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

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 minutes 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). Bring to the boil.
3. Once boiling, remove the lid and continue to boil for 8 minutes 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 ain’t got 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’ 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’d heard apple sauce was a good substitute for butter so I started there and built the rest of the recipe around that. I added pecans for texture, lemon zest for freshness and a cheeky pinch of spice, before slopping it all together with a bit of rhubarb and hey presto! The healthy breakfast muffin was born. 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 plain flour
115g golden caster sugar
50g pecans, roughly chopped
1 tsp ground ginger
1 tsp cinnamon
4 tsp mixed seeds (you can buy seeds pre-mixed in packets at most supermarkets)
1 ½ tsp baking powder
½ tsp Bicarbonate of soda
Zest of a lemon
2 sticks of rhubarb (150g) halved lengthways and diced
2 medium eggs
200ml semi-skimmed milk
50g apple sauce
1 tsp vanilla extract
A pinch of mixed seeds, oats and sprinkle of sugar (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 to capture this rise. 
Rule 3. If using fruit, add to your dry ingredients. The flour coating will help stop the fruit from sinking.

1. Preheat your oven to 190°C/170°C fan/375°F/gas mark 5. Line 12 muffin cases in a muffin tin. Combine the flour, sugar, ginger, cinnamon, mixed seeds, baking powder, bicarbonate of soda and a pinch of salt in a large bowl. Roughly chop the pecans and add them to the dry mixture, along with the zest of a lemon. Half the rhubarb lengthways, dice into roughy 1cm pieces and add to the dry mix.  Give it a good stir.
2. In a measuring jug, add 200ml of semi-skimmed milk, before adding two eggs, apple sauce and vanilla extract. Beat with a fork until combined.
3. Make a well in the dry mixture and pour the wet ingredients straight into it. Working quickly, mix together until just combined and spoon the thick batter evenly into the muffin cases (a heaped tbs per muffin should do it). Sprinkle each muffin with a pinch of mixed seeds and oats and pop in the oven for 15 – 18 minutes.
4. Leave to cool and serve with a dollop of fat free yogurt or enjoy on the go. Store: These muffins will last 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.

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, that’s just a fact. 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 right?

Aubergine & Spinach Curry
Serves 4 / Takes 1 hour 40 minutes / Vegan
4 aubergines
2 small onions
1 tsp mustard seeds
1 tsp cumin
1 tsp garam masala
1 tsp milk chilli powder
1 tsp turmeric
1 can chopped tomatoes
200g bag of spinach
Salt and pepper
1 tsp nut oil
Spray oil
Serve with brown rice (1/3 of a cup per person) with a dollop of low fat greek yogurt (optional) and a sprinkle of fresh coriander

1. Spray a deep roasting try with oil, stab the aubergines a few times with a fork and then spray them with oil. Pop them in an oven whole at 220C (200C fan) for around 50 minutes turning half way through cooking.

2. If serving with rice pour a 1/3 of a mug of rice per person into a pan and fill with double the amount of cold water. Season with salt, cover and bring to the boil. Once boiling, bring it down to a simmer and, cover again for around 15 minutes or until the water has absorbed. Take off the heat, cover and leave to one side. The rice will be cooked by the time you finish your curry.

3. While your aubergines and rice are cooking, pop your chopped onions in a heavy bottomed pan with a teaspoon of oil. Cook on a medium heat for a couple of minutes and then add all spices. If the mix is getting too hot add a couple of tablespoons of water to help steam the onions and cook until soft. Cover with a lid and leave to one side off the heat.

4. Once the aubergines are soft take them out the oven. Carefully remove an aubergine and put it on a chopping board. Cut off the stalk and then cut in half lengthways. Using a fork pin one half down and scrap the flesh out with a spoon. Pop the flesh in a big bowl, roughly mash with your fork and sprinkle with salt. Repeat until you have scraped out all four aubergines.

5. Pop your onion mix back on a medium heat with a tablespoon of water and warm through. Add the aubergine flesh and give it a good 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. Let it wilt down and incorporate into the curry before adding a couple more, stirring all the time. After the spinach has been added reduced the heat and cook for a further 20-30 minutes, stirring frequently.

