Elix and I have just demolished a dinner so delicious i wanted to blog about it straight away. It was healthy, nutritious and easy aswell as tasting fresh, authentic and yum!
Our total dinner as you will see in the picture below comprised baked falafels, babaganoush, fattoush salad, courgette and mint dip and flat breads. We used recipes from the Moro book and Honey & Co as inspiration but I went with taste and look in the end.
Falafel Recipe (makes 10 falafel)
1 tin chickpeas
30g quinoa (cook on the hob for 15mins in 200ml water)
Handful of parsley
Half an egg
1 Clove Garlic
1tsp Ground Cumin
Blitz all ingredients in a food processor until incorporated but retaining some texture. Refrigerate for 20 minutes. Take the chilled mixture and roll into 10 pattie shapes. Place on a lightly oiled baking tray and cook in the oven at 200 degs for 20 minutes until crispy on the outside.
3tbsp Lemon Juice
1 Clove Garlic mince
Pomegranate Seeds & Pomegranate Molasses to serve
Char the aubergine over a gas hob (the aubergine can sit directly on the flame) or under a grill until the skin is charred and crispy. Elix came home to me mid-babaganoush-making and was worried I was in the process of burning the kitchen down but don’t worry the burning smell is fine and upon removing the skin the flesh inside the aubergine is soft, creamy and smokey in flavour. To make the babaganoush mix all ingredients together adding more lemon juice or tahini to taste. Sprinkle with pomegranate seeds and drizzle with the molasses.
I don’t think there is much point in giving you a fattoush recipe because each one i’ve come across is different. I picked my favorite veggies from each for ours and chopped up small including cauliflower florets, diced cucumber, radish discs, quartered cherry tomatoes, sliced red onions and spring onions, chopped parsley, coriander and mint. The dressing is simply a mix of olive oil, lemon juice, grated garlic, and sumac but you can adjust this to taste.