Vegan & Gluten Free Lentil Brown Rice Burgers

For today's post I bring you the lentil and brown rice burger! I've made these almost in the form of falafels, but they're a much different take on them. These are crispy, filling, healthy, and just plain ol' delicious. If you like how that sounds, keep on reading!

For this recipe you will need: (makes 8-10 burgers)

1 cup of lentils 

2 carrots, grated 

1 cup of brown rice (or whatever grain you have on hand)

1 shallot, finely sliced

1 tsp of chili flakes

Pinch of salt

1 tsp of paprika

1 tsp of cumin

1-2 tsps of olive oil

To start, preheat  your oven to 375 degrees. You can make these either by hand or in a food processor. If you make them by hand you'll need to mash the lentils pretty well, then add in all of the ingredients. If you make them with the help of a food processor, just throw everything in and whiz it up. 

Once the ingredients have been combined well, and it becomes sticky, you'll want to start making the burgers. Line a baking sheet with parchment paper and oil it lightly so the burgers don't burn. Bake the burgers for about 20 minutes, flipping halfway through. Once out of the oven serve with a bun or do like me and enjoy them with hummus, pita, baby spinach and some cherry tomatoes. This is a great meal that is quite filling as well. It's vegan, gluten free, and will make you feel good once you're finished. Bon appetit!

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Roasted Summer Salad

Good afternoon! Today's post is all about my Roasted Summer Salad. Right now there are so many vegetables that are in season and this means that they taste their most delicious and they're also more affordable. You can make this as a lunch for two, a dinner for one, or as a side dish without the lettuce. It is also vegan & gluten free. 

For this recipe you will need: (serves 1-2)

1 zucchini, sliced in rounds

A dozen cherry tomatoes (these were from my own balcony garden!)

2 medium-sized potatoes, half moon slices 

2 green onions, sliced 

A handful of fresh herbs (whatever you have on hand works; I used parsley, basil & rosemary)

2 tbsp of olive oil

Pinch of sea salt

Pinch of garlic powder

Butter lettuce leaves (or any other greens you have on hand)

Seeds, nuts, anything crunchy & nutritious 

To start, preheat your oven to 375 degrees. Line a baking sheet with parchment paper all throw everything together except for the green onions, lettuce, and nuts. Toss everything together so the veggies are well coated. Bake in the oven for around 30 minutes or until everything is golden brown and delicious. 

To assemble your salad, place your butter lettuce leaves or greens as the base in your bowl. Put all the roasted goodness within the lettuce cup/base, and sprinkle the green onions and nuts as a garnish. For a dressing, balsamic vinegar works well. You can keep this plain as well as it is quite flavourful. Enjoy! 

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Weekend Baking: Healthy Banana Pecan Loaf

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Good morning! I don't know about you, but I cannot get enough of banana bread! Well I just can't get enough of bananas in general. Today's post is all about the Banana Pecan Loaf! This is an easy recipe that is healthy, and will use up those black bananas you have. Let's get started... IMG_6821

You will need:

4-5 ripe bananas, mashed

1/2 cup of chopped pecans

1/2 cup of coconut oil or vegan butter (or regular butter)

1/2 cup of coconut sugar (or brown sugar)

2 eggs

1 1/2 cup of flour

2 tsp of baking powder

1 tsp of baking soda

1 tbsp of cinnamon

A pinch of salt

To start, preheat your oven to 325 degrees. The lower temperature ensures that the inside of the loaf will bake through while the outside doesn't burn. Beat the butter and sugar together until a creamy yellow paste forms.

Add in each egg one at a time. In a separate bowl, mix all of the dry ingredients together.

Once the eggs are incorporated, add in the bananas and pecans.

Once the bananas and pecans are mixed in, add in the dry ingredients.

When all is incorporated well, pop the batter into a greased 1 pound loaf pan, and bake for around 1 hour and 20 minutes. After the 1 hour mark, just keep checking the centre of the loaf if it is cooked through. Once the centre is cooked, take out of the oven and enjoy! I like my banana bread with cream cheese or even peanut butter. This is a recipe that will surely impress anyone that tries it!

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The Sky is the Limit with Oatmeal

There is something so satisfying about oatmeal. The first is that it is so filling since it's full of protein and fibre. But the second is that the sky is the limit with the endless flavour combinations and toppings. Oatmeal is a great way to start your day, and you should have fun with it. I have two sets of topping combinations that are my favourite. Plus, they cover areas like fruity goodness, crunch, saltiness, and sweetness. The first is a regular bowl of oatmeal that is made creamy with almond milk, and it is topped with sliced strawberries, a teaspoon of peanut butter, a teaspoon of shredded coconut, and 2 tablespoons of hemp hearts.

