Vegetarian Recipes

Easy Dinner Ideas

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If you’re like me, coming up with easy dinner ideas in the summer is simple. In summer, so many peak-season veggies and fruits are delicious raw, or they require little cooking to make them a delicious meal. Once fall arrives, though, my dinner cravings change. I want heartier, warming dishes, but I don’t have the time – or the energy – to spend an hour over the stove each night.

On busy evenings, I have 5 healthy dinner strategies that I turn to:

Make a 30-minute recipe.
Meal prep something that will keep well on the weekend, and enjoy it all week.
Batch cook and freeze freezer-friendly recipes to reheat on busy nights.
Have a bunch of prepped components in the fridge to mix & match into flavorful meals.
Make one of my standby no-recipe easy dinner ideas.

If you’re looking for some new easy dinner ideas this fall, read more about these strategies below. Plus, find recipes to guide you along the way!

1. Make any of these 30-minute dinner recipes.

Nothing beats a good weeknight dinner recipe, one that comes together from start to finish in 30 minutes or less. These quick dinner ideas pack a punch of flavor despite their short cooking time and without any extensive meal prep. If you’re someone who enjoys cooking at the end of a long day or who wants to eat something different each night of the week, this strategy is a great one. I do recommend choosing weeknight dinner recipes ahead of time, so you know you’ll have the ingredients on hand when you’re ready to cook. Here are some of my favorite quick dinner recipes:

Easy dinner ideas

2. Meal prep dinner recipes that keep well ahead of time.

Certain dinner recipes keep well in the fridge for a few days, and some, like most soups, even improve as their flavor develops. I love making a big batch of soup for the week ahead on a Sunday, and veggie patties keep and reheat well too. The same goes for meaty, saucy jackfruit – I like to make it ahead to stuff into tacos or sandwiches throughout the week!

Healthy dinner recipes

3. Batch cook freezer-friendly dinner recipes ahead of time, and freeze them.

When you have a busy schedule, using your freezer is one of the best ways to prioritize eating healthily. Thawing a frozen slice of lasagna or big bowl of chili is cheaper and healthier than ordering takeout, and it’s just as good. When you cook a pot of soup or bake a lasagna, make a double batch, and freeze the leftovers in individual portions for quick healthy dinners on nights when you don’t have time, or you’re just not in the mood, to cook. Make sure to allow your food to cool to room temperature before covering it and freezing it in freezer-safe containers (I like these).

Easy Dinner Recipes

4. Have prepped sauces or grains on hand to inspire creative healthy dinner ideas!

I like to think of this strategy as “component cooking,” and it’s a great way to go if you don’t want to eat the same thing every night of the week. On Sunday, prep components from each of the categories below:

Roasted or grilled vegetables
A starch or grain. Pasta, tortillas, cooked quinoa, brown rice, cilantro lime rice, or even cauliflower rice, zucchini noodles, or roasted spaghetti squash work here.
A protein like roasted or cooked chickpeas, black beans, white beans, baked tofu, or eggs.
A good sauce – Think tzatziki, cilantro lime dressing, chipotle sauce, pesto, etc.
Flavorful extras – Cheese, olives, capers, nuts, avocado, or pickled vegetables like kimchi, jalapeños, or onions add great flavors and textures!

Prep components for a single recipe and assemble it at dinnertime throughout the week, or mix and match components into a different dish each night! For example, if you make roasted cauliflower and chipotle sauce over the weekend, you can top them onto quinoa bowls on Monday and Tuesday, and then stuff them into tacos or lettuce wraps later in the week.

Example component recipes:

Easy dinner ideas

5. Learn how to come up with easy dinner ideas using what you have.

While I encourage you to try new healthy dinner ideas, know that it’s good to have a few quick standards to rely on. With a few tried-and-true quick dinner ideas, you can figure out how to mix and match leftover or fresh components in your fridge to make a yummy, healthy meal. Here are a few of my favorite no-recipe easy dinner ideas:

Stuff leftover ingredients into quesadillas with avocado or guacamole and salsa.
Toss pasta with sautéed or roasted veggies, cheese, and a squeeze of lemon.
Use a leftover grain to make fried rice.
Make a frittata with leftover roasted vegetables or any fresh vegetables in the fridge.
Simmer a simple pot of many-veggie soup made with whatever veggies you have on hand.
Make a classic grilled cheese, dressed up with green harissa or whatever sauce you have on hand.
Bake a sweet potato and stuff it with a fun, flavorful veggie filling and quick sauce!

