Maple Apple Herb Cornbread Stuffing

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Recipe created by Patty Mastracco

Maple syrup, apples and almonds give this cornbread stuffing a sweet, fall flavor. 

Prep time: 30 minutes
Total time: 1 hour, 50 minutes
Servings: 12
Serving size: About 1 cup
Course: Side

INGREDIENTS

  • 10 cups cubed cornbread

  • 6 tablespoons butter

  • 2 cups coarsely chopped onion

  • 3 stalks celery, halved horizontally and sliced

  • 1 medium green apple, peeled, cored and cut into bite-size pieces

  • 3 tablespoons pure maple syrup

  • 1 1/2 teaspoons poultry seasoning

  • 1 1/2 teaspoons dried thyme

  • 1 teaspoon dried rosemary

  • 1 teaspoon sage

  • 2 1/2 to 3 cups chicken broth, divided

  • Freshly ground sea salt and pepper to taste

  • 1 cup Mariani Whole Natural Almonds, coarsely chopped

INSTRUCTIONS

  1. Preheat oven to 350°F. Place bread cubes in a single layer on a large baking sheet and bake for 15 minutes to toast. Transfer to a large bowl.

  2. Lightly butter an 11 X 7-inch baking dish or coat with nonstick cooking spray.

  3. Increase oven temperature to 375°F. Melt butter in a very large skillet over medium heat. Add onion and apples; cook for 10 minutes or until both are soft, stirring frequently. Add celery to skillet; cook for 5 minutes more.

  4. Add vegetable mixture and herbs to bowl with bread cubes and stir lightly. Add enough broth to moisten bread cubes, but not so much that they’re soggy. (Bread should still be slightly firm on the edges.) Season with salt and pepper. (May be prepared 1 day ahead at this point and stored tightly covered in the refrigerator).

  5. Place in prepared baking dish and sprinkle with almonds. Bake for 45 to 50 minutes, tenting lightly with foil if the top browns too quickly.

Nutritional Analysis Per Serving:

Calories: 370. Total Fat: 19g. Saturated Fat: 6g. Monounsaturated Fat: 8.775g. Polyunsaturated Fat: 2.635g. Cholesterol: 45mg. Sodium: 730mg. Carbohydrates: 42g. Fiber: 5g. Sugars: 17g. Protein: 9g. Vitamin D: 0mcg (0%). Calcium: 130mg (10%). Iron: 2mg (10%). Potassium: 340mg (8%)

Yield: 12
Author:
Maple Apple Herb Cornbread Stuffing

Maple Apple Herb Cornbread Stuffing

Maple syrup, apples and almonds give this cornbread stuffing a sweet, fall flavor.
prep time: 30 Minscook time: 1 Hour 20 Minstotal time: 1 Hour 50 Mins

ingredients:

  • 10 cups cubed cornbread
  • 6 tablespoons butter
  • 2 cups coarsely chopped onion
  • 3 stalks celery, halved horizontally and sliced
  • 1 medium green apple, peeled, cored and cut into bite-size pieces
  • 3 tablespoons pure maple syrup
  • 1 1/2 teaspoons poultry seasoning
  • 1 1/2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon sage
  • 2 1/2 to 3 cups chicken broth, divided
  • Freshly ground sea salt and pepper to taste
  • 1 cup Mariani Whole Natural Almonds, coarsely chopped

instructions:

How to cook Maple Apple Herb Cornbread Stuffing

  1. Preheat oven to 350°F. Place bread cubes in a single layer on a large baking sheet and bake for 15 minutes to toast. Transfer to a large bowl.
  2. Lightly butter an 11 X 7-inch baking dish or coat with nonstick cooking spray.
  3. Increase oven temperature to 375°F. Melt butter in a very large skillet over medium heat. Add onion and apples; cook for 10 minutes or until both are soft, stirring frequently. Add celery to skillet; cook for 5 minutes more.
  4. Add vegetable mixture and herbs to bowl with bread cubes and stir lightly. Add enough broth to moisten bread cubes, but not so much that they’re soggy. (Bread should still be slightly firm on the edges.) Season with salt and pepper. (May be prepared 1 day ahead at this point and stored tightly covered in the refrigerator).
  5. Place in prepared baking dish and sprinkle with almonds. Bake for 45 to 50 minutes, tenting lightly with foil if the top browns too quickly.

