About Tori Avey

Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...

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Comments

  1. Corinne says

    5 stars
    Love this recipe, I used masala spice instead of basil and didn’t have any spinach so I added asparagus with the mushrooms in the beginning instead and it was great, I also topped it with a bit of fresh mint, I will have to try with some leafy greens next time!

  2. Rebecca Medina says

    5 stars
    So delicious! I’m new to cooking, and even newer to vegetarian cooking. My husband and I decided to go vegetarian for health reasons, which was exciting but also kinda scary. My husband loves food, but in general he does not love my food..haha 😛 I was worried that going vegetarian would be miserable for him as I have no idea how to make vegetables taste good. But this recipe gives me hope! It was so simple, quick and tasty.. I’ll be making it a lot more in the future! Thank you!

  3. Kathy R. says

    Tori, could you include the nutritional information with your recipes (e.g., calories, carbs, fat, fiber, etc.)?

    • Tori Avey says

      Hi Kathy, I don’t currently offer calorie breakdowns on my recipes. The nutrition calculators available online are not always reliable, and nutrition stats of various ingredients can vary from brand to brand (sodium content, calories, etc.). There are calorie calculators online you can use where you can plug in the specific brands you use. Just Google “calorie calculator” and you should get many results.

  4. Kathy R. says

    4 stars
    This was very tasty and easy! It strikes me that it would be wonderful with some Indian spices. What do you think, and do you have suggestions?

    • Tori Avey says

      That would probably be nice! Try omitting the dried basil and replacing it with 1/2 tsp garam masala spice, or more to taste. 🙂

    • Tori Avey says

      Hi Mary, I’ve never served this one cold but I think it’s probably a lot better warm. It’s less a salad and more of a stew. That said, it might work, I just haven’t eaten it cold before. If you try it let me know what you think!

  5. Michelle says

    Oh. My. Goodness. Was this dish good! I just made it tonight for my family and my husband requested this dish once a week and my 6 year old daughter gobbled it up. I added fresh Kale and used pine nuts tonight instead of the sunflower seeds, which I’ll for sure try the next time I make it. I am SO glad I found you! I am from Los Angeles and adore falafel, but moved to a small town in North Carolina 2 years ago and haven’t had a good falafel since. That’s how I found you. I am soaking my dried chickpeas now for Falafel Night tomorrow. I’ll let you know how they turn out. I can’t wait to try more of your recipes as I love Israeli and Lebanese food more than anything and not much of that here in the South. I miss all my Jewish friend’s back home.

    • Tori Avey says

      So happy you liked it Michelle! Let me know about the falafel, it can be a bit tricky the first time. All else fails, add an egg! 🙂

    • Michelle says

      Hi Tori, so I made the falafel tonight and they were the BEST I ever tasted. Seriously. Your recipe is perfect but I did add the egg right at the get go for assurance it would stick AND I added the baking soda and I love the fluffiness of the center juxtaposed to the crispy crust. Oh my! I’m addicted. Thank you so much. I do have a couple questions: what method do you use to add the falafel to the boiling oil, and do you save your oil for the next time you make falafel? My Lebanese neighbor always saved her oil, curious as to what you do.
      I also made your Tahini dressing but I made my own hummus and I make Tabbouleh with quinoa to cut down on gluten in my life. SO delish. Thanks again.

  6. David says

    I’m going to do this for Shabbat dinner tonight. I am going to add asparagus and serve over kasha. I will coat the kasha kernels with egg and toast them and then add organic chicken broth.

  7. Amy K. says

    5 stars
    I made the chickpea/spinach/mushroom stew – used kale instead of spinach since it came in csa bag. EXCELLENT! And the leftovers were great reheated, a few days later. Just added some fresh chopped spinach & some more sliced mushrooms, covered in a Corningware dish & nuked for a few minutes.

  8. Janna says

    5 stars
    I made this last night for dinner. It is delicious! I am having it for dinner again tonight but I added a bit of cubed baked sweet potato and some chili garlic sauce. Yum! You are right about how wonderfully versatile this is.

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