FALAFEL

These falafels are my take on traditional falafel recipes which are naturally vegan, gluten-free and vegetarian friendly. My introduction to these Middle Eastern appetizers were first done 22 years back in Australia, when an Iraqi friend opened up her restaurant and showed me how to cook this most delicious comforting appetizer.

Moving into the Middle East developed my love for these gorgeous crispy green balls even more.

These falafels are best made with dried and soaked chickpeas, not canned. Canned chickpeas go mushy and would be soggy in texture. These are a good source of vegetarian protein traditionally served with a dipping sauce called ‘tahini’ made with sesame paste, garlic and lemon which makes the best combo served either in pita pockets or wraps with fresh salad.

If you are watching your diet and counting on your calorie intake, these can be easily made in air fryer or baked in the oven too. For your convenience, I have shared the recipe of how to and bake and air fry them in the tips.

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YIELDS: 25 pieces

PREP TIME: 10 minutes

COOKING TIME: 15-20 minutes

PASSIVE TIME: 6 hours to overnight

INGREDIENTS

• 1 cup chickpeas

• 1/2 tsp baking soda

• 1/2 tsp baking powder

• 1/2 tbsp plain flour

• 1 tsp cumin powder

• 1 tsp coriander powder

• 1/4 tsp cayenne pepper or chilli powder

• 1 small onion, chopped

• 4 cloves garlic

• 3-4 tbsp of parsley, chopped

• 1/2 tsp sesame seeds

• Salt to taste

• Oil for frying

METHOD

1. Soak chickpeas overnight or for 6 to 8 hours; drain and put in food processor.

2. Add all other ingredients except sesame seeds and baking soda; blend to make coarse paste. Now add sesame seeds, baking soda and powder.

3. With the help of falafel instrument or ice-cream scoop, shape them in thick disks or flat balls and deep fry in medium hot oil for 2 to 3 minutes each side until golden brown.

4. Serve as it is with tahina sauce or make pita pockets with salad and tahina.

COOK'S NOTES:

• Falafels are best cooked with soaked chickpeas. Do not use canned chickpeas to make falafels as they will go mushy.

• If you are conscious about your calorie intake you can make baked falafels in the oven or air fry them.

• In the Oven: Bake the falafel balls at 200°C for 18-20 minutes, flip and bake for another 15 minutes.

• In the Air Fryer: Spray the falafel balls with non-stick cooking spray or oil and bake them at 180°C for 20-22 minutes.

#Lebanese #middleeastern #comfortfood #arab #arabic #falafel #snack #appetizer #starter #glutenfree #vegan #vegetarian #plantbased #baked #friedfood #fried

SWEET POTATO AND SUMAC SOUP

When it comes to nutrition and health, your mind runs to think of grabbing an option of food which will nourish your soul and is delicious at the same time. And one of the easiest ways to deliver both nutrition and flavour is the humble soup. This sweet potato soup blended with middle eastern touch of sumac and pomegranate molasses boasts tons of vitamins and minerals and is tastefully delicious which asks you for some more.

The tanginess from sumac and pomegranate molasses compliments beautifully the sweetness of sweet potatoes and the touch of coconut cream adds that creamy texture to this most delightfully appetising soup.

A little crunch is added with the toasted pistachios and fresh pomegranate seeds. I served these with my leftover sundried tomato and basil scones but you can serve it with crusty bread or rolls of your choice.

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SERVES: 4

PREP TIME: 20 minutes

COOKING TIME: 30 minutes

TOTAL TIME: 50 minutes

INGREDIENTS

• 600g sweet potatoes/Kumara, peeled and cut in 2cm cubes

• 1 medium onion, chopped

• 3 cloves garlic, minced

• 2 red chilli, deseeded and finely chopped

• 1 tbsp virgin coconut oil

• 1 1/2 tsp sumac

• 6 cherry tomatoes

• 1 ltr vegetable stock

• 1 1/2 tbsp pomegranate molasses

• 2 tbsp coconut cream

For Garnish:

• Seeds of 1/2 pomegranate

• 50g roasted pistachios, roughly chopped

• 1 tsp coconut oil

• 6-8 cherry tomatoes

• Pinch of sea salt

• Dash of black pepper

• Lime wedges

• 1 tsp sumac

• 1 tbsp coconut cream

METHOD

1. In a cooking pot, melt oil over medium heat.

2. Add onion, garlic, red chilli and sumac. Sauté for 3-4 minutes until onions are translucent.

3. Add tomatoes and sauté for another minute. Add sweet potatoes, stir to combine well.

4. Roast for 2-3 minutes, add vegetable stock and coconut cream, bring to boil and cover with a lid. Simmer for 20 minutes until the potatoes are tender.

