Loaded Tornado Potato

Loaded Tornado Potato

OK, we’re going to say it…the potato is possibly the most underrated vegetable.

Did you know there’s more potassium in a regular-sized potato than in a banana? They’re also packed with vitamin C and lots of useful antioxidants.

This recipe was born out of a few attempts at making curly fries, which were never quite right. So we decided to use this awesome method for ‘tornado potatoes’.

All this recipe requires is a skewer and some everyday ingredients, and you’ll be left with an epic meal that’s guaranteed to impress.

The dried onion flakes add extra crunch and another flavour dimension. But to be honest you can load these with whatever you want! Our go to chilli sauce is Siracha because it packs a decent punch.

Enjoy!

Roxy & Ben

Loaded Tornado Potato

Print Recipe
Loaded Tornado Potato
Loaded Tornado Potato
Servings
2 tornado potatoes
Ingredients
  • 2 baking potatoes
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp cumin powder
For serving:
  • vegan yoghurt
  • dried onion flakes
  • coriander
  • chilli sauce
Servings
2 tornado potatoes
Ingredients
  • 2 baking potatoes
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp cumin powder
For serving:
  • vegan yoghurt
  • dried onion flakes
  • coriander
  • chilli sauce
Loaded Tornado Potato
Instructions
  1. Preheat a fan-assisted oven to 180°C and line a large baking tray with baking paper.
  2. Wash and dry the potatoes, then push a skewer through the middle of each potato lengthways.
  3. Using a sharp knife, carefully carve each potato at an angle into a spiral. Cut down as far as the skewer, cutting diagonally along the potato so each spiral is roughly 0.5cm thick. Then transfer both potatoes to the pre-lined baking tray.
  4. Combine the olive oil, salt, pepper, paprika, garlic powder and cumin powder in a small bow. Then brush over the potatoes on both sides, making sure the spirals are completey coated.
  5. Add the baking tray to the oven and bake the potatoes for 50-60 minutes, turning over half way to make sure the potatoes are crispy all over. The thicker your spirals, the longer the potato will need to cook in the oven!
  6. To serve, drizzle with yoghurt, dried onion flakes, coriander and chilli sauce. It's up to you how many toppings you want to use!

Super Green Pasta

Super Green Pasta

There’s something really appealing about making a super green pasta. We just love the vibrant colour because we know it’s going to be packed with tons of nutrition and fresh flavours.

We made a few variations of this recipe, including a ‘pasta bake’ version with vegan cheese. But the baking process loses so much of the punchy flavour and vibrancy, so we decided to keep it really simple.

The seeds are a great addition at the end because they add a lovely crunch. It’s also an awesome way of packing in more vitamins and minerals. We use a mixture of sunflower, pumpkin and sesame seeds.

Enjoy!

Roxy & Ben

Super Green Pasta

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Super Green Pasta
Super Green Pasta
Servings
4 people
Ingredients
  • 400 g penne pasta
  • 1 broccoli (head)
  • 3 handfuls of kale
  • 3 handfuls of spinach
  • 3 garlic cloves
  • 1/2 cups walnuts
  • juice of a lemon
  • 3 tbsp nutritonal yeast
  • 2 handfuls of basil
  • 2 tbsp olive oil
  • pinch of salt
  • pinch of pepper
  • 2 handfuls of mixed green leaves
  • handful of mixed seeds
Servings
4 people
Ingredients
  • 400 g penne pasta
  • 1 broccoli (head)
  • 3 handfuls of kale
  • 3 handfuls of spinach
  • 3 garlic cloves
  • 1/2 cups walnuts
  • juice of a lemon
  • 3 tbsp nutritonal yeast
  • 2 handfuls of basil
  • 2 tbsp olive oil
  • pinch of salt
  • pinch of pepper
  • 2 handfuls of mixed green leaves
  • handful of mixed seeds
Super Green Pasta
Instructions
  1. Bring a saucepan of water to the boil. Then add the pasta and cook for 7 minutes.
  2. Add the broccoli to the saucepan and cook for a further 5 minutes.
  3. Drain the water from the saucepan, saving the water to use in the next step.
  4. Meanwhile add the kale, spinach, garlic, walnuts, lemon juice, nutritional yeast, basil, olive oil, salt, pepper, and 1 and a half cups of pasta water to a blender, and blend until smooth.
  5. Mix the green sauce with the pasta, along with the mixed green leaves, and stir until fully combined.
  6. To serve, sprinkle with mixed seeds.

