Quinoa Falafel Burgers with Mediterranean Salsa.

Yay! It’s Friday! Friday is here! We made it!

To celebrate, I’m spending the afternoon in the kitchen whipping up some veggie burgers for dinner. These patties are absolutely packed with protein, flavor and fresh ingredients. They also take all of 15 minutes to make (not including baking time) because you literally stick everything in food processor and press go.

Dancing for Donuts | Quinoa Falafel Burgers with Mediterranean Salsa.

I know I recently did another mediterranean-inspired recipe, but something about basil and tomato scream summer to me so I’ve been all about them lately! I’m also super into veggie burgers these days since I don’t have a grill…so as much as I want to sink my teeth into a juicy burger, that’s not exactly an option until I head home to New York at the end of the summer! Then it’s BBQ’s all day everyday.

Dancing for Donuts | Quinoa Falafel Burgers with Mediterranean Salsa.

Quinoa Falafel Burgers

2/3 cup cooked quinoa

1 can chickpeas, rinsed and drained

1/2 cup whole wheat flour or rolled oats

2-3 cloves of garlic

1/4 cup chopped basil

1 egg

1/2 tsp salt

1/2 tsp pepper (I used red since I don’t like black!)

1/2 tsp dried oregano

1/4 cup roasted red pepper

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

2. In a food processor, combine the quinoa, chickpeas, flour (or oats), and garlic. Pulse until crumbly. Add the egg, basil and spices just until it resembles a chunkier version of hummus.

3. Transfer the mixture to a large bowl, add the red pepper and stir to evenly combine.

4. Shape the mixture into medium-sized patties of about 1/2 inch thickness (should make about 5 burgers depending on how large or small you make them).

5. Bake for 15-20 minutes, or until set. Serve immediately with Mediterranean Salsa or store in the fridge in an airtight container for up to 3 days.

Mediterranean Salsa

1 cup chopped roma tomatoes

1/4 cup chopped kalamata olives

1/4 cup finely chopped red onion

1/4 cup chopped basil

1 tbsp red wine vinegar or lemon juice

1/4 cup feta

1/4 tsp sea salt

  1. In a bowl, combine all ingredients and stir. Serve immediately on top of Falafel Burgers or store in the fridge in an airtight container for up to 3 days.

Dancing for Donuts | Quinoa Falafel Burgers with Mediterranean Salsa.

Enjoy, y’all and have a great weekend!!!

xo Jordan

Pea & Artichoke Kale Salad (With Lemon-Mustard Dressing).

In the wake of all this pea-guacamole madness (which i will absolutely be making soon, by the way), I was inspired to incorporate peas into my lunch!

Dancing for Donuts | Artichoke & Pea Kale Salad (With Lemon-Mustard Dressing)

This salad is light, refreshing, and packed with crazy-good-for-you ingredients. Massaging the kale with the citrus dressing also gives this meal the perfect summery taste. I think I found my new go-to meal this season!

Pea & Artichoke Kale Salad (With Lemon-Mustard Dressing)

1 cup torn kale

1/4 cup cooked quinoa

5-10 cherry tomatoes

1/4 cup peas (fresh or frozen)

1/3 avocado, sliced

2-3 artichoke hearts

2 tbsp. chopped red onion

1/4 cup chickpeas

For the Dressing:

1/2 tbsp. olive oil

1/2 lemon, juiced

1 tbsp. horseradish mustard (or your favorite!)

1. In a bowl, whisk the ingredients for the dressing together. Add the kale and toss until well-coated. Let sit for 15 minutes (a good time to chop the veggies!).

2. Once the kale is done marinating, add the rest of the ingredients and toss. Add sea salt to taste, if desired. Dig in!

Dancing for Donuts | Artichoke & Pea Kale Salad (With Lemon-Mustard Dressing)

Enjoy your 4th of July weekends, y’all!!! 🙂

xo Jordan

Sriracha Roasted Chickpeas.

Today I present to you hands down the most addicting snack ever.

Dancing for Donuts | Sriracha Roasted Chickpeas

I don’t usually eat salty things like chips and crackers, I’m more of a sweets lady (hence the blog name…). But ever since I discovered these I can’t keep my hands off ’em. And, did you know that one cup of cooked chickpeas has 15 grams of protein?! That’s a whole lot. So you don’t have to feel as guilty if you happen to eat a whole batch in a day…

Dancing for Donuts | Sriracha

Let’s talk Sriracha for a second. I’m not a huge fan of spice (I know, sue me.) but I do love flavor. If you’re sensitive to it like me, you can just mix a tiny bit of the sauce into whatever you’re eating and it does magical things. And when I say tiny, I mean tiny. This stuff is strong!

Dancing for Donuts | Sriracha Roasted Chickpeas

So anyways, these roasted chickpeas take about 30 seconds of actual effort and 30 minutes of baking time. If you’re ambitious and remember, you can buy the dried chickpeas instead of the ones in the can and then soak/boil them in advance. If not, canned works just great, too. Kick them up a notch with some garlic sea salt (my new favorite best friend in the kitchen).

Sriracha Roasted Chickpeas

one can of garbanzo beans

1-3 tbsp. sriracha (to taste)

sea salt or garlic sea salt

non-stick cooking spray

1. Preheat the oven to 400 degrees fahrenheit and spray a baking sheet with Pam or Coconut Oil.

2. Rinse and drain chickpeas. Thoroughly mix in Sriracha and sprinkle with salt/seasoning. Pour chickpeas onto baking sheet, making sure that none of on  top of each other and are in one layer.

3. Roast chickpeas for ~30 minutes (I like mine super crispy/slightly dark brown in places, but feel free to bake them for less time!).

4. Let cool and store in an airtight container either in the fridge or pantry. Snack away! 🙂

Dancing for Donuts | Sriracha Roasted Chickpeas