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THE DECONSTRUCTED FALAFEL SALAD FROM "FAMILY" by Lindsey | Dolly and Oatmeal


happy weekend, friends! just popping in quick to share this delicious salad with you. i’m mindful that it may still be cold, even snowy, where you are, which is why i’m sharing a warm salad with you. this deconstructed falafel salad, (aka, a genius recipe, if you ask me), comes from the new spring cookbook that i absolutely adore, FAMILY. it’s written by hetty mckinnon who also authors the beautiful blog, arthur street kitchen.

this is hetty’s third book (!), and its’ pages are filled with beautifully accessible and approachable vegetarian recipes. its touching photographs and anecdotes of family and tradition pull at my heart strings each time i open the book. i think for the majority of us who enjoy cooking our your people - whoever that may be - is a form of nurturing them. FAMILY captures this notion, but also allows the reader/consumer to imagine making their own memories with the recipes that hetty so generously shares. i’m taking serious note of hetty’s wealth of knowledge here, as she’s a mother of 3, and a cook.. i’m very well acquainted with how cooking for your family (after a day of cooking for work) can feel very much like a chore, but i keep drawing on hetty’s idea of creating a recipe repertoire - the dishes that are comforting, easy to shop for without a list, and adaptable. there are already so many dishes in her book that i am so eager to make into our family classics.

this recipe has a few more steps but only because you’re cooking the chickpeas, and lightly sautéing the kale, other than that there are a few quick chops and you’re ready to serve. this is a hearty salad on its own. if you’re not one to have a big appetite for dinner this would be great. i added some shredded chicken for extra protein, but you i could see this salad as is being plenty for someone who isn’t growing a human ;) so what’s deconstructed about this falafel salad? well, for starters, there is no falafel! don’t get me wrong, i love falafel, but making them can be a little labor intensive, especially if you’re preparing dinner the night of. instead, hetty has you cook the chickpeas (which are the cornerstone ingredient to most falafel recipes) with all the falafel seasonings: fresh garlic, cumin, paprika, salt, and pepper. then you cover it all in olive oil and bake it at a high heat, essentially slow frying the chickpeas (insert: drooling emoji). the result is genius: crispy (but not dry) chickpeas, and a falafel-infused oil that is so flavorful i wanted to pour it over everything.

in the end you get the falafel with half the work, and a new technique for crisping chickpeas. it’s a wonderful recipe to have in your back pocket for weeknight dinners, gatherings (you could easily double the salad), potlucks, spring picnics, etc. i have a very good feeling you’re going to love this recipe :)

xo!



the deconstructed falafel salad | v

recipe from: FAMILY by hetty mckinnon

| serves 4 |

  • extra virgin olive oil

  • 2 bunches kale, stems removed and leaves torn

  • 1 persian cucumber, sliced into thin rounds

  • 3 cups (150g) store-bought pita chips (i omitted these, but you could easily substitute a gluten-free alternative)

  • handful of flat-leaf parsley leaves, roughly chopped

  • handful of mint leaves

  • 1 lemon, cut into wedges

  • sea salt

crispy roasted chickpeas

  • 18 ounces (500g) cooked chickpeas (about 2 drained cans), patted dry

  • extra virgin olive oil

  • 2 garlic cloves, finely chopped

  • 2 teaspoons ground cumin

  • 1 teaspoon paprika

  • sea salt and black pepper

lemon tahini

  • 1/3 cup (90g) tahini

  • juice of 1 lemon, plus extra if needed

  • 1 garlic clove, very finely chopped

  • sea salt and black pepper

*hetty’s notes:

substitute

  • chickpeas: white beans, butter beans

  • omit pita chips for gluten free



method

  1. preheat oven to 425°F (220°C)

  2. for the crispy chickpeas, place the drained chickpeas in a small ovenproof dish. cover with olive oil, season well with two big pinches of sea salt and black pepper, and add the garlic, cumin, and paprika. stir to combine. roast for 35-40 minutes, until the chickpeas are crispy. set aside.

  3. for the salad, place a large frying pan over a medium heat and drizzle with oil. add the kale, in batches, along with a pinch of salt and cook 2-3 minutes, until wilted.

  4. to make the lemon tahini, pour the tahini into small bowl and whisk in the lemon juice and garlic. gradually add 1 tablespoon of water at a time, until the sauce is the consistency of thickened cream. if the tahini “seizes” and becomes very thick, add more water; it will eventually come back together to form a cohesive creamy sauce. season with sea salt and black pepper, and add more lemon juice if you like it lemony.