Healthy Homemade Granola

Homemade Granola

Wow, who knew making your own healthy homemade granola could be so simple?

Granola is packed with so much good stuff, making it a great way to start the day. Most recipes are high in fiber, iron and protein, and making your own homemade version like this one will help cut down on all the bad sugars you’ll often find in supermarket brands.

This delicious recipe is by our friend Sophie Gordon, who not only runs an awesome food and wellbeing blog, but is also the founder of Dust Granola – small batch granola hand made in London.

Honestly, we were blown away with this recipe. There’s tons of flavour to it, from fragrant spices to subtle sweetness, it’s got everything you need!

You can find out more about Sophie at:
sophgordon.com
@soph_gordon

And you can discover her awesome Dust Granola at:
dustgranola.co.uk
@dustgranola

Enjoy!

Roxy & Ben

Homemade Granola

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Healthy Homemade Granola
Homemade Granola
Servings
6 cups
Ingredients
  • 3 cups jumbo oats
  • 1.5 cups raw buckwheat groats
  • 1/2 cup tahini
  • 1/2 cup maple syrup
  • 2 tsp vanilla extract
  • 1/4 cup coconut oil (melted)
  • 1 medium orange
  • 1 tsp mixed spice
  • 1 tbsp raw cacao powder
  • pinch of salt
  • 3/4 cup coconut flakes
  • 1/4 cup sesame seeds
  • 1/2 cup dried mulberries
  • 1/4 cup cacao nibs
Servings
6 cups
Ingredients
  • 3 cups jumbo oats
  • 1.5 cups raw buckwheat groats
  • 1/2 cup tahini
  • 1/2 cup maple syrup
  • 2 tsp vanilla extract
  • 1/4 cup coconut oil (melted)
  • 1 medium orange
  • 1 tsp mixed spice
  • 1 tbsp raw cacao powder
  • pinch of salt
  • 3/4 cup coconut flakes
  • 1/4 cup sesame seeds
  • 1/2 cup dried mulberries
  • 1/4 cup cacao nibs
Homemade Granola
Instructions
  1. Preheat the oven to 180°C
  2. Line a large baking sheet with parchment paper. Put the oats and buckwheat onto the baking paper and toast in the oven for around 10 minutes – keep an eye out so they don’t burn. Remove from the oven and place to one side.
  3. In a mixing bowl, whisk the tahini, maple syrup, vanilla extract, coconut oil, zest of the orange, 2 tbsp of orange juice, mixed spice, cacao powder and salt. This will form a gloopyish mixture.
  4. Add the oats and buckwheat, followed by the coconut flakes, sesame seeds and mulberries. Make sure everything is coated well.
  5. Spread the mixture back onto the baking sheet.
  6. Place in the oven and bake until a deep golden brown (roughly 25 mins). Stir and flip half way through – depending on your oven, this may take slightly more or slightly less.
  7. Once you’ve removed it from the oven, add the cacao nibs and stir. Allow to cool before then removing from the tray and transferring to a jar to store.

Homemade Protein Flapjacks

Homemade Protein Flapjacks

Flapjacks remind me of my childhood. Crispy on the outside and chewy in the middle, they were a really special treat!

Roxy and I have been developing this recipe for homemade protein flapjacks over the past few weeks and we’re so chuffed with how it has turned out. We decided to cut down the refined sugar and use other sweeteners instead, such as banana and maple syrup.

This makes the recipe a lot healthier than traditional flapjacks. Better still, each bar has over 8g of protein! How awesome is that?

Wholesome, sweet and healthy, we bet you’ll love these as much as we do!

