Falafel wraps with grilled vegetables & salsa

Falafel wraps with grilled vegetables & salsa

SERVES 4

INGREDIENTS: 
FOR THE FALAFEL:
1x 400g tin mixed beans
1x 4oog chickpeas

1 lemon

1 tbsp harissa
1 tsp allspice
1 tbsp plain flour
1 bunch fresh coriander
olive oil
FOR THE VEGETABLES:

2 peppers

4 spring onions

FOR THE SALSA:
1 handful tomatoes
1/2- 1 red chilli
1/2 clove garlic
1 lime
TO SERVE:
tortillas
1 tbsp chilli sauce
250g cottage cheese

METHOD:

1. Drain the beans and chickpeas and put them into a food processor with zest of the lemon, a pinch of salt and pepper, the harissa, allspice, flour and coriander stalks. Process until smooth and shape the mixture, using wet hands, into 8 patties of about 1.5cm thickness.

2. Heat a tablespoon of oil in a frying pan and fry the falafels, turning them over once golden and crisp.

3. Slice or chop the peppers and trim and half the spring onions and cook them in a griddle pan until charred.

4. For the salsa, combine the tomatoes, chilli, garlic, lime juice and half the coriander leaves the in the food processor and pulse until finely chopped. Season to taste and transfer to a serving dish.

5. Heat the tortillas and drizzle the chilli sauce over the cottage cheese. Squeeze the juice of half a lemon over the vegetables and serve with the falafels and a sprinkling of the remaining coriander leaves.

Soba Noodles with Brussels Sprouts & Ginger Honey Sauce

SERVES 2


INGREDIENTS:
½ lb Brussels Sprouts
1 medium shallot
1 tablespoons olive oil
4 oz soba noodles
FOR THE SAUCE:
1 inch chunk ginger, peeled
1 teaspoons sesame oil
1-2 tablespoon rice wine vinegar
1-2 tablespoon honey
pinch of salt
sesame seeds


METHOD:
1. Add the Brussels sprouts to a food processor with a slicing attachment. Add the shallot and continue to slice. Heat the olive oil in a pan over a medium heat, add the shallot and sprouts and cook until tender.

2. Add the ginger to a food processor and pulse until the ginger is finely chopped. Add the oil, one tablespoon of vinegar, one tablespoon of honey and salt, pulsing until combined. Add more vinegar or honey to taste. Add the Brussels sprouts and cook for 1-2 minutes.

3. Cook the soba noodles according to packet instructions. Drain and add the Brussels sprouts. Serve with sesame seeds.

Recipe from Naturally Ella

Chickpea Curry

SERVES 4

INGREDIENTS:

1 1/2 tbsp coconut oil

3 spring onions, finely chopped

1 red pepper, chopped

1-2 leeks or courgettes, sliced

1/2 tsp salt

2 garlic cloves, minced

1 tsp ginger, grated

2 tbsp red or green thai curry paste

1/3 cup peas

1 can coconut milk

1 1/2 cups chickpeas
handful mushrooms, chopped

3 tbsp coriander

METHOD:

1. Heat the coconut oil in a pan over a medium heat, then stir in the spring onions, leeks/courgettes, red peppers and salt. Cover and cook for about 5 minutes, or until the vegetables have softened a little.
2. Add the garlic, ginger and curry paste and stir to coat. Cook for another 5 minutes, then add the peas and coconut milk.
3. Turn up the heat to bring the mixture to a boil, then reduce the heat, cover and cook for 5 minutes. Stir in the chickpeas, mushrooms and coriander and cook for a final 5 minutes. Serve with coconut rice.

Recipe from How Sweet Eats

Ginger Egg Drop Courgette Noodles

SERVES 1

INGREDIENTS:

1/2 large courgette, sliced very thinly into noodles
2 tsp oil
1 tbsp ginger, minced
3 tbsp dried seaweed
1/2 cup spring onions, finely chopped
2 tsp sherry vinegar
1 tbsp soy sauce
2 cups vegetable stock
1/2 cup water
1 egg, beaten
black pepper, to taste

METHOD:

1. Heat the oil over a medium heat then add the ginger and cook for a minute.
2. Add the vinegar, soy sauce, vegetable stock and water and bring to a boil.
3. Add the seaweed followed by the egg, while stirring the broth.
4. Add the courgette noodles and spring onions and season with pepper, cook for about 2 minutes and serve.

Recipe from Inspiralized

Courgette Coconut Noodles

SERVES 2

INGREDIENTS:

1 tbsp coconut oil

2-3 spring onions, finely chopped

1 tsp fresh ginger, grated

1 cup coconut milk

4 inch piece of lemongrass

1 tsp fish sauce/tamari

juice of a lime

2 tomatoes, diced and deseeded

3 courgettes, sliced very thinly

small handful basil leaves

small handful coriander leaves

crushed peanuts

METHOD:

1. Heat the coconut oil in a pan over a low heat, add most of the spring onions, the ginger and the lemongrass. Add the coconut milk and fish sauce and simmer for about 20 minutes, then add the lime juice and a pinch of sugar or honey, to taste, and a little water if it thickens too much.
2. Add the tomatoes to the pan, along with the basil and stir until the leaves wilt.
3. Turn off the heat, remove the lemongrass and add the courgette noodles. Serve before the courgette cooks and top some coriander, peanuts and the remaining spring onion.

Miso Noodle Soup

SERVES 2

INGREDIENTS:

150g noodles
3 tsp miso paste
thumb-sized piece of ginger, grated
2 cloves garlic, minced
1/2 red onion, finely sliced
1 carrot, peeled into ribbons
large handful broccoli florets
6 mushrooms, quartered
1 chilli, deseeded and finely chopped
2 spring onions, finely chopped

METHOD:

1. Cook the noodles according to packet instructions and set aside.
2. Cook the miso paste over a low heat with the ginger, garlic and red onion for a couple of minutes. Add 4 cups of water and turn the heat down just before it begins to boil.
3. Add the carrot, broccoli and mushrooms and simmer until cooked, then stir in the noodles and serve topped with the chilli and spring onions.

Recipe from Goodness Green