It’s definitely starting to feel more like spring. Little flowers are breaking through and the weather feels a bit brighter. I can’t believe we’re already well into March. This year is speeding by so far. Which is a nice reminder for me to slow down a little every now and then to be fully present and take in everything around me. There’s nothing I hate more than going through the motions on auto-pilot, ignoring life passing by. Be present.
I love spring. The fresh, bright feeling it brings. The need to slowly move away from warm winter bowls hit me a few mornings ago. More simple, lighter food was needed. Falafel is great in spring and summer time. It’s not too heavy and pairs well with the seasons flavours, especially when summer rolls in and mangoes are around. Falafel with mango is a great combination. No mangoes quite yet though. I decided to make these as I usually do, into little bite-sized falafels but they work equally as well when made bigger and served on either a bun or in a pitta bread (usually with lots of humous). I also made a bright, creamy tahini cider sauce as an accompaniment which I will be posting here sometime soon!
I listened to this TED talk recently (yes, another one. I can’t help myself, I just want to share these thoughts/knowledge/words with everyone) and it really struck a chord with me. Having grown up in a church for most of my adolescent/teenage years I felt like I couldn’t question what people high up in the church told me or preached to the people. Curiosity is a beautiful thing, as is understanding and compassion and taking the time to listen and acknowledge that we are all human beings. Having honest conversations about life and belief is important and maybe something we should all really take the time to do.
But now back to these falafels which are great to add to a sharing plate when you are having your loved ones over to discuss life and love!
Golden Quinoa Falafel
Makes approx. 16 falafel bites
- 1 can of chickpeas, rinsed and roughly dried with a towel
- 1 generous handful of spinach, rinsed
- 2 cloves garlic, peeled
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp paprika
- 1/2 tsp turmeric
- 1/2 lemon, juice
- 1/2 cup quinoa, cooked
- 3/4 cup ground oats
- 2 spring onions, roughly chopped
- olive oil, as needed
- salt & pepper to taste
- Pre-heat oven to 200C and line a baking tray with baking paper.
- In a food processor, blend garlic, spinach, spices and lemon juice together.
- Once the spinach has started to break down add the chickpeas and blend until a thick paste begins to form (you may need to add a little oil here, add a little at a time as you need). This might take a few minutes depending on your blender and you may need to scrape down the sides now and again to make sure everything is incorporated.
- Transfer into a bowl and add the spring onion and quinoa. Mix until combined.
- Add the ground oats a little at a time whilst stirring. This should start to dry out the mixture a little, making it less sticky.
- Scoop out and roll into balls, place on baking tray.
- Bake for 25 minutes. Flip and cook for a further 10 minutes, they should be crisp and golden on the outside.