Easy Dinner Ideas

Do you have any go-to easy dinner ideas? Let me know in the comments!

Easy Dinner Ideas: Herb & Garlic Mushroom Pasta

Author: Jeanine Donofrio

Recipe type: main dish

2 tablespoons extra-virgin olive oil
16 ounces cremini mushrooms, de-stemmed and sliced
8 ounces spaghetti, plus ⅓ cup reserved pasta water
2 garlic cloves, minced
¼ cup dry white wine (such as chardonnay or pinot grigio)
¼ to ⅓ cup cashew cream (recipe below)
⅓ cup chopped fresh tarragon
⅓ cup chopped fresh chives
⅓ cup shaved Parmigiano Reggiano cheese
Sea salt and freshly ground black pepper

⅓ cup raw cashews + ½ cup water (or heavy cream)
½ clove garlic
½ teaspoon fresh lemon juice
¼ teaspoon dijon mustard
⅛ teaspoon sea salt

Make the cashew cream by blending all ingredients in a high speed blender until smooth. Set aside. (note: it’s not going to be very thick, it should be the consistency of half & half or heavy cream).
In a large pan heat the olive oil oil over medium heat. Add the mushrooms, a few generous pinches of salt and pepper, and cook until soft and wilted, stirring occasionally, about 8 to 12 minutes.
Meanwhile, cook the pasta in salted boiling water 1 minute short of the package directions, until al dente. Reserve ⅓ cup of the starchy pasta water before draining.
To the mushrooms, add the wine. Stir and let it reduce for 1 to 2 minutes.
Stir in the garlic, then the cooked pasta and toss. Add a few splashes of the cashew cream and a few splashes of the pasta water and toss to create a light sauce. Add half of the fresh herbs and season to taste. Serve immediately with remaining fresh herbs and Parmigiano Reggiano cheese on top.

Heavy cream can be used in place of the cashew cream.

To make this vegan, skip the cheese and and serve with a few drizzles of balsamic vinegar.

Change up the herbs: rosemary and/or sage would be delicious here, but add those heartier herbs to the pan as you add the mushrooms so that they’ll cook more than the softer herbs.

3.4.3177

Vegetarian Recipes

Easy Homemade Falafel

This Easy Homemade Falafel recipe is one of the first recipes I shared on here after getting my food processor 15 years ago, and it’s stood the test of time as a reader favorite. These protein-packed, budget-friendly vegan patties are perfect for a healthy lunch or dinner, and they’re so easy to make at home! Traditionally, they’re deep-fried, which gives them a wonderfully crispy exterior with a soft, warm center. I have an irrational fear of deep-frying, so I shallow-fry my falafels in a skillet. They still turn out crispy and delicious, but with less mess and hassle!

What is Falafel?

If you’ve never had falafel before, they’re a classic street food originating from the Middle East. These little fried patties are made of mashed beans (fava or chickpeas/garbanzo) mixed with tons of fresh herbs and spices, like parsley, cilantro, and cumin. They’re browned and crispy on the outside, with a soft center. If you’re veggie, vegan, or trying to reduce your meat intake, homemade falafel is the perfect protein-packed alternative!

My version of this tasty treat is definitely not authentic, as I use canned chickpeas and flour. But if you’d like to try your hand at making authentic falafel or read more about the culture and history behind them, check out this recipe from The Mediterranean Dish.

“These are hands down the best falafels I’ve ever had! They’re easy to make, crunchy on the outside and tender on the inside and taste fantastic! I also made your hummus & Greek yogurt sauce to go with them. Stuffed a pita with falafels, hummus, fresh greens and topped with the sauce, All I can say is Wow! Thank you!!”

