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.
Hello Everyone, I hope your New Year is going well.
Today I’m sharing a tasty white chocolate chip cookie recipe, as you’ll know, I always love adding extra ingredients like oats or walnuts for an added crunch and nutrition and they both compliment these cookies so well. They are not too sweet and can be eaten slightly warm with ice-cream or custard for a delicious dessert.
Recipe: white chocolate chip cookies (makes 16)
110g soft brown sugar
1/2 tsp vanilla extract
150g self raising flour
1/2 tsp baking powder
1 tbsp white chocolate chips
1 tbsp oats
1 tbsp walnuts, chopped
Preheat the oven to gas mark 5 and line 2 trays with baking paper.
Cream the butter and sugar together then add the egg and vanilla extract.
Sift in the flour and baking powder into the bowl and gently fold in. Next add the chocolate chips, oats and walnuts, combining well.
Equally spoon the cookie mixture onto the trays and bake in the oven for 20 minutes.
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 your day has been well and you all thoroughly enjoyed the Festive Season. Things are now feeling a bit more normal and I’m kind of excited for the New Year. I still have a few more days off work so I’m just keeping up with the extra things that usually slip my mind.
It might seem a little early for a Spring/Summer smoothie recipe but I think it’s well needed after a long December of chocolates and pure indulgent! I think this December I ate way too much sweet things compared to other years and my body is really craving a lot more fruit. This is a super simple recipe that takes little time to make, using only oranges and a mixed selection of berries. This is great because it tastes amazing and counts towards 2 of your 5 a day, I think using frozen berries makes it a little more refreshing but you could always use fresh berries.
Recipe: Homemade smoothie (serves 1)
A handful of frozen mixed berries
Set aside some berries in a blender.
Juice the the orange and pour over the berries, pulse the mixture until smooth then serve.
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.