Cacio e pepe with cherry tomatoes

Cacio e pepe with cherry tomatoes
Cacio e pepe with cherry tomatoes

For those of you who haven’t heard of cacio e pepe, it’s a Roman pasta dish consisting of three basic ingredients; cheese, black pepper and pasta — in fact ‘cacio’ means ‘cheese’ and ‘pepe’ means ‘pepper’. It’s a gloriously simple dish that uses the water the pasta is cooked in to create a cheesy, glossy sauce. The advantage of this, is that you make it all in one pot, thus saving on washing up. Praise be to Rome.
Most cacio e pepe recipes I researched seemed to include butter as well as combination of parmesan and pecorino but I found both additions to be unnecessary, I didn’t need more calories thank you very much. I did however, approve of adding a bit of chopped garlic and a few cheeky cherry toms. Is it a traditional cacio e pepe? Certainly not, but who cares, I won’t tell if you won’t.


Cacio e pepe with cherry tomatoes
Serves 2 / Hands on time 20 mins / Total time 20 mins 
200g spaghetti
200g cherry tomatoes
2 garlic cloves, chopped
1 tbs olive oil
500ml boiling water
½ tsp salt flakes
¼ tsp ground black pepper
80g vegetarian Italian hard cheese or Parmesan, grated
Drizzle of Pomora extra virgin olive oil
Fresh basil leaves to serve


Method
1. Boil a kettle with at least half a litre of water. Peel and finely chop the garlic and halve the cherry tomatoes.
2. In a large pan with a lid, add a tablespoon of oil and put on a medium heat. Add two finely chopped garlic cloves, cherry tomatoes, ½ tsp salt flakes and ¼ tsp black pepper. Cook for 2 mins stirring continually. Pour over 500ml of boiling water, add the spaghetti and put the lid on (make sure your pasta is fully submerged in the water before putting the lid on). Up the heat and bring to the boil.
3. Once boiling, remove the lid and continue to boil over a medium to high heat for 8 mins stirring regularly (this is a good time to grate your cheese if you haven’t already done so).
4. Once the pasta is cooked, take off the heat and allow to cool for a minute before adding most of the grated cheese (keep a little back to sprinkle on top of each portion). Mix vigorously (this prevents the cheese coagulating) until the cheese has melted.
5. Serve immediately with a sprinkling of cheese, a drizzle of extra virgin olive oil and a crack of black pepper. Top with torn fresh basil leaves.

Cacio e pepe with cherry tomatoes
Cacio e pepe

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.


*Parmesan (Parmigiano Reggiani) is always made using animal rennet, therefore it is not vegetarian. Substitute for Italian hard cheese if applicable.



Rhubarb breakfast muffins

Rhubarb Breakfast Muffins
Healthy Rhubarb & Apple Muffins

Rhubarb is in season but I always struggle to know what to do with it. Apart from crumble I get a bit stuck. You can’t eat it raw (well you can but it’s very tart) and it doesn’t really lend itself to anything savoury, unless you pickle it – which I don’t have time for. So what else can you do with it?
Well, as you can see, I decided to make muffins but these are no ordinary muffins, these are my attempt at a ‘healthy-ish’ breakfast muffin (basically I’m bored of granola and want to eat cake for breakfast).
This was a bit of a challenge though, in my experience low calorie muffins taste like sweetened dog shit, so how do I make mine taste good with only half the sugar and no butter? To be honest I don’t know. I made this recipe up with a load of things I thought might work and to my astonishment, they actually did.
I like to eat mine in a bowl with yogurt but they’re also good for scoffing on the go – depends how late for work you are.


Rhubarb breakfast muffins
Makes 12 / Hands on time 20 mins / Total time 40 mins + cooling /

You’ll need:
Muffin cases and a 12 cup muffin tin
150g caster sugar
175g rhubarb, diced
2 tbs rapeseed oil
1 egg
130g full-fat Greek yogurt
1 tsp vanilla extract
200g plain flour
50g chopped walnuts
20g pumpkin seeds
¼ tsp sea salt flakes
½ tsp ground ginger
1 tsp baking powder
1 tsp bicarbonate of soda
Topping
Handful of oats
Demerara sugar for sprinkling
Greek yogurt to serve (optional)


Muffin Rules
Rule 1. Don’t over mix. Over mixing will produce tough muffins. 

