please let me know in the comments below. You can also connect with me on my Instagram and Facebook handles.
We love oven roasted veggies and I love to try variations in that with spices and herbs. This one, oh-my if and only if i could explain in words how delicious it tastes. Roasted vegetables with the crunch of kale and nutty dressing made it super delectable. It gets polished off within seconds whenever I make this and makes for such a satisfying and light on tummy meal. One of the great options for Sunday brunch side or holiday side dish.
The recipe is flexible enough to be used with any veggies of choice. I usually like to use the seasonal variety keeping the spice levels similar for all. This dish comes together real quick and doesn’t disappoint on a busy day when you just need to assemble and throw everything in the oven while keeping your head in your work.
This is best to serve just out of the oven so it remains crisp and delicious.
If you like this harissa roasted veggies with tahini dressing recipe, do let me know in the comments below. You can also connect with me on my Instagram and Facebook handles.
2CupsVegetablesBaby corn, mushrooms, onion, bell peppers
SaltTo taste
Black pepperTo taste
2TbspHarissa spice
3TbspGarlicMinced
2TbspSesame oil
1/2CupKaleChopped
1/4CupFeta or vegan cheeseOptional
Dressing Ingredients
2TbspTahini
1TspMaple syrup
1/2TspPomegranate molassesOr substitute this with lemon juice or vinegar
Garnish
White and black sesame seeds
Zaata spice optional
Instructions
Chop vegetables of choice.
In a big bowl, mix veggies with oil, salt, black pepper, harissa spice and garlic.
Line a baking tray with parchment paper and lay the veggies in a single layer.
Roast them in a pre heated oven at 180 C without fan and 170 C with fan for 20 mins.
Take it out, add kale and cheese if using, drizzle some more oil if needed and return it back to the oven for another 5-7 mins or until the kale looks crisp.
While the veggies roast mix all ingredients of the dressing.
Drizzle the dressing on the veggies, garnish and enjoy!!!
Notes
Use any vegetables of choice - carrots, green beans, mushrooms, baby corn, snap peas, onion and more.
Sometimes it’s all about simple and satisfying meals. Our definition of comfort food is anything to do with variety of lentils. This daliya (broken wheat) is sautéed in ghee, pressure cooked with lentils to a desired consistency and then mixed with sautéed vegetables. Topped up with homemade curd and loads of chopped coriander leaves. Added papad for the crunch and it was indeed a perfect lunch. Am I rhyming there? Huh! Combine this with variety and choice of pickles. Add a generous dollop of ghee on top while serving.
My go to veggies for this recipe is onions, tomatoes, bottle gourd, green peas, grated carrots, spinach, fenugreek leaves and more. Just use anything in hand and this satisfying wholesome meal is ready in a jiffy. After a long tiring day, this definitely doesn’t take too much time to come together. Serve with the mentioned accompaniments for a complete meal. Most definitely, this is my reliable weekday dinner option when I am looking for quick cooking options.
If you like this daliya khichdi recipe, please let me know in the comments below. You can also connect with me on my Instagram and Facebook handle.
In a pressure cooker, heat ghee and sauté daliya for a min. Add the dal and saute for another 30 secs. Add water and pressure cook to upto 3 whistles. Let the steam release by itself.
In a pan, heat oil and add asafoetida, cumin seeds, mustard seeds, curry leaves, green chillies and ginger. Sauté for a min.
Sauté onion until translucent and add tomato. Let it cook until it turns mushy. Add all other veggies and let it cook until the vegetables are tender.
Add all the powdered spices, salt and sugar.
Add the chopped coriander leaves and then mix in the cooked daliya dal. Mix everything well and add more warm water if it looks dry. Cook covered on sim for 5-7 mins.
Check and adjust seasonings. Finish off with lemon juice and mix well.
Garnish and enjoy!!!
Keyword Daliya Khichdi, Broken wheat and lentils porridge, savoury porridge
A food stylist, photographer, and blogger. After leading Human Resources for several years in India and the US, my inner calling prompted me to work on a dream and a vision envisaged by my younger self many years ago. Being creatively inclined and with an interest in food, I decided to embark on my journey towards endless and limitless possibilities.
