I have realised that it has been quite a while since I have shared a recipe with you all. As you’ve probably figured out, things have been super busy and peculiar here!
I officially moved into my new flat on Monday night and I am still putting the finishing touches to my kitchen. Once that’s all sorted I’m going to share with you a post about my healing kitchen (seriously, I had the most epic fruit and veg delivery yesterday!) including the foods and the gadgets that I can’t live without. Then I can finally get onto some recipe testing for you all!
In the meantime, I’m going to be sharing some recipes from some of my favourite healthy bloggers. Today is a super delicious carrot and coriander falafel from Naturally Meghan that I know you’re just going to adore. I made this last night with some added nigella seeds and it was so delicious.
But before I get to that, I just wanted to let you know that I’m doing a little giveaway on my Facebook page. Foodies Festival (London) is having their first ever Christmas event at the end of November, and they’ve very kindly given me three pairs of tickets to share with some of my lovely followers. All you need to is head on over to my Facebook page and follow the instructions on the post! Good luck!
Read My New Article on Best Baking Schools in Delhi.
And now for the good stuff. Over to Meghan:
- 1 large carrot, finely grated (yields about 1 cup of grated carrot)
- 2 x 400g cans/cartons of chickpeas, drained and rinsed
- 1 large onion, finely chopped
- 1/2 cup fresh coriander
- 2 tsp ground cumin
- Preheat your oven to 180°c then finely grate your carrot – the easiest way to do this is by using the grating attachment on your food processor, then change it to the knife blade and pulse a few times to make sure the carrot strands are small enough.
- Add the rest of the ingredients to your food processor and process them for about 10 seconds, until everything is mixed together well.
- Be careful not to over-process them though, otherwise you might end up making hummus!Scoop about 1 tbsp of the falafel mixture out of the food processor and mould it into a ball shape – you may want to wet your hands before doing this to ensure that the falafel stick together properly and don’t fall apart.
- Place the falafel on a baking tray, then repeat with the rest of the mixture (you should get about 20 balls, depending on how big you make them).
- Once done, pop them into your oven and bake them for 20 – 25 minutes, until they’re golden brown (bake them for 20 minutes initially then check on them every minute or so afterwards).
- When the falafel are ready remove them from the oven and either leave them to cool or serve them straight away – you can store them in an airtight container in the fridge for 3 – 4 days.