Meatless Monday: Crock Pot Falafel and Kale Chips

After last week's heavy pasta dish, I searched for a recipe that is opposite of the stereotypical vegetarian noodle meal. I stumbled upon Crock Pot Falafel and anticipated the unique, protein rich dinner would be devoured by my family.

I spent a summer in Israel as a vegetarian teenager and lived on falafel (and Nutella).  I've unsuccessfully attempted other falafel recipes, but never found one utilizing my favorite cooking companion - my crock pot!

This week, I chose to prepare Meatless Monday on Sunday because there is no school for Casmir Pulaski Day and I'm worried I won't have time to prepare.  Originally, I was going to cook on Sunday and serve on Monday, but the smell wafting through our house convinced us to eat it promptly.  Luckily, there are leftovers for Monday!

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The ingredients were few and many of them I already had around the house.  An onion is not pictured as I forgot to get one. (Thank you to my husband who is running to the store again to pick one up.)

The preparation is quick, with a food processor, and I'm amazed at the purity of the ingredients.  I used much less olive oil than I would have thought necessary.

 

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I was pleasantly surprised with the final outcome.  They weren't fried, but just as tasty.  I made a delicious yogurt sauce with lemon juice, salt, pepper and cumin and served with pita, sliced cucumbers and tomato.  My husband and kids all ate it.  The kids especially enjoyed dipping in their yogurt sauce, although my daughter insisted on calling it ranch! 

I've been eager to try Kale Chips.  Kale is highly nutritious, contains antioxidant properties and is considered to be anti-inflammatory. I decided chips were the simplest way to introduce the vegetable to my family.   All I did was wash and cut the kale.  Then drizzle with olive oil, sprinkle with salt and bake at 350 degrees for 14 minutes. 

 

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The chips were a little too salty and brown for my taste, but my two year old and husband loved them.  The five year old wouldn't even try, but I still considered it a success.

After only two weeks of Meatless Mondays I already feel healthier.  Last week started off with a substantial non-meat meal and the following days mirrored the wholesome choice of foods.  My body is stronger, more energetic and happy with the nutrient rich meals.  It has been reported that eating like a vegetarian one day a week is enough to ward of diseases such as heart attacks, strokes and cancer. 

Share with me the result of your Meatless Monday.  I'm interested to hear if you tried this recipe or have a new one to share.   Please Like My Facebook Page for updates and more recipes. 

Bon Appetit!

Comments

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  • I love the idea of Meatless Monday. These look like great meal ideas. I never though about making falafel in the crockpot.

    It's great to see people slowly adopting ideas from a plant based lifestyle. Making small but consistent changes will lead to great results. Keep up the awesome ideas!

    Joe
    http://www.activevegetarian.com/

  • Nothing like falafel for Pulaski Day!

    I will have to try that recipe in our house, since I'm always looking for both meatless and cheese-less meals. And I love the kale idea.

  • In reply to Magistra:

    Meatless and cheeseless is very hard. I went dairy free when nursing my daughter and had a very difficult time. Quinoa is a good, hearty grain that can be mixed with veggies in a stir fry.

  • In reply to Magistra:

    What is it about five-year-olds and their aversion to trying anything new or remotely green? Anyway, it looks like you used lacitino kale. Have you tried the curly kale? I wonder if it's less bitter.

  • In reply to christinewhitley:

    Yes, my five year old was a great eater as a baby and toddler. Not anymore. I wondering when this all will change.

    I haven't tried the curly kale, I actually didn't even realize there was more than one kind.

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