We are enjoying a ‘home day’ today. A get-stuff-done, productive kind of home day. Dinner was done and dusted by 9am (beef korma in the slow cooker) and I have since made bliss balls, raw pecan pies and these yom little felafel fritters which we enjoyed for lunch.
I may share my secret slow cooked beef korma and raw pecan pie recipes in due course, but in the meantime, here is an easy peasy felafel recipe to keep you going…
Gluten, dairy, refined sugar, egg and nut free, vegan.
1 small red onion, diced
3 cloves of garlic, crushed
1 can or 400gm of cooked chickpeas
2 Tbs psyllium husk
2 Tbs olive oil
2 Tbs chickpea (or other gluten free) flour
2 tsp ground cumin
2 tsp ground corander
A handful of fresh mint or coriander
1/2 tsp salt
The zest of one lemon
Optional: a handful green veggies such as spinach, kale or broccoli. I added about 1/3 cup of broccoli florets chopped finely today (but no stalks)
Preheat oven to 180 degrees on fan bake
1. Sautee onion and garlic over a medium heat with a few tablespoons of water until softened.
2. Place all ingredients except fresh herbs in the food processor until ‘doughey’. Add herbs and green veggies if using and process until they are chopped well.
3. Shape into patties and fry in coconut or olive oil in two batches until golden, then finish off in the oven for 5 – 10 minutes (or fry on a low heat for a little longer).
Yom…we enjoyed them with tahini mixed with olive oil and lemon juice.
x Aunty Bee