Hands up! I’ve been slacking on my blog lately with a lack of photos and not posting regularly enough. That changes now (I hope!), it’s tough to get the right lighting especially when we have so little natural light this time of year. I have had a lot on, this has been my first full weekend free and I’ve been doing so much in the apartment & shopping wise I’m still wrecked! No rest for the wicked.
Anyway, this is a lovely little falafel loaf we use for our wraps for work lunches, it’s packed full of flavour & stops me going to the chipper across the road from work all the time. We add raw carrot, peppers, baby kale and rocket to the wraps with this loaf for a nutrient packed lunch that will keep you going. It couldn’t be simpler either.
1 Tin chickpeas, rinsed and drained
1 small onion(white or red), roughly chopped
1 heaped teaspoon cumin
1/2 tsp ground coriander
1/2 tsp ground ginger
5 small garlic cloves
Half red chilli sliced
Small handful fresh cilantro/coriander
1/8 cup sesame seeds
1tbsp oil of your choice (I’m using sunflower atm)
Preheat the oven to 180 (fan, 200 conventional). Place oil in a loaf tin and add the garlic, chilli and onions as they are. Roast for 20mins until you get that gorgeous roast garlic smell. Be careful not to burn the chilli, I leave it whole to protect it. Leave to cool, then peel the garlic.
Add all ingredients except sesame seeds into the loaf tin (it’s already been greased, bonus!). You can either use a hand/stick blender to blitz the ingredients up or use a fork, a fork gives more texture but takes longer, completely your time limits or preference.
Add sesame seeds to add more texture and smooth out your loaf. Place in oven and check after 20 mins, it will generally take about 27-30 mins if you haven’t had the oven on previously.