Calories

370

Total Fat

19g

Sat. Fat

6g

Monounsaturated Fat

8.775g

Polyunsaturated Fat

2.635g

Cholesterol

45mg

Sodium

730mg

Carbohydrates

42g

Fiber

5g

Sugars

17g

Protein

9g

Vitamin D

0%

Calcium

10%

Iron

10%

Potassium

8%
Created using The Recipes Generator

Pumpkin Spice Granola

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pumpkin spice granola-1.jpg

INGREDIENTS

  • 3 cups old fashioned rolled oats

  • 1 cup Mariani sliced almonds

  • ½ cup pumpkin seeds

  • 2 tablespoons flaxseed meal

  • 1 teaspoon fine sea salt

  • 1 ½ teaspoons pumpkin pie spice

  • ½ teaspoon cinnamon

  • ¾ cup + 2 tablespoons pure maple syrup

  • ⅔ cup pure pumpkin puree

  • ¼ cup refined coconut oil

  • ¼ cup natural creamy almond butter

  • ½ teaspoon pure vanilla extract

INSTRUCTIONS:

  1. Preheat oven to 350 degrees. Line two large rimmed baking sheets with parchment paper. Set aside.

  2. In a large bowl combine oats, almonds, pumpkin seeds, flaxseed meal, salt, pumpkin pie spice, and cinnamon. Stir until well combined.

  3. In a small saucepan combine maple syrup, pumpkin puree, coconut oil, almond butter, and vanilla extract. Place over low heat, stirring frequently until coconut oil is completely melted and the mixture is smooth. Pour over dry ingredients and mix well to combine making sure everything is coated.

  4. Split the granola evenly between the prepared baking sheets. Spread the granola to an even, thin layer. Bake for 20 minutes, then carefully stir the granola and rotate the baking sheets. Bake for another 15 to 20 minutes or until granola is golden brown.

  5. Remove from the oven and allow to cool completely on the baking sheet so that large clumps stay intact. Do not stir while cooling.

  6. Once cooled, enjoy immediately or store in an airtight container.

Pumpkin Spice Granola

Pumpkin Spice Granola

Yield: 7 cups
Author: Emily Chave

Ingredients

  • 3 cups old fashioned rolled oats
  • 1 cup Mariani sliced almonds
  • ½ cup pumpkin seeds
  • 2 tablespoons flaxseed meal
  • 1 teaspoon fine sea salt
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • ¾ cup + 2 tablespoons pure maple syrup
  • ⅔ cup pure pumpkin puree
  • ¼ cup refined coconut oil
  • ¼ cup natural creamy almond butter
  • ½ teaspoon pure vanilla extract

Instructions

  1. Preheat oven to 350 degrees. Line two large rimmed baking sheets with parchment paper. Set aside.
  2. In a large bowl combine oats, almonds, pumpkin seeds, flaxseed meal, salt, pumpkin pie spice, and cinnamon. Stir until well combined.
  3. In a small saucepan combine maple syrup, pumpkin puree, coconut oil, almond butter, and vanilla extract. Place over low heat, stirring frequently until coconut oil is completely melted and the mixture is smooth. Pour over dry ingredients and mix well to combine making sure everything is coated.
  4. Split the granola evenly between the prepared baking sheets. Spread the granola to an even, thin layer. Bake for 20 minutes, then carefully stir the granola and rotate the baking sheets. Bake for another 15 to 20 minutes or until granola is golden brown.
  5. Remove from the oven and allow to cool completely on the baking sheet so that large clumps stay intact. Do not stir while cooling.
  6. Once cooled, enjoy immediately or store in an airtight container.

Grain-Free Granola

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Mariani Granola 3.jpg

INGREDIENTS

  • 1 ½ cups Mariani sliced almonds

  • 1 ½ cups Mariani chopped walnuts

  • ½ cup unsweetened shredded coconut

  • ¼ cup pumpkin seeds

  • 2 tablespoons chia seeds

  • ¼ cup raisins or dried fruit of choice

  • ⅓ cup honey or maple syrup

INSTRUCTIONS:

  1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

  2. Add the almonds, walnuts, coconut, pumpkin seeds, chia seeds, and dried fruit to a large bowl and toss until evenly distributed.

