Last New Years Eve, my friends and I made a pact that this would be ‘our year.’
In some ways, it has been. But this is also the year that I broke my arm, had all four wisdom teeth removed, and had a tire blow out while driving down the highway. And it’s only July.
There are few things as terrifying as sitting in a stopped vehicle just waiting for a car going 80 miles an hour to hit the corner of your car and spin you into a deadly oblivion. Luckily, I kept most of my wits about me and managed to call 911, a tow truck, and Dave while I melted slowly in the heat listening to the music of blaring car horns.
But I left the house on a mission: to get groceries to make dinner tonight. And I did.
Falafel Crumble Wraps (Serves 6)
- 1 15 oz can of chickpeas
- 1/2 red onion, diced
- 2 garlic cloves, minced
- 3 tbsp olive oil
- 1/2 tsp turmeric
- 1 tsp coriander
- 1 1/2 tsp cumin
- 1 tsp kosher salt
- 1 tbsp lemon juice
- 1/4 cup tahini
- 1/2 cup plain breadcrumbs
- 1 egg white
- Tzatiki sauce, chopped tomatoes, spinach, feta cheese, and tortillas for serving
In a food processor, combine chickpeas, 1 tbsp olive oil, lemon juice, and tahini. Blend well and move to a medium sized bowl.
Heat 1 tbsp of olive oil in a medium pan over medium high eat. Add onions and saute about 5-6 minutes.
Add onion mixture along with sea salt, egg white, and breadcrumbs to the chickpea mixture.
Stir well until combined.
Heat 1 tbsp olive oil in pan. Add falafel mixture, and cook about 5-6minutes. Flip and cook an additional 5-6 minutes, breaking the mixture up.
Crisp tortillas in a pan, then top with spinach, tomatoes, falafel mixture, feta, and tzatiki sauce.
Adapted from: Healthy with Heather
When do meals taste the best? When you’ve had a near-death experience, that’s when.