5. Remove from the heat, leave to cool slightly and add pomegranate molasses. With the hand blender, blend the soup to a smooth silky texture. Taste and adjust the seasoning if required.

6. For garnishing, melt oil in a small pan, add cherry tomatoes with stalks, roast for 5 minutes, until they are soft and slightly pulpy. Season with salt and pepper. Remove from pan.

7. Pour the soups in serving bowls. Swirl 1/2 tsp coconut cream in each bowl, sprinkle a pinch of sumac, garnish with toasted pistachios, pomegranate seeds and roasted cherry tomatoes.

COOK'S NOTES:

• Do not add molasses while cooking the soup as it may bitter the taste of the soup. Always use at the end when it’s slightly cool.

• Make sure the onions don’t caramelise too much as it will make the colour of the soup bit murky and it will lose the rich bright golden orange colour.

#vegetarian #vegan #dairyfree #plantbased #sweetpotato #soup #sumac #glutenfree

PUMPKIN AND FRENCH BEANS COCONUT CURRY

This pumpkin and beans coconut curry is a fusion of flavors from Southern India and Asia. When I made this curry, there was no particular cuisine in my mind, just a few ingredients which were at hand in my fridge and pantry.

It simply turned out to be a super delicious curry! I kept the dish a bit mild as I was serving it to my dad and he is not a big fan of hot curries, but personally if I was making it solely for me, I would add that extra kick. If you are like me and your palate craves for some heat in your curry, do add that extra punch by adding the birds eye chilli. You will simply love it!

It’s an easy to make, simple plant-based vegetarian, vegan, and gluten-free curry which has become one of my favorites and I’m sure it will become yours too.

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SERVES: 3-4 people

PREP TIME: 15 minutes

COOKING TIME: 10-12 minutes

TOTAL TIME: 35-40 minutes

INGREDIENTS

• 400g red pumpkin, peeled, washed and diced into 2cm cubes

• 1/2 cup French beans, cut into 1 cm pieces

• 1 tbsp coconut oil

• 1 1/2 tbsp sunflower oil

• 1/2 tsp black mustard seeds

• 1/4 tsp fenugreek seeds

• 1 stalk of curry leaves

• 1 small onion, chopped

• 2 cloves garlic, chopped

• 1 tsp or 1/2 inch piece of ginger, chopped

• 2 green chilies, whole

• 1 tsp salt

• 1/4 tsp red chili powder

• 1 tbsp desiccated coconut

• 1 can or 400 ml coconut milk (full fat)

• Juice of half lime or 1 tsp

• 1 lime for garnishing

• 1 tbsp chopped coriander leaves and some extra for garnishing

METHOD

1. Heat oil in a skillet, add mustard seeds, fenugreek seeds and curry leaves, and after few seconds add diced pumpkin and stir it on medium high flame for 2 minutes, add onion, garlic, ginger, green chilies, salt and red chili powder and stir until the onions soften, about 2 minutes.

2. Now add chopped beans, stir for 2 minutes until they soften a little but still slightly crunchy. Stir in the desiccated coconut for few seconds.

3. Add coconut milk to the prepared vegetables, simmer for 2-3 minutes until it thickens slightly and vegetables are cooked, add lime juice and coriander leaves.

4. Serve with boiled rice and garnish with some extra chopped coriander leaves and a slice of lime.

COOK'S NOTES:

• If you need more heat in the dish, add 1 bird's eye chili. Chop and add it along with the onions and garlic.

#pumpkin #curry #Thai #coconut #vegan #glutenfree #healthy #vegetarian #plantbased #dairyfree