Wanting a plant-based lunch box filler or dinner option that packs a nutrient punch?
Look no further than these hidden veggie falafels.
One bowl (or food processor actually), quick baking time and plenty of flavour, these mid-week meal or lunchbox gems are sure to be a hit, especially dipped in the cashew aioli.
Time: 30 mins
Makes: 8-10 medium sized falafel
1. Preheat oven to 180 degrees and line a baking tray with baking paper.
2. In a food processor, combine chickpea, grated zucchini and carrot, diced mushrooms and cauliflower (if using). Whiz to combine. You will have to use a spatula to push the mixture down to the blades multiple times.
3. Once combined, add ground flaxseed and spices and mix again.
4. Lastly, add enough water to bring the mixture to a consistency you can roll into balls or press into patties. This should be approximately 2-3 Tbsp.
5. Roll the mixture into balls, or alternatively you can form mini patties. Place on the baking paper and into the oven for 25-30 mins, turning the balls once so that they become golden brown on both sides.
6. While the falafel are cooking, make your aioli. In a high-speed blender, place, soaked cashews, lemon juice, apple cider vinegar, garlic, salt and water, then blend on high until cashews are silky smooth. Transfer to a glass jar and store in the fridge for up to 5 days.
7. Serve falafel with a side salad and a generous drizzle of aioli.
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As a child, CookieTime Apricot and Chocolate Bumper Bars were my favourite!
I used to save my pocket money and buy them at the school tuck shop. Not only were they delicious but teenager me thought they were a healthier alternative to chocolate bars.
I made these after craving some of my Chocolate Peanut Butter Banana Bread one afternoon. I love muffins with little bursts of fruit flavor, so added some raspberries and they took these to the next level!
Gluten free, egg free, dairy free and refined sugar-free, these got a rave review from hubby who said they were literally the best thing I've ever made! High praise indeed.
I've been getting feedback from many parents that their little ones are allergic/intolerant to eggs, so I decided to have a go at some egg-free baking.
The good thing about these deliciously soft and chewy cookies are that they're also dairy free, grain free and refined sugar-free too!
With a base of chickpeas, they pack a plant-based protein punch and are a good source of fiber, iron and zinc.
Only 6 ingredients, all blended in a food processor so no need for multiple bowls, these really come together in a matter of minutes!
Give them a go and let me know what you think!