This post is sponsored by All-Bran Canada. Their All-Bran cereal can be added to almost any meal, like this delicious Baked Falafel Appetizer for an extra fibre boost in your diet.
Any outing to the mall isn’t complete without a visit to the food court – for me at least. I mean, who doesn’t get hungry walking and shopping around? Without fail, by the time the aroma from the food court hits my nose, I realize that I too could have a bite.
In my attempt to avoid unhealthy fast food, I came to love the Mediterranean food booths. For some reason it seems like all the malls in Calgary have a Lebanese stand at the food court. Before I was an adventurous eater, chicken shawarma wraps were my go-to item.
As I got more educated on delicious international foods, yummy new things like hummus and tabbouleh got added to my order. For some reason I avoided falafel for the longest time. Plainly, because I didn’t know what it was.
Then Olivia started to eat solids too and someone recommended falafel as an easy baby/toddler food. That’s when I learned that falafel were basically chickpea patties. What could possibly be wrong with that? So that’s how Olivia and I learned to eat and love falafel at the same time.
Making falafel at home seemed daunting though, since deep-frying really isn’t my specialty. And then I learned you could also bake them! Yay!
For today’s homemade Baked Falafel Appetizer I used Kellogg’s All-Bran in the chickpea patties to make them lighter, hold together better and to give them an extra fibre fix.
I am excited to tell you that I have partnered with All-Bran Canada this Fall to bring you delicious recipe ideas with extra fibre. Adding fibre to your diet has many well-documented health benefits like promoting regularity, contributing to healthy cholesterol levels and even helping to maintain a healthy body weight.
With All-Bran cereal it is super easy to add extra fibre to your meals to make them healthy and nutritious.
All-Bran Canada has also brought on 3 Canadian Top Chefs, Chef Craig Harding from Campagnolo (Toronto), Chef Connie DeSousa from Charcut (Calgary) and Chef Alexandre Gosselin from Chez Victoire (Montreal) to bring you even more exciting comfort food dishes that include a surprising and healthy kick of fibre.
All of their restaurant-worthy recipes can be found on All-Bran’s new Pinterest page. Be sure to check it out and pin your favorites for your Fall cooking inspiration and for some great ideas to enter the giveaway below.
And now it’s your turn to create an awesome recipe including All-Bran and get a chance to win this amazing All-Bran Prize Pack ($250 value).
– a KitchenAid food processor
– a beautiful All-Bran wood cutting board
– bamboo and silicone cooking utensils
– and All-Bran Cereal product
To enter the giveaway, you can make my recipe, recreate any recipe from All-Bran’s website or come up with your own unique All-Bran creation.
Snap a picture of the recipe your made and
1. share it with your friends on your favorite social media channel (Facebook, Twitter, Instagram)
2. use the hashtag #AllBran
3. and be sure to tag me @leelalicious (so I don’t miss your entry).
UPDATE Nov. 6: You can now also enter by following All-Bran on Pinterest and tweeting.
Open to Canadian Residents only (excluding Quebec). Giveaway ends November 26, 2015.
I can’t wait to see all the delicious things you are going to come up with. Good luck to everyone!
- 1 cup dried chickpeas, soaked in saltwater (min 1 hour, max overnight)
- 3 garlic cloves
- ⅓ cup chopped red onion
- ¼ cup each parsley and cilantro leaves
- 1 teaspoons salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoons cumin
- ⅛ teaspoons each cinnamon and nutmeg
- ½ teaspoon freshly ground black pepper
- 1 teaspoon baking powder
- 4 tablespoons (olive) oil + extra for baking
- ⅔ cup All-Bran cereal
- ½ cup Greek yogurt
- ¼ Long English cucumber, seeded and grated
- 1 garlic clove
- salt to taste
- 10 cherry tomatoes, halved
- Preheat oven to 375 F. Grease a baking sheet or oven-safe pan (cast iron) with oil.
- Rinse the soaked chickpeas with cold water. Add them to a food processor with all other Falafel ingredients and pulse until combined. Form the mixture into 20 small balls and flatten.
- Place on prepared pan and bake for 15-20 minutes. Flip half-way through.
- Seed the cucumber and grate finely. Squeeze out extra liquid from the cucumber before adding to the yogurt. Grate the garlic clove and add as well.
- Season with salt to taste.
- Spoon a little Tzatziki onto the slightly cooled falafel and top with a tomato half and a cilantro leaf.
Disclosure: I received free product and compensation from All-Bran Canada. All opinions are as usual my own. Thank you for supporting the brands that make Leelalicious possible.