The Falafel & Veggie plate

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Falafels are really easy to make, and with a few ingredients only. They are also really healthy if you don’t deep-fry them; I simply bake them in the oven and it works like a charm.

I served them with some vegetables and a refreshing lemon-tahini dressing (recipe below).

 

Ingredients for the falafels:

  • Chickpeas, 1 can
  • Onion, 1 small (roughly chopped)
  • Garlic cloves, 3 (roughly chopped)
  • Fresh cilantro, 1/4 cup (chopped)
  • Fresh parsley, 1/4 (chopped)
  • Cumin, 1 tsp
  • Paprika or chili powder, just a pinch
  • Lemon juice, 1/2
  • Pumpkin seeds, a small handful (toasted)
  • Salt & pepper to taste (I use Himalayan salt)

Ingredients for the lemon-tahini dressing

  • Tahini, 4 tablespoons
  • Garlic clove, 1 (pressed)
  • Lemon juice, a big one
  • Fresh cilantro and parsley, a handful (you can use any other herbs you like)
  • Salt to taste
  • Water, 1/3 (the more, the thiner the sauce)

Instructions

The falafels: Preheat the over to 180°.

Rince the chickpeas under running water and drain.

Chop the cilantro and parsley finely, and the onion and garlic roughly.

In a food processor, mix all the ingredients (for the falafels, not the sauce). Blend until smooth but not totally puréed. Form patties into whichever size you like. I make balls and then I flatten them.

Place the patties on a greased baking sheet and put in the oven for about 15 minutes; then flip them and bake for another 15 minutes. You might need to place them under the broiler for a minute if think they’re not brown enough (just make sure they don’t burn).

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The lemon-tahini dressing

Combine all the ingredients in a bowl and mix well with a fork.

If you think the sauce is too thick, you can add a little water. Season to taste. You might want to add more lemon juice, salt and pepper – that’s up to you.

The vegetable plate

As you can see from the picture, I chose cherry tomatoes, cucumber, avocado, steamed broccoli, and I made some sautéed courgettes. That’s all I had in the fridge to be honest. Knock yourself out and use whatever vegetables you or your guests like.

I also toasted some pumpkin seeds to sprinkle the veggies.

The best part of a home-cooked meal is to share it with friends. In the Integrative Nutrition course I’m following, vitamin L (love) is the most important and makes a whole difference.

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