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*Chickpea & Sweet-potato Falafels*
Ingredients:
2 oven roasted sweet-potatoes
1/2 Brown onion
1 can of chickpeas (rinsed)
1 tsp cumin
1 tsp cayenne pepper
1-2 tsp paprika
1 tsp turmeric
1 egg
2 TB uncontaminated oat flour
6-8 Cracks of salt
Method:
Pre-heat oven to 180 degrees celsius.
Grease an oven tray with avocado oil spray.
Pre roast 2 sweet-potatoes and scoop them into a mixing bowl.
Mash the sweet potatoes up with a fork.
Chop up 1/2 a brown onion and add to the mashed sweet potatoes.
Add a can of rinsed chickpeas and mash with a masher- keep these a bit textured and not too smooth.
Add in your spices and fold in.
Add one egg and fold in until you have a thick paste like texture.
Add oat flour and fold in.
Add your salt and further combine.
Roll mixture into balls and add try to oven for 30-40 mins.
Remove from oven and serve warm with chutney and a side salad.
Enjoy!
*Aubergine and lentil pasta*
Ingredients:
1 Aubergine
1 Red pepper
1 large tin of tomatoes
1 tbsp tomato paste
1 tsp garlic powder
1 tsp chilli flakes
3 tsp cumin seeds
2 tsp paprika
8-10 Cracks of salt
1 tin red kidney beans
Chickpea pasta (1/2 cup per serving)
Method:
Chop up the aborigine and pepper and add to your pan.
Add your tomatoes, tomato paste spices and stir to combine.
Put on the stove on a high heat until your mixture bubbles, then bring it down to a simmer and cover for an hour.
With 10 mins to go, add your rinsed kidney beans and get your pasta started (in water that is salty with a dash of olive oil)
Serve immediately and garnish with some fresh basil.