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Happy Meatless Monday everybody!

I can’t believe it’s Monday again. The school year is coming to an end and the kids are super excited, getting ready for summer vacation. And quite frankly, so am I!

I’ve probably said this before, but this is by far my favorite time of the year. Not only because I absolutely despise the cold weather, but also because it brings back so many great memories.

As a kid, we used to spend our summers at the beach. Two and a half months of nothing but beautiful weather, relaxing by the pool and fun times with family and friends. Ah… Just the thought of it bring a smile to my face.

Some of my best memories though come from the times I spent in Israel as a teenager. I was lucky enough to go several times with family and friends, and let me tell you something, I never got tired of it. Such a small country, but so many things to do and so many places to visit!

And, of course… the food.

I can’t even begin to describe how amazing the food is over there. Fruits and veggies incredibly sweet and juicy. Anything dairy, absolutely unbelievable. And falafel… everywhere!!

I’ve always loved falafel. Yet I’ve never made it myself. I guess it’s one of those things you’re so used to eating out, you don’t even think about making at home, from scratch. I’ve been wanting to try a lighter recipe, baked instead of frying it, so I did some “research”, experimented a little bit and this is the version I came up with. Super simple and easy to make!

Hope you enjoy it,


Prep time: 10 minutes (plus time to soak chick peas overnight)
Cook time: 15 minutes

Ingredients (makes 24 falafel balls):

  • 1 cup raw chickpeas, soaked overnight
  • 1 cup chopped parsley
  • 1 cup chopped cilantro
  • 1 tsp coriander
  • 1/2 tsp cumin
  • 1/2 tsp black pepper
  • 1/2 tsp hot paprika
  • 1/4 tsp all spice
  • 1/2 tsp turmeric
  • 1/2 tsp garlic powder
  • 1/16 tsp cardamon
  • 1 tsp salt
  • 1 tsp lemon zest
  • 2 tbs extra virgin olive oil
  • Cooking spray
  • Pre-heat oven at 400F
  • Generously spray a mini muffin tin with cooking spray
  • Combine all ingredients, except olive oil in the food processor
  • Pulse a few times until all the ingredients are well combined, but not completely smooth
  • Place mixture in a bowl, add olive oil and mix well
  • Using your hands, form small balls and place them in the muffin tin
  • Bake at 400F for 15 minutes
  • Serve with pita bread, pickles, tahini sauce and cucumber tomato salad
  • Enjoy! From May I have that recipe

Prep time: 5 minutes

  • 1/2 cup tahini paste
  • 2 tbs lemon juice
  • 1/2 tsp salt
  • 4 tbs water
  1. In a small bowl, mix tahini paste, salt with lemon juice with a spoon until it thickens
  2. Add water, 1 tablespoon at a time and mix until well incorporated. For thinner sauce, add more water (note: sauce will thicken slightly when refrigerated)

Prep time: 5 minutes

  • 1 large cucumber (we prefer seedless), diced
  • 1 pint of grape tomatoes (we like to mix red and yellow), sliced in half
  • ΒΌ cup chopped parsley
  • 3 tbsp fresh squeezed lemon juice
  • 3 tbsp extra virgin olive oil
  • Salt to taste
  1. Mix all the ingredients in a medium size bowl. Toss and let it sit for a few minutes