SIGN Me up
Sent straight to your inbox every Sunday!
type below and hit enter
APPETIZERS AND SIDES
A female empowering non-diet dietitian supporting women who want to create a healthier relationship with food.
SOUPS AND STEWS
DIPS, DRESSINGS & MARINADEs
SNACKS & DESSERTS
April is Earth month, and what better way to support our health and that of the planet, than by trying a new plant-based recipe?!
Eating more vegetables and plant-based foods doesn’t have to be boring. They can actually taste incredibly delicious and provide many health benefits at the same time! Research has shown that increasing your intake of plants can lower your risk of heart disease, high blood pressure, diabetes, digestive issues, certain cancers and more.
In addition to these benefits, the impact on our planet is substantial. Plant-based foods have been associated with a much lower impact on Greenhouse Gas Emissions compared to animal-based products. Plus, foods like chickpeas and grains tend to be a lot cheaper that meat, so it’s a triple win!
This Dill Falafel Rice Bowl recipe was inspired by The Food Medic and her “lunch box club” recipes. I love the flavour combination of dill and cumin together, and they work so well with the earthy tastes of chickpea and tahini. Pairing the falafels with fresh vegetables and whole grains rounds out this balanced meal.
These falafels can be cooked in two different ways: baking or frying. I personally prefer the texture and flavour of the fried version, but if you want to minimize the oil and have more time to bake, they still turn out very tasty!
Here are some fun nutrition facts about chickpeas! In 1/2 cup of drained and rinsed chickpeas, there are ~5 grams of fibre, 5.5 grams of protein, some B vitamins, folate, and other minerals like copper and manganese (great for our immune and bone health, respectively).
Try out this recipe for your next Meatless Monday or in celebration of Earth Month. I hope you love them!