Day Two of Veggie Week – Tuesday
Breakfast: I am a creature of habit so the day was off to a cracking start with me poached eggs (cracking geddit….Sorry)
Lunch: I wasn’t that hungry so I just had some yogurt with some chopped fruit. Emma has trained me well over the 18 years we have been friends so I know that gelatine can often be an ingredient in yogurt-none of that malarkey here!
Dinner: Not out tonight so I had more time to prepare something. Thanks to the BBC Good Food website I made Spicy Falafels. This was dead easy to prepare but when I tasted the mixture it wasn’t spicy enough for me so I freestyled and added some Harissa Rub blend from Hornett Wholefoods and this gave it the kick I needed. Ironically I bought this so I could marinate chicken…
I had some cous cous knocking about so served it with that and another salad. I think that you could also pop them in a pitta bread with some hummus for lunch. Now there is an idea for tomorrow….
- 2 tbsp sunflower or vegetable oil
- 1 small onion, finely chopped
- 1 garlic clove, crushed
- 400g can chickpeas, washed and drained
- 1 tsp ground cumin
- 1 tsp ground coriander (or use more cumin)
- Handful parsley, chopped, or 1 tsp dried mixed herbs
- 1 egg, beaten
Heat 1 tbsp oil in a large pan, then fry the onion and garlic over a low heat for 5 mins until softened. Tip into a large mixing bowl with the chickpeas and spices, then mash together with a fork or potato masher until the chickpeas are totally broken down. Stir in the parsley or dried herbs, with seasoning to taste. Add the egg, then squish the mixture together with your hands.
Mould the mix into 6 balls, then flatten into patties. Heat the remaining oil in the pan, then fry the falafels on a medium heat for 3 mins on each side, until golden brown and firm.