Tag Archives: balls

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Homemade Nutella Balls

If I knew how easy it were to make my own nut butter, I would have started doing so ages ago. It takes a little patience depending on the nut you are using, but it really is just a matter of food processing nuts until they are creamy. While Americans are all about the peanuts, almonds, and cashews, Turks are mostly pistachio and hazelnut-focused. So, in an attempt to make hazelnut butter, I took it a step further by adding some cacao and honey, mimicking the flavors of nutella. The mixture turned out a bit thicker than expected, but I imagine had I used more nuts, it would have remained creamy due to the oils. Nonetheless, the result was insanely delicious, and with the part that I didn’t eat out of the food processor with a spoon, I made bite-sized balls to freeze for a cool snack throughout the day.

Homemade Nutella Balls

by Aylin @ Glow Kitchen

Ingredients

  • 1 cup roasted hazelnuts
  • 1 tbsp cacao powder
  • 1 tbsp honey
  • 1/4 tsp sea salt
  • 1/2 tsp vanilla extract

Instructions

Food process 1 cup of hazelnuts until creamy, only stopping to scrape down the sides for a more thorough blend.

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Add one overflowing tablespoon of honey, 3/4-1 tbsp of cacao powder, vanilla extract, and a dash of sea salt.

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Food process until evenly combined. The resulting mixture will hold together but be very soft.

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Form bite-sized balls and eat as is, or place them on parchment paper and pop into the freezer.

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Enjoy!

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Frozen:

 

 

 

 

 

 

 

 

 

 

 

Bon Appetit!

xo Aylin

 

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Guilt-Free Falafel

I am a huge fan of chickpeas. I grew up addicted to hummus (GK version of this recipe to come…), and while I always enjoyed falafel, I wasn’t too gung-ho about the frying, the flour, and the oftentimes used egg. Hence, the birth of my GK version of falafel.

Guilt-Free Baked Falafel

Ingredients:

– 3/4 cup dried chickpeas (2 cups canned chickpeas)
– Water (to soak and then to boil chickpeas)
– 1/2 white onion, diced
– 1 bunch parsley, finely chopped
– 2 green onions, peeled and diced
– 1/2 tsp paprika
– 1/2 tsp cumin
– 1/2 tsp coriander
– 1/2 lemon, squeezed
– Salt & pepper to taste
– About 1/4 cut extra virgin olive oil
– About 1 tbsp Worcestershire sauce
– 1 tbs olive oil to coat baking dish
– 1-2 tsp tahini (sesame oil) to drizzle for presentation
– Parsley for garnish

Directions:

Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans.
Drain chickpeas, and place in pan with fresh water, and bring to a boil.
After boiling the chick peas, drain the water and transfer them to a food processor.  If you are using canned chickpeas, skip directly to this step.
(Note: canned chickpeas will make the mixture moister than if you soak, boil, and drain them yourself)
Time for the flavor! First the onion.
Parsley time! I love the color contrast that parsley brings to the dish. It also adds a big boost of fresh flavor. Into the bowl goes a big handful of parsley, chopped finely.
2 green onions, diced.
Next come the fixin’s. These boys bring flavor, spice, and the familiar tastes of falafel we’re all used to–paprika,  cumin, coriander, lemon, and salt & pepper (not pictured).
Extra virgin olive oil…
…and Worcestershire sauce! I use Worcestershire sauce in the most random of recipes, but it really makes a difference, and in a good way at that! Just a big ol’  jooooj should do it.
That’s all there is to it!  Now comes the fun part–getting your hands dirty. I started mixing with a spoon, but in order to really get the consistency you want…
…you gotta use those hands! Dip your clean hands in some water first to prevent sticking. Start like this:
Finish with this:
Shape the mixture into 1-2 inch balls.
Coat the bottom of a glass baking dish with olive oil, and place the falafel balls in the dish.
Drizzle with olive oil.
I could eat ’em just like that (and I did…2 to be exact). BUT, they’re better cooked. So pop those babies in the oven for 30 minutes at 350 degrees Fahrenheit, until they look like this:
The tops should be browned, crispy and bite-worthy.
You can crumble this GK version of falafel over salads, eat them in a variety of sandwiches, or have them plain! I love mine drizzled with tahini (sesame oil) and garnished with parsley to accent the flavors of the falafel itself.
Guilt-Free Falafel has the taste of its original counterpart without the excess oil or addition of eggs and flour.
Bon Apetit!
xoxo