Rule 2. Be quick! As soon as you combine the wet and dry ingredients, the chemicals in the raising agents will start to rise. Get the muffins in the oven as soon as possible. 


Method
1. Preheat an oven to 190°C/170°C fan/375°F/gas mark 5. Line 12 muffin cases in a muffin tin. In a large mixing bowl, add the sugar and the chopped rhubarb and give it a good stir. Add the egg, oil, vanilla, salt, yogurt and combine well.
2. Stir in the walnuts along with the pumpkin seeds before adding the flour, ginger, baking powder and bicarbonate of soda. Mix quickly until just incorporated and spoon swiftly and evenly into the muffin cases – a heaped tablespoon each should suffice. Sprinkle each muffin with oats and Demerara sugar and bake in the oven for 15-18 mins.
3. Leave to cool on a cooling rack and serve with a dollop of yogurt or enjoy on the go. Store in an airtight container lined with kitchen roll and consume within 4 days. Suitable for home freezing.


If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.


V– Vegetarian   – Suitable for home freezing once baked. Wrap individually in clingfilm and freeze for up to 3 months. Defrost the night before and enjoy for breakfast the next morning.



Aubergine & spinach curry

Aubergines & Spinach Curry

Ill again, ill again, jiggery jig. Really need to stop licking toilet door knobs. Anyway, the day before I got this stinking cold, I managed to make this rather delightful aubergine curry. This recipe is unusually mild for me but you have to be careful not to overpower the subtle flavour of the aubergine. It’s this mild and subtle flavour that makes it a particular hit with mums – mums don’t like hot curries you see. So, if you like your mum, then why not treat her to this curry or the Downton Abbey boxset? Both are exquisite gifts… It is Mothers Day next Sunday after all.


Aubergine & spinach curry
Serves 4 / Hands on time 40 mins  / Takes 1 hour 40 minutes / V Vn Gf Df ❄
Rapeseed oil spray
1 tsp rapeseed
4 aubergines, cut into chunks
2 small onions, finely chopped
1 tsp mustard seeds
1 tsp cumin
1 tsp garam masala
1 tsp mild chilli powder
1 tsp sea salt flakes
1 tsp turmeric
1 can chopped tomatoes
200g bag of spinach
Brown basmati rice to serve (optional)
Handful fresh coriander and yogurt to serve (optional)


Method
1. preheat an o oven to 220°C/200°C fan/425°F/gas mark 7. Spray a deep roasting try with oil, stab the aubergines a few times with a fork and spray them with oil. roast in the oven whole for 50 mins, turning half way through cooking.
2. Meanwhile, add a tsp of oil to a large pot over a medium heat. Add the chopped onions and sweat for 5 mins with the lid on. Add a dash of water to help the onions steam before adding all the spices and the salt. Cook for a further few minutes before covering with the lid again and taking off the heat. Put to one side.
3. Once the aubergines are soft, take out the oven and transfer the first aubergine to a chopping board. Cut off the stalk and slice in half lengthways. Using a fork pin one half down and scrap the flesh out with a spoon. Discard the skin and put the flesh in a separate bowl, roughly mash with a fork and sprinkle with salt. Repeat this process with all there aubergines.
4. Put the  onion mix back over a medium heat along with a tbs of water and warm through. Add the aubergine flesh and give it a stir. Add the can of chopped tomatoes and bring to the boil. Once boiling reduce the heat and start adding the spinach a couple of handfuls at a time. Allow the spinach to wilt down into the curry before adding a couple more handfuls, stirring continually. After the spinach has been added reduced the heat and cook for a further 20-30 minutes, stirring frequently.
5. Finish by serving with the rice yogurt and a sprinkle of fresh coriander.

Aubergines & Spinach Curry
Aubergines & Spinach Curry

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.


V– Vegetarian    Vn– Vegan    Gf– Gluten free.    Df– Dairy free.
❄ Suitable for home freezing once cooled. Consume within 3 months.