  3. Drizzle the honey over the nut mixture and toss again until all of the ingredients are coated.

  4. Spread the granola on the baking sheet in an even layer. Bake for 20-25 minutes, until the nuts and coconut turn a golden-brown color.

  5. Let the granola cool for at least 10 minutes, then store it in an airtight container until you are ready to serve it.

Grain-Free Granola

Grain-Free Granola

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

  • 1 ½ cups Mariani sliced almonds
  • 1 ½ cups Mariani chopped walnuts
  • ½ cup unsweetened shredded coconut
  • ¼ cup pumpkin seeds
  • 2 tablespoons chia seeds
  • ¼ cup raisins or dried fruit of choice
  • ⅓ cup honey or maple syrup

Instructions

  1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  2. Add the almonds, walnuts, coconut, pumpkin seeds, chia seeds, and dried fruit to a large bowl and toss until evenly distributed.
  3. Drizzle the honey over the nut mixture and toss again until all of the ingredients are coated.
  4. Spread the granola on the baking sheet in an even layer. Bake for 20-25 minutes, until the nuts and coconut turn a golden-brown color.
  5. Let the granola cool for at least 10 minutes, then store it in an airtight container until you are ready to serve it.

Peach & Burrata Caprese Salad

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Mariani Caprese Salad 2.jpg

INGREDIENTS

  • 3 heirloom tomatoes, sliced

  • 3 large yellow peaches, sliced

  • 1 ball burrata cheese

  • ⅓ cup fresh basil leaves

  • ¼ cup Mariani sliced almonds

  • 3 tablespoons olive oil

  • Salt and pepper, to taste

INSTRUCTIONS:

  1. Toast the almonds. Bring a small pan to medium heat. Place the almonds in the pan and stir over heat for 3-5 minutes, until they become light brown.

  2. In a large bowl or platter, arrange the tomato slices, peach slices, and basil leaves. Sprinkle the toasted almonds on top, and place the ball of burrata in the center.

  3. Drizzle with olive oil, then sprinkle with salt and pepper.

Peach & Burrata Caprese Salad

Peach & Burrata Caprese Salad

Prep time: 15 MinCook time: 5 MinTotal time: 20 Min

Ingredients

  • 3 heirloom tomatoes, sliced
  • 3 large yellow peaches, sliced
  • 1 ball burrata cheese
  • ⅓ cup fresh basil leaves
  • ¼ cup Mariani sliced almonds
  • 3 tablespoons olive oil
  • Salt and pepper, to taste

Instructions

  1. Toast the almonds. Bring a small pan to medium heat. Place the almonds in the pan and stir over heat for 3-5 minutes, until they become light brown.
  2. In a large bowl or platter, arrange the tomato slices, peach slices, and basil leaves. Sprinkle the toasted almonds on top, and place the ball of burrata in the center.
  3. Drizzle with olive oil, then sprinkle with salt and pepper.

Cherry Almond Cobbler

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Mariani Cherry Cobbler 3.jpg

INGREDIENTS

For the filling,

  • 3-4 cups cherries, pitted

  • 3 tablespoons granulated sugar

  • Juice of ½ a lemon

  • 1 tablespoon cornstarch

For the topping,

  • ¾ cup all-purpose flour

  • 3 tablespoons granulated sugar

  • ¾ teaspoon baking powder

  • ¼ teaspoon salt

  • 4 tablespoons butter, cold

  • ¼ cup buttermilk or whole milk, cold

  • ¼ cup Mariani sliced almonds

INSTRUCTIONS:

  1. Preheat the oven to 350 degrees and grease a 9 inch round baking dish.

  2. In a large bowl, combine the filling ingredients and toss until the cherries are evenly coated in sugar and cornstarch. Pour the filling into the prepared baking dish and set aside.

