In the mood for a little kitchen magic? Chef Sophia Roe and Golde founder Trinity Wofford prepare a fantastic vegan falafel recipe using Golde’s famous turmeric powder…
Sophia Roe is a chef, wellness advocate, and food & feelings enthusiast, whose work centers around making the language of wellness more diverse, more inclusive, and more accepting. So needless to day we are thrilled to introduce her and our “Feel Good” series to you.
“Feel Good” kicks off with Trinity Wofford, the magic mind behind Brooklyn-based Golde, a line of superfood essentials designed for making health accessible, fun and easy.
Sophia is a personal fan of Golde’s products, especially their Original Turmeric Tonic Blend. “Its creamy texture and delicious flavor will hook you after the first sip. Don’t even get me started on turmeric’s long list of health benefits.”
After using Golde in her smoothies and with warm water first thing each morning, Sophia considered whether this magical stuff could be integrated into a savory dish. Enter, Golde FALAFEL! Its flavor and texture lends perfectly to the crispy and aromatic nature of what makes falafel so delicious. See below for her Golde Falafel recipe, and be sure to watch Sophia and Trinity’s video below.
Golde Falafel Recipe
8 oz/can garbanzo beans
1 garlic clove
1/2 cup cilantro, chopped
1/2 cup parsley, chopped
3 tbsp garbanzo bean/GF flour
1 tsp baking powder
1/2 tsp cumin
1/8 tsp cardamom
1 tsp lemon zest
3/4 cup grapeseed oil
1 tbsp chia seeds
3 tbsp water
1 tsp sea salt
Black pepper to taste
First make your “chia egg.” In a small bowl, add chia seeds and water. Mix gently, and set aside. Next, add chickpeas, shallot, garlic, cumin, cardamom, Golde, lemon zest, sea salt, and black pepper to mixing bowl and mash with a fork or masher tool until completely incorporated and mashed evenly. Chia egg mixture should be thickened by now. Add chia egg into chickpea mixture, and mix. Next add GF flour, baking powder, cilantro, and parsley, and mix until incorporated. Heat a medium-sized skillet on medium-high heat, add grapeseed oil to pan and let come to temperature. Take about a 1 tbsp portion of the chickpea mixture, roll into a ball, and then flatten with fingers into patty shapes. Cook each falafel for 2-3 minutes on each side until golden brown. Be sure to keep from overcrowding your pan — the patties will steam instead of crisping. Serve with salad, hummus, a splash of lemon, avocado, etc.
*These can be baked instead of cooked in oil if you prefer.
*You can cook off a bunch ahead of time if you want. The raw mixture will last up to 5 days in the refrigerator, and cooked patties can last up to 3 days in the refrigerator.
*You can use a food processor to make this process a little easier — just be sure to mix the herbs in by hand so the falafel doesn’t turn green!
Sophia finds purpose in being a resource for her audience and educating them on how to cope with stress and live a healthy and meaningful life. She leads transformative workshops and retreats illustrating the power of a safe, open forum for storytelling, community, food, and healing. Sophia resides in Brooklyn, NY and is currently penning her first book, which is slated to launch in 2020.
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Imagery by Michael Persico.