 

Spicy bean & tomato eggs

Spicy Bean & Tomato Eggs
Spicy Bean & Tomato Eggs

You may or may not know that I’ve been suffering with bubonic plague since Christmas. Bubonic plague/bronchitis, same difference. Anyway, aside from the coughing, fever and wheeziness, the worst side effect has been my loss of appetite. Yes dear reader, pigs have flown, hell has frozen over, Tara Reid is a healthy size twelve and Corrie isn’t hungry.
So seeing as it’s the end of the world, we might as eat have breakfast. Well you can, I’ll cook it, pick at it and then cough all over it. Don’t worry, if I ever get hungry again, I’ll eat it out the bin. Enjoy!


Spicy bean & tomato eggs
Serves 1 / Hands on time 10 mins / Total time 15 mins / V Df
You’ll need:
 Non-stick frying pan – I like to use a small pan but I used a large pan in the picture. If making for 2, use a large frying pan.
1 tsp rapeseed oil
2 spring onions, sliced
¼ tsp smoked paprika
Dash of Tabasco sauce (optional)
1 or 2 eggs
1 large or 2 regular tomatoes, chopped
½ can kidney beans
Handful fresh coriander, chopped
Extra virgin olive oil to serve
Toast to serve (optional)


Method
1. Fry the spring onions in the oil in a frying pan over a medium heat for 2 mins. Add the chopped tomatoes, Tabasco and smoked paprika and cook for a further 2 mins. Season well with salt and pepper and add the beans. Cook for 5 mins.
2. Using a spoon, make  a well in the mixture and crack in your egg/eggs. Cover the pan with a lid or with sheet of foil and cook for 2-4 minutes or until the whites have set but the yolks are still soft. Serve in the pan topped with a handful of chopped coriander, a drizzle of extra virgin olive oil and toast for dunking.

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If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.


V – Vegetarian    Df – Dairy free


 

Shepherd’s pie with turmeric mash

Shepherd's Pie with Turmeric Mash
Shepherd’s Pie with Turmeric Mash

It always annoys me when people call a vegetarian shepherd’s pie a ‘shepherdless’ pie. It’s not like the meat equivalent has real shepherd’s in it. It’s stupid. Anyway, admittedly I haven’t made this pie for a while, but the weather’s being a wet bum-hole and I’m cold, so let’s mash and eat some potatoes.
This pie is easy to make but a bit more time consuming than I remember, so avoid making it after a stressful day at the office, like I did. Best to make it on a Sunday and eat the leftovers for lunch the rest of the week.
Oh and if you fancy watching a video of a cute owl getting stroked then click here. No reason, it’s just a bit lovely isn’t it. Enjoy!… I wish I had a pet owl.


Shepherd’s pie with turmeric mash
Serves 6 / Hands on time 1 hr / Total time 1 hr 20 mins /
You’ll need: A medium oven-proof dish around 22cm x 28cm
Filling
1 tsp rapeseed oil
1 white onion, finely chopped
500g Quorn mince,
2 medium carrots, peeled and diced
2 garlic cloves, peeled and finely chopped
¼ chilli flakes
200ml vegetarian red wine
500ml vegetable stock, I use Knorr
1 can kidney beans, rinsed and drained
3 handfuls of red lentils
1 tsp Marmite (optional)
Mash
800g white potatoes, peeled and cubed
1 tsp ground turmeric
4 tbs of semi-skimmed milk
knob of butter
Steamed vegetables and vegetarian gravy to serve


Method
1. Preheat an oven to 200°C/180°C fan/400F/gas mark 6.
2. Sweat the onions in the rapeseed oil for 5 mins until they start to soften (add a dash of water to help them steam). Add the garlic, chilli, carrots and the Quorn (refrigerated or frozen). Cook for a further 5 mins before adding the wine, stock, kidney beans, lentils and Marmite (optional). Bring to the boil and season with salt and pepper. Reduce the heat and cook for 45 mins, stirring occasionally until most of the liquid has absorbed.
3. Meanwhile, peel and chop the potatoes and boil them in salted water in a large saucepan for around 25 mins. Once soft, drain the potatoes and return to the pan but off the heat. Add a generous knob of butter, milk and start mashing with a masher. Once roughly mashed, add the turmeric along with generous pinch of salt and pepper and continue to mash. Add more butter and milk as required until you have a creamy yet firm mash. Put to one side.
4. Spoon the pie filling into a casserole dish and top generously with the mashed potato. Run a fork over the top of the mash to rough it up a bit and season with salt and pepper.
5. Cover loosely with foil and bake in the oven for 20 mins. Remove from the oven and put the grill on a medium to high heat. Remove the foil and grill the top of the pie for about 5 minutes to give the top a nice brown crunchy top (optional).
6. Serve with steamed seasonal vegetables and gravy.

