May 18, 2020
Pumpkin Falafels
Add roasted pumpkin to your homemade falafels. Enjoy them in a salad, stuffed inside pita pocket, or on their own.
INGREDIENTS
- 1 medium red onion , finely chopped
- 800g chickpeas , canned, rinsed and drained
- 750g pumpkin , roasted and chopped
- 3 cloves garlic , crushed
- 1 ½ tsp ground cumin
- 1 ½ tsp ground coriander
- 1 whole fresh red chilli , finely chopped
- 2 tbs fresh coriander , chopped
- 2 tbs fresh flat-leaf parsley , chopped
- 150g plain yoghurt
- 2 tbs lemon juice
- Olive oil spray, 1 x 3 second sprays
METHOD
- Preheat oven to 220°C. Lightly spray a non-stick saucepan with oil and heat over medium heat. Cook onion, stirring, for 8-10 minutes or until softened. Transfer to a plate.
- Process chickpeas in a food processor until a chunky puree forms. Mash pumpkin in a large bowl. Add onion, chickpeas, 2 garlic cloves, cumin, coriander, chilli, coriander and parsley. Shape mixture into 12 balls and place on a baking tray lined with baking paper. Chill for 20 minutes.
- Bake falafels for 20-30 minutes or until golden. Meanwhile, combine yoghurt, lemon juice and remaining garlic in a small bowl. Serve falafels with yoghurt dressing.
NOTES
- Great served with mixed salad leaves.
- If you don’t have a food processor, using a fork or masher for the chickpeas works well.
- For the yogurt, you can use dairy free versions to keep this meal vegan or try making a dairy free version yourself – recipe here
- Prep time: 20 min Cook time: 40 min Serves: 4 Difficulty: Easy
Ingredients 70 g chocolate protein powder 2 tbsp raw cacao powder (replace cocoa 1:1) 170 g smooth peanut butter 5 tbsp milk of choice (add 1 extra tbsp if mixture feels too thick) 3 tbsp maple syrup Optional: ½ tsp vanilla extract or a pinch of salt (helps balance cacao’s bitterness) For the Chocolate Topping 100 g dark chocolate (70% or higher) 1 tsp coconut oil Instructions Step 1 Mix the peanut butter, maple syrup and milk in a large bowl. Step 2 Add the protein powder and cacao and mix to form a smooth dough. Step 3 Roll out between two pieces of baking paper to your preferred thickness. Use a Christmas tree cookie cutter to cut out Christmas tree shapes. Freeze for 30-60 minutes Step 4 Break up the dark chocolate into a heat-proof bowl and add the coconut oil. Melt in the microwave, then drizzle on top of the chilled brownies ensuring the sides are covered. Step 5 Freeze again for around 10 minutes or until the chocolate is set. Nutrition and Cooking Times Prep time: 30 minutes | Freeze time: 60 minutes | Total time: 1 hour 30 minutes Nutrient Value: Calories: 210kcal | Protein: 10g | Fat: 18g | Carbohydrates: 13g
Swiss Ball Exercises
In this bulletin we discuss Fibre...