I’m writing this at the beach whilst Will has a snooze in his Pram. I have days when I curse that we live in the
countryside middle of nowhere. These are usually days when we have run out of chocolate, I can’t find anything to wear in our small selection of clothes shops, or I’m desperate for chain restaurant food (normally Wagamams). I have infinitely more however, when I am so grateful that we live in such a beautiful place. We are so lucky to have the beach on our doorstep and maternity leave has really made me appreciate it.
Maternity leave has also enabled me to enjoy lunchtimes with my husband and Will. This glorious weather has meant we have been eating lots of salads; not so good for a 6-toothed, 10 month old baby. So today I made some falafel for us all to share. We had ours with salad and Will had his with some chopped crudités.
The reason I’ve called them superfood falafel is that I increased their vegetable and nutrient content by incorporating raw spinach into the mixture. I also used both chickpeas and kidney beans to expand our culinary net just a little further!
The recipe is
This serves 2 adults and one greedy baby with a couple left to freeze.
- 400g tin of chickpeas (240g drained weight
- 400g tin kidney beans (or another tin of chickpeas)
- Zest of half a lime
- 2 spring onions
- 1.5 tsp cumin
- 1 tsp mixed herbs
- 1 egg
- Large handful of spinach
You could add fresh herbs such as coriander, I haven’t because my husband hates it!
- Drain the chickpeas and kidney beans, rinse and place in mixing bowl
- Finely chop spring onions and add to the bowl
- Add lime zest, cumin, mixed herbs and a large handful of chopped spinach
- Either mash using a potato masher, or if a finer texture is required blend using a blender. I blend mine in the nutribullet to make sure it’s soft enough for Will to eat.
- Once you have the texture you want ,add the egg to the mixture and combine
- Using damp hands (helps mixture not to stick) roll walnut shaped balls of the mixture and flatten slightly
- Place on a lined baking tray (choose one that fits in your fridge as these need to cool)
- Leave in the fridge for 45 minutes or as long as you have
- When they have cooled drizzle over a little olive oil and bake in a pre heated oven at 180c for 30 minutes.
- Allow to cool on the baking tray
- Serve warm or cold
To go with these I made a mint and cucumber yoghurt dip. Falafel can be dry but the spinach and egg in these really prevent that being a problem; the yoghurt is still a delicious accompaniment though. They are lovely in flat breads or tortilla wraps and keep well in the fridge; perfect for packed lunches. These can also be frozen once cooked, just thaw them and then reheat in the oven.
I hope that everyone is able to enjoy this warm weather we are having. For now, I’m off to get another glass of iced water!