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ABOUT US

Hello & Welcome! We are Martin and Yvonne, two thirty somethings living in the sunshine and looking to live life to the absolute full, whilst maintaining a healthy and balanced lifestyle.

We are constantly on the look out for innovative or just plain old traditional ways to ensure that we keep our bodies and minds in top condition for the, hopefully, long journey ahead.

 

 

 

BY YVONNE KERRIGAN > HOME > VEGAN RECIPES >

Falafel Burgers with Balsamic Red Onion Marmalade, Minted Hummus & Sweet Potato Wedges

Falafel, Burger, Simple, Delicious, Easy, Entree, Gourmet, Healthy

Ok, so there are 4 things that you need to make for this dish, each, super easy to do and everything will be done and dusted in less than an hour! You see how Iíve sneaked in that mint again (Iíve still got loads left, Iím sure itís growing in my fridge). I donít know why I got the notion to make the red onion marmalade, I wanted to do some kind of onion topping and I just threw some things together and voilaÖ itís fabulously delicious, especially with the minted hummus.

With the falafel, you can easily double the ingredients and make a big batch that you can keep for a couple of days in the fridge and use for lunches or another dinner, itís up to you, wrap them up in a nice flat bread with some plain hummus and salad and thereís a hearty lunch in itself! I now wish Iíd made a big batch, I could eat them again right now.

Ingredients & Method

 

MyInspiration Feel The Difference Range

Serves 2 Ė ready in under an hour

For the falafel

1.5 cans chickpeas drained and rinsed
1 red onion finely sliced
1/2 green bell pepper finely sliced
1/2 red bell pepper finely sliced
2 hot green chilies, finely sliced
2 tbsp tahini
2 cloves garlic, finely sliced
1tsp tumeric
Small handful of fresh coriander
1/2 tbsp lemon juice
1 cup gram flour
1/2 cup breadcrumbs (make sure GF)

For the Red Onion Marmalade

3 red onions finely chopped
3 tbsp balsamic vinegar
1 tbsp natural brown sugar
1 tsp white wine vinegar

For the Minted Hummus

1/2 can chickpeas, drained and rinsed
1 tbsp tahini
1 tbsp lemon juice
1 clove garlic
Pinch of Cumin
Small handful of fresh mint

For the potato wedges

2 white potatoes (or you can use sweet potatoes), peeled and chopped into wedges
1 tbsp olive oil (or whatever oil you have in, this is the only time I use oil is for these wedges)
1 tsp paprika
1 tsp black pepper

Method

Preheat oven to 180 degrees celcius and line 2 baking trays with parchment paper

First off prepare your potato wedges, add the wedges to a pan of boiling water and cook for 6 minutes, drain in a colander, pour over the oil (allowing excess to spill out the bottom of colander, then sprinkle over the paprika and black pepper and toss to coat evenly, transfer these to a large baking tray and pop in the oven for 35 minutes, turning them every now and again to avoid them sticking.

Now, make your falafal, by adding all the ingredients apart from the tahini, gram flour and breadcrumbs, to a food processor and blitzing until itís broken down, then stir through the tahini, flour and breadcrumbs and then using your hands (careful as the mixture is quite soft) shape them into 8 medium patties and place on the baking tray and pop in the oven (on the shelf above the wedges) for 25 Ė 30 minutes turning them half way through.

2 down 2 to go! Now make the hummus. Place all the ingredients into a food processor (or use a stick blender) and blitz until smooth, taste it to make sure itís to your liking and thatís done.

Finally, make the red onion marmalade. In a small sauce pan, over a medium heat, add all the ingredients and bring to the boil, before turning heat down to a simmer, cover and allow to cook for 15 minutes, stirring occasionally, then remove from heat, take a stick blender and pulse the mixture until the onions are broken down, it should be a relatively thick mixture, if itís too wet, cook it a little longer until it thickens up.

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