To be honest, my falafel doesn’t quite look like the traditional ones but they still tasted good. I added a little too much salt as I used a garlic salt powder which consisted of about 90% salt but I have adjusted the ingredients. I feel like with chickpeas you need to add lots of flavour because they are generally very bland so spices like cumin, coriander and garlic powder really help to enhance the flavour. This recipe can be baked or fried depending on your preference but I last minuted decided to fry mine, there is something about fried food that just tastes so good even though it is the unhealthy version.
This falafel recipe goes well with a fresh salad, pitta bread and tahini sauce. When cooking with pulses I tend to soak them over night or at least a few hours before because I’ve found that it takes much less time to cook and doesn’t cause as much discomfort to the stomach. Chickpeas are a great source of protein and a fantastic meat free alternative.
Recipe: Homemade falafel (makes 5)
150g chickpeas, soaked overnight
1 tsp oil
1/2(45g) onion, diced
2 garlic, crushed
1 tsp garlic powder
1 tsp cumin powder
1 tsp coriander powder
1/4 tsp chilli flakes
1/2 tsp salt
Oil for frying
40g kale, sliced
1 tbsp sesame seeds
1 tbsp plain flour
Bring the chickpeas to boil for 10 minutes in a pot of water, then leave on a steady simmer for 50 minutes until just cooked. They may still be slightly hard at this point but the frying or baking will cook them fully.
Heat the oil in a pan and prepare the onion and garlic then add to the pan and cook for a few minutes until soft, next add the garlic, cumin, coriander, chilli and salt and cook for a further 2 minutes and mix. Set aside once done and leave to cool down.
Heat a deep pan of oil, set aside a plate with kitchen paper.
Drain the chickpeas and leave to cool for 5 minutes before mashing, leaving some whole pieces.
Add the chickpeas, kale, sesame seeds and onion mixture to a large bowl. Use your hands to form 5 equal balls then flatten.
Once the oil is hot, fry for roughly 4 minutes on each side until golden and crispy. Leave to cool rest on the kitchen paper to also drain off excess oil.
Excuse the messy bowl but this prawn and red lentil curry was so so good! Lentils are great in sauces because when they cooked in sauces they help to make it thicker naturally by soaking up the liquid. This curry is full of flavour and great for dipping. It’s a nice recipe because you don’t have to add too many ingredients, you get most of the flavours from the vegetable stock, I’ve added a sprinkle of chilli powder for a little spicy kick and a pinch of sugar for sweetness and that’s it.
This is another recipe which I didn’t really measure but you can tailor it depending on how many portions you want to make and also if you like a thick or thin curry sauce.
I served this curry with kale fried dumpling (recipe here), but grains or flatbread would also go well.
Recipe: Prawn and red lentil curry
Firstly, heat a little oil in a pan and gently cook the onion for a few minutes until soft, then stir in the lentils and vegetable stock cook according to packet instructions or until fully cooked.
Once the lentils are cooked, add the chilli, sugar and prawns cooking for a few minutes until the prawns are cooked and serve.
Hello Everyone, I hope your day has been well, thanks for stopping by today.
I’m still enjoying quinoa and here’s another very similar recipe. The ingredients below are a rough guide to follow for a portion of one but you could always add more or less depending on what you like. This is honestly one of my favourite meals to make and it never gets old, there’s so much going on from the flavours and textures that it just tastes so delicious. The quinoa and lentils go quite soft, the Brussels sprouts have a slight bite whilst the pumpkin seeds are crunchy.
Recipe: Quinoa and red lentils with Brussels sprouts (Serves 1)
20g red lentils, soaked
150ml vegetable stock
Pinch of turmeric
Pinch of chilli
5 Brussels spouts, shredded
1 tbsp pumpkin seeds, toasted
1 tbsp desiccated coconut
2 inch spring onion, sliced
1 inch red pepper
1/2 tin tuna
Wash the quinoa and soaked lentils then add 150ml of vegetable stock and leave on a gentle simmer for 15 minutes until fully cooked. Stir in the turmeric and chilli.
In the meantime, prepare the other ingredients and set aside in a bowl.
Toast the pumpkin seeds in a dry pan, gently saute the Brussels sprouts in the same pan for a few minutes.
Once everything is cooked, mix in the pan to combine and serve.
Hello, Everyone, I hope you are having a great day.
I think I ate quinoa 3 days in a row one week because I was loving it so much. It takes little time to cook and the quinoa is such a light grain that which makes it perfect for late evening meals. Usually after eating rice you can feel quite full or bloated even after a small portion but with quinoa you don’t feel full afterwards at all. This is a very basic recipe and sometimes the simplest things really are the best. There’s different components in this meal which adds to the taste, texture and aroma making it such a delight to eat.
Recipe: Quinoa and brussels sprouts salad (serves 1)
1 tbsp red lentils, soaked over night
150ml vegetable stock
1 tbsp pumpkin seeds, toasted
1 tsp desiccated coconut
1 inch spring onion, finely sliced
3 Brussels sprouts, shredded
Pinch of chilli powder
Wash the quinoa and lentils in a small pan the pour in the vegetable stock. Place on a medium heat and leave to simmer gently for 20-25 minutes until both are fully cooked.
In the meantime, prepare the other ingredients and set aside in a bowl. Toast the pumpkin seeds in a dry pan, slice the Brussels sprouts and cook in a dry pan for 3 minutes until slightly cooked and slice the spring onion. Also, add the desiccated coconut to the bowl.
Once the quinoa is done, mix everything into the pot and serve.
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There’s so much going on in this dish, from the colours, flavours and textures, which make it so exciting to cook and eat. Although there are many components to the dish, a lot of it can be prepared in advance and it doesn’t take too long to make overall. The inspiration behind this recipe was to create something comforting and warming, using mainly low-glycemic index foods like kale, onion, peas and wholewheat pasta. As we are moving into the Autumn season, with slightly cooler weather it is so nice to consume meals which are perfect for cozy nights in. This is so tasty and very filling in the most perfect way. For added protein, you can sprinkle in some lentils.
Recipe: (1-2 portions)
1/2 tsp olive oil
1/4 red onion, diced
Pinch of: salt, dried herbs and chilli flakes
1/2 tsp tomato puree
250ml vegetable stock
1 sweet potato, cubed
l kale, roughly chopped
1 large handful, fusilli
2 tbsp frozen peas
2 slices ham, cut into squares
Sprinkle of sesame seeds
Sprinkle of pumpkin seeds, roasted
Prepare all of the ingredients from the list above and put into separate containers.
Heat the oil in a deep pan and once hot add the onion and cook for a few minutes until soft. Season the onions with roughly a pinch of salt, chilli flakes and dried herbs, then mix in the tomato purée and vegetable stock.
Cook your fusilli according to the packet instructions, drain and set aside.
In the meantime, add the cubed sweet potato to the onion mix and leave to simmer for 10-15 minutes until fully cooked.
Once the pasta is done, add to the pan along with the kale, peas and ham cooking for a final 5 minutes.
After everything is fully cooked, give it a final stir and sprinkle on the sesame and pumpkin seeds.