Falafel

Recipes

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Light Meals
Light Meals

SERVES

15 falafel

TOTAL TIME

20 minutes

GOOD FOR

Light meal, Snacks

FREE FROM

Dairy, Egg, Grain, Nuts, Peanuts, Soya, Cereals containing gluten

SUITABLE FOR

Vegan, Vegetarian, Pescatarian

Falafel

This is a super easy recipe for the perfect falafel. They freeze well and are great for a packed lunch or to serve as part of a mezze.

Ingredients How to make

Ingredients

  • 50 g Quinoa flakes
  • 50 g Coriander
  • 50 g Parsley
  • 100 g Red onion
  • 100 g Carrot
  • 4 cloves Garlic
  • 1 tin Chick peas
  • 1 tbsp Ground cumin
  • 1 tbsp Ground coriander
  • 1 tbsp Paprika
  • 2 tbsp Nutritional yeast
  • 15 g Tahini
  • 2 tsp Lemon juice
  • 1 tbsp MCT oil

How to make

  • Place the quinoa flakes and fresh herbs in a food processor and mix them until they turn to crumbs. Pour these into a large mixing bowl.
  • Place the vegetables and garlic in a food processor and mix until they are finely chopped and combined. Add these to the large mixing bowl.
  • Drain the chick peas and place them in the food processor. Pulse until coarsely chopped. Add these to the large mixing bowl.
  • Add the tahini, spices and lemon juice to the mixing bowl too. Mix everything together, before forming bite size balls of the mixture.
  • Use the MCT oil to grease an oven tray. Place the balls onto the baking tray and bake at 180°C for 20 minutes.
Nutrition Facts
Falafel
Amount Per Serving (100 g)
Calories 171 Calories from Fat 44
% Daily Value*
Fat 4.9g8%
Saturated Fat 0.5g3%
Polyunsaturated Fat 1.4g
Monounsaturated Fat 1.9g
Sodium 169mg7%
Potassium 608mg17%
Carbohydrates 25.9g9%
Fiber 3.2g13%
Sugar 10.1g11%
Protein 7.5g15%
Vitamin C 17mg21%
Calcium 172mg17%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Not sure what this all means?

Nutrition labels can be very useful, but what do these values really mean? Our founder, Meera, explains how to use the information when creating Made from Scratch recipes.

Meera explains

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Meera's Broccoli and Spinach Soup 🍲

This thick creamy soup will soon be a family favourite, with a perfect blend of spices.

Ingredients
* 215 g Onion
* 3 cloves Garlic
* 120 g Red pepper
* 300 g Broccoli
* 100 g Spinach
* 1.5 l Stock or bone broth
* 1 tsp Ground black pepper
* 1 tsp Himalayan salt
* 2 tsp Paprika
* 1 tsp Dried red chilli flakes
* 130 g cashew nuts

How to make
* Soak the cashew nuts in hot water for up to three hours.
* Slice the onion, garlic and red pepper and add them to a large hot saucepan with some water. Stir for 30 seconds.
* Add all the other ingredients, except the nuts, to the pan.
* Drain the cashew nuts and add them to the pan too.
* Place a lid on the saucepan and allow the contents to simmer for around 15 minutes, or until the broccoli has cooked.
* Remove the saucepan from the heat and allow it to cool slightly before pouring the contents into a blender.
* Blend the mixture to create a smooth, thick soup.

Find more wholesome recipes on our website
Meerasmadefromscratch.co.uk 💜
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