I made this falafel salad in the spring of 2015, and it’s high time I bring it back. I recommend making Mark Bittman’s baked falafel because is is divine. Otherwise, you can get it at your local mediterranean restaurant or I hear Trader Joe’s isn’t so bad.



I love falafel and am constantly looking for an excuse to eat it, but I don’t love that it can leave me feeling heavy when it’s fried. The best falafel I ever had was at this place called Cafe Zog in Providence, Rhode Island with my friend Lauren (circa what, 2001, maybe?)

I recently saw Lauren and it reminded me of our adventures in Providence, and of my love for falafel. So I made some falafel baked in the oven instead of deep fried, and I threw it on a salad. I think this is a great compromise for those of us who love the flavor but don’t want to make something chocked full of healthy ingredients bad for us.

Falafel Salad | Garlic, My Soul

I love Mark Bittman, and his recipe really impressed me. If you plan on using canned chick peas (I did!) use two cans instead of one, and know that it might be a bit wet – you might need to not add any water, and your patties will be slightly flatter, but I can tell you they were delicious despite this.

I also just found tahini at Trader Joe’s as a dip, so I used that in this recipe and in this salad, and I wasn’t disappointed.

Falafel Salad


1 recipe Mark Bittman’s falafel
4 cups arugula
1 cucumber, chopped
1 cup cherry tomatoes, halved
3 oz fresh feta, crumbled
1/4 cup tahini sauce


1. Make your falafel according to Mark’s directions.
2. Chop cumber, halve tomatoes, crumble feta.
3. Add arugula, cucumber, tomatoes, and feta to a bowl, and top with falafel (crumble this in if you’d like, or leave in patties.)
4. Add tahini on the side, and salt and pepper as you see fit.

Falafel Salad | Garlic, My Soul

What do you think of falafel? Do you love it? Have you tried it?

Guys, I sat in the backyard this weekend and BOY were those birds chirping hard. Spring is coming and I can taste it in the air and see it in the farmers market rows (and let’s be real, the TJ’s produce section.)

Brussels Sprouts
Sweet Potato

So what am I going to be cooking this month? I always love ushering in a new batch of produce so I can try my fave recipes again…

I will forever and always want to eat this copycat Kale Caesar (from Mendocino Farm’s delicious salad) ESPECIALLY now that they changed the menu and it’s not quite the same salad anymore. So fresh, yet so filling, and perfect for all your kale needs, plus avocado. (If you can’t find good tomatoes, skip ’em and make this again in the summer.)

These Portobello Mushroom Pizzas were SO DAMN GOOD. Toppings of your choice, but suffice to say the bacon was perfect. A great appetizer or main course with a salad? YUM.

Two birds, one stone. This Parmesan Lemon Broccoli is so good. A great side for any meal, the lemon brings the tart while the broccoli is fresh and hardy. Let it get crispy – you deserve it. This was one we made for Thanksgiving a while back and it has become a regular dish in our house!

These photos are old. The recipe is classic. Strawberry Shortcake with a little mint? An easy and fast dessert that’s light but decadent at the same time. The mint makes it that much more refreshing, too. You can just eat the whipped cream and strawberries even (YUM). So glad strawberry season is here.

Happy March, folks. What are you cooking?

March is here and spring is out it’s way in. Even LA has been rainy and cold all winter, and we’re ready for afternoons in the sunlight, daydrinking on patios, and the sunset to occur after we get out of work. This month we can’t help but make constant loaves of soda bread, so that’s the focus of our monthly calendar thanks to Girl Love That. Enjoy!

Psst…here are some tablet versions, too!

Valentine’s Day is a great day for me, because it’s a day my husband makes me dinner or takes me out to somewhere I’ve been wanting to go, and I get seafood usually and order dessert and a cappuccino and don’t care. I love cooking for people, and I love making fancy dinners for my husband or for a group of friends, and Valentine’s Day is a great day to fancy it up and make something for your loved ones – and yourself. #SELFCARE am I right??

