Confessions of a Homebrewer’s Wife + Spent Grain Falafel Salad
Often times I’ve said to folks “my husband and I brew beer.” Let’s be real. The truth of the matter is that I often request certain beers. Occasionally I stir. Sometimes I pick up forgotten necessaries once the brewing is in process. Other times you’ll even find me helping to bottle. And I’m very helpful when it comes to drinking the beer! But let’s be honest: WE don’t brew beer. That’s like when a father-to-be announces “we’re pregnant.” That’s cute. Except that his body isn’t about to be flooded with hormones and balloon into a shape he doesn’t recognize over the course of nine months (and if it does that’s probably because he’s also really good at drinking beer, not because he’s growing a tiny human) before undergoing hours of excruciating pain. So anyways, I’ll give him credit for brewing the beer. But I’m taking full credit for all the delicious things I make with the spent grains, the latest being this spent grain falafel salad! The great thing with spent grain, is that you can keep it in the freezer, and from my experience it can be thawed and refrozen no problem. We really liked these, and will probably make them again!
Spent Grain Falafel Salad
Adapted from Sweet Cannela
Ingredients:
For the patties:
- 1 small yellow onion, roughy chopped
- 2 cloves garlic
- ½ cup fresh parsley, packed*
- ½ cup fresh cilantro, packed
- 1 can chickpeas, washed and drained
- 2 tbsp flax meal
- Juice of one lime
- 1 cup spent grains
- 2 tsp ground cumin
- 1 teaspoon chili powder
- ½ teaspoon baking soda
- ½ teaspoon salt (or a bit more, to taste)
- Olive oil
*I wouldn’t actually know if the parsley is necessary, as Courtney bought me two large bunches of cilantro!
For the Salad:
- Romaine lettuce
- Cherry tomatoes
- Cucumber
- Kalamata Olives
- Feta cheese
- Balsamic vinegar
- Yogurt tzatziki sauce
- Tahini
- Pre-heat oven to 350°F. Line a baking sheet with parchment paper brushed with olive oil.
- Add all patty ingredients to a food processor and pulse until well combined; don’t over process, you still want texture.
- Wet hands slightly and form balls, around 2-3 tablespoon per ball. Flatten them into thick patties. Place on the prepared baking sheet. Brush oil on top. Bake for 15 minutes, turn to the other side and bake for 15 more minutes or until golden crisp on the outside.
- While falafel is cooking, prepare salads. Top with hot falafel and serve!
Makes 10 patties, enough for 3-5 salads
