My son was born in May…since his food journey so far has exclusively involved breast-milk, I’ll save his inclusion in this blog for another time! (Excuse for not posting in a year: check!)
I made felafel yesterday. Given that there are two excellent felafel shops within 5 minutes of my office, this is a regular meal for me, but I haven’t made it myself for a long time, if ever.
Some recipes include bread crumbs, others are deep fried. These do neither & are super easy if you have a food processor.
3 Small Sweet Potatoes
1 tin of chickpeas, drained & rinsed
1 large clove of garlic, crushed
1 heaped tsp cumin
1 heaped tsp dried coriander
1/2 tsp dried ginger
Small handful fresh coriander, chopped
Juice of 1/2 a lemon
- Pre-heat oven to 180¤C.
- Prick the potatoes & microwave on high for 9 minutes. Leave to cool & then peel & roughly chop.
- Add all ingredients to food processor & pulse until combined, but not smooth.
- Use a teaspoon to shape mixture into felafel shape. Place on a baking tray.
- Bake in oven for 25-30 minutes – turning once half way through.
We served ours with quinoa & a red cabbage salad (dry toast a large handful of cashew nuts & a heaped teaspoon of cumin seeds, until nuts start to colour. Shred 1/2 small red cabbage & mix together with juice of half a lemon.)