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The second bowl of oatmeal is also creamy, and has a tad of maple syrup mixed within it for a little bit more sweetness. It is topped with a sliced banana, 2 teaspoons of granola, 2 teaspoons of goji berries, and 2 tablespoons of hemp hearts. IMG_0804

Both bowls make excellent breakfasts, lunches or even dinners. I crave oatmeal all the time and these two combinations really hit the spot. How do you like your oatmeal? What toppings do you like?

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An Ode to Green Smoothies

A smoothie a day will keep the doctor away! Well that's what I'd like to think. Smoothies are a great way to start a day or finish a workout with energy, goodness, and yumminess. Here are two green smoothie recipes that are sure to boost your energy and fill you up with whole food goodness! The first smoothie is a filling smoothie that boosts protein, and lots of fruits and veggies. This is great for a big breakfast or after a workout. For this smoothie you will need:

2 cups of kale

1/2 cup of strawberries (fresh or frozen)

1/2 a cucumber

1 banana

3/4 cup of almond milk (or any other plant based milk)

2 tablespoons of hemp hearts

1/2 teaspoon of maple syrup or agave nectar

Optional: protein powder (I used Vega Vanilla protein powder)

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The second smoothie is similar but much more fruity. Its also a smoother consistency because of the spinach. For this smoothie, you will need:

1 banana

2 cups of spinach

1 cup of frozen mango chunks

3/4 cup of fresh or frozen strawberries

3/4 cup of almond milk (or any other plant based milk)

Optional: protein powder (I used Vega Vanilla protein powder)

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A smoothie should be refreshing and nutritious. Load up your blender with fruits and veggies and you can't go wrong. Try these easy recipes and let me know what you think in the comments! Follow me on instagram and twitter.

Weekend Baking: Raw & Vegan Chocolate Caramel Squares

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Good morning! I realize when I say good morning it may not apply to everyone as the internet is not limited to time zone so if it is not morning for you, I'm still sending you good vibes! For today's weekend sweets, we have the raw, vegan, and gluten free chocolate caramel squares! These are delicious, pretty nutritious, and super easy! All you need is a food processor, and the sky is the limit! My inspiration for this recipe is from Emily von Euw's Rawesome Vegan Life blog. rawchocolatebar3

*This recipe is based on a square pan.

For the crust, you will need:

1 cup of raw almonds

1 cup of pitted dates

For the caramel layer, you will need:

1 cup of pitted dates

1 tablespoon of coconut oil

1/4 - 1/2 cup of water

Pinch of salt

1 teaspoon of vanilla extract

For the chocolate layer, you will need:

2 tablespoons of melted coconut oil

1/4 cup of cacao powder

2 tablespoons of maple syrup

small pinch of salt

To start, line a square baking pan with parchment paper. Mix together the crust ingredients in a food processor until the mixture resembles a ball. Press the mixture into the base of the pan, and chill in the fridge.

While the crust is chilling, make the caramel mixture. To do so, add all of the ingredients into a food processor and mix until there is gooey caramel! The caramel should be sticky and not too thick. Add on top of the crust, and chill back in the fridge.

For the chocolate layer, mix everything together in a bowl, and you have your very own chocolate! Add the chocolate evenly over the caramel layer.

Chill everything for at least 12 hours, and once ready to serve cut into squares. I think this is a great dessert, but also a wonderful snack, protein bar, breakfast - really it could be anything. These squares are delicious and really do fool you into thinking there's refined sugar and other bad things.

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The Buddha Bowl

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I don't know about you, but when it comes to a meal, I like variety. I think it's important to have different textures, flavours, and spices used in one meal to make it as delicious and interesting as possible. With that being said, I bring you the Buddha Bowl (version 1)! This Buddha Bowl is filled to the brim with lots of filling and hearty veggies, rice, tempeh, nuts, and hummus goodness! buddhabowl1

You will need: (1 serving)

1 sweet potato, peeled and chopped

1 shallot, peeled and halved

1 small zucchini, sliced in rounds

Rice or quinoa of your choice (I used a mixture of both)

Tempeh (1/4 of a pack cut into triangles)

Hummus (as much as you like)

Nuts and seeds (I used sunflower seeds and pistachios)

Salt, seasonings, spices of choice (I used paprika, cumin, dried oregano and thyme)

Oil for the vegetables

To start, preheat your oven to 380 degrees. Line two baking sheets with parchment paper. On the first, place the sweet potato mixed with oil, salt, and spices. On the second, place the zucchini dressed in oil, salt, and spices, and the shallot with oil. Bake for 30 minutes or until crispy and cooked.

