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.

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 lashings 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,  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