Miranda Hammer — a registered dietician, nutritional nerd, and founder of Crunchy Radish — is constantly in pursuit of the most wholesome foods out there. Ahead, she shares some of her must-know, feel-good recipes.
Turmeric-Herb Falafel With Mint Tahini
Makes 20 falafel
For the falafel
2 tbsp each of cilantro, parsley, and mint leaves
3 scallions, roughly chopped
2 cloves garlic, roughly chopped
2 cups cooked chickpeas (canned or boxed is fine), rinsed and dried
1 tsp cumin
1 tsp paprika
1 tsp turmeric
1 tbsp sesame seeds
1 tbsp buckwheat flour, brown rice flour, spelt flour, or quinoa flour
1 tsp aluminum-free baking soda
Pinch of salt
1 tsp ground black pepper
Zest of 1 lemon
2 tbsp lemon juice
For the mint tahini
1/2 cup tahini
2 cloves garlic, minced
1/4 cup lemon juice
1 tsp maple syrup
1/4 cup filtered water
1/4 cup extra-virgin olive oil
2 tbsp mint, roughly chopped
Thinly sliced cucumber
Thinly sliced radish
Durable lettuce leaves for wrapping in a sandwich or chopped greens for a salad
1. Preheat oven to 375°F. Line two sheet pans with parchment paper. If you only have one pan, make two batches.
3. Using your hands, roll about 2 tablespoons of chickpea mixture into 20 small balls. Line falafel on sheet pans and bake for 25-30 minutes, flipping halfway through. The balls should be browned and crispy.
4. While the falafel bakes, whisk together all of the ingredients for the tahini. Taste and adjust per palate preference. For a thinner sauce, add more water; for a more acidic sauce, add more lemon juice.
5. Top a mixed-green salad with the falafel or place onto durable greens garnished with cucumber, radish, microgreens, and a hearty drizzle of tahini. Falafel will keep for five days in an airtight container. To reheat, place in a toaster oven or conventional oven for five minutes.