Are you ready for a new flavor of hummus? Try out our falafel hummus dip! We accidentally discovered this dip when we were coming up with our recipe for baked falafel. If you love hummus, you need to give this recipe a try!
This Middle Eastern dish tastes fantastic with the addition of essential oils! Falafel is normally deep fried, but you can also pan fry it or even bake it as a healthier alternative. Falafel can be eaten plain, with Lemon Tahini Sauce (see recipe below), on a salad, or in a pita with tomatoes and cucumbers.
2 cans (455 g each) chickpeas, drained and rinsed (or 1 cup [200 g] dried chickpeas soaked overnight in 3 cups [720 ml] of water)
2 tsp. (9 g) baking powder
1/2 cup (60 g) all-purpose flour, if needed
Preheat oven to 400°F (205°C), and grease a cookie sheet.
Place garlic, onion, cilantro, parsley, cayenne pepper, salt, and essential oils in a food processor. Pulse until the leaves seem to blended fairly well. Pour mixture into a mixing bowl.
Place about 1/3 of the chickpeas in the food processor, and pulse a few times until roughly minced. Dump the beans into the mixing bowl, and repeat with the other 2/3 (1/3 at a time) until all the chickpeas have been “minced.”
Add baking powder to the mixing bowl, and stir everything together until well combined. You should be able to form small patties that hold together; if your mixture needs a little help, add some flour, a little bit at a time, just until your patties can hold together.
Form small patties about 2″ (5 cm) in diameter, and place on greased cookie sheet.
Bake for 25–30 minutes, flipping patties over about halfway through.
Serve immediately with Lemon Tahini Sauce.
If you are in a hurry, you can also pan fry the falafel patties. Just heat some oil in a pan over medium to medium-high heat. Add the patties. Let cook for 4–5 minutes (or until brown); then flip patties over, and cook for another 4–5 minutes (or until brown). Remove from pan, and place on a paper towel–lined plate to cool.
Wash peppers. Cut the top off each pepper, and scrape out the insides. If desired, use a small paring knife to cut out a jack-o-lantern face on one side of each pepper.
Place peppers in a large baking dish, and add about 1″ (2.5 cm) of water. Cover with foil, and bake for 20 minutes while you make the filling.
Heat olive oil in a large saucepan over medium-high heat. Add ground meat and cook, stirring and breaking up large chunks, until browned and cooked through. Drain off as much grease as possible.
Return pan to heat, and add taco seasoning, onion, and garlic. Cook for a few minutes until soft. Reduce heat to medium. Add tomatoes, tomato sauce, rice, green chiles, black beans, corn, crushed red pepper, and 1 cup (113 g) of cheese. Stir to combine, and cook until cheese is melted.
Remove from heat, and stir in the essential oils.
Remove peppers from the oven, and reduce the oven temperature to 375°F (190°C). Move the peppers to a plate or cutting board. Pour out the water from the pan.
Add the filling to each pepper, and place peppers back in the baking dish. Cover with foil, and bake for 25–30 minutes. Remove foil, and top each pepper with additional cheese. Return peppers to the oven for 5 minutes or until the cheese is melted.
Add desired toppings, and enjoy!
*Note: You can use any kind of taco seasoning you have on hand, or try replacing the taco seasoning altogether with 1 Tbsp. (8 g) chili powder, 1 tsp. (6 g) sea salt, and 1–2 drops cumin essential oil. See our Taco Seasoning recipe below that we put together in an empty spice jar.
Are you looking for a great way to incorporate your cilantro and cumin essential oils into a fantastic protein-packed dinner? This casserole is so delicious you won’t even miss the chicken or tortillas!
1–2 sweet peppers (red, orange, yellow, or green), seeds removed and diced
1 can sweet corn (15 oz. size) or 1 1/4 cup frozen corn kernels
Juice of 1 lime
1 Tbsp. chili powder
1 drop cumin essential oil
1 drop cilantro essential oil
1 drop lime essential oil
1/4 cup chopped cilantro, optional
Salt and pepper, to taste
2 cans black beans, drained and rinsed (15 oz. size)
1 can red enchilada sauce (20 oz. size; approximately 2 cups)
1 cup cheddar cheese and 1 cup mozzarella cheese, mixed and shredded (or 2 cups Mexican cheese)
Additional toppings: sour cream, sliced avocado, green onions, or cilantro (optional)
Place water and quinoa in a small pot, and bring to a boil over medium heat. Boil for 5 minutes. Reduce heat to low, and simmer for 10 minutes. Fluff with a fork, and continue cooking for 5 more minutes or until the quinoa has absorbed all the water.
Meanwhile, heat olive oil in a large saucepan over medium-high heat. Add diced onion, and sauté until softened. Add garlic and peppers. Cook for 3–4 more minutes.
Add corn, lime juice, chili powder, essential oils, and cilantro. Stir to combine, and season with salt and pepper to taste.
Mix in quinoa, black beans, enchilada sauce, and 1/2 cup shredded cheese mixture until well combined.
Preheat the oven to 350 degrees F.
Place the mixture into a greased 9×13 casserole dish. Top with remaining shredded cheese.
Cover the pan with foil. Bake for 20 minutes, and then remove foil and continue baking until cheese is melted and edges are bubbling.
Remove from the oven, and let cool for 10 minutes before serving. Garnish with additional toppings, if desired.
Note: Another great way to cook the quinoa is to place 1 cup of quinoa and 1 3/4 cups water in a pressure cooker and cook on high for 7 minutes. Once done, release pressure and set aside (do not remove lid) until the rest of the enchilada mixture is done.