Wednesday, 3 June 2015

Zucchini Protein Falafels With Simple Nourishing Salad

Right now I'm having quite an zucchini obsession. I literally use it in every dish I make. It has such a fresh and sour taste, and it's indescribably delicious together with chickpeas and a lovely salad besides. Every single bite you take is like a dream, and the soft and moist consistency of the falafels is absolutely amazing!

Serves 3 (makes 9 falafels)

2 zucchinis
1/2 red onion
1 tin chickpeas (400g)
1 egg
a pinch salt & pepper

Simple Nourishing Salad
2 handfuls salad leaves of own choice (I used a mix of baby leaf spinach, chard and mesclun)
8 cherry tomatoes
1 handful fresh sunflower sprouts
some extra virgin olive oil

Finely shred the zucchinis and half of the onion. Next (and probably most important) step is to drain the mixture. You can either do this in a strainer or as I like to do, just squeeze a handful of the mixture using my hands over a bowl or the sink. Place this into a mixing bowl. Blend the chickpeas in a food processor until they're evenly chopped into small grainy flour. Mix together the chickpea flour and a whisked egg with the zucchini and onion mixture, and mix properly using your hands. Heat up a frying pan and pour over some oil. As you go, form little balls of the mixture using your hands and place on the heated frying pan. Let each falafel cook for 3 minutes on each side, at least until they're getting a nice golden colour. Mix together the ingredients for the salad and serve this utterly delicious little meal, enjoying every mouthful of it!

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