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With work being insanely busy last term, I barely had a chance to breathe, let alone blog. It has also been a draining break for me too, so cooking became a chore. It’s my final week of 2 weeks of holidays and I’m finally getting back to my normal holiday routine – cooking, eating and wandering (slothing also comes into it).

No doubt after my final days of slothing, I’ll be back into my routine of ‘oh shit I’ve got that to do too’ when back at work. So until then, I’ll definitely be making the most of any relaxation and eating time left!

My first great homemade meal in a long time, came from these delicious little things – pistachio and herb falafels, oven baked to perfection. A lighter alternative to the normally fried falafel, and in the end easier and cleaner (no grease splatters anywhere – this clean freak is super happy about that).

Anywho…. Here are the falafels!

Oven Baked Pistachio and Herb Falafels

8 sprigs of fresh mint
8 sprigs of fresh parsley
200 g pistachio nuts
1 can of chickpeas
2 cloves garlic
½ small onion
3 tbsp olive oil
1 tsp cumin
1 tbsp flour (I used wholemeal spelt flour)
1 tsp baking powder
1. Start by blending the herbs in a mixer for about 30 seconds. Add pistachio nuts and pulse until well combined.

 
2. Rinse the chick peas. Add them and blend.

 
3. Add the rest of the ingredients into the mixer and blend for about a minute. Do what suits your blender, you don’t want to overload it and spend 15 minutes trying to blend every chickpea. Try to keep the texture of the falafel dough a little rough.

4. Make 24 small round falafels, place on a baking sheet covered with baking paper and bake for about 20 minutes on 200°C, turn every 5 minutes to get an even brown colour.
Mint Yogurt Dressing
1 cup plain yoghurt
4 sprigs of fresh mint (chopped)
1 lime, juice and zest
Add yoghurt, mint and lime in a bowl and stir around until combined. Place in the fridge for 30 minutes to get an intense mint flavor.
Tomato Chili Salsa
A punnet of cherry tomatoes, halved
1/2 red chili, finely chopped
2 cloves of garlic, finely chopped
3 tbsp olive oil
fresh coriander
salt & pepper
Chop the ingredients and add everything to a serving bowl. Stir around. Add salt and pepper according to taste. Serve immediately or put in the fridge for 30 minutes to get more intense flavors.
Assembling the Falafel Wrap

lavash bread, or cabbage leaves if you are after an even lighter meal for the wraps

pistachio nuts

sultanas

tomato salsa

mint yoghurt

lettuce

herbs

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