The photo about is a great dish for Valentine’s Day this year, since it’s on a weeknight – Lemon Mascarpone Pasta. As I type this to you, I am legit making that recipe right now. It’s fast. It’s delicious. It feels fancy, but it’s got lemon so it tastes fresh. It’s vegetarian, though you can add meat to it if you’re feelin’ it.

Another great easy dinner is Chicken Enchiladas. These are a little fancier than my go-to Chicken Quesadillas, and are great to feed a family or group. You can make them with whatever beans you like (I use black) or without; you can leave the chicken out and make ’em vegetarian. (Guys, these make AMAZING leftovers.)

Paleo? On a special diet for the moment or as a lifestyle? No problem. This Paleo Scallop Salad with delicious Raspberry-Walnut Dressing is paleo but still so delicious that you will not feel at all like you’re giving anything up. Something about seafood feels so fancy to me, and yet they’re so fast they are a cook’s best friend.

Italian Wedding Soup | Garlic, My Soul

Want to cook with your significant other or your family? Make this Italian Wedding Soup. You want someone to help you because the meatball making can take some time, but with four hands you’ll move fast. This soup is so delicious – guys, it’s meatball soup. You can’t go wrong. Make it with this Baked Herb Garlic Bread and your family will be impressed (and also probably ask you to make it again, but you’ll be happy too.)

One more dish to make that’s quick and easy – Tuna Puttanesca. Another seafood, another pasta. There’s something about cold nights that make me feel like eating spaghetti, don’t you think? Make this with Ana’s Kale Salad and your night is going to be successful, I know it.

Let’s not forget about dessert. These Blood Orange Lemon Bars are perfect for this time of year because all the citrus is in season. You can also make them with raspberry, or just with plain ole lemon. Or plain over orange! Whatever ya got.

This is one of my faves – Chocolate Cayenne Affogato. This is fast. Delicious. Fulfills my need for coffee and chocolate at the same time.

This Sour Cream Coffee Cake is also a winner. And, it double as breakfast for the whole week, because shouldn’t we celebrate making it to February? I think so.

I hope whatever your plan for Valentine’s Day, you eat something homemade and delicious!

Part of my Whole30 was finding good breakfasts, as I might have mentioned. So I would often have a smoothie – easy to make, easy to store, and easy for the ride into work! I like my smoothies a little earthy, but I figured I’d make this one a little sweeter because I know you folks love your fruit, too, right?

I liked this one because I could use apples that had smushy spots I wasn’t crazy about but still use them without them going to waste. You can also use them for Apple Bread if you’ve got the time, but I didn’t. Guys, I think I just don’t like eating apples out of hand. I have prided myself over the years as someone who doesn’t have many food aversions; I don’t like apple sauce, or cilantro, but that’s pretty much the bulk of it. But I just think I don’t like to eat an apple. There, I’ve said it. (Are we still friends??)

Don’t be like me and put the apple on the bottom. This will end with you stabbing at everything in your blender and stirring every few seconds and it will take extra time for no reason. Put your liquids + spinach in first, start with a good base, then add that apple in. Just trust me – the way I did it was a horrible mistake.

The recipe is below – note: I used teeny apples, so use just one if you have regular sized apples. You can use kale for this too, but I had spinach. Plus, it’s milder in flavor. Enjoy for breakfast or as a snack or a dessert even! (too far?)

Type: Breakfast, Smoothies, Snacks
Author: Jennie
Difficulty: Easy

Prep Time: 15 minutes
Servings: 2


  • 1 medium apple (or 2 small)
  • 1/2 avocado
  • 1 cup spinach, packed
  • 1 lemon, juiced
  • 1/2-1 inch ginger, grated
  • 1 cup coconut milk
  • ice


  1. Dice your apples, slice your avocado, juice your lemon, grate your ginger.

  2. Add coconut milk, lemon juice, then spinach. Blend well.

  3. Add apple, avocado, and ginger, and blend to smooth. For a colder treat, add ice until desired texture and temperature. Enjoy!