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.
A quick post for you today, something a little healthy for the new year. This meal could be a great lunch or dinner when you want to keep things simple but still tasty. It’s pretty simple to make this and you can always switch it up depending on what your favourite vegetables, salads or seeds are. For me, meals are all about vibrant colours, textures and appearance and this meal covers it all.
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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Today’s recipe was such a delightful meal that I will definitely be cooking again, I might need to shuffle the quantity of ingredients around but aside from that it was a truly enjoyable meal. Very filling and delicious, with a range of flavours that all the family will enjoy. I did have some chickpeas leftover, which I will be using for another recipe soon, so stay tuned for that.
Again, it’s quite a rough list of ingredients but many of these foods are added to promote a healthy luteal phase during your cycle. Foods that are high in calcium, magnesium and B vitamins to help reduce mood swings. The salami could always be substituted for beef, turkey or a meat alternative of your choice. I’ve always loved cooking, but since reading ‘In The Flo’ I have found myself really looking forward to mealtimes, especially at the weekends where I can plan all of my meals and spend enough time preparing them. It has been a lot of fun creating a range of dishes based on specific ingredients and I also like that it isn’t restrictive and you can make even a few simple changes to start syncing with your cycle.
*remember to prepare all of your ingredients before hand*
Recipe: Spaghetti with garlic salami, chickpeas and kale (Serves 1/2)
Small portion of spaghetti
1/2 tsp oil
2 garlic cloves, crushed
Large handful of chickpeas, soaked overnight
1/3 tsp cumin
1/3 tsp paprika
1/3 tsp garlic powder
200ml vegetable stock
1/4 tsp cornflour
40g mini cured salami sausages, sliced
3 walnuts, roughly chopped
1 tsp sesame seeds
Heat oil in a deep pan, add the garlic, cook for 2 minutes and then add the drain chickpeas.
Season the chickpeas with cumin, paprika and garlic powder, mix and then pour in the stock. Cover with a lid and leave simmering on a gentle heat for 20 minutes until almost cooked.
Cook the pasta according to the packet instructions, drain and set aside.
Add the kale and salami to the chickpeas and cook for a further 5 minutes.
Put the pasta on a plate, then add a hearty portion of the garlic chickpea mix and sprinkle the sesame seeds and crushed walnuts on top.
Today I have a delicious vegetable curry perfect for all the family. I’ve added a little brown sugar for sweetness, even though it isn’t traditional in a curry it really adds to the flavour. I’ve used dried chickpea’s which have been soaked overnight to aid in better digestion and also help with reducing the cooking time. Although the chickpeas were cooked for just over 25 minutes, they still had a bite to them but delicious nonetheless.
Recipe: Chickpea cauliflower and coconut curry (serves 2-3)
1 tsp oil
3 slices of red onion, diced
150g dried chickpeas, soaked overnight
Pinch of salt
½ tsp cumin
400ml coconut milk
1 tsp tomato puree
100g cauliflower, chopped
100g broccoli, chopped
1 leaf kale, shredded
½ tsp brown sugar
20g cashew nuts, toasted
1/2 tsp sesame seeds
Serve with rice or flatbread
Prepare all of the ingredients above first. Remember to soak the chickpeas overnight so that they are easier to cook and be absorbed in the stomach. Cut a few slices of onion and then dice, wash and chop the vegetables and then lightly toast the cashew nuts and set aside.
Heat the oil in a pan and once hot, add the onion cooking for a few minutes. Drain the chickpeas and add to the pan, season the chickpeas with cumin, salt, turmeric and coriander.
Stir in the coconut milk and tomato puree then cover with a lid on a medium simmer for 15 minutes.
Next stir in the broccoli, cauliflower, kale and sugar, leave on a gentle simmer for 7-10 minutes depending on how soft you want the vegetables to be.
Once everything is fully done, sprinkle on the toasted cashew nuts and sesame seeds, then serve and enjoy.