Recipe for crispy and perfectly flavored vegan, gluten free falafels made from scratch using dried chickpeas. Falafels make a great snack, and when stuffed in pita or flatbread along with pickled vegetables and tahini sauce, a satisfying meal.

Homemade Falafels Gluten free and vegan

It’s been a long time since I have posted on the blog, and I know each time I say this but I truly hope that going forward I post more regularly. There have been a lot of great recipes that I have tried in the past few days and I would love to share them here. One such recipe is of these from falafels that I made the other day for A and myself.

When I was in Dallas, I remember going to this falafel place that served the most delicious falafels I have ever eaten. It was like a subway shop but for mediterranean food, and their falafels (and fries) were super addictive. Ever since then I have wanted to try my hand making falafels.

The whole idea of making falafels at home has always intimidated me, mainly because the prospect of churning uncooked chickpeas made me feel that my blender would overheat and give up. While working on a styling gig for Hamilton Beach, I got to try their mixer grinder that they had been specifically designed for the indian market. I fell in love with the product and the ease with which I could make each recipe for the shoot, that I had to approach the brand for a collaboration. Since receiving the product, I have been so happy with their Juicer Mixer Grinder– making purees, soups, chutneys, masala powders and recently Falafels.

Homemade Falafels Gluten free and vegan

While slightly expensive (at the moment of this post going live, there is a INR 2000 disocunt on the MRP on amazon),  because of the great quality and its ability to withstand heavy duty use, I would highly recommend the product. I do wish they would have a smaller dry grinder, for times when I do not have too many whole spices to grind, but besides that I have had no complaints and am making the most of the juicer mixer grinder.

Coming to the falafels recipe. These homemade falafels are so flavorful and most of the work is done by the mixer, so super easy to put together. They are also perfectly crisp on the outside, without being mushy on the inside. Remember to use soaked uncooked chickpeas, and not chickpeas from the can. You will not get the same results if you change that. Also, make sure that you do not overprocess the chickpeas. I used the manual setting on the Hamilton Beach JMG, on the lowest speed, and once saw the mixture coming together, switched to pulse mode.

The recipe for these homemade falafels is adapted from here.  I served the falafels in pita as a wrap with lettuce, some veggies and tahini sauce. It was the perfect meal. These falafels would be great as a snack as well, served with some homemade hummus. I am constantly looking for more vegetarian, gluten free healthy meal options and these falafels definitely make the cut. Hope you get to try them out and in case you do please tag me on my instagram here.

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Creamy spinach artichoke dip- a go-to appetizer for parties and when you have guests over.

Creamy Spinach Artichoke Dip

Spinach artichoke dip used to be one of my favorite appetizers to make in the US when I had guests over. I have made both baked and not baked versions of this dip and while I love the baked version, its this no cook- microwave version of spinach artichoke dip that I end up making because of the convenience of it. Plus, its super quick. I am not exaggerating when I say from start to finish this dish takes 10 minutes to make. And chopping/clean up is minimal. Don’t you love such recipes?

While artichokes can be expensive in India, I honestly don’t know a good enough substitute for them in this dip because the artichokes are the real stars in this dip, (besides the creaminess from the cream cheese). I would just say take the plunge and buy those canned artichokes and make it when you have guests over. They will love you for it! Mine did 🙂

Creamy Spinach Artichoke Dip

I had asked on my instagram and facebook pages what kind of recipes are you most looking forward to on the blog, and most of you asked for baked dishes, desserts and appetizers. I am trying to keep that in mind while posting recipes, though I might sometimes sway from it. Today, of course I am going with the majority of you and sharing this creamy spinach artichoke dip appetizer with you.

With the weekend here, what better excuse but to make it today itself! Serve it with homemade or store bought crackers or pita chips.

The recipe is adapted from Alton Brown’s recipe here. If you get to try it, please tag me on instagram, facebook and twitter or leave a comment here.

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This pasta salad is full of flavor from fresh tomatoes, roasted bell pepper and black olives. Tossed with an easy to make dressing, and fresh parsley and making use of whole wheat penne makes a quick and healthy lunch or is perfect to make ahead for a picnic or lunchbox.

Roasted bell pepper and black olive pasta salad

I don’t know if you have tried the TSRI’s pasta salad from the blog, but it’s one of my favorite pasta salads. This roasted bell pepper and black olive pasta salad recipe is adapted from that recipe and if you love pasta salads you will love this one.

Roasting bell pepper is one of my favorite things to do, so much so that I love to use it in my indian tomato based curries too. My homemade pasta sauce also uses roasted red bell pepper. The added flavor that roasted bell pepper imparts to a sauce, or salad is absolutely amazing.

Roasted bell pepper and black olive pasta salad

Roasted bell pepper and black olive pasta salad

Its really hot here in India. Hot and humid. We have got no rains so far, with the clouds teasing us almost every other day. Entering the kitchen to cook is something I dread, because I know I will come out feeling like taking a shower immediately. Recipes like this easy pasta salad where the only cooking involved is cooking the pasta, and the oven takes care of the roasting bit, are a welcome respite.

I have been thinking of starting a small herb garden. We do grow mint and for a brief period had successfully grown thyme and oregano too. In US, I had a flourishing basil plant and there was always more basil than I could use. Every time I make pasta or pizza, I tell myself I should grow basil, parsely, thyme at home instead of traveling 30 minutes for a small bunch of these herbs.

Using fresh herbs always makes a difference to your salads, or the sauces used in pastas and pizzas. I would recommend using fresh whenever you can.

If you try this recipe, do please tag me on any of the following platforms- instagram, facebook, twitter or leave a comment here.

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