Herby Falafel Bowl
1 can chickpeas, drained and rinsed. Put into a bowl and mash well, or can do in a food processor.
Add about 1/4 cup finely chopped red onion,
2 garlic cloves*
some cilantro, parsley and mint* - or whatever you have. I added lots so they were very green and herby.
2 tbsp chickpea flour if needed
*No need to finely chop if you are doing it in the food pro. I do the red onion separately for a little texture.
I added some cumin (1/4 tsp or so), salt and pepper and a good squeeze of lemon. You can also add 2 tbsp hemp seeds for an added protein boost!
Just squish them into balls then flatten slightly to make small patties, drizzle a little olive oil over them. I baked them on a baking sheet in a 375* oven for about 10 minutes until hot and a little crispy on the outside.
Add some greens - baby spinach, chopped romaine, to your bowl, Add some chopped cucumber and tomato, more fresh herbs if you like. Splash with a little apple cider vinegar and salt. I always add some crumbled Feta cheese as well.
I used a spoonful of tahini mixed with some mayo, fresh garlic, a squeeze of lemon and a little salt until I thought it tasted good.
*Add a little water or cider vinegar if too thick.
1 cup plain yogurt, 1/2 cucumber grated - squeeze out any liquid in a paper towel before adding to the yogurt, a little chopped garlic, and then some salt to balance out the yogurt-iness, again until I thought it tasted good. Add some Chopped mint
Purple Cabbage Salad
Cut some wedges and place on a baking sheet. Heat broiler and broil cabbage wedges until beginning to char on the edges. Roughly chop, add a good squeeze of lemon and some salt. Add chopped parsley for more herbs!
Pickled Red Onion
Thinly slice a red onion. In a small saucepan add 1/2 cup apple cider vinegar and 1/2 cup of water. Add sugar until the pickling liquid tastes good to you. Bring to a boil, turn off heat and pour over red onion slices. Allow to cool.
*These will keep in their pickling liquid in the fridge for several weeks!