Enjoy,

Roxy & Ben

Protein Flapjacks

Print Recipe
Homemade Protein Flapjacks
Homemade Protein Flapjacks
Servings
10 bars
Ingredients
  • 2 medium bananas
  • 150g quick cook oats
  • 25g sunflower seeds
  • 30g pumpkin seeds
  • 30g raisins
  • 30g walnuts roughly chopped
  • pinch of salt
  • 180g smooth peanut butter
  • 5 tbsp maple syrup
  • 3 tbsp coconut oil
  • 1 tbsp soya milk
Servings
10 bars
Ingredients
  • 2 medium bananas
  • 150g quick cook oats
  • 25g sunflower seeds
  • 30g pumpkin seeds
  • 30g raisins
  • 30g walnuts roughly chopped
  • pinch of salt
  • 180g smooth peanut butter
  • 5 tbsp maple syrup
  • 3 tbsp coconut oil
  • 1 tbsp soya milk
Homemade Protein Flapjacks
Instructions
  1. Preheat the oven to 180°C and line a 7” x 7” baking tin with parchment paper. Make sure you also line the sides of the baking tin. This will make it easier to remove the flapjack from the tin after it is baked.
  2. Peel the bananas, place them in a mixing bowl and mash them with a fork until they become runny. Add the oats, sunflower seeds, pumpkin seeds, raisins and walnuts to the mixing bowl.
  3. Then transfer the peanut butter, maple syrup and coconut oil to a small pan on a low heat. Stir to combine and leave on the heat until melted.
  4. Pour the peanut butter liquid into the mixing bowl and stir until the dry ingredients are fully coated with the wet ingredients.
  5. Transfer the flapjack mix to the pre-lined baking tin and use a spatula to level the mixture.
  6. Bake the flapjack in the preheated oven for 30 minutes.
  7. Remove the flapjack from the oven and leave to cool in the tin for 5 minutes. This will set the flapjack so it doesn't break when you move it.
  8. Remove the flapjack from the tin and leave to cool for 10 minutes before cutting into 10 bars.
Recipe Notes

Nutritional information per flapjack:

Calories: 303
Total Fat: 18.1g
Sat Fat: 6.1g
Carbohydrate: 31.2g
Sugars: 12.8g
Sodium: 102.4mg
Fiber: 4.4g
Protein: 8.1g

The Ultimate Vegan Chilli

The Ultimate Vegan Chilli

Oh. My. God. We’ve fallen in love this ultimate vegan chilli recipe!

It’s got so much going for it. It’s hearty and spicy, but best of all you can make the entire chilli in one pot.

Our two not-so secret ingredients, Marmite and dark chocolate, give give the chilli a lovely saltiness and bitterness, which blends really well with the sweetness from the tomatoes and peppers.

This recipe is also great for meal-prep. You could even freeze the chilli into batches, ready for when you need it!

Enjoy,

Roxy & Ben

The Ultimate Vegan Chilli

Print Recipe
The Ultimate Vegan Chilli
Servings
6 people
Ingredients
  • 1 tsp coconut oil
  • 1 brown onion sliced
  • 4 cloves garlic minced
  • 1 1/2 tsp cumin powder
  • 1 tsp paprika
  • 1 tsp chilli powder
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1/2 tsp cayenne pepper
  • 80g sun-dried tomatoes (in oil) roughly chopped
  • 400g tin black beans
  • 400g tin kidney beans
  • 400g tin cannellini beans
  • 3x 400g tins chopped tomatoes
  • 2 tbsp tomato puree
  • 1 tbsp balsamic vinegar
  • 1 tbsp marmite
  • 50g dark chocolate
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 fresh red chilli diced
  • Juice of one lime
  • large pinch of salt
  • handful coriander (cilantro)
Servings
6 people
Ingredients
  • 1 tsp coconut oil
  • 1 brown onion sliced
  • 4 cloves garlic minced
  • 1 1/2 tsp cumin powder
  • 1 tsp paprika
  • 1 tsp chilli powder
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1/2 tsp cayenne pepper
  • 80g sun-dried tomatoes (in oil) roughly chopped
  • 400g tin black beans
  • 400g tin kidney beans
  • 400g tin cannellini beans
  • 3x 400g tins chopped tomatoes
  • 2 tbsp tomato puree
  • 1 tbsp balsamic vinegar
  • 1 tbsp marmite
  • 50g dark chocolate
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 fresh red chilli diced
  • Juice of one lime
  • large pinch of salt
  • handful coriander (cilantro)
Instructions
  1. Heat a little coconut oil in a large saucepan on a medium heat. Once hot, add the sliced onion and fry for 8 minutes until they brown.
  2. Next, add the garlic and all the spices, and fry for 1 minute.
  3. Remove any excess oil from the sun-dried tomatoes, then add them to the saucepan and fry for a further minute.
  4. Meanwhile drain and rinse the beans, then transfer them to the saucepan along with the chopped tomatoes, tomato puree, balsamic vinegar, Marmite and dark chocolate. Bring the chilli to the boil then leave to simmer with the lid on for 40 minutes, stirring occasionally to avoid it sticking to the bottom of the saucepan.
  5. After 40 minutes add the sliced peppers and fresh chilli, and leave to simmer for a further 20 minutes without the lid on.
  6. Stir in the juice of the lime and season with salt.
  7. To serve, garnish with a few leaves of coriander and a small spoonful of vegan yoghurt.

