Welp, I guess I’ll be focusing on the commercials + food this years Super Bowl. But then, who am I kidding. Have I ever focused on anything else? I think not. Unless my Giants were playing. Then I would maybe pay 1 percent more attention than what I already do.
discount double check
The literal only thing exciting about the Patriots being in the Super Bowl will be the cameramen trying to get Gisele on tape while accidentally rooting for the wrong team.
who are we kidding, she’s perfect. *sigh*
So the food. Because that is really most important. And ya’ll know that 75 percent of your plate will be filled with wings + buffalo chicken dip, ain’t no room for anything green.
The kick-off to the February drop-off.
BUT. But what if you only cheated a little bit and maybe only filled 74 percent of your plate with crap, and leave 26 percent of it semi healthy. What if!?
(You’ll probably go back for seconds)
But in all seriousness. Maybe bring these? Perhaps? So you don’t feel like a total blob post pig-skin watching.
Oven baked falafel inspired chickpea burgers smothered in a yogurt tahini sauce. A touchdown in yo mouf.
This is falafel inspired, so before you get all crazy in correcting my recipe ingredients below (especially the fact that i use canned chickpeas vs dried) hold ya horses. I want this recipe to bring both ease + comfort, as I try to do with most of my recipes.
The red onion in the chickpea burger is definitely not traditional, however I wanted more of a bite as chickpeas can be fairly bland (especially if you’re a carnivore like oneself, all veg burgers need full body + flavor).
You may actually eat this like you would a burger, but if you’re trying to avoid the extra carbs (I prefer to waste my carbs on noodles or rice) than try this over a bed of arugula with tomatoes & cucumber (like so).
I also love to eat these post work out for some extra health + fuel.
- 1 egg white
- Lemon (2.5 tbsp juice, and 1 tsp of lemon zest)
- 1 15-ounce can chickpeas, well rinsed and drained, blotted with paper towel
- ¼ cup flour (of choice, chickpea, whole wheat, all purpose, almond, etc)
- ¼ cup red onion, chopped
- 3 tbsp fresh parsley
- 3 garlic cloves, minced
- ¼ tsp cayenne pepper
- ½ tsp ground coriander
- ⅛ tsp ground cinnamon
- ½ tsp ground cumin
- ½ tsp salt
- ½ tsp black pepper
- 3 tbsp oil
- 1 cup non fat plain yogurt
- 2 tbsp tahini
- 1 tbsp chopped fresh dill
- 1 tbsp Lemon Juice + Lemon Zest (1 tsp)
- Salt & Pepper to taste
- 4 cups arugula (for salad)
- 4 buns (if having a burger)
- Preheat oven to 375.
- In a food processor add your egg white, lemon zest + juice, chickpeas, flour, red onion, parsley, garlic, cayenne, coriander, cinnamon, cumin salt & pepper.
- Pulse until chickpeas are just broken down (but not complete paste)
- Shape into four burgers about ½" thick.
- In an oven safe skillet add one 3 tbsp of olive oil to pan and heat over medium high heat.
- Add burgers to skillet and fry 4 minutes on each side. Place skillet into oven with burgers and cook for an additional 15 minutes. Flip and continue to cook for another 15 minutes.
- Remove from oven and serve with yogurt tahini sauce (see below for instructions) and optional toppings.
- Place all ingredients in a small bowl and whisk together until smooth. Salt & Pepper to taste.