Vegetarian Recipes
How to Cook Farro
https://www.loveandlemons.com/farro/
Learn how to cook farro with this step-by-step guide! Plus, find my favorite farro recipes, along with more serving suggestions for this delicious grain. Do you have a favorite whole grain? I love everything from millet to quinoa, but if I had to choose one, I think it would be farro. It’s hearty and wholesome, with an amazing chewy texture and nutty flavor. I enjoy it all year long, but it really becomes one of my kitchen staples in the fall. Its toasty flavor is delicious with fall produce like squash, apples, and kale, and cozy herbs like sage, rosemary, and thyme are its natural companions.
If you’ve never tried it before, now is the perfect time – toss it into salads, add it to bowls, or stir it into your next autumn soup!
How to Cook Farro
My cooking method for farro is a lot like cooking pasta. Some farro recipes swear by using a specific number of cups of water for every cup of the grain, but I find I get the best results when I simply boil water, add the grain, and cook until it’s tender! Here’s my easy, tried-and-true method for how to cook farro:
First, rinse the dried farro. Add it to a fine mesh sieve and rinse it with cold water.
Then, it’s time to cook! Bring a pot of salted water to a boil over your stove top, and add the rinsed grains. Cook until they become tender and chewy but still have an al dente bite. The cook time will vary depending on the age and variety of your farro. (Find more on that below!)
Next, drain the grains and transfer them to a baking sheet or large plate. Spread them into a single layer to cool and dry for 20 minutes or so. Skipping this step means that your grains will continue to steam, which can make them mushy.
When your farro is cool, transfer it to the fridge for future use, or enjoy it right away!
Farro Tips
- Know what kind of farro you have. Grocery stores typically sell 3 types of farro: pearled, semi-pearled, and whole. The cooking times for each vary widely, ranging from 15 minutes for pearled to 40 minutes for whole. When you buy your farro, make sure you know what kind you have – you don’t want it to come out too hard or too mushy! If you don’t know what type you have – start tasting it for doneness at 15 the minute mark and go from there.
- Batch cook and freeze. Having a stash of cooked grains on hand is a lifesaver when it comes to meal prepping lunch or whipping up a quick dinner. Cooked farro keeps in the fridge for 5 days, but you can freeze it for even longer. To freeze it, spread the grains in a single layer on a baking sheet, and transfer it to the freezer for at least 2 hours. After the grains are frozen, you can store them in a freezer-safe container. Don’t skip the initial freeze on the baking sheet, or the grains will freeze in one big clump!
- Dress right before serving. I love to toss my farro with anything from a lemon vinaigrette (see the recipe below) to cilantro lime dressing. If you plan to dress yours, do it right before serving, as the flavor of dressed grains fades in the fridge. But if you end up with leftovers, not to worry! Just give them an extra squeeze of lemon or lime and a sprinkle of salt and pepper before serving.
Favorite Farro Recipes
You’ll find my go-to way to serve farro in the recipe below: I like to toss it with a zingy lemon dressing and plenty of fresh herbs (Feel free to add crumbled feta or goat cheese, dried cranberries or tart cherries, or your favorite nuts for a fun twist!). Once it’s dressed, I serve it as a side dish with grilled or roasted veggies or a hearty salad – it’s excellent with this kale salad in the fall and winter and with my Greek or broccoli salad in the spring and summer.
If I’m not serving it as a side dish, I like to add it to bowls and salads. Top plain or herbed farro with your favorite roasted veggies (maybe butternut squash, cauliflower, or tomatoes?), a protein like roasted chickpeas, and a delicious sauce like tahini sauce, tzatziki, or hummus to make an easy, healthy meal. You could also toss it onto any salad or stir it into a brothy vegetable soup.
How to Cook Farro + Herbed Farro Recipe
Author: Jeanine Donofrio
Recipe type: side dish
- 1 cup uncooked farro, rinsed
- 1 tablespoon extra-virgin olive oil
- ½ tablespoon lemon juice, more to taste
- ½ tablespoon fresh thyme leaves
- 1 garlic clove, grated
- ¼ teaspoon Dijon mustard
- ½ teaspoon sea salt, more to taste
- Freshly ground black pepper
- ½ cup chopped parsley
- pinch of red pepper flakes, optional
- Fill a medium pot half full of water and bring to a boil. Add the farro, reduce the heat and simmer until the farro is tender, chewy, but still has an al dente bite – 15 to 20 minutes for pearled farro; 20 to 30 minutes for semi-pearled farro; up to 40 minutes for whole farro.
- Drain, then spread onto a large plate or sheet pan to cool and dry for 20 minutes. This keeps it from continuing to steam which makes it mushy.
- Make the lemon herb dressing by mixing the olive oil, lemon juice, thyme, garlic, mustard, salt, and pepper in the bottom of a large mixing bowl. Add the farro and toss. Stir in the parsley and red pepper flakes, if using. Season to taste and serve.
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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
Ingredients
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.
Recipe Success Tips!
- 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 Recipe
Equipment
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Food Processor
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Baking Sheet
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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
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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.
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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.
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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.
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Using a small measuring cup or scoop (about 1/8th cup or 2 Tbsp), form the mixture into small patties.
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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.
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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.
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Notes
Nutrition
How to Make Falafel — Step By Step Photos
Gather all your ingredients.
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.
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.
Scoop the mixture into about 2 Tbsp portions and shape into small patties.
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.
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.
Let them drain on a paper towel to absorb the excess oil.
And that’s it! If you’re a garlic lover, you’re going to LOOOVE these homemade falafel!
More Easy Chickpea Recipes
The post Easy Homemade Falafel appeared first on Budget Bytes.
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