Memory Morsels:
Blueberries can improve memory and slow down or postpone the onset of other cognitive problems frequently associated with aging.
Chickpea Falafels with Mint, Blueberries & Walnuts
15 mins
20 mins
2
Ingredients
- 2 cups - chickpeas
- 1/4 cup -fresh herbs (parsley, cilantro)
- 1 - onion
- 1 TSP - cumin
- 1/4 cup - chickpea flour
- 3 sprigs - mint
- 2 cups - leafy greens
- 1/4 cup - grapes
- 1/4 cup - blueberries
- 1/4 cup - walnuts
- 1/4 cup - sweet citrus dressing (turmeric, orange juice, lemon juice, dijon, honey)
- 1/4 cup - olive oil
- 1/4 cup - feta
- Salt and pepper, to taste
Instructions
- 1 Prepare the falafels: Preheat the oven to 375ºF and line a baking sheet with parchment paper. Rinse and drain the chickpeas. Rinse and finely chop the parsley and cilantro. Finely dice the onion.
- 2 Bake the falafels: In a blender or food processor, combine the onion, chickpeas, parsley, cilantro, cumin, salt and pepper. Pulse until the mixture is combined (it can be somewhat chunky). Add the chickpea flour and pulse again to incorporate. Form the falafel mixture into 1-inch balls and press them lightly to form a puck-like shape. Place them on a baking sheet and bake until firm and golden-brown, about 15-20 minutes. Remove from oven and let cool slightly.
- 3 Prepare the salad: Rinse and roughly tear the mint and leafy greens. Rinse and halve the grapes. Rinse the blueberries. Roughly chop the walnuts. Using a fork, whisk the sweet citrus dressing and olive oil together in a small bowl.
- 4 Bring it all together: Evenly divide the leafy greens and mint between two plates. Top with chickpea falafels, grapes, blueberries and walnuts. Drizzle with sweet citrus dressing and garnish with crumbled feta to serve.
