24 May My husband’s token falafel recipe. Vegetarian week.
We try to make #MeatFreeMonday a consistent ‘thing’ in our house.
Often Monday dinner is when we throw together leftovers and making it meatless leftovers can be the last thing on our mind, especially if we had roast chicken the day before.
However we do strive to better this routine and without a doubt there is at least two meals in the week anyway which are without meat. We are trying!
Last week was National vegetarian week and I shared quite a few recipes on my instagram. I find Gwyneth Paltrow’s book “It’s all good” has great fish recipes, Susan Jane White’s book “Extra virgin kitchen” is packed with wholesome everything to stock up your veggie recipes ideas, and the good old bbc food website is a decent one for lentil curries and other basic vegetarian meals suitable for the family.
Here is my husband’s falafel recipe (all in his own words)
If you’ve got fresh chickpeas soak them in water overnight. Alternatively use a tin.
Cook the chickpeas in boiling water for about 10 minutes then allow to cool.
While they cool dice an onion and mince two cloves of garlic.
Then add to the blender along with a tsp of cumin and a tsp of ground coriander.
Season then add the chickpeas and 2tbsp of flour. Blitz in a mixer.
Squeeze into patties and shallow fry in a pan with a small amount of oil until browned on both sides.
Serve in pittas or wraps with humous or Greek yogurt. Salad and some fresh coriander or parsley.