Today’s recipe is homemade falafels. The traditional recipe uses dry chickpeas. If you wanted to make falafels today, you would have needed to soak the chickpeas overnight. Umm not great. The things is yesterday I felt like doing falafels for dinner with the fam since we had some tatziki and blinis in our fridge. So yes it won’t be the traditional recipe as I used canned chickpeas but it was still delicious !
For this recipe you will need a lot of herbs, cilantro and parsley – fresher your herbs, taster the falafel will be. I have fresh parsley and cilantro in my garden (thanks dad) and so it was even more exciting to make this recipe !
Bon appetit !
- 1 15oz can garbanzo beans
- juice of half a lemon
- 1 cup of chopped parsley
- 1/2 cup of chopped cilantro
- 1 teaspoon red pepper powder
- 1 teaspoon cumin
- 1 small onion
- 2 garlic gloves
- 1/2 cup flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- canola oil, for frying
1 . Drain the garbanzo beans from the water and dry them completely.
2 . Transfer the garbanzo beans along with the parsley, cilantro, onion, garlic, cumin, salt, baking powder and lemon juice to a food processor. Process the mixture just until the ingredients are minced but not pureed – You still want it to have tiny chunks of chickpeas running through your mixture.
3 . Transfer the falafel mixture to a bowl and add the flour. Squeeze the falafel mixture into 1.5-inch balls.
4 . Heat an inch of oil in a nonstick skillet over medium heat. When the oil is ready, place the falafel balls into the oil. Let it cook for about 2-3 minutes on each side (until golden brown).
5 . Reserve in a bowl cover of paper towel to absorb the extra oil.
Hey Guys !
If you like spices this meal is full of delicious Indian flavors. This easy to make Creamy Coconut Lentil Curry takes less than an hour to make & is super easy to make as well. It’s a healthy vegan recipe, perfect for a meatless lunch or dinner !
Ingredients for 4 persons:
- 2 tablespoons olive oil
- 1 tablespoon cumin
- 1 tablespoon curry
- 3 carrots
- 1 onion
- 1 cup green lentils (dried, not canned, make sure to rinse them before cooking)
- 2 teaspoons salt
- 15 ounce can coconut milk
1 . Peel and dice onion and carrots. Heat the olive oil in a large pot over medium-high heat. Add onion and carrots and cook for about 5 minutes.
2 . Add the cumin and curry and cook until they start to get brown for about 45 seconds.
3 . Add the lentils and 4 cups of water to the pot and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for 35-40 minutes. Stir the pot a few times to prevent the lentils from sticking to the bottom.
4 . Once the lentils are soft, add the coconut milk and salt to taste. Bring the pot back to a simmer. Remove the pot from the heat, it’s ready. You can serve it with some basmati rice. Enjoy !
Pour la version française c’est par ici: Lentilles au Lait de Coco et Curry
Feeling tired or simply looking for a drink full of vitamins? Boost your day with this multivitamin juice! Try to start your day with my citrus and orange juice. You’ll feel more energized during the day and let’s be honest this juice is delightful !
Prep time: 10 min
Ingredients for 2 drinks:
- 1 grapefruit
- 1 lime
- 1 lemon
- 2 blood oranges
- 2 oranges
Juice the oranges, the lime, the lemon and then the grapefruit. You are ready to go !
Pour la version française c’est par ici: Jus d’Agrumes