Eating healthy is not the same as eating light, but tonight we’ll ignore the ‘light’aspect.
Again inspired by Donna Hay, I try some of her falafel recipes.
For the falafel, drain 1 can of chickpeas. Put in a small blender. Add 3 chopped carrots, 4 chopped garlic cloves, 1 chopped chili, 4 cm of ginger ( chopped), 1 teaspoon of cumin seeds and 125 grams of ricotta. Blend. Add pepper and salt. Put a few table spoons of sesame seeds in a deep dish. Create small sized balls of the chickpea- mixture. Roll the balls in the sesame seeds. Put them on an oiled baking paper on an oven tray. Store the balls in the fridge until baking time.
Mix 100 grams of ready made mayonnaise with the juice of 1/2 lemon. Add pepper and salt. Store in the fridge.
Spiralize 2 courgettes. Add 2 table spoons of olive oil, 2 table spoons of lemon juice, pepper, salt and 2 table spoons of chopped fresh parsley. Store cool.
Remove the seeds of 1 pomegranate.
Slice 4 pickles ( sweet and sour)in halves. Press them in a dish filled with 20 grams of grated parmesan.
Remove the skin of 1 large sweet potato and 1 normal potato. Chop in cubes. Spread on baking paper. Mix with a drizzle of olive oil, pepper, salt and 2 bay leaves.
Heat the oven at 200°. Put the potatoes in the oven. Bake for 20 minutes. Stir. Add the falafel in the oven( potatoes higher position). Spread the pickles on the same tray. Bake for another 20 minutes.
Serve everything together and enjoy without counting the kcals tonight😉.
Doc V's Healthy Kitchen 