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| Falafel, by Lina Bou, Freelance Cook, Plant based Food & Medicine |
Falafel bowl is a very good way of getting a plate with a complete vegetarian protein. Chickpeas, brown rice, sesame and add veggies with that and you got great amount of delicious and nourishing compounds.
Happy and Healthy ! Let's cook !
4-6 servings
Falafels
300 g cooked chickpeas
2 small onions, coarsely chopped
1-2 cloves garlic, peeled
2 tbsp buckwheat flour
2 tbsp pumpkin seeds
1/2 tsp baking powder
fresh leafs from 5 stalks parsley
1 tbsp lemon juice1 tsp ground cumin
1 tsp sea salt
1-2 tbsp olive oil
Preheat the oven to 180°C fan mode. Add all the ingredients for the falafel except the olive oil to a food processor and pulse until mixed but not pureed like a hummus.
Cover a bakind tray with baking paper.
With moist hands and with help of a spoon, shape around 10-12 mini falafel balls. Take a little olive oil into the palm of your hand and then place each falafel in it with help of a spoon(each falafel is about one spoon each), rolling the falafel into a ball and at the same time coating it in oil. Refill with oil for every third/forth falafel. Place them on the baking tray. Bake in the oven for 20 minutes, turning them after half the time.
Creamy Eggplant Dip "Baba ganoush
2 medium size eggplant
1 tbsp Tahini
2 tbsp toasted sesame oil
1 lemon, fresh squeezed juice
2 tsp ground cumin
1tsp sea salt
1/2 tsp black pepper
Heat the oven to 200°C.
Wash the two eggplants and put on a baking tray covered in baking paper. Bake whole, for around 30-40 minutes until soft.
Take out, let cool a bit (you can put them outside a bit, and take them off the hot baking tray).
Take of the peel with help of your hands and a fork.
Add the 'eggplant meet' in a bowl with all the rest of the ingredients and mix with a hand mixer , or you can also use a food processor straight ahead.
When ready, put the baba ganoush in the fridge and serve cooled down.
Add your favorite rice & salads and you're ready to create your own falafel bowl !
Enjoy !
Lina
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