At the same time, make your rice or quinoa. I was lucky enough to have both on hand so I skipped this step at this time.

Season your tempeh with some paprika, and cook in a pan until cooked through. Do this within the last 5 minutes of the vegetables cooking.

Once everything is cooked, prepare your bowl. The bottom of the bowl will hold the rice, and next layer on the vegetables and tempeh. In the centre, I added the seeds, pistachios, and homemade hummus. Enjoy!

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You can make this buddha bowl with whatever veggies you have on hand. The combinations are endless, and so are the health benefits. Try making a buddha bowl and see how it transforms your evening!

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Weekend Baking: Vegan & Gluten Free Sweet Potato Brownies

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Good morning everyone! Today I bring you a delicious recipe from Deliciously Ella that I tried and tested. The recipe is for Sweet Potato Brownies. They're healthy, chocolatey, and surprisingly great. Give them a try and you won't be disappointed! sweetpotatobrownie

You will need:

2 medium sweet potatoes

2/3 cup  of ground almonds

1/2 cup of buckwheat flour

14 dates, pitted

4 tablespoons of raw cacao

3 tablespoons of maple syrup

a pinch of salt

*my addition: a teaspoon of cinnamon

To start, preheat your oven to 350 degrees. Peel, cut, and steam the sweet potatoes until soft and tender.

In a food processor, whiz up the sweet potatoes and dates until it becomes a creamy mix.

In a separate bowl, add all of the remaining ingredients and combine well. Add in the date and sweet potato mix, and combine.

Place into a lined square baking pan, pierce the brownies with a fork, and bake for 20 minutes. Allow for them to cool at least for 10 minutes before you remove the brownies from the pan; they are delicate.

Enjoy these brownies as an afternoon snack or dessert! They're healthy, gluten free, and vegan! They're simply delicious.

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Weekend Baking: Date & Buckwheat Muffins

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Dates seem like they're all the rage these days. They're good for you, taste delicious, and sweeten up any dessert. Buckwheat is also gluten free and supremely good for you. So I'd like to deem these muffins, healthy! They're also very yummy, and can be made in a snap. Not to mention, there's no sugar added! datemuffins

You will need:

1/2 cup of chopped, pitted dates

1 cup of almond milk (or any non-dairy milk of your preference)

1 teaspoon of baking soda

2 eggs

1/4 cup of coconut oil

1 teaspoon of vanilla extract

1 tablespoon of cinnamon

3/4 cup of buckwheat flour

chopped almonds and oats for topping

To start, preheat your oven to 350 degrees. In a pot, heat up the almond milk, chopped dates, and baking soda. Let it come to a boil, then simmer for 1 minute. Let cool a little bit then add to a food processor to make into a paste.

In a bowl, mix taught the rest of the ingredients, except for the almonds and oats. Add in the date paste, and combine well. Grease or line a muffin tin and divide the batter equally. Top with the almonds and oats. You should get about 6-8 muffins out of it. Bake for about 20 minutes or until the centre is no longer wet. Let them cool for at least 10 minutes before removing from the tin. And enjoy!

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Weekend Baking: Raw Peanut Butter Banana Pies

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Good morning! I have such a sweet tooth, and everyone knows it. But I do love some healthier alternatives to refined sugars and this treat is just that. Here is the raw, vegan, and gluten free peanut butter banana pies. IMG_6046 You will need: (makes 8 mini pies)

Cream filling:

3 bananas

4 tablespoons of natural peanut butter (or almond butter)

1 1/2 cup of almond milk

Crust:

1 1/2 cup of pitted dates

1/2 cup of almonds

2 tablespoons of maple syrup

To start, line a muffin tin with cling wrap or parchment paper. Blend the cream filling in a blender until smooth & set aside. Place all of the crust ingredients into a food processor and whaz everything up until a ball forms. Separate the crust into each muffin cup and pat down well. Separate the banana mixture on top of date crust. Put in freezer for at least 4 hours or overnight. To serve, I added coconut whip cream, shredded coconut, and dark chocolate shavings.