Jerk Jackfruit Tacos

Jerk Jackfruit Tacos

Yum! This jerk jackfruit tacos recipe is bursting with sweet and spicy flavours, and it’s really simple to make.

It’s pretty much a one-pan recipe. We’ve tried to cut out as many unnecessary steps as possible so it should only take about 20 minutes from start to finish.

If you already have a go-to recipe for jerk seasoning, then you can easily substitute it in this recipe. If not, you can find dry jerk seasoning in most supermarkets.

We always try to buy seasonal produce when possible. In the warmer months, we’ll use fresh pineapple or mango, otherwise we’ll go for tinned pineapple.

Enjoy!

Roxy & Ben

Jerk Jackfruit Tacos

Print Recipe
Jerk Jackfruit Tacos
Jerk Jackfruit Tacos
Servings
6 tacos
Ingredients
  • 4 tsp jerk seasoning
  • 4 garlic cloves (minced)
  • 2x 565g tinned jackfruit (in water)
  • 300 ml vegetable stock
  • 1 tbsp maple syrup
  • 1 tbsp soya sauce
  • 2 tbsp tomato ketchup
  • coconut oil (for frying)
To serve
  • 6 small tortillas
  • 1/2 red onion (thinly sliced)
  • 450 g pineapple chunks (tinned or fresh)
  • 1 avocado (mashed)
  • 1 red chilli
  • coconut yoghurt
  • fresh coriander
  • lime
Servings
6 tacos
Ingredients
  • 4 tsp jerk seasoning
  • 4 garlic cloves (minced)
  • 2x 565g tinned jackfruit (in water)
  • 300 ml vegetable stock
  • 1 tbsp maple syrup
  • 1 tbsp soya sauce
  • 2 tbsp tomato ketchup
  • coconut oil (for frying)
To serve
  • 6 small tortillas
  • 1/2 red onion (thinly sliced)
  • 450 g pineapple chunks (tinned or fresh)
  • 1 avocado (mashed)
  • 1 red chilli
  • coconut yoghurt
  • fresh coriander
  • lime
Jerk Jackfruit Tacos
Instructions
  1. Put a little coconut oil in a frying pan on a medium - high heat. Once hot, add the jerk seasoning and minced garlic and fry for 1 minute, stirring frequently.
  2. Drain and rinse the jackfruit. Then transfer to the frying pan with the vegetable stock, maple syrup, soya sauce and ketchup. Stir to combine and leave to simmer for 15 minutes.
  3. Meanwhile, prepare the toppings by slicing the red onion thinly, opening the can of pineapple or dicing a fresh pineapple, mashing the avocado, and finely slicing the red chilli.
  4. Remove the frying pan from the heat and use a potato masher to mash the jackfruit so it becomes juicy and stringy.
  5. Place a clean frying pan on a high heat and toast the tortilla for a minute or 2 on each side. Then transfer to a serving plate.
  6. Build the tacos by spreading a couple of tablespoons of jackfruit in the middle of the tortilla, then sprinkle some slices of red onion, cubes of pineapple, a few spoonfuls of mashed avocado and a drizzle of yoghurt.
  7. Finish with a sprinkling of sliced red chilli, coriander leaves and a drizzle of lime juice.

The Ultimate Lasagne

Lasagne

Can you believe it has been this long since we shared a lasagne recipe?

Well at least the wait was worth it. This lasagne has been a staple during these cold winter months. It’s super simple and packed with tons of flavour.

You can find vegan pesto in most supermarkets, but we recommend making your own if you haven’t tried before. Here’s our go-to homemade pesto recipe in case you want to give it a go.

Enjoy!

