Despite my love of grilled chilcken, Greek yogurt, and artisan cheese, vegan cookbooks are actually some of the biggest sources of inspiration in my kitchen. I actively find myself seeking out plant-based recipes, not necessarily as a lifestyle choice, but because these recipes tend to be the most economical and have a greater proportion of vegetables and other health-promoting ingredients.
To make delicious falafel wraps, spread a whole grain pita or tortilla with hummus, then top with spinach, diced cucumbers, diced red onion, halved cherry tomatoes, and 2 falafel patties. To streamline mealtime after a busy work day, I bake the falafel patties ahead of time on the weekend, and have the diced veggies ready to go in the fridge. Simply warm the patties in the toaster oven and heat a pita or tortilla in the microwave or on the stovetop, then assemble the wrap. A single wrap with a small side (like dried apricots and pistachios) is usually enough for me, but for most adults with larger appetites, two wraps will do the trick.
When tomato season is in full swing, I also love to use these falafel patties in a refreshing panzanella salad, along with red bell pepper, diced cucumber, fresh basil, and a simple dressing. The protein and fiber in the falafel make this a hearty, entree-worthy salad.
- Kelly
