Thursday, 8 October 2015

Deliciously Ella's Vegan Falafels with lentil courgette and mint salad

Hey guys! Today's recipe is an adapted version of two deliciously Ella recipes which taste amazing together!



This serves four!
For the Falafels you will need:
2 cloves of garlic crushed
juice of two lemons
2 tablespoons of olive oil
2 tablespoons of date syrup or honey
2 tablespoons of apple puree ( I used apple sauce)
1 tablespoon ground cumin
1 tablespoon of ground tumeric
1 tablespoon of tahani
2 cans of chickpeas (800g) (I accidentally used one tin and it was basically mush, I had to use oats to thicken it up, use 2!)
65g of pine nuts
sprinkling of brown rice, buckwheat or chickpea flour

For the salad:
100g of green lentils
3 medium corgettes
2 avocados
fresh mint
juice of four limes
handful of sunflower seeds (optional)

First of all start with the falafels. Put all ingredients into a food processor apart from the pine nuts, chickpeas and the flour and blend until mixed.

 Then add the pine nuts and chickpeas. Don't blend too much! I did this and it was basically hummus (wasn't helped by the lack of chickpeas.) I salvaged it by used lots of oats and they turned out amazing in the end but life would have been made easier if I didn't have to!
Roll into 12 balls and pop them in the fridge for half an hour. While doing this, pre-heat oven to 200 degrees Celsius.
Now roll them in the sprinkled flour and bake them for 45 minuets.


Now work on the salad. Put the lentils in boiling water and boil for ten minuets. Then simmer for 30 minuets. While this is happening, use a potato peeler to peal the courgettes into thin slices.

A few minuets before the falafel's and lentils are done, chop avocado up into chunks. Then place cooled lentils and lime juice, mint and sunflower seeds in the bowls with them.

Distribute the salad with the falafel's onto plates and you are done!
Hope you enjoy!
Lots of love
Eleanor x