These are such a great addition to a salad. They have all the flavour of a falafel without being deep fat fried. They’re really light and slightly crumbly. They actually become more solid after being refrigerated so they’re perfect for having in the fridge to add to your lunchbox meals for the week. Perfect for al fresco dining with a big salad or barbecued veggies.
1 cup chickpeas (soaked overnight and simmered for an hour; or tinned will do)
1 glove garlic
1 tbsp tahini
1 tbsp lemon juice
1 tbsp coconut oil
1 tbsp ground coriander
1 tsp baking soda
1. Simply blend up all the ingredients until you get to a thick paste consistency. Then roll into balls and squish down to make patties about the size of the palm of your hand.
2. Bake in the oven for 20-30 mins.
Anna is 26 and from Dublin’s fair city. She has just moved home from a year living in New York. She co-runs a healthy living Instagram page called YUMible with her pilates pal Gigi Tynan. This is a window into the healthy lives they both live – just a taste of the nutrition and wellness habits they live by. Anna is a bit obsessed with healthy eating and loves to cook all kinds of simple, tasty plant-based meals. Anna is currently enrolled in the Institute of Integrated Nutrition, which will see qualify me as a health coach in a few months.