Shepherd's Pie with Turmeric Mash
Shepherd’s Pie with Turmeric Mash

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.


V– Vegetarian
❄ Suitable for home freezing once cooled. Consume within 3 months


 

Mum’s warm rice salad

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Since when did I become poor and obese? Okay so maybe I’m not obese but my body has sneakily put on 5lbs behind my back, RUDE! So, as I can’t afford to buy nice new fat clothes, my only option is to go on a diet… Sigh. It’s not like I sit around all day squirting cream into my mouth but I have perhaps been overindulging a tad more than usual. Unfortunately, this means that we shan’t be dining on butternut squash gnocchi with brown butter this week my little blogging chums. Instead, we have a low fat, poor man’s menu starting with my mum’s rice salad…

… Oh stop crying, it’s for your own good!


Mum’s warm rice salad
Serves 6 / Hands on time 25 mins / Total on time 25 mins / V Vn Df
1 tsp rapeseed oil
1 cup of brown basmati rice
100g toasted cashews
1 small red onion, peeled and diced
4 sticks of celery, chopped
1 red pepper, de-seeded and diced
12 cherry tomatoes, halved
3 handfuls baby spinach
1 lemon, juice and zest
1 tbs extra virgin olive oil
4 tbs soy sauce
1 avocado, peeled and chopped


Method
1. Put one cup of rice in a saucepan and follow the packet instructions.
2. Place a large non-stick saucepan over a medium to high heat. Once hot, toast the cashews for a few minutes keeping them moving in the pan until they’re golden. Pour into a bowl, put to one side and add 1 tsp of oil into the pan. Over a medium heat fry the chopped onions for 10 mins until soft, stirring occasionally.
3. Meanwhile, chop the celery, red pepper and half the cherry tomatoes, put to one side. In a small bowl, make the dressing by combing the zest and juice of the lemon along with the extra virgin olive oil and the soy sauce.
4. Once the rice is cooked, allow to cool for a few minutes, use this time to peel and chop the avocado. Transfer the warm rice to a large bowl along with the onions. Add the raw vegetables and including the spinach and pour over the dressing. Mix and serve immediately.

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If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.


V– Vegetarian    Vn– Vegan    Df– Dairy free.


 

Spinach & chickpea couscous

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Look, I know I just did a couscous recipe but like I said in my previous post, I’m poor and a bit fat so give me an effing break… Also, I appear to only have a giant bag of couscous in my cupboard so I should probably try and make some sort of dent in it. Anyway, if I find myself becoming bored of couscous, I can always try and feed some to my new housemate, a small disgusting mouse I’ve decided to call, Vince. He moved in last week while Max the dog was on holiday, not cool. So not only do I have my poverty and fatness to contend with, but now I have to try and evict Vince if I’m ever to coax my terrified boyfriend out of the bedroom.

Anyway enough about Vince, lets talk couscous. I went to Barcelona on my 20th birthday with my first boyfriend who ended up stealing all my stuff – but that’s another story. Anyhoo, there wasn’t much I could eat out there but one restaurant made me a sautéed chickpea and spinach dish which I remember thinking looked rubbish but was actually really delicious. It’s a little weedy by itself though so I’ve put it with some couscous and feta. If you’re feeling frisky you can try topping it with a poached egg… I hope you don’t mind if I don’t though, the realisation that I went to Barcelona over 10 years ago just made me feel sick… Vom.