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This is a super easy dessert to make, and it tastes amazing! You can make it ahead of time, and it will hold for a 2-3 days in the freezer. Let me know what you think about this dessert in the comments below.

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Weekend Baking: Vegan & Gluten Free Oatmeal Chocolate Chip Cookies

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Morning! What's better than an oatmeal chocolate chip cookie? Maybe a vegan and gluten free one that everyone you know can enjoy! Although this recipe is vegan and gluten free, it couldn't be more simple. These cookies are absolutely delicious, and got the non-Vegan-Gluten-Free person approval. So you know they're good. chocoat2

You will need:

1 cup of oats 1 cup of gluten free flour (I used Bob's Red Mill all-purpose flour) 1/2 tsp of xanthan gum 1/2 cup of sugar 1/4 cup of chia seeds (If you don't have chia seeds, you can use flax) 1 1/2 tsp of cinnamon 1 tsp of sea salt 3/4 cup of apple sauce or canola oil 1/3 cup of almond milk 1 tsp of vanilla extract 1/2 - 1 cup of chocolate chips

To start, preheat the oven to 350 degrees. Mix all of the dry ingredients together in one bowl, and mix the wet in another. Pour the wet ingredients into the dry, and mix well. Add in the chocolate chips.

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Using an ice cream scoop or a rough estimate of 1/4 cup, make balls of dough. Flatten each ball to about 1/4 inch thick and bake in the oven for about 15 minutes.

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Once out of the oven, let the cookies cool for at least 20 minutes so they can settle and stick together well. Enjoy!

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Weekend Baking: Vegan & Gluten Free Raw Brownies

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This is the second instalment of Weekend Baking! For today's recipe we're making vegan and gluten free raw brownies! These are healthy, delicious and super quick to make since there's no baking involved! They're like a version of protein bars so you know they're good for you. These are perfect to make on the weekend because you can enjoy them all Saturday and Sunday, and throughout the week too! You will need:

1 cup of dates, pitted

1 cup of raw almonds

1/2 cup of shredded coconut

2 teaspoons of raw cocoa powder

1 teaspoon of cinnamon

1 teaspoon of coconut oil

1/2 cup of natural peanut butter (or nut butter of your choice)

2 teaspoons of maple syrup

1 teaspoon of water (if need for binding)

A food processor

To start, put all of your ingredients into your food processor. Whaz it up! If it's not coming together naturally or is too dry, add in a little water.

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Once it mixed well and combined, line a square pan with cling wrap, and dump it out. Flatten out the mix with a spatula or your hands, then cover and pop in the fridge for 1 hour at least.

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After it's settled and hardened, you can cut into it and make squares. raw brownie 3

Enjoy!

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These are full of goodness, are healthy, and barely take anything to do. If you keep them wrapped or put them into a container, they will stay fresh for a good week or so. You can add in flax seeds, other nuts, dried fruit, or anything else that meets your fancy! They're as flexible as you are.

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Weekend Baking: Gluten Free & Vegan Banana Coconut Cookies

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Hello everyone! Happy March! We are officially closer to Spring as of today. I'd like to introduce a new series of posts that will be called Weekend Baking. Weekend Baking posts are comprised of recipes that are super easy, quick, and can be either on the very healthy side or on the kinda naughty side. Either way, they'll let you in on my weekend baking and hopefully it'll inspire you to do some too! Today's recipe is the banana coconut cookie. They're vegan, gluten free, and offer you some healthy brain food while still in a cookie form.

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You will need:

1 banana, mashed.

1/2 cup of shredded coconut

1/2 cup of almond meal

1 teaspoon of cinnamon

A pinch of salt

To get started, preheat your oven to 350 degrees. You can easily add all of the ingredients together in a bowl, and combine. Once combined, use a mini scooper or a teaspoon to portion out your cookies and roll them into balls. Bake for about 7-10 minutes.

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These are super simple and full of whole foods. They'll take no time whatsoever, and you can enjoy a freshly baked cookie on the weekend without spending the whole day on them. Enjoy!

