Green falafel ๐Ÿ’š

Nairobi is a city that spoils us with its diverse eateries. From Italian to Ethiopian cuisine, from upmarket exclusive restaurants to amazing Kenyan street food!

As a family we regularly go to various cafes for a weekend breakfast or lunch. I find inspiration from many of these places and try and recreate my favourites at home.

These green falafels are inspired by a cafe chain in town and they are definitely a go to quick dinner or snack. If I make a big enough batch of them I can freeze them and have them ready in minutes.

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I fell in love with falafel whilst I was a student in London. A small pub in Soho served giant falafel balls on warm pittas served with lasimg_4703hings of hummus. As a veggie and skint art student, these were affordable and a really filling meal, not to mention deliciously moreish!

I enjoy the green version as it’s another way to pack extra greens into your diet. Kale is a trendy super food amongst health experts, I grow loads of it in my garden as it feeds our pets and us. These brassicas are nutrient dense which adds fiber, ย antioxidants and vital vitamins and minerals to your diet. Add it to your food and boom! Health bomb!… I can see why those healthy hipsters love it.

Green Falafel with a choice of dips

4 cups kale (leaves only, guinea pigs or chickens will eat the stalks. You can use swiss chard or spinach instead)

1 1/4 cups of cooked chickpeas or 1 can drained and rinsed well.

2 cloves of garlic

2 tbsp of Tahini (sesame seed paste, homemade is best!)

Juice of half a lemon (Can use other half for your dip)

1/4 cup of gram flour or oat flour (Any other flour will do)

1/4 tsp ground cumin

Olive oil for cooking

How to:

Place all the ingredients in a high powered blender. Taste the mixture for seasoning. Make small balls, if the mixture is too wet add a little more flour.

Shallow fry in olive oil until golden. Alternatively place them on a baking tray and oven bake until golden brown.

Dips:

Yogurt and Tahini dip

Equal parts of yogurt and tahini paste

Juice of half a lemon

salt and pepper to taste

(use a dairy free yogurt such as coconut for vegan friendly recipe)

Avocado and Tahini dip

1 avocado

2 tbsp olive oil

1 clove of garlic or 1/2 tsp garlic salt

3 tbsp Tahini

Juice of half a lemon

Ground cumin and coriander to taste (optional)

1/2 tsp of salt (Do not add this if you used garlic salt)

2-4 tbsp water, depending on thickness

Enjoy!

Marina

One Comment Add yours

  1. Northern uproar says:

    Yet another fantabulous recipe peckskitchen – keep then coming ๐Ÿ‘๐Ÿฝ

    Like

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