Spinach & chickpea couscous
Serves 2 / Hands on time 20 mins / Total time 20 mins /
1 tsp rapeseed
80g couscous
150ml vegetable stock, I use ½ Knorr stock pot
½ onion, peeled and chopped
2 garlic cloves, peeled and chopped
¼ tsp chilli flakes
½ tsp turmeric
1 can chickpeas, drained and rinsed
200g fresh spinach
2 spring onions, chopped
100g feta, crumbled
Extra virgin olive oil to (to serve)


Method
1. Pour the couscous into a big bowl and cover with stock. Give it a brief stir with a fork before covering with cling film. Put to one side.
2. Add a tsp of oil and to a large frying pan or heavy bottomed pot over a medium heat. Add the onion, garlic and chilli and soften for 5-10 mins, adding a dash of water to help them steam. Once softened, add the turmeric and  cook for 2 mins before stirring in the chickpeas. Season with salt and pepper.
3. Start adding the spinach a handful at a time, allowing it to wilt before adding another, adding a dash of water to aid steaming if necessary.
4. Once the spinach has wilted season well with salt and pepper and put to one side to cool slightly.
5. Remove the cling film from the couscous and rake with a fork until the nice and loose. Add the warm chickpea mixture to the couscous and give it a good stir. Finely chop the spring onions and incorporate them into the couscous. Stir through the feta and serve with a good drizzle of extra virgin olive oil.


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If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.


V– Vegetarian


 

Bean burgers 

Cannellini & Gruyere Burgers
Cannellini bean burgers

Let’s be honest, the veggie burger hasn’t always had the best reputation. A knobbly eyesore precariously balanced on the edge of a barbecue and twice the size of everything else. Why are veggie burgers always so big? There is literally no bun on this earth (or at least in Sainsbury’s) that could accommodate such unnecessary proportions.
Also, most veggie burgers look like they’ve already made it half-way through the digestive tract before they’ve even made it onto the barbecue – my dad used to joke ‘you should just cut out the middle man and throw it straight down the toilet’ (haha, good one dad)… Although mine are no exception – someone even took to Facebook to comment that my burger looked like a ‘dried up old dog turd’. Bit harsh but I hear you.
But that is the nature of the veggie burger, it’s mushed up beans squashed between two buns and you know what, it may look like a something you might find at the bottom of a monkey cage but it doesn’t half taste good – especially covered in melted cheese.


Bean burgers
Makes 2 large or 4 small / Hands on time 30 mins / Total time 50 mins / V Vn Gf* Df 🌶
You’ll need: A hand blender or food processor, baking paper
1 tsp rapeseed oil
1 medium onion, peeled and finely diced
2 garlic cloves, peeled and diced
½ tsp smoked paprika
¼ tsp mild chilli powder
1 can of kidney or cannellini beans
3 wholemeal gluten free or regular burger buns – 2 for the burgers, 1 for the breadcrumbs (40-50g). (If making 4 smaller burgers you will need 5 buns)
Handful fresh coriander, roughly chopped
To serve (optional)
Your choice of vegetarian cheese, sliced red onion and tomato, Dijon mustard, ketchup, finely chopped gherkins and lettuce.


Method
1. If oven baking, preheat an oven to 220°C/200°C fan/425°F/gas mark 7. Prepare a small baking tray with baking paper.
2. In a small frying pan, fry the onions, garlic, smoked paprika and chilli powder in the oil over a medium heat. Add a dash of water, season with salt and pepper and sweat down for 10 mins with the lid on.
3. To make the breadcrumbs, tear up one of the burger buns and blitz in a food processor until you have chunky breadcrumbs. Put to one side.
4. Rinse and drain the beans before pouring into a large bowl. Season well with salt and pepper and add the roughly chopped coriander. Blitz with a hand blender or food processor until you have a firm paste.
5. Mix in the softened onions and the breadcrumbs until you have a firm, moist mixture.
6. If making 2 burgers, scoop up roughly half the mixture with your hands and mould into a round patty. Place directly onto a baking tray and repeat the process with the second burger. If making 4 burgers, divide the mixture into four and follow the previous process.
Barbecue: Place burgers directly onto a barbecue grill and cook for 10 mins on each side. Top with cheese and allow it to melt before serving.
Oven bake:  Place the burgers on a lined non-stick baking tray and bake for 10 mins before flipping over and cooking for an additional 10 mins. Once cooked, top with slices of cheese and bake for a further 5 mins or until the cheese has melted. Place each burger in a buttered bun along with your desired relish and salad.

