Recipe: Falafel Hot Dish

Whoever said "Always walk with your head up. Don't look at the ground." never lived in Minnesota during the winter. Those sidewalks are skating rinks! Try not only walking on the sidewalk, but while carrying 40 pounds of groceries. Downhill. I'm proud that I didn't fall.

Anyway, those groceries are being put to use right away. I was craving falafel, but falafel is a little too fussy for me, plus the fresh veggies that go along with it tend to not last as long as I need it to. So, I did what any smart Minnesotan would do: made hot dish.

The rest of the country may call it casserole, but they're silly. It's a hot dish. Casserole doesn't even mean anything. Hot dish is pretty self-explanatory. And this one is healthy and simple!


Ingredients:
20+ ounces of spinach/kale/dandelions/some sort of leafy green.
1 block of soft tofu
2+ cups of feta (or another kind of cheese. I like feta)
2 T fennel seeds
1 box of falafel mix (or your own falafel recipe, just don't make it into balls yet)
2 large tomatoes, diced.
1/2 cup of tzatziki sauce

(NOTE: Don't add any salt. There is enough in the falafel mix. You don't need it.)
(Note 2: You could, however, add some other things. This is just the starting point for my first time making this dish. I would think tabbouli, or chopped onion, garlic or cucumber would add to it. Some basil/parlsey/cilantro would probably taste good too. Lemon juice would give it a nice zing. Maybe some chicken or lamb if you eat meat. I added about a 1/2 cup of quinoa tabbouli, but I imagine it would taste just fine without it)



Directions:
Preheat oven to 350.
Prepare the falafel mix according to box (just add water!)
In a large kettle, steam the spinach down until it's really sad looking.
In a large mixing bowl, mix tomatoes, tofu, fennel, tzatziki and half of the feta.
Add the spinach, and mix well to make sure the spinach isn't clumpy.
Pour spinach mixture into a hot dish pan (13x9ish size) or casserole dish, if you're not from around here.
Spread the falafel mix over the top, and cover with the rest of the feta.
Bake for 30 minutes, and let sit for a few minutes before serving.

Serve with toasted pita, crudite and hummus. And tea!



Nutrition info (including the tabbouli) per serving (8 servings total):
Calories - 285
Fat - 15 grams (8 saturated)
Cholesterol - 41 mg
Sodium - 955 mg
Potassium - 596 mg
Carbs - 22g
Fiber - 7g
Sugar - 6g
Protein - 22g
Vitamin A - 160%
Vitamin C - 52%
Calcium - 40%
Iron - 28%
Taste - 1 million yums.
Filling - full but not bloated.