  5. combine the crispy chickpeas (and their cooking oil) with the kale, cucumber, half the pita chips and herbs. to serve, drizzle over the lemon tahini and scatter over the remaining pita chips. serve with lemon wedges on the side.


similar recipes:


mung bean & cilantro falafel tacos

mung bean & cilantro falafel tacos

chickpea & avocado tzatziki salad

chickpea & avocado tzatziki salad

SUMAC-ROASTED VEGGIES W/ TAHINI YOGURT (+ SOME NEWS!) by Lindsey | Dolly and Oatmeal


we’re just gonna start with the news, because i’m so excited to finally share it with you! 🎉WE’RE HAVING A BABY!🎉 baby love #2 is on the way, and HE(!!!) is due late this summer!! another little guy will be making us a family of 4 (5, if you’re like us, and count your pup as a child) and while initially i was in a state of shock at the thought of another boy, i am so excited at the idea of he and amesy being best little buds. we thought for sure that it was a girl. i had it all figured out that between both of our immediate families, the siblings have been girl/boy. this will be the first on either side where there are 2 boys. so it just goes to show that genetics only go so far, i suppose.

this pregnancy has been pretty good to me so far. my first trimester was all nausea all the time, but aside from that it was quite easy. and i’m so grateful. i never shared this before, but during my first trimester with amesy i was put on bed rest for about 6 weeks. i had a subchorionic hemorrhage, which is essentially an active bleed in the gestational sac. it was quite sizable and the bedrest was to prevent the hemorrhage from rupturing. it was probably the scariest thing i have ever gone through, but thank goodness amesy made it out of that first trimester, and i went on to have a very healthy pregnancy after that. needless to say, this time around i was was convinced it would happen again (apparently it’s common to have it again if you’ve had it before), but luckily we made it through this first trimester with zero sign of any bleed.

with all the worry of the first trimester aside, my mind is feeling a bit more at peace. we’re beginning to plan some things, some for baby, but mostly for amesy. i’m trying to think of everything i can to make this as easy a transition for him. which has translated to him moving into a big boy bed, starting the beginnings of potty training, and all that fun stuff! but in all honesty, i worried about so much in my pregnancy with amesy, that this time around i’m really just trying to take it all in stride, and just grateful for every day that i get to carry and care for this babe.

so where am i going with all this? and why am i celebrating this news with roasted veg? basically because i haven’t been able to stomach roasted anything for close to 3 months, and i’m finally able to enjoy roasted veggies once again. and more than that, i paired my favorite medley of fresh veg with my ultimate go-to (pregnant or not): dairy-free tahini yogurt. it’s the kind of sauce that you want to pour over everything, sop up with any scrap of bread you can find, or just eat it with a spoon. it’s that good. and if you’re on the other side of the world where it’s still hot and you have a plethora of tomatoes and cucumbers you could make this version that i posted the other day on instagram. like i said, the possibilities are endless with this sauce.

wishing you all a beautiful week ahead!



sumac-roasted veggies w/ tahini yogurt | v & gf

you could use this sauce in so many applications, but my favorite for this time of year is to brighten up roasted winter vegetables. there’s a good bit of punch and tang in the sauce, so it’s the perfect thing enliven winter meals (especially late winter meals). i used baby potatoes, red onion, and a mix of broccoli and romanesco, but feel free to use your preferred assortment of vegetable, you really can’t go wrong.

here are my favorite brands of dairy free yogurt to use here:

print the recipe

| serves 4 |

tahini yogurt

  • 1/3 cup tahini

  • 3/4 cup plant-based unsweetened plain yogurt (preferably greek-style)

  • 1-2 tablespoons fresh lemon juice

  • 1 clove garlic, grated on a microplane

  • salt

  • water to thin

sumac-roasted veggies

  • 1 lb. new potatoes or fingerling potatoes, cut into 1-inch pieces

  • 1 red onion, cut into 1/2-inch wedges

  • 3 tablespoons avocado oil, divided

  • 3 teaspoons ground sumac

  • salt & fresh ground pepper

  • 1 head broccoli or romanesco (or 1/2 broccoli, half romanesco), cut into bite size pieces

  • 1 tablespoon finely chopped mint

  • 1 tablespoon finely chopped parsley

  • crumbled vegan feta or mozzarella, to top



method

  1. make the tahini-yogurt. in a large bowl, whisk together the tahini, yogurt, 1 tablespoon lemon juice, garlic, a few pinches salt, a few grinds of pepper, and 1 tablespoon water. taste and add more lemon juice, salt, and water if needed. (if you’re looking to smear the bowl with the yogurt sauce, then i would suggest not adding as much water, you want it thick enough for it not to run down the sides of the bowl.) pour the sauce into a lidded jar or container and store in the fridge for up to 1 week.