  3. Prepare the topping. Combine the flour, sugar, baking powder, and salt and mix until combined. Using a cheese grater, grate the butter into the flour mixture and mix until the butter chunks are evenly distributed in the flour. Pour in the milk and continue to mix until you have a crumbly dough. If the dough is not coming together, add an extra tablespoon of milk. Once the dough comes together, fold in the almonds

  4. Divide the dough into large chunks and distribute the chunks over the cherry filling in the baking dish. Bake for 45 minutes, until the topping is golden brown and the cherry mixture is bubbling.

  5. Serve warm with vanilla ice cream.

Cherry Almond Cobbler

Cherry Almond Cobbler

Prep time: 20 MinCook time: 45 MinTotal time: 1 H & 4 M

Ingredients

For the filling
  • 4 cups cherries, pitted
  • 3 tablespoons granulated sugar
  • Juice of ½ a lemon
  • 1 tablespoon cornstarch
For the topping
  • ¾ cup all-purpose flour
  • 3 tablespoons granulated sugar
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • 4 tablespoons butter, cold
  • ¼ cup buttermilk or whole milk, cold
  • ¼ cup Mariani sliced almonds

Instructions

  1. Preheat the oven to 350 degrees and grease a 9 inch round baking dish.
  2. In a large bowl, combine the filling ingredients and toss until the cherries are evenly coated in sugar and cornstarch. Pour the filling into the prepared baking dish and set aside.
  3. Prepare the topping. Combine the flour, sugar, baking powder, and salt and mix until combined. Using a cheese grater, grate the butter into the flour mixture and mix until the butter chunks are evenly distributed in the flour. Pour in the milk and continue to mix until you have a crumbly dough. If the dough is not coming together, add an extra tablespoon of milk. Once the dough comes together, fold in the almonds
  4. Divide the dough into large chunks and distribute the chunks over the cherry filling in the baking dish. Bake for 45 minutes, until the topping is golden brown and the cherry mixture is bubbling.
  5. Serve warm with vanilla ice cream.
Created using The Recipes Generator

Miso Salmon

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Mariani Salmon 3.jpg

INGREDIENTS

For the salmon,

  • 1 pound salmon, cut into 3 fillets

  • ¼ cup soy sauce

  • 2 tablespoons miso paste

  • 2 tablespoons honey

  • 1 clove of garlic, minced

  • 1 teaspoon ginger, minced

  • 3 tablespoons Mariani sliced almonds

To assemble the plate,

  • 1 cup snap peas

  • 2 tablespoons soy sauce

  • 1 clove garlic, minced

  • 1 tablespoon vegetable oil

  • 2 tablespoons Mariani sliced almonds

  • 1 ½ cup brown rice, cooked

  • Optional: sliced radishes and microgreens, for garnish

INSTRUCTIONS:

  1. Preheat the oven to 400 degrees.

  2. In a small bowl, whisk together the soy sauce, miso paste, honey, garlic, and ginger to create your marinade.

  3. Place the salmon on a baking sheet with aluminum foil. Brush the marinade over each fillet, then sprinkle a layer of sliced almonds on top of the marinade.

  4. Bake the salmon for 15-20 minutes. A 15 minute cook time will give you a rare salmon, and a 20 minute cook time will make your salmon fillets more well-done.

  5. While the salmon is cooking, prepare the snap peas. Place the snap peas, garlic, oil, and almonds in a medium saucepan and saute for 5 minutes, until the snap peas and garlic begin to brown. Remove from heat.

  6. When the salmon is finished baking, assemble the plates. Place a ½ cup of rice on each plate and put your salmon fillet on top. Place some snap peas on each plate, and garnish the dish with radish and microgreens, if using.

Miso Salmon

Miso Salmon

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Ingredients

For the salmon
  • 1 pound salmon, cut into 3 fillets
  • ¼ cup soy sauce
  • 2 tablespoons miso paste
  • 2 tablespoons honey
  • 1 clove of garlic, minced
  • 1 teaspoon ginger, minced
  • 3 tablespoons Mariani sliced almonds
For assembling the plate
  • 1 cup snap peas
  • 2 tablespoons soy sauce
  • 1 clove garlic, minced
  • 1 tablespoon vegetable oil
  • 2 tablespoons Mariani sliced almonds
  • 1 ½ cup brown rice, cooked
  • Optional: sliced radishes and microgreens, for garnish