MaryBeth

Here’s what you’ll need to make this easy falafel recipe:

Canned Chickpeas: I always use canned chickpeas because they’re quick (no soaking required), readily accessible, and CHEAP. You can use dried chickpeas if you like; just be sure to soak them overnight and prepare about 3 cups worth (which is equivalent to two standard 15-ounce cans).
Flour: I use all-purpose flour to help bind the mixture together. You can also use chickpea or garbanzo bean flour to keep this recipe gluten-free.
Baking Powder: The combination of canned chickpeas and flour can make the patties quite dense, so I add some baking powder to offset this. It helps create a lighter texture on the inside while still maintaining crispiness on the outside.
Red Onion: Adds a nice bite and texture. Any color onion will work here, but I love the flavor of red onions in this recipe.
Fresh Parsley and Cilantro: These add a fresh and vibrant flavor. Don’t like cilantro? No problem—just use extra parsley. I don’t recommend substituting dried herbs here, as they won’t taste the same fresh.
Garlic: I use four whole cloves, so the garlic flavor certainly isn’t lacking here!
Cooking Oil: Use any neutral cooking oil suitable for frying. Some options include avocado oil, canola oil, vegetable oil, or grapeseed oil.
Seasonings: Salt, cayenne pepper, and cumin add flavor with a little kick of heat. Feel free to reduce the amount of cayenne or omit it altogether if you’re sensitive to spice.

Can I Bake Them?

I always get questions about whether you can bake falafel, and I really wouldn’t suggest it. In my testing, I found they don’t get a nice brown crispy exterior like you do with frying, and they can get quite dry. Some readers have had success using the air fryer for about 15 minutes at around 370°F, but I haven’t personally tested this method.

Process the ingredients in batches if you have a smaller food processor. This recipe makes a fairly big batch of falafel mix, and I don’t want you to overwork your food processor! If you have a smaller one, divide the ingredients and process in batches.
Avoid big chunks of ingredients. I like my patties to have some texture, but big pieces of onion or chickpeas can cause them to fall apart when frying. Make sure to process the ingredients until a chunky paste forms.
Don’t skip the flour, and add it in batches. The mixture will hold together without adding flour, but as soon as you cook it, I can almost guarantee the patties will fall apart. You want to add the flour in batches (starting with 2 tablespoons) until the mixture is thick enough to hold its shape when formed into balls.
Let the mixture rest. This rehydrates the flour, enhances the flavor, and makes it easier to form into patties. Cover and refrigerate for at least an hour before cooking. You can even leave it overnight and fry them the next day.
Make sure the oil is hot. One reason I prefer pan-frying over deep frying is because I don’t have to check the oil temperature constantly. However, it’s still important to make sure the oil is hot. It should be hot and shimmering but not smoking. The hot oil immediately creates a crispy crust on the patties when they hit the pan (another trick to help them hold their shape).
Don’t overcrowd the pan. Adding too many patties to the hot oil will cause the temperature to drop and affect the cooking time and texture. I like to cook them in batches, leaving enough space between each one for even cooking.

How to Serve Falafel

I don’t think I’ll ever tire of falafel wraps or flatbread with fresh greens and tahini sauce. But recently, I’ve been making hummus bowls from our white bean hummus, whatever raw veggies I have in the fridge (usually cucumber, tomatoes, and bell peppers), pickles or pickled red onions, and these yummy little patties. Or, to please a crowd, I love to create a mezze platter with several dips, like tzatziki sauce or baba ganoush, marinated olives, pita bread, crudités, and homemade falafel! They’d also add a delicious, garlicky flavor to just about any salad, but I like one with a tangy dressing, like our Greek salad.

Storage, Freezing, & Reheating

I usually freeze some of the uncooked patties as a grab-and-go option for busy nights. I form the mixture, but instead of frying, I freeze them on a parchment-lined baking sheet until solid and transfer to a freezer bag. Because they’re only small, you can pan-fry them from frozen without thawing.

Any leftovers (after cooking) should be cooled and stored in the fridge for 3-4 days, making them great for meal prep! You can also freeze them for up to 3 months. Reheat in the microwave or oven (best for maintaining the crispy exterior) if desired.