Roxy & Ben

Print Recipe
The Ultimate Lasagne
Lasagne
Servings
4-6 people
Ingredients
  • 1 aubergine (diced)
  • 500 g mushrooms (sliced)
  • 4 carrots (diced)
  • 1 onion (sliced)
  • 6 garlic cloves (minced)
  • 650 ml passata sauce
  • 1 tbsp balsamic vinegar
  • 1 tsp white sugar
  • pinch of salt and pepper
  • 2 handfuls of spinach
  • 3 tbsp vegan green pesto
  • 12 lasagne sheets
  • handful of vegan cheese (grated)
  • oil (for frying)
Béchamel sauce
  • 3 tbsp vegan margarine
  • 65 g plain flour
  • 3 1/2 cups soya milk
  • 2 tbsp nutritional yeast
  • pinch of ground nutmeg
Servings
4-6 people
Ingredients
  • 1 aubergine (diced)
  • 500 g mushrooms (sliced)
  • 4 carrots (diced)
  • 1 onion (sliced)
  • 6 garlic cloves (minced)
  • 650 ml passata sauce
  • 1 tbsp balsamic vinegar
  • 1 tsp white sugar
  • pinch of salt and pepper
  • 2 handfuls of spinach
  • 3 tbsp vegan green pesto
  • 12 lasagne sheets
  • handful of vegan cheese (grated)
  • oil (for frying)
Béchamel sauce
  • 3 tbsp vegan margarine
  • 65 g plain flour
  • 3 1/2 cups soya milk
  • 2 tbsp nutritional yeast
  • pinch of ground nutmeg
Lasagne
Instructions
  1. Preheat the oven to 200°C or 390°F.
  2. Heat a little oil in a saucepan and fry the aubergine, mushroom and carrots for 10 minutes.
  3. Add the onion and garlic, and fry for a further 5 minutes.
  4. Stir in the passata, balsamic vinegar, salt, pepper, and sugar, and simmer for 10 minutes or until most of the water has evaporated. Then remove the pan from the heat and set to one side.
  5. To make the Béchamel sauce, melt the vegan margarine in a saucepan. Once melted, add the flour and stir until combined.
  6. Gradually stir in the soya milk a cup at a time. Let the sauce simmer for 10 minutes or until it has thickened up, stirring continuously to get rid of any lumps. If you still have lumps, stir with a whisk.
  7. Add the nutritional yeast, nutmeg, and a pinch of salt and pepper. Stir until the ingredients have combined and the sauce is smooth. Once ready, remove the Béchamel sauce from the heat and set to one side. If the Béchamel sauce thickens too much once it's off the heat, whisk in a little extra soya milk.
  8. To make the lasagne, cover the bottom of the baking dish with 1/3 of the vegetable sauce. Then cover with 4 lasagna sheets, another 1/3 of vegetable sauce, a handful of spinach leaves and finally a layer of Béchamel sauce.
  9. For the next layer, cover the Béchamel sauce with another 4 lasagne sheets, cover with pesto, then add the last 1/3 of vegetable sauce, another handful of spinach, and a 1/3 of the Béchamel sauce.
  10. For the last layer, cover the Béchamel sauce with 4 lasagne sheets, then pour over the remaining Béchamel sauce and finally sprinkle vegan cheese over the top.
  11. Cover the lasagne with foil and bake for 30 minutes. Then remove the foil and cook for 20 minutes uncovered.

Red Pepper Pesto Pasta

Red Pepper Pesto Pasta

What a tongue-twister!

This red pepper pesto pasta really is one of our favourite styles of recipes. It’s really quick, super simple and absolutely delicious.

Occasionally we’ll arrive home exhausted after a stressful day at work and the last thing we want to do is spend hours in the kitchen. So we’ll just throw lots of veggies in a pan, pot or a tray, and let them do their thing!

This lovely pasta dish only requires a few steps, but it’s bursting with fresh flavour.

Enjoy!