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Brain Food: Healthy Gluten Free Banana Bread

Along comes the Winter semester and crunch time for university students everywhere. Brain food is very important to sustain yourself in the times of exams and essays. When I think of brain food, I automatically think of bananas! Bananas are high in fibre, potassium, and many other things. This banana bread is gluten free, low in sugar, and has lots of add-ins that creates a super banana bread! banana bread

You will need:

2-3 very ripe bananas, mashed

1/3 cup of butter, melted (I used vegan butter)

1/3 cup of sugar (I used coconut sugar)

1 egg

1 teaspoon of vanilla extract

1 teaspoon of baking soda

Pinch of salt

1/3 cup of flax seeds

1/3 cup of oats

2 tablespoons of unsweetened shredded coconut

2 tablespoons of chia seeds

1/4 teaspoon of xanthan gum

1 1/2 cups of gluten free flour

*You can make this with regular all purpose flour and without the xanthan gum if gluten free isn't necessary.

To start, preheat your oven to 350 degrees. In a bowl mash your bananas, and add in your melted butter. Add in the egg, vanilla extract, baking soda, and salt, and mix thoroughly. Add in the flax seeds, oats, chia seeds, coconut, and mix together. Lastly add in the xanthan gum and gf flour. Mix thoroughly and pour batter into a greased loaf pan. Bake for about 30-40 minutes or until the centre is no longer wet. banana bread2banana bread 1banana bread 3

This banana bread is super easy to make, takes no time at all, and is a healthy sweet treat! It's great for snacking on, or you can use it    as a breakfast or lunch with peanut butter or cream cheese on top. You can substitute any of "healthy" extras for chocolate chips, nuts, or dried fruit. I personally make this banana bread all the time, and especially when it is crunch time and I need a little healthy yet comforting boost in the snack department.

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Vegan & Gluten Free Basil Pesto Pasta

Pasta is near and dear to me, but I'm not the biggest fan of tomato sauce, and let's not even mention tomato meat sauce. Pesto, light cream sauces, and even rose sauces are definitely my cup of tea. This recipe calls for a basil pesto that is vegan, gluten free, and supremely easy to make. A pesto for me is basically a leafy herb, oil, a nut, and some seasoning. Easy peasy lemon squeezy. You will need:

Pasta (I'm using a gluten free pasta, but feel free to use anything you have on hand)

A good handful of fresh basil

1/3 cup of pistachios (any nut will do)

Teaspoon of salt

1/2 cup of olive oil

Optional: a teaspoon of almond milk (unsweetened)

To start, bring a pot of water to a boil and cook your pasta. In the meantime, add all of your ingredients to either a food processor or blender, and mix it up! You don't want the consistency to be too liquidy, you want it to still have a texture. You can store the pesto in a jar in the fridge for up to a month or freeze it for up to three months. Drain your pasta, add in a couple of tablespoons of pesto, and let it simmer together for a couple of minutes. I added in a teaspoon of almond milk to make it a little creamy, but this step is completely optional. Plate your dish, and enjoy!

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Pesto is easy, super affordable, and a great thing to have on hand. Add it to pasta, sandwiches, and pizza. It's so versatile, and just pumps up the volume on any dish.

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Immune Boosting Vegetable Soup

Here comes the cold weather and all of the colds and flus going around. If you're anything like me, getting sick is pretty easy. To fight off colds, flus, and the bitter cold, indulge in this easy vegan and gluten free soup! IMG_3719

You will need:

2 cups of diced potatoes

1 onion diced and sliced

2 cloves of garlic, diced

1 cup of diced carrots

1 cup of diced celery

1 teaspoon of cinnamon

1 teaspoon of nutmeg

1-2 teaspoons of salt

1 tablespoon of paprika

1 tablespoon of tumeric

1 tablespoon of cilantro (I used a paste)

1 tablespoon of red chili pepper (I used a paste)

1 carton of vegetable stock

To start, heat up some oil on high heat in a pot. Add in the onions and garlic. Let them sweat out for a couple of minutes, then add the chill pepper.

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Once mixed together, add the celery and carrots. Let them cook for 3-5 minutes and get soft. Add in the potatoes, and all of the spices, cilantro, and salt. Stir thoroughly until everything is well coated.

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Once the potatoes start to get a little soft, add in the vegetable stock. You may want to add in 1-2 cups of water at this stage as well. Stir well. Turn down the heat to medium, and let the soup come to a boil for 10-15 minutes. Once the 10-15 minutes is over, reduce the heat to low or medium-low and let it simmer. It should take about 1 hour or so for all the vegetables to cook and become soft. The longer your soup simmers, the better it will taste. The flavours will marry more, and it will become absolutely delicious!

