Sponsored by Heaven and Earth
Our rolodex of meatless recipes are put to the test during the Nine Days. Unless you are vegetarian or vegan, coming up with satisfying, crowd-pleasing lunches or dinners without meat can be a bit much, especially when you have to do it for a week straight. There is also the added inclination to feed our families something healthy and nutritious, rather than relying on pasta or lasagna every night.
Enters Heaven and Earth Falafel Sliders- super flavorful, so customizable and chock-full of protein. These cute little guys are filled with only wholesome natural ingredients and are extremely versatile. Whether you want to stuff them into a pita or try one of our innovative ideas below, suppers during the Nine Days will suddenly feel less daunting. In fact, something tells us this will be a new item on your grocery list year-round.
Falafel “Meatballs”
Yields: 4-6 servings
A pareve spin on the classic meatballs and spaghetti! Better yet, you can enjoy this version with a generous dose of Parmesan cheese. I love using bucatini, which is essentially a thick spaghetti noodle. Bucatini’s center hole gives it a more interesting texture and makes it better at sopping up sauce.
Ingredients:
1 box Heaven & Earth Falafel Sliders
1 box Bucatini pasta, cooked according to package directions
24 ounces pasta sauce of your choice
Grated Parmesan cheese, for garnish
Fresh basil, for serving (optional)
Directions:
1. Cook falafel sliders according to package directions.
2. Toss the cooked pasta with the pasta sauce. (Reheat if made in advance).
3. Plate the pasta and add the falafel on top.
4. Garnish with parmesan cheese and fresh basil if desired.
Falafel Taco
Yields: 2-4 servings
I’m obsessed with tacos this summer. They work for so many different fillings! I like to give mine a little char over my gas flame for a few seconds. It adds incredible flavor and texture.
Ingredients:
6 8-inch white corn tacos
1 box Heaven & Earth Falafel Sliders, cooked according to package directions
1/4 cup feta cheese
Microgreens, for garnish
Pickled red onion
Yogurt sauce
Yogurt Sauce:Â
1 and 1/4 cups plain yogurt
1 small bunch parsley, leaves only
Salt and pepper to tasteÂ
Prepare the Yogurt Sauce:
1. Blend and season to taste.
Pickled Red Onion:
1 red onion sliced into thin slices
3/4 cup apple cider vinegar
1/4 cup water
Salt and pepper to tasteÂ
Prepare the Pickled Red Onion:
1. Combine the ingredients in a jar or container. Let it sit for at least 30 minutes before serving.
Taco Directions:
1. Char tortillas over an open flame for a few seconds, if desired.
2. Spread yogurt sauce on the bottom of the tortilla then layer with sliders, feta, and pickled red onions.
3. Top with micro greens.
Falafel Slider
Take a classic slider up a notch with a generous schmear of spicy mayo for a delicious kick.Â
Ingredients:
1 package Heaven & Earth Sliders, cooked according to package directions
6 slider buns
1/4 cup spicy mayoÂ
1 tomato, slicedÂ
1/2 purple onion, slicedÂ
LettuceÂ
Microgreens or alfalfa sproutsÂ
Directions:
1. Spread spicy mayo on both the top and bottom of the bun.
2. Layer lettuce, slider, tomato, onion and microgreens.Â
Falafel Board
Everyone likes their pita and falafel sandwich a little different. Have fun with this beautiful display while giving everyone the opportunity to customize their sandwich.
Yield: 4 servings
Ingredients:Â
1 package Heaven & Earth Falafel Sliders
Pitas
Hummus
Pickled radishes
Pickled hot peppers
Sliced tomato
Sliced cucumber
Mixed olives
Lemon wedges
Sabich Stuffed Eggplant
Sabich is a sandwich of pita or laffa bread stuffed with fried eggplants, hard boiled eggs, chopped salad, parsley, amba and tahini sauce. I decided to have a little fun with this classic and top a roasted eggplant with all the fixings.Â
Yields 2-4 servings
Ingredients:
3 Heaven & Earth Falafel Sliders, cooked according to package directions
2 eggplants, cut in half lengthwise
2 hard-boiled eggs, sliced
Israeli salad
Tahini sauce
Israeli pickles
Amba
Fresh chopped parsley, for garnish
Directions:Â
1. Preheat oven to 400 degrees Fahrenheit.
2. Cut a crosshatch pattern onto the open side of the eggplant.
3. Place the eggplant halves cut-side up on a parchment lined baking sheet. Drizzle generously with olive oil and season with salt and pepper.
4. Turn the eggplant halves to cut-side down and drizzle the other side with olive oil.
5. Bake for 35 to 40 minutes. Remove from the oven and transfer to a plate.
6. Crumble up the falafel sliders onto the same baking sheet you used for the eggplant.
7. Bake for five to seven minutes.
8. Top the cooked eggplant halves with eggs, Israeli salad, tahini sauce, crumbled falafel, Israeli pickles and amba. Sprinkle with fresh chopped parsley.