Homemade falafel on top of some hummus with salad.

Homemade Falafel Recipe

This Homemade Falafel recipe packs chickpeas, fresh herbs, and spices into a flavorful, Middle-Eastern-inspired patty that’s quick, easy, and delicious.

Course Appetizer, Main Course, Side Dish

Cuisine Middle-Eastern

Total Cost ($3.08 recipe / $0.16 serving)

Prep Time 1 30

Cook Time 10

Total Time 1 40

Servings falafel

Calories 108kcal

Author Beth Moncel

Equipment

Food Processor
Baking Sheet
Parchment Paper

Ingredients

2 15 oz. cans chickpeas $1.72
¼ red onion $0.26
1 handful fresh parsley, about ¼ bunch $0.26
1 handful fresh cilantro, about ¼ bunch $0.17
4 cloves garlic $0.12
1 tsp salt $0.01
½ tsp cayenne pepper $0.13
1 tsp ground cumin $0.08
1 tsp baking powder $0.04
½ cup flour* $0.07
¼ cup neutral cooking oil for frying $0.22

Instructions

Rinse and drain the chickpeas in a colander. Add the chickpeas to a food processor with the red onion, parsley, cilantro, salt, cayenne, garlic and cumin.
Process the mixture until it forms a chunky paste. A little texture to the mixture is usually desirable. You may need to scrape down the sides of the bowl occasionally to make sure the mixture is an even texture.
Place the mixture into a bowl and add the baking powder. Begin adding flour, 2 Tbsp at a time, until the mixture becomes cohesive enough to form into patties and not stick to your hands. Refrigerate the mixture for at least 1 hour to allow the flavors to blend.
Using a small measuring cup or scoop (about 1/8th cup or 2 Tbsp), form the mixture into small patties.
If freezing the patties for later, place them on a parchment lined baking sheet so they can freeze without sticking together. The patties can be transferred to an air-tight container or freezer bag for long-term storage once they have frozen through.
To cook the fresh or frozen patties, heat oil in a skillet (or pot if deep frying) until very hot and shimmering, but not smoking. Cook the patties on each side until deep golden brown and crispy.

See how we calculate recipe costs here.

Notes

*Chickpea or garbanzo bean flour will give the best flavor and texture, but all-purpose flour can be used in its place.

Nutrition

Homemade falafel in a flatbread with salad.

How to Make Falafel — Step By Step Photos

Overhead view of the ingredients for homemade falafel.

Gather all your ingredients.

Chickpeas, parsley, cilantro, diced red onion, garlic cloves, cumin, cayenne, and salt in a food processor.

Rinse and drain two 15oz. cans of chickpeas (or about 3 cups if cooked from dry) in a colander. Add the chickpeas to a food processor along with a large handful of parsley, a large handful of cilantro, 1/4 of a red onion, 4 cloves garlic, 1 tsp cumin, 1/2 tsp cayenne, and 1 tsp salt.

Pulse the mixture until you have a chunky paste. Chunks add great texture, but too many will keep the mixture from holding its shape in a patty. Transfer the mixture to a bowl.

Falafel mix in a mixing bowl with flour added.

Stir 1 tsp baking powder into the chickpea mixture. Then begin adding flour, 2 Tbsp at a time, until the paste is dry enough to form patties and not stick to your hands. I only used 1/4 cup of flour when I made these recently! Cover the bowl and refrigerate for at least one hour to let the flavors blend.

Shaped falafel patties on a baking sheet.

Scoop the mixture into about 2 Tbsp portions and shape into small patties.

Falafel patties in a zip loc bag for freezing.

If you’d like to freeze your falafel, place them on a baking sheet lined with parchment, then place them in the freezer. Once frozen solid, you can transfer them to a freezer bag for long-term storage. I got 19 falafel with a 2 Tbsp scoop. I cooked some immediately and froze the rest.

Three falafel patties frying in a pan of oil.

To cook, add enough oil to a skillet to completely cover the surface (one of my favorite pans). Heat over medium until the oil is hot and shimmering. Add the formed patties and cook on each side until brown and crispy.