Oven Baked Gluten Free Falafel

 

Hi everyone,

Today’s recipe is super quick & easy. Who does not need that during quarantine? This oven baked recipe is not traditional as I am using canned chickpeas instead of dried chickpeas. Using canned chickpeas saves me time as I do not have to wait overnight for the chickpeas to soak which means I can make and eat them whenever I feel like. Hope you enjoy !

Ingredients for 9 falafel

• 1 can chickpeas, drained
• 1 cup coriander
• 1 cup parsley
• 2 garlic cloves
• 1 tablespoon of cumin
• 1 tablespoon of tahini
• half a lemon juice
• 2 tablespoon of rice flour (or any other gluten free flour)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Method:

1. In your food processor, add the coriander, parsley and garlic cloves. Pulse until the coriander, parsley and garlic and thinly sliced.
2. Add the cumin, tahini, lemon juice, salt, pepper, rice flour and the drained chickpeas.
3. Blend until smooth. Scrape the sides of your blender if you need to.
4. On a baking tray covered with parchment paper, make 9 balls with the mixture (see picture below)
5. Flatten the ball, it will help the falafels to become crispy.
6. Bake at 180°C or 350F for 30 minutes, or until the falafels have a golden color.

Enjoy on a salad, buddha bowls and in wraps!

Bon Appétit,

Mathilde x

Version Française

La recette d’aujourd’hui est très simple et rapide. Qui n’a pas besoin de ça durant cette période de confinement? Cette recette de falafels sans gluten au four n’est pas traditionnelle car j’utilise des pois-chiches en boîte au lieu de pois-chiches secs. En utilisant une boite de pois-chiches en conserve me permet de gagner du temps car je n’ai pas besoin de tremper les pois-chiches dans l’eau durant la nuit. En plus la recette est moins grasse que la recette traditionnelle puisque les falafels sont cuit au four au lieu d’être frit dans l’huile. J’espère que vous aimerez !

Ingrédients pour 9 falafels:

• 1 boite de pois chiches en conserve (400g), égoutter
• 20 g de coriandre
• 20 g de persil
• 2 gousses d’ail
• 1 cuillère à café bombée de cumin
• 1 cuillère à café de tahin (pâte de sésame)
• la moitié d’un jus de citron
• 1 cuillère à soupe de farine de riz (ou d’une autre farine sans gluten)
• 1/2 cuillère à café de sel
• 1/2 cuillère à café de poivre

Méthode:

1. Dans un blender, mixer la coriandre, le persil, et l’ail jusqu’à ce que ce soit finement haché.
2. Ajouter le cumin, the tahin, le jus de citron, sel, poivre, la farine de riz et les pois-chiches égouttés.
3. Mixer jusqu’à obtenir une pâte assez lisse. Racler les bords du robot si besoin et remixer.
4. Sur une plaque de cuisson recouvert de papier sulfurisé, faire 9 boules de tailles égales, puis les aplatir. (Voir photo)
5. Cuire à 180°C pendant 30 minutes ou jusqu’à ce que les falafels dorent légèrement.

Ajouter ces délicieux falafels à vos salades, buddha bowl ou wraps !

Bon Appétit,

Mathilde x

 

 

 

 

Tabbouleh

In the hot summer days – like we had all last week-  I like to keep meals as simple as possible. I kept finding myself reaching for recipes in needs of fresh herbs just like this classic homemade tabbouleh recipe.  It is quick and easy to make, chocked full of fresh herbs from my garden, and tossed with fresh organic lemon juice. You are going to love it !

Ingredients for 3 persons:

• 1 cup whole wheat couscous*
• 1 cup boiling water
• 1/2 lemon, juiced
• 1 teaspoon of olive oil
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, peeled and diced small
• 3 tomatoes
• 1 cup fresh mint leaves
• 1 cup parsley

*Note: For a gluten free version, use quinoa.

Method: 

1 . Prepare the couscous: In a large bowl, pour the boiling water over the couscous and cover with plastic wrap or a plate of the size of the bowl. Let it sit for 15-20 minutes until softened. If the couscous hasn’t absorbed the water or still tastes crunchy after this time, cover and let it sit for a few more minutes. Gently break apart and fluff the cooked couscous with a fork. Let it cool for 45 minutes.

2 . Tabbouleh: In your blender, combine the 3 tomatoes, cucumber, lemon juice, olive oil, mint, parsley, salt and pepper. Blend until it is smooth but don’t worry if there is still some chunk.

3 . Then combine the prepared couscous and this mixture and stir until well mixed. Add the cherry tomatoes. Leave in the fridge until serving.

Suggested Grocery List:

• Trader Joe’s Whole Weat Cous Cous 17.6 oz

PIN IT ! 

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Crunchy Chicken Spring Salad

Hope everyone is doing well. I just came back from my trip to the USA and it is now so sunny in Paris. It’s awesome ! On this Sunday I though a spring salad would be perfect. I pretty much used whatever I had in my fridge and it came out pretty nice.

Ingredients: 

Crunchy Chicken:

• 4 chicken thigh fillets, skin removed (no bone)
• 2 cups flour*
• 1 egg
• 2 cups bread crumbs*

*For a Gluten Free option use corn starch instead of the flour and cornflakes instead bread crumbs. You can go check out my gluten free Gluten Free Crunchy Chicken here.