Instructions

  1. Preheat the oven to 400 degrees.
  2. In a small bowl, whisk together the soy sauce, miso paste, honey, garlic, and ginger to create your marinade.
  3. Place the salmon on a baking sheet with aluminum foil. Brush the marinade over each fillet, then sprinkle a layer of sliced almonds on top of the marinade.
  4. Bake the salmon for 15-20 minutes. A 15 minute cook time will give you a rare salmon, and a 20 minute cook time will make your salmon fillets more well-done.
  5. While the salmon is cooking, prepare the snap peas. Place the snap peas, garlic, oil, and almonds in a medium saucepan and saute for 5 minutes, until the snap peas and garlic begin to brown. Remove from heat.
  6. When the salmon is finished baking, assemble the plates. Place a ½ cup of rice on each plate and put your salmon fillet on top. Place some snap peas on each plate, and garnish the dish with radish and microgreens, if using.
Created using The Recipes Generator

Sweet Almond 4th of July Cake

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INGREDIENTS

julyrecipe2.JPG

For the cake,

  • 2C flour

  • 2 tsp baking powder

  • Tsp salt

  • 1/2C Mariani slivered almonds

  • 1 stick softened butter

  • 1C sugar

  • 3 eggs

  • TBS almond extract

  • 1C almond milk

For the frosting,

  • Stick of butter

  • 6C powdered sugar

  • 3TBS almond milk

  • Blue and red food coloring

  • Patriotic sprinkles

INSTRUCTIONS:

  1. Preheat the oven to 350. Combine the wet ingredients in a stand mixer and mix.

  2. In a separate bowl, whisk together the dry ingredients.

  3. Once combined, pour ⅓ of the batter into one small bowl, ⅓ into a second bowl and ⅓ into a 3rd bowl. Add red food coloring into one bowl to make the batter red. Add blue food coloring to the second bowl to make the batter blue.

  4. Pour the batters into three different greased 6in cake pans.

  5. Bake the cakes for 25-30 minutes at 350.

  6. While the cakes are baking, make the frosting. 

  7. Add the butter to the stand mixer bowl and beat on medium. Slowly add the powdered sugar one cup at a time and the milk one tablespoon at a time until the frosting is the right consistency.

  8. When the cake has cooled, start frosting and layering the cake with the white frosting.

  9. Once the cake is frosted, divide the remaining frosting into two bowls. Use food coloring to make one bowl of frosting red and the other blue.

  10. Add the colored frosting to two separate piping bags to pipe swirls on the top of the cake. Add the sprinkles to the cake and enjoy!

Sweet Almond Fourth of July Cake

Sweet Almond Fourth of July Cake

Author: Ally's Gluten-Free Kitchen

Ingredients

Cake
  • 2C flour
  • 2 tsp baking powder
  • Tsp salt
  • 1/2C Mariani slivered almonds
  • 1 stick softened butter
  • 1C sugar
  • 3 eggs
  • TBS almond extract
  • 1C almond milk
Frosting
  • Stick of butter
  • 6C powdered sugar
  • 3TBS almond milk
  • Blue and red food coloring
  • Patriotic sprinkles

Instructions

  1. Preheat the oven to 350. Combine the wet ingredients in a stand mixer and mix.
  2. In a separate bowl, whisk together the dry ingredients.
  3. Once combined, pour ⅓ of the batter into one small bowl, ⅓ into a second bowl and ⅓ into a 3rd bowl. Add red food coloring into one bowl to make the batter red. Add blue food coloring to the second bowl to make the batter blue.
  4. Pour the batters into three different greased 6in cake pans.
  5. Bake the cakes for 25-30 minutes at 350.
  6. While the cakes are baking, make the frosting.
  7. Add the butter to the stand mixer bowl and beat on medium. Slowly add the powdered sugar one cup at a time and the milk one tablespoon at a time until the frosting is the right consistency.
  8. When the cake has cooled, start frosting and layering the cake with the white frosting.
  9. Once the cake is frosted, divide the remaining frosting into two bowls. Use food coloring to make one bowl of frosting red and the other blue.
  10. Add the colored frosting to two separate piping bags to pipe swirls on the top of the cake. Add the sprinkles to the cake and enjoy!
Created using The Recipes Generator

Basil & Walnut Pesto Potato Salad

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Pesto Potato Salad (1).JPG

INGREDIENTS

  • 1/2C basil

  • 1/2C Mariani Walnuts

  • 1/4C avocado oil

  • ½ TBS minced garlic

  • ½ tsp salt

  • 1 bag baby potatoes

INSTRUCTIONS:

  1. Add the potatoes and water to a pot on the stovetop. Bring the water to a boil and boil the potatoes until they are fork-tender.