Cannellini & Gruyere Burgers

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.


V– Vegetarian    Vn – Vegan      Df– Dairy free   🌶– Spicy

❄ The burgers are suitable for home freezings before cooking. Wrap well in a few layers of clingfilm or store in an airtight container in the freezer. Add 5 minutes to cooking time if cooking from frozen. Consume within 3 months. 


 

Lighter blueberry muffins (mofns)

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I call muffins ‘mofns’ because I think it’s funnier. Also, it’s what I call my dear housemate/life partner Isabelle. I made these mofns in an attempt to cheer her up after her moron boyfriend broke up with her last week. She didn’t eat any of them in the end, turns out not everyone feels the need to binge-eat after a break up like I do… So I ate most of them on her behalf – I’m a good friend like that. The rest sadly went in the bin because I accidentally got drunk and left them out in the sun. So, not an overly successful baking experience but the mofns I did manage to eat, were very nice and relatively guilt-free – if you don’t slather them in butter like I do…


Lighter blueberry muffins (mofns)
Makes 12 / Takes 35 minutes /
You’ll need: 12 muffin cases, muffin tin, electric whisk
250g self-raising flour
1 ½ tsp baking powder
50g light unsalted butter
75g caster sugar
1 Punnet blueberries
½ lemon, juiced
2 large eggs
235ml semi-skimmed milk
½ tsp sea salt flakes


Method
1. Preheat oven to 160°C/140°C fan/325°F/gas mark 3.
2. Sift the flour, baking powder and salt into a bowl. Add the butter and with your fingers rub it into breadcrumbs. Add the sugar and blueberries before putting to one side.
3. Whisk the eggs, milk and lemon juice together in a separate bow with an electric whisk. Add the wet mixture to the dry and fold until just combined – be careful not to over fold, the mixture can be a little lumpy.
3. Fill the 12 muffin cases with roughly 3tbs of mixture each and bake in the oven for 20-25 mins. Leave the mofns to cool for 10 mins in the tin. Serve warm spread with butter or leave to cool fully. Will keep for 3-4 days in an airtight container.



If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.


V– Vegetarian   – Suitable for home freezing once baked. Wrap individually in clingfilm and freeze for up to 3 months. Defrost the night before and enjoy for breakfast the next morning

Baked falafels

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I love falafels, but as I’ve been on a diet for about a hundred million years, I’m not keen on deep frying them. So I came up with a baked version – now I can eat falafels everyday for the rest of my life. Thank god for that. You’ll need some sort of food processor or hand blender for this recipe, I wouldn’t try mashing them by hand – life’s too short.


Baked falafels
Makes approx 14 falafels / Hands on time 20 mins / Total time 40 mins / V Vn Df  🌶
You’ll need: Food processor or hand blender
2 cans of chickpeas, I use Napolina as they’re nice a juicy
2 garlic cloves, peeled, crushed or grated
¼ tsp mild chilli powder
½ tsp sea salt flakes
½ tsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
Large handful fresh coriander, roughly chopped (including stalks)
2 tbs wholemeal/plain flour
3 tbs water


Method
1. Preheat the oven to 180°C/160°C fan/ 350°F/gas mark 4. Line a large baking tray with baking paper, put to one side.
2. Drain and rinse the chickpea’s and place in a bowl with all of the ingredients. Mix well and season with a good crack of pepper
3. Blend the mixture with a hand blender – be careful not to over-blend, you want your falafel to have a bit of texture. Roughly scoop up a tbs of the mixture and with your hands roll into a ball. Place on a baking tray and repeat until you have no mixture left.
4. Bake in the oven for 20 mins. Serve immediately squashed into wraps or served with a salad. If saving for later, cool fully on the baking trays before transferring to an  airtight container and store in the fridge for up to 4 days.
(I realise my image shows the falafels being dusted in flour but it’s really not necessary)

HOUMOUS WEEK: Baked Falafels

 


If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.


– Vegetarian.     Vn – Vegan     Df – Dairy free     🌶– Mild