This is a much healthier spin on our favourite daily snack. The beetroot also add a lovely depth of flavour and colour to boot! Ingredients2 large beetroot, peeled1-2 tbsp olive oilgood pinch of salt & pepper MethodPreheat the oven to 150°C / 130°C with a fan. – Slice the beetroot as thinly as possible. – Use some kitchen roll to … Read More
A few years ago I was lucky enough to go to a restaurant in London where I learnt how to make proper falafel and I thought I would share the recipe with you. Ingredients400g chickpeas, tinned or soaked overnight1-2 green chillies, roughly chopped1 brown onion, roughly chopped3 garlic cloveslarge handful parsley, roughly choppedhandful fresh coriander leaves, roughly chopped1 tbsp ground … Read More
An interesting and flavourful take on the classic falafel – A must-try!Serves 4-6 Ingredients250g chickpeas, soaked overnight 1 brown onion, roughly chopped2 garlic cloves a handful of fresh coriander leaves2 green chillies1 green mango, peeled and roughly chopped3 large cauliflower florets, roughly chopped1 tsp salt1 tsp cardamom powder3 tsp ground cumin2 tsp chaat masala5 tbsp gram flouroil of your choice … Read More
This is a great fridge-raider recipe or a handy way to use your leftover roast vegetables. If you don’t have leftover roast vegetables then just boil up a few carrots and potatoes Ingredientsleftover roast vegetableshandful of fresh coriander, roughly choppedpinch of chaat masalapinch of salt3 tbsp cornflour3 tbsp sunflower oilpitta breadhummus Method– Add the vegetables to a blender and blitz … Read More
This falafel pairs perfectly with my Aubergine Dip recipe which you can find here. Ingredients250g chickpeas, soaked overnight 1 small red onion, roughly chopped2 garlic cloves a handful of fresh coriander leaves1 tsp cumin powder1 tsp cardamom powdera pinch of baking powder½ salt 2 tbsp gram flour sunflower/vegetable/rapeseed oil Method– Add the chickpeas, red onion, garlic cloves, and fresh coriander … Read More