• 5 cups Romaine lettuce leaves, washed and dried
• 1 avocado, sliced
• 2 roma tomatoes, sliced
• ½ cup Parmesan cheese slices
• Salt and pepper, to season

Balsamic Dressing:

• 2 tablespoons balsamic vinegar
• 6 tablespoons olive oil

Method:

1 . The crunchy chicken : With a sharp knife, detail the chicken into strips. Add salt and pepper to the chicken pieces. Place the flour, the beaten egg and the bread crumbs in three different plates.
2 . Heat the oil in a saucepan. Dip the chicken strips into the flour, into the egg and finally into the bread crumbs to cover them completely. Cook for 15-20 minutes, turning them often enough to prevent them from burning.

After that, the salad comes together so FAST. Throw all ingredients into a bowl and dress with the reserved dressing. That’s kinda it.

3. Slice chicken into smaller pieces and prepare salad with lettuce, avocado slices, tomatoes, Parmesan cheese and finally chicken.

4 . Dressing: Mix the balsamic vinegar with olive oil. Drizzle with the dressing; season with salt and pepper; serve.

 

 

Colorful Winter Salad

Hello everyone,

So today I decided to make this colorful & delicious salad which only use 4 ingredients: beets, walnuts, feta and spinach. You can either make it as a meal or as a side dish. Enjoy ! xx

Time prep: 10 minutes
Cooking time: 20 minutes

Ingredients for 4 salads:

• 1 beet (if you buy it already cooked then skip step 1)
• 1/3 cup chopped walnuts
• 10 ounces of spinach
• 1/4 cup balsamic vinegar
• 1/2 cup of olive oil
• 1 cup of feta cheese

1. Scrub and trim the beet. Then, place the beet into a pot, and fill it with water. Bring to a boil, then cook for 20 minutes, until the beet is tender. Drain and let it cool. Cut the beet into small cubes.
2. In a bowl, mix together the balsamic vinegar and olive oil to make the dressing for the salad. You can use any other dressing if you like.
3. Place a good amount of spinach onto each salad plate. Then add an equal amounts of beet cube over the spinach, and sprinkle the walnuts and the crumbled feta cheese. Drizzle each plate with the dressing. It’s done !

Pour la version française c’est par ici: Salade hivernale colorée

French Meringue

Hello everyone,

So simple, meringues are fun and colorful and can be made for any occasion! They are super light, cloud-like and melt in your mouth with delight. Enjoy xx

Time prep: 15 minutes
Cooking time: 2 hours
Supplies:

• Clean mixing bowl
• Whisk or electric mixer
• Parchment paper
• Piping Bag

Ingredients for 30 meringues:

• 2 egg whites
• 1 cup (120 g) of sugar
• food coloring

1 . Preheat oven to 250 ° F. Before starting, make sure that your bowl is free from grease as well as no egg yolk into your egg white.
2 . Whisk the whites, the foam and air bubbles will start to tighten. Add the sugar little by little and a few drops of food coloring.
3 . Fill the piping bag with meringue and slightly pipe the meringues on a baking sheet covered with parchment paper.Alternatively, you can use a soup spoon to scoop large, rustic meringues.
4 .Bake the meringues for 30 minutes at 250°F and then lower the temperature to 200 ° F.
Bake for an extra 1h30.

Pour la version française c’est par ici: Meringues Faciles

Crunchy Chicken Nuggets with its Homemade Honey Mustard

Hello everyone,

These crunchy chicken nuggets are beautifully golden. They are tender, juicy and kid friendly & are even better with this homemade Honey Mustard. Enjoy xx

Time prep: 15 minutes
Cooking time: 15-20 minutes

Ingredients for 3 persons:

• 2 chicken breasts
• 1/4 cup ( 32 g) of flour (use cornstarch or rice flour if you want to make them gluten-free)
• 3 cups of corn flakes
• 1 egg
• salt, pepper
• 4 tablespoons of olive oil

Honey Mustard Sauce:

• 4 tablespoons of plain yogourt
• 4 tablespoons of french mustard
• 2 tablespoons of honey

1 . With a sharp knife, detail the chicken into strips no larger than the little finger. Add salt and pepper to the chicken pieces. Place the flour into a plate and the beaten egg in another. In a freezer bag, add 3 cups of cornflakes and seal it. Crush them with your hand or with a cup to make corn flakes crumbs.
2 . Heat the oil in a saucepan. Dip the chicken strips into the flour, into the egg and finally into the corn flakes to cover them completely. Cook for 15-20 minutes, turning them often enough to prevent them from burning.

For the sauce: Mix the yogourt, the mustard and the honey in a bowl. It’s that easy!

Pour la version française c’est par ici: Nuggets de poulet et sa sauce à la moutarde

Spicy Carrots and Pumpkin Soup

Hello everyone,

After new year and the excess of food what is better than a tasteful & colorful soup? This soup is made very quickly, and has warm notes of cumin, ginger and black pepper.  Hope you enjoy xx

Time prep: 10 minutes
Cooking time: 30 minutes

Ingredients for 6 bowls:

• 2 leeks (the white stalk)
• 1 onion
• 2 garlic cloves
• 4 carrots
• 2 lb (900 g) of pumpkin
• 1 cube of chicken stock
• 1 tablespoons of cumin
• 1 teaspoon of ground nutmeg
• 1 teaspoon of ginger powder
• 3 tablespoons of olive oil
• salt and pepper

1 . Wash the leek and chop it. Peel the onion, garlic, carrots, pumpkin and cut into thin slices.
2 . In a casserole, cook all the vegetables, onion and garlic over medium heat with 3 tablespoons of olive oil for 5 minutes. Add the cumin, ground nutmeg, pepper and ginger and mix. Then add water to cover all the vegetables and add the chicken stock. Let it cook over low heat for 25-30 minutes.
3 . Add more salt and pepper to taste and mix (when carrots are soft) broth and vegetables. It’s ready !

Pour la version française c’est par ici: Soupe épicée de Carottes et Potiron