Falafels. Loved by vegans and meat eaters alike, super versatile, super healthy, and all-round delicious (in my humble, opinion).
Homemade falafels are always that little bit healthier than the shop bought versions. First of all, I’m an advocate of baking rather than frying falafels, it’s healthier, and I think they are easier to add to sandwiches, as they won’t fall apart as much from being too crispy. Other than that, inevitably, homemade falafels means you know exactly what is going in your food and you get the satisfaction that you made your own.
This quick and simple recipe can be easily adapted, sometimes I use roasted butternut squash or roasted peppers instead of sweet potato, or add some fresh chilli for a kick.
Sweet Potato Falafels
1 can of chickpeas (drained)
400g of sweet potato (2 ish large ones)
2 garlic cloves (crushed)
1tsp of ground coriander
1tsp of ground cumin
1 tsp of paprika
Salt and pepper
Plain flour (Sometimes helpful to bind the mixture together).
Chopped coriander, lemon zest, tahini paste or my favourite, some crushed chilli (for extra flavour).
- Pre-heat the oven to 200
- Place the sweet potato in the microwave, on high, for around 8 minutes, flipping half way through or until it is cooked through – you can roast it if you have more time.
- Once cooked, remove the flesh.
- If you have a food processor, whack the sweet potato and all other ingredients in the food processor and blend until combined. If not, its time for a work out. Place all the ingredients in a bowl and use a potato masher to combine. (If you’re also lacking a potato masher, my boyfriend’s technique of using a good old fork to mash works fine, but as he quickly realised its much easier to pick up one for a £1 in the supermarket!)
- Shape the mixture into balls slightly bigger than a golf ball and place on a baking tray, I sometimes use a muffin tin to keep them in place. Equally you can shape them to look like burger patties if you prefer them to be flatter for wraps, buns and sandwiches.
- Place in the oven for 15 minutes, flip and cook for another 15 minutes, or until they have started crisping and turning brown.
And there you have it, place in sandwiches, wraps, salads, on their own as part of a mezze board or dipped in some hummus as a delicious healthy snack.
Mornings are getting darker, evenings colder and for some, freshers week is around the corner. Summer may have only just left us, but as I do live in England, winter is very much making its way in, and I have already lit the fire twice this week. Dreary and wet days mean that a nice cold sandwich will no longer cut the mustard and some warm comfort food is on the menu.
I made this for lunch a couple of days ago and posted it on my Instagram stories and to my surprise, I had loads of people message me asking what it was, and for the recipe. (Side Note: When I say loads I mean 7. But that was enough for me to feel like I was Nigella Lawson and that I might as well make a blog post out of it).
Shakshuka is my new love affair. There are plenty of recipes online so you can adapt how you like as I sort of made this one up on the spot. The basis of it is a rich spicy tomato base with some runny baked eggs in the middle, this warming dish is perfect for brunch, lunch and dinner, and works as my personal favourite hangover cure. So if you are in need of a little comfort food, hanging from freshers week or want to mix up your mid-week meals, give this one a try.
1/2 can of chopped tomatoes
1/2 can of chickpeas (drained)
1/2 pepper (chopped)
1/2 chilli (chopped)
Large handful of spinach
1tsp cayenne pepper
Salt and pepper
- Preheat the grill to around 170. Place the chopped tomatoes, pepper and chilli into a saucepan and place over a medium heat to start heating through and reducing the tomatoes.
- Add all of the seasoning and chickpeas and place a lid on the saucepan and let it thicken up a little.
- Once thickened, add the spinach and stir until it had wilted and combined.
- Then transfer the contents of the saucepan into a bowl of choice.
- Make two small wells in the mixture with a spoon and crack the eggs into these wells.
- Place the bowl under the grill and leave until the eggs are cooked through.
- Garnish, and serve with some toasted bread to dip into the egg yolks as mop up the sauce.
Super easy, and super quick, it probably takes me max 15 minutes to make. And you can play around with your ingredients; sometimes I use a tin of 5 bean mix instead of chickpeas, or you can go one better and get the 5 bean in a tomato sauce and then you have no need for the chopped tomatoes. Frying off some onion and garlic and adding to the sauce also gives some nice flavour, or my personal favourite, crumble some feta on the top after you have cooked the eggs!