Serves 4 to 6 | makes 3 1/2 cups sauce
“Falagers” is the nickname we gave to falafels made from legumes soaked in lager beer before cooking. Making them from scratch is a bit of a give-and-take game. Too wet, add flour. Too dry, add more water or oil. It’s all about a feeling and making sure the mixture holds together while still staying moist.
Want a heartier serving? Shape the falager mixture into burger-sized patties and, once baked, tuck each patty into a toasted bun, pita bread or lettuce wrap with avocado slices, creamy hummus and Smoky Tomato Sauce. As for any leftover Smoky Tomato Sauce, it’s delicious with pasta!
In large bowl, place lentils, beer and 2 cups water. Stir together. Cover and refrigerate for 8 hours.
Preheat oven to 375 F. Slice just enough top off garlic head to expose cloves. Place in loosely fitted bed of foil. Drizzle with 1 tsp avocado oil and a bit of water. Bake in oven until cloves are soft when pressed, about 40 minutes. Remove and cool. Place roasted garlic in small bowl and refrigerate until ready to use.
Once lentils have fully soaked, drain and place in large saucepan along with 3 cups fresh water. Bring to a boil. Reduce heat to medium-low and, with lid ajar, simmer for 20 minutes, or until lentils are tender but not mushy. Drain well and set aside to cool.
Once cooled, place lentils in food processor along with onion, cilantro, chickpea flour, cumin, coriander, salt, pepper and cayenne. Pop roasted garlic cloves from their skins and add. Pulse until a coarse meal forms, occasionally scraping down sides of food processor with spatula. Texture should be like a firm, slightly chunky cookie dough. Do not overprocess to a smooth paste.
Transfer mixture to large bowl. Cover bowl and refrigerate for about 2 hours to slightly firm.
Preheat oven to 400 F. With damp palms, shape mixture into 2 inch balls and slightly flatten into patties. Place on parchment-lined baking sheet in single layer.
If mixture is too loose, return to bowl and stir in a little more flour, a tablespoon at a time, just until it will hold together. Be careful, as too much flour will make patties dense. Lightly brush patties with remaining 1 tsp avocado oil.
Bake in oven for 10 minutes per side, or until golden. Serve with Smoky Tomato Sauce and toppings of choice (arugula and sliced avocados work well!) on slider buns, if using.
In medium saucepan, heat oil. Add diced onion and sauté over medium heat until soft. Add garlic and sauté for 1 minute. Add beer to deglaze pan. Continue to cook over medium heat until beer is reduced by half, about 2 minutes.
Stir in remaining ingredients and bring to a boil. Cover, reduce heat to medium-low and simmer for 15 minutes for flavors to blend. Add a little more chipotle sauce if you wish. Serve sauce chunky or puree in blender if you wish. Spoon over baked Falagers.
This recipe is part of the The Gastronomical Growler collection.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.