Buddha bowl of baby potatoes in parsley oil, broccoli and baked falafels.
- 100g baby new potatoes
- 2 tbsp chopped fresh parsley
- 1 tsp lemon juice (optional)
- 1 medium garlic clove, finely minced
- Fry light spray oil
For the Falafels
- 400g tin chickpeas, drained and rinsed
- 1¼ tsp garlic powder
- ½ tsp onion granules or powder
- 1 tsp dried chervil or parsley
- 2 tsp unsweetened almond milk
- 1 tsp ground cumin
- Pinch of salt, to taste
- 100g broccolini, steamed
- 2 tbsp hummus
- Large handful rocket (arugula)
- Cook the baby potatoes in a pan of boiling water for around 15 minutes or until soft. Drain and set aside then preheat the oven to 180ºC (350ºF).
- Tip the chickpeas, garlic powder, onion granules, parsley, cumin, salt and almond milk into a food processor. Pulse to form a slightly rough mixture then spoon into a bowl. Take around 1-2 tablespoons of the mixture and roll between the palm of your hands into a ball and then flatten into a pattie. Continue until you run out of the mixture. You should get around 7-8 small patties.
- Place the patties on a baking tray lined with parchment paper and spray each pattie with fry light (or oil). Bake for around 10 minutes on each side or until golden brown then set aside.
- While the falafels are cooking, lightly spray a medium pan with the fry light spray (or oil) then place over medium heat. Once warm, add the minced garlic and cook for 1-2 minutes until they become fragrant, taking care not to burn them. Tip in the cooked potatoes, lemon juice (if using) and parsley and toss around the pan continuously to coat them in the garlic oil. Season with salt and cook for around 3-5 minutes or until the potatoes start to brown. Transfer to a bowl and sprinkle with more parsley.
- To serve, place the potatoes, falafels, broccoli and rocket in a bowl and enjoy with a generous serving of hummus.
- Category: Lunch/Dinner