Wow... you're getting two recipes within a week.... it's like the days when I first started my blog when I often used to get three recipes up here per week! That's when I had a full time job as an architect too.... crazy days, how did I find time to do it all!
These days I develop so many recipes for destinations beyond this blog itself... such as for Real Food Source, my own ebooks and other publications that sometimes this space loses the battle of priorities. I am looking to charge all that again- with one new recipe per week from the New Year onwards- an early resolution of sorts?
Anyway, back to this recipe!
This came about a couple of week ago as I was developing new recipes for my Lanzarote retreat.... I wanted something that was delicious, filling and easy to cook for 8-10 people (though the recipe below is halved to feed about four). This is a total winner and a lovely spin on the more traditional falafel balls.
It's not my brainchild- there are loads of similar creations across blog land- I got the idea from a general Pinterest search looking for meal image ideas rather than any one recipe in particular. I imagine you could tweak this to add in other herbs or spices to suit. You could also add a chunky salsa, guacamole or other topping instead of hummus if you preferred.
I realised this recipe would be also very similar to my classic nut roast (still a go-to favourite and great to have on standby in the freezer) and so I used that as the base and made a few ingredient tweaks.
Let me know what you think.... I'll let you know how it goes down with the guests on my retreat ;-)
Recipe: Baked Falafel Pie
Serves 3 portions with salad or 4-5 if serving as part of a larger dinner
1 cup chopped nuts of choice
2 tbs olive oil
One onion diced
One large garlic clove minced
2 sun-dried tomatoes (optional for extra depth of flavour)
1 large carrot grated
1 medium courgette grated
1 cup chickpeas
1 cup oats (or cooked rice or quinoa or dry wholemeal breadcrumbs- GF if needed)
2 heaped tbs flax (or tapioca or potato flour)
¼ cup fresh coriander
1 tbs ground cumin
2 tbs soy sauce (GF if needed)
Salt and pepper to taste
1 tub hummus (or homemade if possible)
2 sliced avocados
a sprinkle of salt and pepper
Pre-heat oven to 180C. coarsely grind the nuts and set aside. Finely chop and sauté vegetables in olive oil for 5 mins until soft. Mix all remaining ingredients in large bowl and add vegetables and nuts to it.
Mix and mash together well. Add more oats (or another dry ingredient) if mixture is too wet or a little water or stick if too dry.
Press mixture firmly into a greased and lined medium baking dish (it should be around a generous inch thick). Bake for approx. 45 mins until golden on top, the inside will still be moist. Add hummus and avocado slices to serve with salad or cooked greens.
This veggie pesto bake is a wonderful summer recipe, especially using fresh basil from the garden!
I wanted to make this recipe for my family at the weekend. I found the photos in my archives from when I first shot the recipe last year for realfoodsource using their new ingredient range, but I couldn't find the actual recipe anywhere!
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