  2. roast the veggies. preheat oven to 400°F, and line baking sheet with parchment paper. in a large mixing bowl, combine the potatoes and onions with 1 1/2 tablespoons oil, 1 1/2 teaspoons sumac, and a fat pinches of salt. toss together until everything is even combined. spread the veggies out evenly into the baking sheet and bake for 35-40 minutes (the potatoes will be lightly golden). while the potatoes and onion are cooking, add the broccoli or romanesco to your mixing bowl, and add the remaining 1 1/2 tablespoons oil, 1 1/2 teaspoons sumac, and another good pinch of salt. toss it all together until combined. pull the potatoes from the oven, and add the broccoli (or romanesco) to the tray. roast for another 8-10 minutes, until the broccoli (or romanesco) is tender; and the potatoes and onions are lightly browned and edges are crisp.

  3. let the veggies cool slightly while you prepare your bowl. if you’re smearing your bowl with sauce (alternatively, you could serve the roasted veggies with a side of sauce), add half the sauce to a large shallow bowl, and use a large spoon to spread the sauce into the bottom and sides of the bowl,. add the veggies to the center. top with the chopped mint, chopped parsley, and crumbled vegan cheese (if using).


similar recipes:


everyday roasted veggies

everyday roasted veggies

warm fingerling potatoes w/ garlic turmeric sauce

warm fingerling potatoes w/ garlic turmeric sauce

Breakfast For Dinner: "Cream Cheese" Omelettes w/ Balsamic Greens by Lindsey | Dolly and Oatmeal


frank and i recently celebrated our 8-year dating anniversary.  and of course, with those memories of our first year together brings back all sorts of nostalgia.  these eggs are part of that story.  

mine and frank's first year together was in many ways, a growing experience.  i think we both were able to view the world a little differently through each other's perspective.  that first year also challenged us as a couple.  but we made it through, and persevered.  i grew a deep respect and love for frank, how he viewed the world, what made him tick, his passions in life, on and on. 

we celebrated our first year together at a little b&b in snowy upstate new york.  and the keeper of the b&b, nancy, took such care of her guests, making us delicious breakfasts each morning.  our first breakfast was a cream cheese egg omelette!  i was completely smitten.  i had never thought to schmear eggs with cream cheese, making it melty and warm, and taking an "eh" omelette to the next level.  we dubbed them fancy nancy eggs.  so once we got back home i immediately took to my kitchen and tried recreating them.  after a few tries, i found that the trick was letting the cream cheese come to room temperature, so that way it melts into the eggs in just the right way.

this rendition here is one i've been making for a couple years now.  it uses a vegan cream cheese, and adds some greens, and healthy fats to round it out and really make it a wholesome meal.  it's got everything to nourish and fill you up: protein, fiber, and healthy fats.  plus, it's a super fast dinner (or lunch) i like putting together at least once a week.  it's the kind of weeknight meal that understands me: big on flavor, and small on prep. i hope you love as much as we do!


**and be sure to tag @dollyandoatmeal when you're making any recipes from the site or my book!  i love regramming you all on instagram stories! xo!



breakfast for dinner: "cream cheese" omelettes w/ balsamic greens | gf & df

| makes 2 omelettes |

PRINT THE RECIPE!

  • 1 tablespoon extra virgin olive oil
  • 1/2 tablespoon good-quality aged balsamic vinegar
  • 1 cup spring greens, arugula, or spinach 
  • salt & fresh ground pepper
  • olive oil, ghee, or grass-fed butter, for cooking
  • 4 pasture-raised organic eggs
  • 1/4 cup vegan cream cheese (my favorite is kite hill), at room temp
  • 1 cup spring greens, arugula, or spinach
  • 1/2 ripe avocado
  • 1/4 cup microgreens
  • chopped chives and chive flowers, for garnish


method

  1. toss the greens with the olive oil, and vinegar; season with salt and pepper, and toss once more.  set aside.
  2. heat an 8 or 10" skillet over medium heat.  once the pan is hot add enough olive oil to lightly coat the bottom of the pan (or add a knob of ghee or grass-fed butter). whisk together the eggs, and season with salt and pepper.  add half the egg mixture to the pan and turn the heat to medium-low, cook until the top of the eggs is a bit sturdy, about 3-4 minutes.  then, in one motion, flip the egg with a large rubber spatula, to cook the bottom.  cook for about 1-2 minutes, then transfer the omelette  to a plate.  repeat with the remaining eggs.
  3. cover half of the omelettes with 2 tablespoons of "cream cheese", then split the greens and avocado between both omelettes.  top with microgreens, chopped chives, chive flowers, and bit more cracked pepper.  eat warm :)

SIMILAR RECIPES:


balsamic roasted asparagus salad w/ fried capers & 7-minute eggs

balsamic roasted asparagus salad w/ fried capers & 7-minute eggs

spring rainbow bowl w/ honey-mustard tahini

spring rainbow bowl w/ honey-mustard tahini

cilantro back rice w/ roasted garlic scapes & asparagus 

cilantro back rice w/ roasted garlic scapes & asparagus