  2. Remove the pot from the stovetop and drain the potatoes.

  3. In a food processor, combine the basil, walnuts, oil, garlic and salt. Pulse until the ingredients are finely chopped and combined to make the pesto.

  4. Once the potatoes are cooled, cut in halves and quarters and add to a bowl. Add the pesto to the bowl and stir to combine so the potatoes are coated with the pesto.

  5. Top with additional walnuts, salt, and basil for serving.

Basil & Walnut Pesto Potato Salad

Basil & Walnut Pesto Potato Salad
Author: Ally's Gluten-Free Kitchen

Ingredients

  • 1/2 C basil
  • 1/2 C Mariani Walnuts
  • 1/4 C avocado oil
  • ½ TBS minced garlic
  • ½ tsp salt
  • 1 bag baby potatoes

Instructions

  1. Add the potatoes and water to a pot on the stovetop. Bring the water to a boil and boil the potatoes until they are fork-tender.
  2. Remove the pot from the stovetop and drain the potatoes.
  3. In a food processor, combine the basil, walnuts, oil, garlic and salt. Pulse until the ingredients are finely chopped and combined to make the pesto.
  4. Once the potatoes are cooled, cut in halves and quarters and add to a bowl. Add the pesto to the bowl and stir to combine so the potatoes are coated with the pesto.
  5. Top with additional walnuts, salt, and basil for serving.
Created using The Recipes Generator

Strawberry Almond Dutch Baby

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Dutch Baby 1.jpg

PREP TIME: 10 MIN
COOK TIME: 20 MIN
TOTAL TIME: 30 MIN

INGREDIENTS

  • 3 tablespoons unsalted butter

  • 3 eggs

  • ½ cup flour

  • 1 tablespoon sugar

  • ½ cup milk

  • 3 tablespoons Mariani sliced almonds, divided

  • ½ cup strawberries, sliced

  • Optional: whipped cream, maple syrup, powdered sugar (for topping)

INSTRUCTIONS:

  1. Preheat the oven to 425 degrees.

  2. Combine the eggs, flour, sugar, and milk in a blender and blend until a smooth batter forms.

  3. Place the butter in a cast-iron skillet and put in the oven until it is melted.

  4. Once the butter is melted, remove the skillet from the oven and pour the batter in. Sprinkle 2 tablespoons of sliced almonds over the batter.

  5. Place the skillet back in the oven and bake for 20 minutes, until the pancake has puffed up and the edges have browned.

  6. Let the dutch baby cool for 5 minutes, then top with the remaining tablespoon of almonds, strawberries, and other toppings of choice.

Strawberry Almond Dutch Baby

Strawberry Almond Dutch Baby

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

  • 3 tablespoons unsalted butter
  • 3 eggs
  • ½ cup flour
  • 1 tablespoon sugar
  • ½ cup milk
  • 3 tablespoons Mariani sliced almonds, divided
  • ½ cup strawberries, sliced
  • Optional: whipped cream, maple syrup, powdered sugar (for topping)

Instructions

  1. Preheat the oven to 425 degrees.
  2. Combine the eggs, flour, sugar, and milk in a blender and blend until a smooth batter forms.
  3. Place the butter in a cast-iron skillet and put in the oven until it is melted.
  4. Once the butter is melted, remove the skillet from the oven and pour the batter in. Sprinkle 2 tablespoons of sliced almonds over the batter.
  5. Place the skillet back in the oven and bake for 20 minutes, until the pancake has puffed up and the edges have browned.
  6. Let the dutch baby cool for 5 minutes, then top with the remaining tablespoon of almonds, strawberries, and other toppings of choice.
Created using The Recipes Generator