6. Serve our curry with the rice you cooked earlier, a couple of tablespoons of yogurt and a sprinkle of fresh coriander. Tasty!

Aubergines & Spinach Curry
Aubergines & Spinach Curry

If you’ve had a go at making my curry or any of my other recipes I’d love to hear about it @corrieheale

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 12 and Corrie Heale isn’t hungry.
So seeing as it’s the end of the world, we might as well have breakfast. Well you can, I’ll cook it, stare at it, pick at it and then cough all over it. Don’t worry, if I ever get hungry again I’ll pick bits of it out the bin. I’m sure it will taste just as delicious with bin juice on it, it did last time. Bon appetite!

Spicy Bean & Tomato Eggs
Serves 1 / Takes 10- 15 minutes

2 spring onions
1 Tbs hot sauce
2 large eggs
3 tomatoes chopped
Salt and pepper
Half can kidney beans
Fry light
Large handful chopped coriander

1. Cook the spring onions in fry light for 3 minutes. Add the chopped tomatoes, hot sauce and season with salt and pepper and cook for another couple of minutes. Finally add the beans and fresh coriander and cook on a medium heat for another 5 minutes until the mixture is a bit soft. This won’t take long.
2. Finally make two wells in the mixture and crack your eggs into them. Cover the pan with foil and cook for 2-3 minutes. Serve straight away in the pan with toasted bread for dunking. Yum!


If you’ve had a go at making my spicy eggs or any of my other recipes I’d love to hear about it. @corrieheale

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, 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 lets 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!… Wish I had a pet owl.

Shepherd’s pie with turmeric mash
Serves 6 / Takes 1 hour 20 minutes / V
1 tsp rapeseed oil
1 white onion, chopped
500g Quorn mince
2 medium carrots, peeled and diced
2 garlic cloves, crushed
1 red chilli, de-seeded and chopped
200ml vegetarian red wine
500ml vegetable stock, I use Knorr
1 can kidney beans, rinsed and drained
3 handful of red lentils
1 tsp Marmite
2 tsp vegetarian Worcestershire sauce
800g white potatoes peeled and boiled
1 tsp turmeric
4 tbs of milk
knob of butter
40g *Parmesan or vegetarian Italian hard cheese, grated
Salt and pepper
Serve with steamed vegetables and vegetarian gravy

1. Preheat your oven to 200c/180c fan.
2. Sweat the onions in the rapeseed oil until soft, add a dash of water . Add the garlic, chilli, carrots and the quorn (you can add the quorn refrigerated or frozen, doesn’t really make much difference, just break it up with a spoon if it’s frozen.) Cook for a further 5 minutes and then add the wine, stock, kidney beans, lentils, marmite, Worcestershire sauce. Bring to the boil and season with salt and pepper.
3. Reduce the heat and cook for a further 45 minutes, stirring occasionally until most of the liquid has absorbed.
4. Meanwhile, peel and chop 800g of potatoes and put them on to boil for around 25 minutes. Once soft, drain the potatoes and pop back in the pan but off the heat. Add a generous knob of butter, the milk and start mashing with a fork or masher. Once roughly mashed I like to add tsp turmeric to give the mash a more buttery flavour without adding more butter (also I like the colour). Season to taste and add more butter and milk if you need to. If I want a slightly more indulgent pie I’ll stir some parmesan into the mash but you don’t have to. Leave to one side
5. Spoon your 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 sprinkle with the remaining parmesan (optional). Season with salt and pepper.
6. Cover the pie with foil and pop in the oven for 20 minutes. Remove from the oven and put the grill on a medium to high heat. Take off the foil and grill the top of the pie for about 5 minutes to give the top a nice brown crunchy top.
7. Serve with steamed seasonal vegetables and gravy. YUM!

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

If you’ve had a go at making my shepherds pie or any of my other recipes I’d love to hear about it. @corrieheale

V– Vegetarian
❄ Suitable for home freezing once cooled. Consume within 3 months
*Parmesan (Parmigiano Reggiani) is always made using animal rennet, therefore it is not vegetarian. Substitute for Italian hard cheese if applicable.


