Homemade baked falafels with lemony yoghurt dressing and fresh spinach is a scrumptious and effortless dish.
It was this time about 6 years ago that I left the shores of England via the United Arab Emirates to set up a life in Australia. I remember indulging in my very first “falafel” in Dubai, ever since then I have eaten a lot of them, but never given it a go myself.
These little vegan numbers were a little bit different, made from protein packed cannellini beans, fresh herbs, chipotle and cumin. A great little dish to whip up and perfect for a meat free day. Filling tasty and of course good for you. It can also be made for just under $5. Cheap date!
Try something different this week.
1 Tin (400g) Cannellini Beans, drained and rinsed
1/2 Red Onion, finely chopped
2 Garlic Cloves, crushed
2-3 Sprigs thyme
Small Handful Parsley, finely chopped
1/2 Tsp Cumin
1 Tbsp Chipotle in abodo sauce
1 Tbsp Quinoa Flour
1/4 Tsp Baking Soda
Sea Salt & Pepper
1/2 Lemon, squeezed
2 Tbsp Greek Yoghurt
1 Cup Spinach
Wraps to serve (optional)
- Pre-heat oven to 180c. In a food processor add cannellini beans, thyme, parsley, garlic, onion, cumin, chipotle, quinoa flour, baking powder and a pinch of sea salt and pepper and blitz. Don’t blitz too much as you want it still a little chunky to then roll into balls.
- Once mixed, dollop golf-ball size onto a non-stick baking tray.
- Pop in the oven for 30-40 minutes until crispy on the outside and slightly soft in the middle.
- Mix lemon juice and greek yoghurt, add a pinch of sea salt and pepper. Serve on a wrap with raw spinach leaves.
*I literally cannot get enough of these Gingham & Wax reusable beeswax wraps. Why don’t you try and be a bit of an eco-warrior this Christmas and fill your stockings with these. They are perfect for wraps, covering bowls, pouches for fruit and so on.