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Global Eats: Falafel Style

We’re all about trying new foods at Mom Dishes It Out. Our post yesterday highlighted a number of recipes from all around the world and encouraged families to try new foods. To continue this trend we wanted to share this delicious Falafel recipe from our friends at Cooking Light. This recipe puts a Latin American twist on a Middle Eastern classic.

This photo is courtesy of Cooking Light and Lee Harrelson

Falafel with Avocado Spread

Ingredients

  • Patties:
  • 1 (15-ounce) can pinto beans, rinsed and drained
  • 1/2 cup (2 ounces) shredded Monterey Jack cheese
  • 1/4 cup finely crushed baked tortilla chips (about 3/4 ounce)
  • 2 tablespoons finely chopped green onions
  • 1 tablespoon finely chopped cilantro
  • 1/8 teaspoon ground cumin
  • 1 large egg white
  • 1 1/2 teaspoons canola oil
  • Spread:
  • 1/4 cup mashed peeled avocado
  • 2 tablespoons finely chopped tomato
  • 1 tablespoon finely chopped red onion
  • 2 tablespoons fat-free sour cream
  • 1 teaspoon fresh lime juice
  • 1/8 teaspoon salt
  • Remaining ingredients:
  • 2 (6-inch) pitas, each cut in half crosswise
  • 4 thin red onion slices, separated into rings
  • Greens of choice

Method

  1. To prepare patties, place pinto beans in a medium bowl; partially mash with a fork. Add cheese and next 5 ingredients (through egg white); stir until well combined. Shape bean mixture into 4 (1/2-inch-thick) oval patties.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan; cook 3 minutes on each side or until patties are browned and thoroughly heated.
  3. To prepare spread, combine avocado and next 5 ingredients (through salt), stirring well. Place 1 patty in each pita half. Spread about 2 tablespoons avocado spread over patty in each pita half; top with onions and greens.

 

Recipe courtesy of Ann Taylor Pittman of Cooking Light. The original recipe can be found by clicking here.

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Zucchini Bread with a Twist

There’s nothing like a warm piece of homemade bread on a cold autumn day. Thanks to our friend Ann Grunberg, for allowing us to share her wonderful homemade Zucchini Bread recipe! 

Zucchini Bread with a Twist

Photo Credit: prideandvegudice via Compfight cc

Ingredients:

  • 3 eggs
  • 2 cups flour
  • 1 tbsp vanilla extract
  • 1 cup oil
  • 1 cup chopped nuts
  • 1 tsp cinnamon
  • 1/4 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 cups coarsely grated zucchini
  • 1 1/4 cup sugar

Optional:

  • handful of raisins
  • handful of crushed coconut
  • grated carrots

 

Directions:

  1. Grease and flour 2 loaf pans.
  2. Beat eggs until fluffy.
  3. Add sugar and oil.
  4. Beat until the color turns lemon-yellow.
  5. Add vanilla, flour, cinnamon, baking powder, baking soda, zucchini, nuts, salt and optional ingredients.
  6. Bake at 350˚F for 1 – 1 1/2 hours.

Remove from oven. Allow to cool. Serve and enjoy!

Recipe courtesy of Ann Grunberg.