When I’m hungry for chickpeas (and I’m always hungry for chickpeas), I simply heat some olive oil in a skillet, toss the dry, cooked chickpeas into the pan, and let them roast away over medium-high heat, stirring to get roasted brown spots all over. I don’t want them crispy — that’s an entirely different recipe! — but I do want them browned in spots and full of roasted flavor.
While the chickpeas are doing their thing on the stove, I whip together a lemony vinaigrette and chop parsley. When the chickpeas are done, I toss them in the vinaigrette, add the parsley, adjust the seasonings, and serve.
This ridiculously easy recipe will impress your family and friends. They’ll never know how simple it really is!
Is there a better food than falafel? No, I say, there is not. Except maybe mashed potatoes. It’s a close call.
Finding gluten-free falafel out in the wild is hard. Making it at home is so easy, you won’t miss going out for this wonderful food at all. As a bonus, falafel makes a great vegan option for those times you need one.
One huge note, that I’ll repeat in the Notes section as well: do not use canned chickpeas when making falafel. They have absorbed too much liquid in the can, and will create a heavy, less fluffy falafel. You will thank yourself for soaking your garbanzo beans the old-fashioned way!
I’ll be honest: I was never a huge fan of tabbouleh. I think it was my body’s way or warning me away from foods that made me sick because all the components of tabbouleh are delicious on their own. Which makes this gluten-free tabbouleh just about perfect…and a bit addictive.
Serve it with homemade falafel. Or bring as a side salad to a party.
While steak on its own is a fine, fine meal, sometimes the salad craving can’t be ignored. This salad was born during a particularly brutal heatwave. The cool mix of vegetables, the light, tangy dressing (which I have also served with a good dash of chipotle), and the well-seasoned steak makes a satisfying meal.
Feel free to add or subtract ingredients based on what is in season. In late summer, I tend to have a lot of zucchini, so grilling it is a natural.