Red Pepper Pesto Pasta

Print Recipe
Red Pepper Pesto Pasta
Red Pepper Pesto Pasta
Servings
4 people
Ingredients
  • 250 g cherry tomatoes
  • 2 red peppers (roughly sliced)
  • 4 garlic cloves
  • olive oil
  • pinch of salt and pepper
  • large handful basil
  • 30 g pine nuts
  • 2 tbsp nutritional yeast
  • 2 sundried tomatoes
  • half a lemon (juice only)
  • 280 g wholewheat pasta
  • rocket (for serving)
Servings
4 people
Ingredients
  • 250 g cherry tomatoes
  • 2 red peppers (roughly sliced)
  • 4 garlic cloves
  • olive oil
  • pinch of salt and pepper
  • large handful basil
  • 30 g pine nuts
  • 2 tbsp nutritional yeast
  • 2 sundried tomatoes
  • half a lemon (juice only)
  • 280 g wholewheat pasta
  • rocket (for serving)
Red Pepper Pesto Pasta
Instructions
  1. Preheat oven to 200°C or 390°F.
  2. Place the tomatoes, peppers and garlic cloves in an oven dish. Season with salt and pepper, and drizzle with a little olive oil. Mix with your hands to combine, then place in the oven for 20 minutes.
  3. Meanwhile, cook the pasta as per the packet instructions.
  4. Remove the oven dish from the oven and transfer the peppers and the garlic (remove the skin) to a blender. Leave the tomatoes in the dish. Then add the basil, pine nuts, nutritional yeast, sundried tomatoes and lemon juice to the blender, and blend until smooth to create the pesto.
  5. Combine the cooked pasta and red pepper pesto with the roasted tomatoes in the baking dish, or mix everything together in a separate bowl. Stir until the all the pasta is covered with the pesto.
  6. Sprinkle with rocket and a drizzle of lemon juice.

Baked Beetroot Falafel

Baked Beetroot Falafel

Christmas and the new year festivities are sadly over…sigh.

But after a few indulgent weeks, we’re both ready to get back to a healthy and balanced diet with lots of lovely nutritious meals.

These beetroot falafels are packed with lots of good stuff, including iron and omega-3 fatty acids, and baking is a great way to reduce the calorie count.

You can serve these however you like. We usually go for wholemeal pitta, sliced veggies, hummus, chilli sauce and garlic sauce.

Don’t worry if you can’t find vegan-friendly garlic sauce. You can easily make your own using soya yoghurt and diced garlic.

Enjoy!

Roxy & Ben

Baked Beetroot Falafel

Print Recipe
Baked Beetroot Falafel
Baked Beetroot Falafel
Servings
5 people
Ingredients
  • 200 g raw beetroot (roughly chopped)
  • 400g tinned chickpeas (drained, rinsed and dried)
  • 1/2 brown onion (roughly chopped)
  • 4 garlic cloves (roughly chopped)
  • large handful of parsley
  • 1/4 cup walnuts
  • 80 g breadcrumbs
  • zest of half a lemon
  • 2 tsp ground cumin
  • large pinch of salt & pepper
  • 2 tsp olive oil
To serve
  • 5 wholemeal pittas
  • hummus
  • mixed leaves
  • cucumber (sliced)
  • tomato (sliced)
  • red onion (sliced)
  • chilli sauce
  • garlic sauce
Servings
5 people
Ingredients
  • 200 g raw beetroot (roughly chopped)
  • 400g tinned chickpeas (drained, rinsed and dried)
  • 1/2 brown onion (roughly chopped)
  • 4 garlic cloves (roughly chopped)
  • large handful of parsley
  • 1/4 cup walnuts
  • 80 g breadcrumbs
  • zest of half a lemon
  • 2 tsp ground cumin
  • large pinch of salt & pepper
  • 2 tsp olive oil
To serve
  • 5 wholemeal pittas
  • hummus
  • mixed leaves
  • cucumber (sliced)
  • tomato (sliced)
  • red onion (sliced)
  • chilli sauce
  • garlic sauce
Baked Beetroot Falafel
Instructions
  1. Preheat the oven to 200°C or 390°F and line a baking tray with greaseproof paper.
  2. Transfer all the falafel ingredients to a food processor. Then pulse the ingredients a few times until they have broken down but the mixture is still quite rough.
  3. Take a small handful of the falafel mixture and compress it into a ball roughly the size of a golf ball, then transfer to the baking tray. Repeat this step until all of the falafel mixture has been used up and pressed into balls. You should be left with 15 or so falafel balls.
  4. Place the tray with the falafel balls in the preheated oven for 25 minutes.
  5. Meanwhile heat the pittas in the oven for a few minutes or in the toaster. Then slice open the pitta breads on one side and fill with a spread of hummus, a few pieces of mixed leaves and slices of cucumber, tomato and red onion.
  6. Remove the falafels from the oven and and place 3 in each pitta.
  7. Serve with a drizzle of chilli sauce and garlic sauce.