Sometimes, you just want something super quick, easy, tasty and healthy. Because let’s face it, we’re all busy and when it comes to dinner options, these are the Big Four that really matter.
Cue in: homemade falafels with living lettuce, cabbage salad, olives, hummus and a squeeze of lemon…
Here’s what you need:
For the falafels…
Easy option: Falafel packet available in the health food aisle of your supermarket.
I like this packet option if you’re stuck for time. It has no added nasty ingredients and avoids GMOs, flavourings and so on.
If you want to make the falafels from scratch, you’ll need…
1 1/2 cups of frozen peas
1 x 400g can of chick peas
1 x 400g can of broad beans
1 x garlic clove
1 x teaspoon each of cumin, smoked paprika, coriander
1 x handful of chopped mint
1 x lemon (juiced)
1 x cup of sesame seeds
salt and pepper to taste
And here’s what you need to do:
If you’ve gone the packet option, follow the instructions. They’re super easy to make.
For the homemade option, place all ingredients in a food processor or blender and whiz into a paste. If the mixture is too runny, add some cornflour or buckwheat flour to help it stick together. You want the texture to be moist, but not runny and sloppy. Once you’ve got the texture right, roll the mixture into balls and coat with sesame seeds.
Now, heat a fry pan up and place some olive or coconut oil in the base of the pan. I don’t use too much oil, the falafels cook in just a little. Brown the balls in the pan and place on a paper towel to drain. Alternatively, you can lightly brown off in a pan and then add the balls to the oven to cook through, it’s up to you.
For the salad, mix some finely sliced cabbage, Spanish onion, carrot and mint in with some extra virgin olive oil, lemon and turmeric dressing, accompanied by some living lettuce, hummus and green olives. Too easy! Too yummy!
What do you think of this simple mid-week dinner?