Mum’s Warm Rice Salad

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’ve 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!

Warm Rice Salad
Serves 6 / takes 25 minutes / Vegan
1 cup of brown basmati rice
100g toasted cashews
1 small red onion
4 sticks of celery
1 red pepper
12 cherry tomatoes halved
3 big handfuls baby spinach
Zest & juice of 1 lemon
1 tbs olive oil
4 tbs soy sauce
(My mum usually adds avocado, I didn’t because I didn’t have one and couldn’t be bothered to walk to the shop)

1. Start by putting a cup of rice in a pan with 2 parts cold water and season with salt. Bring to the boil and then reduce to a simmer. Cover with a lid but leave a small gap to let some of the air escape. Once all the water has absorbed, remove from the heat and cover with the lid again although properly this time. Leave to one side.
2. Pop your cashews in a pan with some spray oil and toast them until they get a bit of colour. Decant the cashews into a bowl, spray the frying pan with more spray oil and fry the chopped red onion until soft.
3. Meanwhile, chop the celery, red pepper then half your cherry tomatoes (don’t forget to salt and pepper them). Zest and juice the lemon and pour 1 tbs of olive oil and 4 tbs of soy sauce into a small bowl. Add the lemon juice and put to one side.
4. By this time your rice should be nicely cooked and a little cooler. Add the red onions to it and give it a good mix. Pour into a large bowl and start to add the other ingredients one by one until combined. I like making a big batch of this salad as it’s lovely to have cold the next day for lunch.
If you’ve had a go at making my rice salad or any of my other recipes I’d love, love, LOVE to see them! @corrieheale

Poor Man’s Spinach & Chickpea Couscous


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 should probably try and make some sort of dent in it. Anyway, if I find myself becoming too 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, again… Sigh. I went to Barcelona on my 20th birthday with my first boyfriend who ended up stealing all my stuff (but that’s another story). Anyhow, there wasn’t much I could eat but one restaurant made me a sautéed chickpea and spinach dish which I remember thinking looked rubbish but it 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

Poor Man’s Spinach & Chickpea Couscous
Serves 2/ Takes 20 minutes / V
Make it vegan: Leave out the feta 
80g Couscous
150ml Vegetable stock (use half a stock cube)
Half a chopped white onion
2 Crushed garlic cloves
1 De-seeded Jalapeno pepper (optional)
1/2 tsp turmeric
1 Can of chickpeas, drained and rinsed
200g Fresh spinach
2 Spring onions, chopped
100g feta, crumbled
Salt & pepper
Spray oil

1. Pop your couscous in a big bowl and cover with the stock. Give it a brief stir with a fork, cover with cling film and put to one side.
2. Spray a pan with oil and add the onion, garlic and the chilli on a medium heat. Add water as and when you need to, to prevent the vegetables from burning and allowing them to steam. Add the drained chickpeas, the turmeric and cook for a couple of minutes. Season with salt and pepper.
3. Start adding the spinach a handful at a time, allow it to wilt before adding another handful. (Keep adding a couple of tbs of water to the mix as you go, again to prevent burning and to help the spinach steam).
4. Once you’ve wilted all the spinach, season with salt and pepper and put to one side to cool slightly.
5. Remove the cling film and start raking the couscous with a fork to make it nice and loose. Add your warm chickpea mixture to the couscous and give it a good stir. Finely chop the spring onions and incorporate them into the couscous.
6. Finally, top with feta cheese and serve.

If you’ve had a go at making my couscous or any of my other recipes I’d love to hear about it. @corrieheale

Cannellini 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.

