Another great ‘Meatless Monday’ recipe… You might have seen this pop up in my instagram feed last month and I am sorry that it has taken me until now to pop this post up. It’s just been crazy busy and HOT…I think about posting and then I decide that it would be better to go and hang out at the pool!
This meal was light and fresh and a great summer option. It was also perfect for Mr Moo to eat. I thought that he might like me to mash up the falafel and mix it with some yoghurt, so that he could eat it off a spoon – but he much rather hold the falafel in his hands and pop it in his own mouth along with a lot of the other components.
So if you are into ‘baby led weaning’ this is a great option for you (and also a great meal for adults).
FALAFEL
1 x 400 gram can of brown lentils
1 x 400 gram can of chickpeas
1 cup of fresh wholemeal breadcrumbs
150 grams of ricotta
1 egg
1 teaspoon of cumin
1 bunch of coriander
1 lemon
2 cloves of garlic
sea salt and black pepper
salad greens – mixed lettuce, sprouts, herbs (mint, coriander)
1 cup plain yoghurt
1 tablespoon of tahini paste
Wraps
Olive oil
Mix together the juice of half the lemon with the plain yoghurt and the tahini paste. Set aside.
Blitz the following in a food processor until smooth; lentils, chickpeas, breadcrumbs, ricotta, egg, cumin, coriander stalks, lemon zest, garlic and seasoning.
Heat a drizzle of oil in a large pan and then place rounds of the falafel mixture into the pan and cook until golden on each side.
Place on a board, to serve along side the yoghurt, wraps and salad greens.
*I also had some beetroot relish in the fridge that I served with it and it was quiet delicious…
