Healthy Mama Magazine Issue 7 - January 2015 | Page 10

EATS

falafels!

NUT

E

FRE

FREE

VEG
AN

GOODNESS

TEN

GLU

I had the pleasure of trying their all-day
vegan brunch. This amazing meal
consisted of two carrot and coriander
vegetable 'sausages', homemade
sugar-free and salt-free baked beans,
toasted homemade gluten-free soda bread,
homemade hummus and spinach pesto.
As soon as I tried those 'sausages' I started
trying to work out how I could recreate them
at home because they were delicious. I then
had the wonderful idea of combining the
carrot and coriander flavor with one of my
favorite savoury foods - falafel.

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Y FRE
DAIR

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LI GY
KA ER
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I was extremely happy with the result and will
definitely be making these again!
CARROT AND CORIANDER FALAFEL
By Meghan Langhorn from Naturally Meghan | Makes 20 falafels
1 large carrot, finely grated (yields about 1 cup of grated carrot)
2 x 14 oz/400g cans/cartons of chickpeas, drained and rinsed (G-Team suggests soaking
and cooking your own - see page 30 for super easy directions)
1 large onion, finely chopped
½ cup fresh coriander

A lot o
the pa f people ado
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f carro e
corian
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avorit
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?

2 teaspoons ground cumin

1    Preheat your oven to 355°F/180°C then finely grate your carrot. The easiest way
to do this is by using the grating attachment on your food processor, then change
it to the knife blade and pulse a few times to make sure the carrot strands are
small enough.
2    Add the rest of the ingredients to your food processor and pr