Our Recipes

Directions

1. Preheat the oven to 200°C fan bake.
2. Falafels: Soak your chickpeas overnight in a big bowl of water, then drain and rinse before using. You can also do the two day soak and sprout if you like, by leaving them in your colander on day two covered with a tea towel - they'll sprout little tails by the next day, making them even more nutrient dense and absorbable by the body.
3. Roughly chop your herbs, then blend all falafel ingredients in a food processor until they form a relatively smooth past that sticks together when pressed.
4. Roll tablespoon sized balls and place on a baking tray lined with unbleached degradable paper. Bake in the oven for 10 minutes, then flip each falafel and bake for another 10 minutes or until golden.
5. Kale Salad: Pull the kale leaves off their stems by grabbing the stem with one hand and pushing your thumb and forefinger from the top of the stem down to the tip, removing the leaves. Wash and dry the leaves (put the stems in the compost), roughly chop, place in a bowl with the vinegar then massage with your hands for a minute until the leaves go bright green and soft. Add remaining salad ingredients and mix through.
6. Garlic Tahini Dressing: Blend all ingredients in a blender until super creamy and smooth. I highly recommend making double here - it's incredible on anything!
7. Plate up the kale salad on each plate, top with cucumber, tomatoes, red onion, falafels, drizzle with dressing, and top with extra herbs and sesame seeds. Serve with freshly toasted wholemeal pita breads, or your favourite gluten free pita/wrap equivalent, and a wedge of lemon.