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Baked Falafel & Bean Burrito Bake

Updated on March 3, 2018
Maya Shedd Temple profile image

Vegetarian most of my life, I love the creativity of veggie cooking—as well as creating & curating poems!

Crispy Baked Falafel

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Quick & Easy

When a recipe instructs you to "place all ingredients in a food processor," you know you have a "quick & easy" recipe. This one does just that, and it results in an exotic, satisfying falafel.

The falafel, whether it comes in as a patty or a ball, is always one of the most interesting flavors in the world recipe canon.

I might have to go whip this one up for breakfast. Yes, it's that easy, and that scrumptious! Let's go make some!

Ingredients

  • 2 cups garbanzos
  • 1/4 cup onion, minced
  • 1 clove garlic, minced
  • 1/2 cup cilantro
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 1 tbsp lemon juice
  • 1 tbsp unbleached flour
  • 1 tsp cumin
  • 1 coriander
  • 1/4 cup olive oil

Instructions

  1. Combine all ingredients in food processor.
  2. Shape into patties and place on baking sheet.
  3. Bake in 375° for 20 minutes.

The Oven Advantage

Of course, you know that most falafel are pan- or deep-fried. This one is "baked," thus avoiding a lot of fat that results from frying, yet it remains tender and tasty!

Unless you have a well-ventilated kitchen, deep frying and even pan frying can cause heavy orders to linger throughout your home. Using the oven offers a further advantage; the smell of baked goods remains pleasant, light and aromatic, instead of heavy and oil-laden. Another oven advantage!


Bean Burrito Bake

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Bean Burrito Bake

Bean burritos are old hat. But you can change things up a bit by simply re-assembling them into a casserole then baking it in the oven. Gives your kitchen and other living spaces that wonderful Mexican food aroma, whetting the appetite and them deliciously satisfying that hunger. Eaten with the falafel or not, it will taste good! And, of course, it is totally vegan if you use vegan cheese, or simply vegetarian if you use regular diary cheese.

Ingredients

  • 2 cups pintos, fully cooked
  • 2 onions, chopped
  • 1/4 cup olive oil
  • 1/2 cup nutritional yeast
  • 1/4 cup cilantro, fresh chopped
  • 1 red bell pepper, 1 green bell pepper, 1 yellow bell pepper
  • sea salt, coarse black pepper to taste
  • 2-3 cups MexiCali Chili Sauce*
  • 10 corn tortillas
  • 2-3 cups vegan cheese

Instructions

  1. Heat oven to 400º.
  2. Combine first seven Ingredients in large mixing bowl.
  3. In 13x9x2 baking dish, place a layer of five tortillas.
  4. Spread half of mixture evenly over tortillas.
  5. Pour 1-2 cups of *MexiCali Chili Sauce over mixture and 1 cup cheese.
  6. Repeat steps 4 and 5, making sure final layer of cheese covers the mixture. Use more cheese if necessary.
  7. Cover with foil and bake in 400º oven 35-40 minutes.

*MexiCali Chili Sauce

Ingredients

  • 2 tbsp olive oil
  • 4 medium tomatoes, chopped
  • 1 large onion
  • 1 clove garlic
  • 4 cups vegetable broth
  • 1/2 cup tomato paste
  • 2 tbs chili powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 2 tsp sea salt
  • 2 tsp coarse ground black pepper


Instructions

  1. Into a 4 or 5 quart Dutch Oven, place olive oil and chopped tomatoes and cook over medium heat until falling apart.
  2. Add tomato paste and vegetable stock.
  3. Cook and stir mixture until well blended.
  4. Add chopped onion and chopped garlic cloves.
  5. Cook until onion is translucent.
  6. Add chili powder, onion powder, garlic powder, cumin, salt and pepper.
  7. Turn heat down and allow sauce to simmer for about 20 minutes, stirring occasionally.

© 2015 Linda Sue Grimes

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    • Maya Shedd Temple profile image
      Author

      Linda Sue Grimes 14 months ago from U.S.A.

      Thank you, Vellur! This recipe does result in a very yummy dish. You are welcome, and thanks again! Have a great day!

    • Vellur profile image

      Nithya Venkat 14 months ago from Dubai

      Easy to make, healthy and delicious. Thank you for sharing.

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