Baked Falafel

 

• ▢15 ounces chickpeas drained and rinsed
• ▢½ cup white onion finely diced
• ▢1 cup fresh parsley lightly packed
• ▢1 cup fresh cilantro lightly packed
• ▢½ teaspoon salt 
• ▢¼ teaspoon pepper 
• ▢1 teaspoon garlic powder
• ▢1 teaspoon coriander
• ▢2 teaspoons cumin
• ▢2 teaspoons baking powder
• ▢2 Tablespoons flaxseed (or one egg)
• ▢1 Tablespoon olive oil (for greasing the pan)

• Preheat oven to 400 degrees F.
• Add chickpeas, onions, parsley and cilantro to a food processor fitted with an “S” blade. Process until well combined (but still chunky).
• Add salt, pepper, garlic powder, coriander, cumin, baking powder and flaxseed. Process until well mixed and fine. (mixture will ball up in the processor).
• Generously grease a large baking sheet with oil (olive or canola).
• Roll about 2 Tablespoons of falafel mixture into balls and then flatten into discs and place on baking sheet evenly spaced.
• Bake in preheated oven for 20 minutes, flip and bake on second side for 10-15 minutes (until golden brown)
• Remove from oven and serve with tzatziki sauce, in a pita, or on a salad.

(Source: https://joyfoodsunshine.com/baked-falafel/#wprm-recipe-container-8937)

Pumpkin Muffins

 

• 15 ounces pumpkin puree 
• ▢½ cup butter, melted
• ▢¾ cup brown sugar
• ▢¾ cup sugar
• ▢2 eggs
• ▢1 teaspoon vanilla
• ▢1 ¾ cups flour 
• ▢1 Tablespoon pumpkin pie spice
• ▢2 teaspoons cinnamon 
• ▢2 teaspoons baking powder
• ▢½ teaspoon salt 
• ▢1 cup mix-ins - chocolate chips, cinnamon chips, nuts, dried fruit, etc.

• Preheat oven to 375 degrees F.
• Grease a standard 12-cup muffin tin, set aside.
• In a small bowl, mix together flour, pumpkin pie spice, cinnamon, baking powder and sea salt. Set aside.
• In a large bowl whisk together pumpkin puree and melted butter until smooth.
• Add brown sugar and granulated sugar and whisk until combined and there are no lumps.
• Add eggs and vanilla and stir to combine.
• Add dry ingredients and stir until batter is smooth.
• Add mix-ins like chocolate chips, etc. and stir until evenly distributed.
• Pour ¼ cup of the pumpkin muffin batter into each well of the muffin tin, and smooth out the top.
• Bake in preheated oven for 20-25 minutes, or until the tops are set and a cake tested inserted into the center of the loaf comes out clean or with a few crumbs. (I bake mine for 15 minutes but I am 5000 ft above sea level).
• Let pumpkin muffins cool in the pan on a wire rack for 10 minutes, then remove them and transfer muffins to a wire rack to cool completely.

(Source: https://joyfoodsunshine.com/pumpkin-muffins/#wprm-recipe-container-30707)

Roasted Butternut Squash

 

• 1 large butternut squash (3 lbs) peeled, cut into 1″ cubes
• 2 tablespoons melted butter 
• 1 tablespoon olive oil
• 1 tablespoon maple syrup
• 1 tablespoon brown sugar
• 1 teaspoon balsamic vinegar
• 3/4 teaspoon salt 
• 1/2 tsp EACH ground cinnamon, dried thyme, dried rosemary, garlic powder
• 1/4 tsp EACH pepper, paprika
• Pinch cayenne pepper

• Preheat oven to 400 degrees F. Line a jelly roll pan with foil and spray with nonstick cooking spray. Add squash to prepared pan.
• Melt butter in a medium bowl in the microwave. Add all remaining ingredients and whisk to combine. Drizzle 2/3 butter mixture over squash then mix until evenly coated.
• Spread squash in a single layer so it isn’t touching.
• Roast for 15 minutes, stir and spread back into an even layer. Continue to roast an additional 10-15 minutes, or until squash is fork tender. Broil 1-2 minutes if desired. Remove from oven and toss with remaining butter mixture.

(Source: https://carlsbadcravings.com/roasted-butternut-squash/#wprm-recipe-container-34315)

Roasted Sweet Potatoes

• ▢2 pounds (~3 large) sweet potatoes, peeled and cut into 1/2-inch pieces
• ▢2 tablespoons olive oil
• ▢3/4 teaspoon salt
• ▢1/4 teaspoon freshly cracked pepper
• ▢1/2 teaspoon ground chili powder
• ▢1/2 teaspoon paprika
• ▢1/2 teaspoon ground cumin
• ▢1/2 teaspoon garlic powder

Preheat the oven to 425 degrees F. Peel and cube the sweet potatoes into 1/2 inch pieces. Add to your largest sheet pan and add the olive oil, salt, pepper, chili powder, paprika, cumin, and garlic powder on top. Toss to coat all the sweet potatoes and then spread out to arrange in an even layer. You don't want any potatoes overlapping or you'll end up with steamed potatoes instead of roasted potatoes. Flip every 10-15 minutes cooking for a total of 27-35 minutes. (I flip every 10 minutes and bake around 30 minutes)

(Source: https://www.chelseasmessyapron.com/roasted-sweet-potatoes/)