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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

CREAMY BROCCOLI CHOP by Lindsey | Dolly and Oatmeal


before we get deep into winter squash and pumpkins, i have to share this autumn side/chop salad. the main star is broccoli. it’s one of my all-time favorite vegetables to eat , even since i was a kid. and right now, at the markets, it's at its peak! i think the best part about broccoli is its versatility. roasted, grilled, sautéed, or steamed. and whether it’s topped with sauce, a bit of lemon juice, or just some oil and salt & pepper, if it’s fresh, it has the possibility to be a great compliment to whatever main you’re serving.

in this case, the broccoli is lightly steamed, until just tender. it’s chopped, along with some purple cabbage for crunch and some pop of color (it also helps to fill the dish out a bit). we add chunked asian pear and thinly sliced red onion which offers the most perfect tart bite when you get one on your fork. the sauce/dressing is yogurt-based (i use a plant-based greek-style yogurt - linked below), with lots of tangy lemon juice and vinegar, giving it such a great creamy punch. if you can’t tell, this is by far one of my favorite recipes on the site, and i just hope you all love it as much as i do! xo!



creamy broccoli chop | gf

if you’re planning to prepare the salad ahead of time, great! add the dressing just before you serve it, as the once the salad gets thoroughly mixed, the cabbage turns the pears and sauce a (beautiful) shade of purple ;)

| serves 4 as a side |

creamy yogurt sauce

  • 1/4 cup greek-style (plain/unsweetened) plant-based yogurt (i use this one)

  • 2 tablespoons avocado oil mayonnaise

  • 1 1/2 tablespoons extra virgin olive oil

  • 1 tablespoons lemon juice

  • 2 teaspoons apple cider vinegar

  • 1 teaspoon good maple syrup (or honey)

  • salt & pepper, to taste

broccoli chop

  • 1 head broccoli, cut into florets

  • 1 cup cabbage sliced thin (preferably on a mandolin), and roughly chopped

  • 1/4 red onion, sliced thin

  • 1 asian pear, cut into small chunks

  • salt & pepper

  • 1/4 cup chopped and toasted blanched almonds



method

  1. make the sauce. whisk together all the sauce ingredients, taste and adjust vinegar, salt, and/or pepper. set aside for later.

  2. place broccoli florets into the basket of a steamer.  bring about 1-inch of water to a boil and set the steamer inside, cover and cook until just tender, about 2 minutes. set aside and let cool.

  3. roughly chop the broccoli and add to a large serving bowl. add the cabbage, onion, and pear. season with a few pinches of salt, and cracks of pepper.

  4. pour over roughly 3/4 of the sauce and toss until everything is evenly mixed together. top with the almonds and serve.


more broccoli recipes:


spicy broccoli bowl w/ creamy ginger lentils

spicy broccoli bowl w/ creamy ginger lentils

creamy garlicky pasta w/ charred broccoli & figs

creamy garlicky pasta w/ charred broccoli & figs

charred broccoli & red on ion salad w/ shaved apples & arugula

charred broccoli & red on ion salad w/ shaved apples & arugula