Everyone seems to be consumed with healthy eating at the moment. Maybe it’s something to do with the fact that we are still only 3 weeks into the New Year and people are still beavering away with their New Year’s Resolutions.
Or maybe it’s because more and more people are discovering that eating healthily really doesn’t mean you have to nibble away on a lone wilted lettuce leaf like supermodels of the heroin chic era. No siree. These soya bean and chickpea falafels are seriously good, they take minutes to make and they are packed full of protein which will keep you feeling fuller for longer. They are also very high in fibre and have low GI – which means they are great for aiding weightloss. All hail the chickpea!
This salad is as good for you as it is pretty and would make the ideal weekday supper, or could easily be whipped up the night before and taken into work. Watch the stares of envy as you whip this out at your desk as your colleagues gaze sadly at their soggy sandwiches.
I have swaddled this salad up in a tortilla before and it was perfection, but I love it just as much served naked. I love the injection of colour and freshness that the green soya beans bring to these falafel – zippy!
- 400g frozen soya beans
- 400g canned chickpeas, drained
- 1 lemon
- 1 tablespoon harissa
- 1 bunch coriander
- 1 tablespoon of flour - this could be gluten free flour if you'd prefer
- 1 tablespoon garam masala
- First, cook the soya beans in boiling water until lovely and tender, drain and pop into a food processor.
- Add the chickpeas and the remaining ingredients.
- Blitz until smooth, but stop before it resembles houmous.
- Now shape into 12 roughly equal sized balls.
- Heat some olive oil in a pan and cook falafel until the are gorgeously golden and crispy.
- To serve: 1 red onion (sliced and marinated in 1 tablespoon of red wine vinegar for 10 mins), 4 pickled beetroot (sliced), 1 avocado chopped and marinated with lemon juice, 1 crushed garlic clove and salt & pepper, 1 handful cherry tomatoes, halved and seasoned with salt and pepper, 2 x bags of pea leaves, or salad leaves of your choice, 1 x 250g ricotta.
- To Assemble: simple toss the salad leaves in a tiny drizzle of olive oil, a squeeze of lemon and season with salt and pepper. You can either do this on individual plates or one gorgeous one for sharing, and layer up with slices of beetroot and red onion. Scatter on the avocado and then drop dollops of creamy ricotta around the salad. Serve 3 falafel per person and dig in to pure deliciousness that you can just taste is doing you the world of good!