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This soup is so good for you with the veggies and immune boosting spices. You can essentially add any vegetables to your soup with any spices to meet your own taste palette. The cinnamon is so delicious in a savoury soup and is so unexpected! If you try out this easy soup recipe, let me know how it goes! Also, this soup can store in the fridge or freezer well. Let it cool, and divide up your soup into single portions so you can heat them up from the freezer at any time! I'm a soup person, and this definitely warms my soul.

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University Crunch Time: Cinnamon Sugar Popcorn

If you've seen my last post on the energy balls of brain food, you'll know I'm in crunch time. As there's so many exams coming up, I need some substance to keep me through it. And when I say substance, I mean yummy snacks. Popcorn tends to be my go-to since its so low in calories, high in fibre, and its also scientifically proven that popcorn makes you happy! That sounds like the perfect snack to me. For my birthday I received a popper which makes popping popcorn super easy and pretty fun. This cinnamon sugar popcorn recipe is so easy and will also satisfy all your sweet and savoury cravings. Cinnamon is also a great addition to any meal for your health. It is known to help out your heart, carries anti-oxidants, and also help with brain function (among many other benefits), plus it tastes amazing.

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You will need:

Corn kernels (I used 4 tablespoons as that's what my popper requires)

1 teaspoon of Truvia (It's a calorie-less sugar alternative)

1.5 teaspoons of Cinnamon

A pinch of salt

1 teaspoon of melted coconut oil (you can use butter, vegan butter, or anything of your preference)

To start, pop your corn kernels! While they're popping mix together the truvia, cinnamon and salt. Melt your butter or coconut oil. Once it's popped coat your popcorn with all of the ingredients. And you're done! IMG_3622IMG_3626IMG_3631

Enjoy this popcorn recipe! It's super easy, gluten free, and vegan. Plus its healthy! The possibilities are endless when it comes to popcorn so have some fun with it!

Happy Sunday!

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Vegan French Toast

Today was a stay-at-home-get-away-from-the-cold-and-work-on-1000000-essays-you-have-to-do kinda day. It's exhausting working on so many papers and trying to keep warm. Today in my humble town above Toronto it feels like -18 degrees. With that said, I wanted something warm at lunch and a little bit different than I usually would have, and something very quick! I went with French Toast, of the vegan kind. IMG_3323

This recipe is super easy, warm, and cozy. Slather it up with some maple syrup, fruit, and some whip cream (I opted for coconut whip cream). It'll take you no time at all, and makes you feel so comforting.

You will need:

Bread. I used a whole grain bread, but anything hearty should be fine.

1 cup of almond milk

1 tablespoon of chia seeds (ground or left whole)

1/2 teaspoon of cinnamon

1/2 teaspoon of nutmeg

To start, get your pan heating up, and place all of the ingredients (aside from the bread) into a bowl. Mix until its all combined. Let it sit for a few minutes so the chia seeds can thicken up (and mimic eggs.) Dunk each slice of bread into the milk mixture and let it sit for 20-30 seconds per side. Place it into your pan, and let each side become crispy and golden brown. Top your french toast with whatever you have on hand or would like to indulge with.

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Vegan & Gluten Free Falafels

I absolutely love chickpeas. They're high in protein and fibre, and absolutely delicious. I'm always trying to find news way to enjoy them so I thought I'd venture out into the falafel world. I made these falafels for lunch today and they're easy, very quick, and very yummy! You'll also have everything on hand which means less money for you to spend. IMG_3280

You will need:

A can of chickpeas

A pinch or so of salt

Cilantro

Hot peppers

A teaspoon and a half of gluten free flour (If you don't need it to be gluten free, use AP flour!)

A teaspoon of oil (I used vegetable)

A food processor

(I used Gourmet Garden's Cilantro and Chili Pepper paste. I always keep it on hand, and it makes flavouring a lot easier.)

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Put your pan on the heat at medium and add in your oil. Add all of your ingredients into your food processor. Put the lid on and whiz it up! (Its that easy really!) Make your little falafels with about a spoon or so of your mixture. If you wet your hands lightly it makes it the mixture stick less to your hands and easier to work with. Place your falafels into the hot pan, and let each side brown and crisp up. This should take about 1-2 minutes per side.

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Enjoy them with a salad, pitas, tortillas, yogurt, or any other chutney that you like! You could easily put them in the oven to bake as well. Next time I'm going to try adding sweet potato into the mix, and use them as a veggie burger! Bon appetit!

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