Firstly, I have to admit that I’ve never made a falafel in my life. These falafels were made form a box. You know the “just add water” types. However, they were amazing and quite cheap, about three quid in the the Asian Market on Drury St.. They bake in the oven for about 10 minutes either side. I would like to try and make these from scratch, if anyone has any good recipes let me know.
I put them in a wrap with some lettuce, hummus, vegan mayonnaise (That is available in the Tescos “free from” section), and some bean sprouts and shoots.
On the side, is a tossed salad with more sprouts and shoots and a spicy salad dressing. This was a bit of an experiment. Usually I make my dressings using mustard, but we accidentally bought mustard with honey, and that definatly wasn’t going on my salad.
Ingredients:
- About 4 rough tablespoons of nice olive oil. You know when you let the oil keep pouring as you measure out the next spoon
- To two tablespoons white wine vinegar
- A teaspoon of cayenne
- Teaspoon of celery seeds
- Which have been used to mild anxiety and agitation, loss of appetite, fatigue and coughs
- Teaspoon lemon juice
I threw the whole lot of this into a jar and shook. This was so tasty that we’ve had it twice since. Drizzled on salad, it’s in small enough doses that I can handle the spiciness.
The mushrooms are classic garlic mushrooms. I use about a clove and a half of garlic for each mushroom, blended with a large teaspoon of soya butter and the stalks of the mushrooms. These are baked for 20 minutes or so, but sometimes I like to bake them for an hour until the mushrooms are a tasty garlic mess.
Edit: Tuesday 15th 20:30 vegan.com has blogged about my falafel photo. They say I had my first pita and falafel sandwich shortly after I began transitioning to a vegetarian diet, and my first thought was, “Wow, this tastes so much better than hamburger!” and boy is that so true. A falafel with tasty sauce is so much more satisfying that any of the hamburgers I’ve had in the past. nomnom