Falafel Bowl

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Mariani Falafel 4.jpg

PREP TIME: 45 MIN
COOK TIME: 15 MIN

TOTAL TIME: 1 HR

INGREDIENTS

The Falafel

• 1 15 oz. can of chickpeas

• 1/3 cup Mariani almonds (whole or sliced)

• 3 cloves garlic, minced

• ½ cup white onion, chopped

• ½ cup fresh parsley leaves

• ¼ cup all-purpose flour

• 1 teaspoon cumin

• Salt and pepper, to taste

• 3-5 tablespoons olive oil

The Tzatziki Dressing

• 1 cup Greek yogurt

• ½ large cucumber, grated

• 2 cloves garlic, minced

• 1 tablespoon olive oil

• 3 tablespoons water

• Salt and pepper, to taste

Bowl Assembly

• 2 cups Mixed greens

• ⅓ cup Chopped tomatoes

• ⅓ cup Chopped cucumber

• 2 teaspoons sesame seeds

INSTRUCTIONS:

Mariani Falafel 2.jpg

  1. Place the almonds in a food processor and pulse until you have a coarse meal.

  2. Add the chickpeas, garlic, onion, parsley, cumin, salt, and pepper to the food processor with the almonds and continue to pulse until you have a chunky dough. Be careful not to over process, you do not want the dough to become pasty and smooth.

  3. Transfer the chickpea mixture to a mixing bowl. Fold in the flour.

  4. Place the falafel dough in the refrigerator and let chill for 30 minutes.

  5. While the falafel dough is chilling, prepare the tzatziki dressing. Place all the dressing ingredients in a medium-sized bowl and mix with a fork and spoon until evenly combined.

  6. When the dough is done chilling, use your hands to form it into 8 small patties.

  7. Bring a medium-sized pan to medium heat and cover the surface with olive oil. Once the oil is hot, add the falafel patties to the pan and cook for 2 minutes on each side.

  8. Assemble your bowl. Place your mixed greens at the bottom of a bowl. Add chopped tomato, cucumber, and 2-3 falafel patties on top. Sprinkle on sesame seeds. Top with some tzatziki dressing.

Yield: Serves 3-4
Falafel Bowl

Falafel Bowl

Prep time: 45 MinCook time: 15 MinTotal time: 1 Hour

Ingredients

Falafel
  • 1 15 oz. can of chickpeas
  • 1/3 cup Mariani almonds (whole or sliced)
  • 3 cloves garlic, minced
  • ½ cup white onion, chopped
  • ½ cup fresh parsley leaves
  • ¼ cup all-purpose flour
  • 1 teaspoon cumin
  • Salt and pepper, to taste
  • 5 tablespoons olive oil
Tzatziki Dressing
  • 1 cup Greek yogurt
  • ½ large cucumber, grated
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 3 tablespoons water
  • Salt and pepper, to taste
Bowl Assembly
  • 2 cups Mixed greens
  • ⅓ cup Chopped tomatoes
  • ⅓ cup Chopped cucumber
  • 2 teaspoons sesame seeds

Instructions

  1. Place the almonds in a food processor and pulse until you have a coarse meal.
  2. Add the chickpeas, garlic, onion, parsley, cumin, salt, and pepper to the food processor with the almonds and continue to pulse until you have a chunky dough. Be careful not to over process, you do not want the dough to become pasty and smooth.
  3. Transfer the chickpea mixture to a mixing bowl. Fold in the flour.
  4. Place the falafel dough in the refrigerator and let chill for 30 minutes.
  5. While the falafel dough is chilling, prepare the tzatziki dressing. Place all the dressing ingredients in a medium-sized bowl and mix with a fork and spoon until evenly combined.
  6. When the dough is done chilling, use your hands to form it into 8 small patties.
  7. Bring a medium-sized pan to medium heat and cover the surface with olive oil. Once the oil is hot, add the falafel patties to the pan and cook for 2 minutes on each side.
  8. Assemble your bowl. Place your mixed greens at the bottom of a bowl. Add chopped tomato, cucumber, and 2-3 falafel patties on top. Sprinkle on sesame seeds. Top with some tzatziki dressing.
    Created using The Recipes Generator