Vegetarian Recipes

Favorite Cinnamon Rolls

I make a version of these cinnamon rolls nearly every year for Christmas. The first time I made them was in 2010, inspired by the version in Lotta Jansdotter’s book. They’re beauties. Everyone LOVES them. The base recipe is for a version of Lotta’s beautiful, homemade, hot from the oven, loaded with sugar and spice, golden, buttery, classic cinnamon rolls.

Cinnamon Roll Basics

To make cinnamon buns you start by making a buttery yeast dough. I know some of you shy away from yeast-based recipes, because of perceived difficulty, but these really are fun to make. One thing to know, they do take time. You’ll need to let the dough rest and rise at various points, but most of that time isn’t active, so don’t let that deter you. Also, once you get the hang of things, you can play around with all sorts of different fillings in future batches. If you want to explore something beyond cinnamon sugar, the filling can be anything from jam, a sweet compound butter, a flavored cream cheese filling. Have fun, experiment, and use this recipe as a jumping off point.

How to Make Cinnamon Rolls: The Process

Making cinnamon rolls goes like this. Mix the dough. Let it rise. Roll it out. Put down the filling. Roll. Slice. (Freeze here, if you’re going that route). Another rise. Bake. Lotta sprinkles her cinnamon buns with pearl sugar before baking, which gives them a nice crunchy top, but I know a lot of people like a thick slathering of icing – to the horror of some Swedes, I might add. Sometimes I serve these w/ raw sugar on top and icing on the side, and often use the icing from these hermit cookies.

Variations

I’ve made little tweaks over the years reflected here. Above you see a version of the cinnamon rolls topped with icing. Alternately, you can do a simple sugar sprinkle before baking. I include instructions for both below. You can also play around with the flour. I’ve done versions with a percentage of rye and also whole wheat flour, for a kiss of rustic-ness. There are some great insights in the comments as well.

Make Ahead Magic

One of the great things about these cinnamon rolls, is that you can prepare them ahead of time. You can even freeze the pre-baked rolls. The night before you’re ready to bake them, leave them to thaw, covered, on your counter, and bake them in the morning.

To Make A Cinnamon Swirl Loaf:

This is an easy tweak to the below cinnamon roll recipe & results in a beautiful, braided loaf. Don’t be intimidated – it looks much more difficult than it is. Promise! The basic jist is this: instead of slicing your two tubes of tightly rolled cinnamon roll dough into individual buns, slice each tube lengthwise with a sharp knife and arrange them side by side, cut side up. See the illustration below to understand how to braid the strands. You should now have four “strands.” If you are having trouble slicing, try getting your knife a bit wet, and clean between each cut.

To braid: Pinch the top ends together. Now, take the left strand and move it over two strands (to the right) and under one strand back to the left. Switch to the other side: take the most right strand and lift it over two strands to the left and back under one strand to the right. Repeat, alternating from left side to right side until the loaf is complete. I find it easiest to say out loud, “over two under one, over two, under one.” Pinch the ends together and carefully lift and tuck into a 9×5 loaf pan. It really doesn’t have to be perfect, just aim for a reasonably tight braid.

Continue with the recipe as written, allowing the twisted loaf to rise in a cozy spot. You’ll bake at the same temperature noted in the recipe, but for longer with the twisted loaf – closer to 30 minutes. And with a loaf like this, where you run the risk of a doughy interior if you under bake, I like to use an instant read thermometer to make sure the interior hits about 190F. If the top of your loaf darkens before the dough is cooked, tent a piece of foil over the top for the duration of the bake.

More Ideas:

There are a lot of way to go from classic cinnamon rolls to something else. Here are some of the ideas that have come up over the years. For the vegans out there, Shannon notes, “1 cup wheat whole wheat flour and used coconut milk and a flax egg. Topped with nutella and whipped cream.” I make a version of the icing with creme fraiche, always a hit, but buttermilk is great too, and easier to come by.

Danielle had this to add,” I added 1 tsp of a medicinal masala chai spice blend I ordered on etsy, and it put these over the top!” I love this idea, and heartily encourage experimenting with other spice blends as well. I make these at times with a cinnamon, rose petal, sesame blend. Also, hard to go wrong by using a bit of lemon zest in the bottom of your baking dish.

Hope you love these as much as we have over the years! If you’re looking for breakfast recipes don’t miss this healthy granola, or the best waffle recipe (seriously!), these classic pancakes, a loaded frittata, tofu scramble, Herb Cream Cheese Scrambled Eggs, and the baked oatmeal is always popular.

Continue reading Favorite Cinnamon Rolls on 101 Cookbooks

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.