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Categories: Japanese Tattoo Designs | Author: admin 05.12.2015

Share6 Pin220 +12 Tweet Yum1 StumbleShares 22930 Amazing Spring Recipes has everything you could ever want. Gina is the author & photographer behind Kleinworth & Co, a creative blog where she shares quick & easy recipes, gift ideas, simple DIY projects & occasional photography tips. My personal belief is that it’s impossible to have too many recipes up your sleeve for cooking with leafy greens. Easy vegan spinach artichoke falafel, baked instead of fried and made totally gluten- and grain-free!Ingredients4 c. If you purchase something from a link shown here, it helps to maintain the free content that I share. Also known as the falafel whose leftovers nearly didn’t survive the evening because they were so irresistible to snack on!
Since spinach doesn’t have as powerful of a flavor, I amped up the spices and tahini in this version. I have never been able to make a falafel that holds together, hoping this one does and thank you!
I would love your flattered recipe- hate buying them in the store and would be more than happy to have yours!


I have joined some of my most favorite blogging friends to bring you these 30 Amazing Spring Recipes that I just know you will swoon over.
I’m really pleased with the way the delicate flavor of the artichoke comes through, and the texture is nicely crispy on the outside and tender on the inside. The topping you see is a quick vegan tzatziki-style sauce made with vegan cashew cream cheese, a splash of almond milk, shredded cucumber, garlic, lemon juice, and some chopped cilantro and scallions. I create healthy plant-based recipes that everyone will love, using seasonal produce and global inspiration. My mission is to create healthy plant-based recipes that anyone would enjoy, using seasonal produce with inspiration from global flavors. I know these will sure help with all the Easter celebration planning that is happening right now.
That, and a kitchen game I play with myself, where I open the fridge, figure out what veggie needs to get used, and turn it into baked falafel.
To finish off these little sandwiches I added more sliced cucumber, shredded carrot, cherry tomatoes, and sliced kumquats. I usually keep canned artichoke hearts in the pantry, so when it came time to give our CSA spinach some love, it seemed like an obvious choice.


The kumquats might seem like a strange choice, but I honestly did love the sourness and texture they brought to the table. They never cease to wow me with their incredible recipe ideas, phenomenal photography & captivating story telling.
Pulse until the chickpeas reach a very crumbly (but not smooth) texture. If the mixture is still too thin to shape into a ball, stir in more chickpea flour as needed. Avoid using the blender to add it so that you don't break up the chickpeas too much more. Scooping 2-3 tablespoons at a time of the chickpea mixture, form into round shapes and place on the baking sheet, then flatten slightly. I filled up both of my small baking sheets. Bake for 20-25 minutes, or until firm enough to flip over.



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