Today, I am so pleased to share with you, Megan from The Vegan Cookbook Aficionado! Megan’s blog posts are super inventive, always colorful and definitely hilarious. She is so relatable in that she is honest, fun and easy to “listen” to, or read in this case. I feel like if we had a chance to hang out, things would get really awesome. Without further ado, here’s her beautiful recipe!
When Jackie asked me if I wanted to do a guest post on her blog, I was most definitely stoked! I mean come on! Who could turn down a super rad lady like Jackie, the girls got talent, charisma and some serious photography skills. Not to mention she’s pretty darn funny to boot, but you all knew that already now didn’t ya 😉 When she asked if I could whip up something healthy for the post, I immediately said “sure! Not a problem!” which was immediately followed by a long “Ahhhhh….hmmmm….nope, I’ve got nothing.” You see, I’m all over the sweets and breakfast department, but when it comes to healthy meals, I have more of a cling to my cookbooks mentality. I’ll either throw together the most random salad you can imagine (what’s this random vegetable in my fridge? Who cares, put it in!), or I’ll pluck a book off my shelf and pick out a tasty sounding recipe. I’ll be the first to admit, I’m not the most creative in the healthy weekday meal department.
It’s funny, I usually have so many recipe ideas bouncing around my head at any given time, but the second I have to actually pick one, they all pull a Houdini and all that remains is a big puff of smoke in an empty room. I was starting to think my cooking mojo had all but left me, until I was out with Mr. Muggins and he asked the magical words “you wanna get a falafel?”*. Just like that, it came to me, falafel bowl! Which, due to laziness immediately turned into a deconstructed falafel bowl! Who has time to make falafel anyway, amiright?
The first and most important step to making a deconstructed falafel bowl is the deconstructed falafel. I decided to get all fancy on ya and cook some chickpeas from scratch, I know most of you are probably reading this and going, since when is cooking chickpeas fancy? And the answer to that is, since a girl who only ever buys canned chickpeas decided to make them! I can’t believe I never do this, cooked chickpeas obviously take more time, but they’re so easy and way tastier, consider me a convert. If you’re feeling less fancy, you can of course use the canned ones. Once my chickpeas were ready to go, I coated them in all those delicious falafel spices and roasted them in the oven until they were nice and crispy. Oh my, oh my my my, these things were hard to stop snacking on, but try to restrain yourself unless you want a falafel-less bowl.