Come on guys! Look at Emma’s face! There’s enough proof there to last the entirety of my chef life.
Tonight we broke the fast like a BOSS. I prepared a simple rocket and pepita salad, cannellini bean dip, curried couscous, falafel, an antipasto plate of chargrilled eggplant, marinated artichokes, blue-cheese stuffed green olives and sundried tomatoes, and last but not least, pesto gnocchi with buffalo mozzarella. Oh and nonalcoholic sangria made with grape juice, passion fruit juice, earl grey tea, cinnamon, blood orange and strawberries.
For dessert, Kaori brought ice-cream and we also had my bliss balls.
Now they’ve gone home and again, it’s just me. Just me and my food baby.
1 tin of mixed beans
1 tin of all natural chickpeas
zest of one lemon
1 tsp all spice
1/2 tsp cumin
1 tsp crushed garlic
1 heaped tbsp flour
1 bunch of fresh parsley
1 tbsp olive oil
salt and pepper
Place everything in a food processor.
Blitz together for about a minute – I resist from blitzing until completely smooth, I think a little texture (a bean here or there) gives the falafels more flavor. You may need to stop once or twice to scrape down the sides and that’s perfectly okay.
Using your hands, shape mixture into small patties and fry in cooking oil on medium heat- a little oil to be healthy, a lotta oil for extra YUM. Turn when crisp and golden.
We served ours in a warm pita with avocado, gherkin, lettuce and a simple yogurt dressing (1 cup yoghurt, 1/2 cup tahini, squeeze of lemon, salt and pepper in a blender).