Preparation: 15 minutes
Cooking: 25 mins
Ingredients:
Falafel (see below)
Young Spinach
Corriander
Roasted Shitake Mushrooms and Aubergine in Tomato sauce (see below)
Aioli with crushed cashews
Extra Virgin Olive oil
Sea salt
Pepper
Roasted Shitake Mushrooms and Aubergine in Tomato sauce:
Shitake Mushrooms
Aubergine chunks
Extra Virgin Olive oil
Tomato sauce with Extra Virgin Olive oil
Tomato Puree
Sea Salt
Pepper
Oregano
Cut up the veg, drizzle thoroughly with oil, add seasoning, and roast for 25 minutes on 180°.
Do this first, as you can then prepare the falafels and add them to the oven 15 minutes later.
(For 5 last minutes of cooking the veg, add Tomato Sauce and Tomato puree)
Falafels:
Chickpeas
2 cloves of Garlic
Chickpea flour
Cumin
Smoked Paprika
Sea salt
Pepper
Blend up and make oval shapes, before flattening slightly for better cooking
Place on greasy surface and roast in the oven for 10-12 minutes on180°
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