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


  1. Pre-heat oven to 180¤C.
  2. Prick the potatoes & microwave on high for 9 minutes. Leave to cool & then peel & roughly chop. 
  3. Add all ingredients to food processor & pulse until combined, but not smooth. 
  4. Use a teaspoon to shape mixture into felafel shape. Place on a baking tray. 
  5. 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.)


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