Cannellini bean burgers
Makes 4 / Hands on time 30 mins / Total time 50 mins / Df 🌶
You’ll need: A hand blender or food processor, baking paper
1 tsp rapeseed oil
1 medium onion, diced
2 garlic cloves, peeled and crushed
½ tsp paprika
¼ tsp mild chilli powder
1 can of cannellini beans, rinsed & drained (kidney beans also work well)
5 wholemeal burger buns (the extra bun is for the breadcrumbs. Alternatively you can use 50g shop-bought breadcrumbs)
Large handful fresh coriander, roughly chopped
1 tbs plain flour + extra for dusting
1 medium egg
To serve (optional)
Your choice of vegetarian cheese, sliced red onion and tomato, Dijon mustard, ketchup, finely chopped gherkins and lettuce.

1. If oven baking, preheat an oven to 220°C/200°C fan/425°F/gas mark 7.
2. Fry the onions, garlic, smoked paprika and chilli powder in the oil, over a medium heat, in a large frying pan. Season with well with salt and pepper, stir and sweat down for 10 minutes until nice and soft (if they look a little brown, add a dash of water to prevent them from burning. Once cooked take off the heat and put to one side.
3. To make the breadcrumbs, take the two extra burger bun, pull it into large pieces and blitz in a food processor until you have chunky breadcrumbs (be careful not to blend them too fine).
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 before incorporating the egg. Season well with salt and pepper and finally add a tbs of plain flour (add more if the mixture is a little too wet – you want it to be moist but firm).
6. Dust your hands in a bit of flour and scoop up about a quarter of the mixture. Mould it into a round patty in your hands and put on a non-stick baking tray lined with baking paper. Repeat this process with the other three burgers.
To Barbecue: Place burgers directly onto a barbecue grill and cook for 10 minutes on each side. Top with cheese and allow it to melt before serving.
To oven bake:  Place the burgers on a lined non-stick baking tray and bake for 10 minutes before flipping over and cooking on the other side for an additional 10 minutes. Once cooked, top with slices of cheese and bake for a further 5 minutes or until the cheese has melted. Stick each burger in a buttered bun with your desired relish and enjoy!

Cannellini & Gruyere Burgers

If you’ve had a go at making my burgers or any of my other recipes I’d love to hear about it. @corrieheale

V– Vegetarian    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. 


Skinny Blueberry Mofns (Muffins)


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 at around 150 calories each.

Skinny Blueberry Mofns (Muffins)
Makes 12 / Takes 35 minutes /
12 Muffin cases
12 Muffin tin
250g Self raising flour
1 1/2 tsp baking powder
50g Light unsalted butter
75g Caster sugar
1 Punnet blueberries
Juice half a lemon
2 Large eggs
235ml Semi skimmed milk
1/2 tsp of salt
(Suitable for home freezing: Once cooled, wrap each individual muffin in 2 layers of clingfilm and freeze. Consume within 3 months and defrost thoroughly before eating)

1. Preheat oven to 180C (160C fan).
Sift the flour, baking powder and salt into a bowl (obvs). Then add the butter and with your fingers rub it into breadcrumbs. Add the sugar and blueberries and put to one side.
2. Whisk the eggs, milk and lemon juice in a separate bowl. If you want a better rise then use an electric whisk but I couldn’t be arsed). Fold in the egg mixture to the dry ingredients just enough to combine it together leaving it lumpy.
3. Fill the 12 muffin cases with roughly 3tbs of mixture each and pop in the oven for 20-25 minutes. Leave the mofns to cool for about ten minutes then cut one open, cover it in butter and shove it in your face.


If you’ve had a go at making my mofns or any of my other recipes I’d love to hear about it. @corrieheale

HOUMOUS WEEK: Baked Falafels


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 14 falafels / Prep 20 mins + 20 mins cooking / 🌶
2 cans of chickpeas (don’t just use any old supermarket own brand, they’re never soft enough. I use Napolina or any Middle Eastern brand)
2 garlic cloves
1/2 tsp mild chili powder
1 tsp ground cumin
1 tsp ground coriander
Packet of fresh coriander (31g)
2 tbs wholemeal flour
3 tbs water
Salt and pepper
Spray oil
1 egg
Some extra wholemeal flour for the coating
(Suitable for home freezing, before baking. If cooking from frozen add 5 extra minutes to cooking time. Freeze for up to 3 months). 

1. Preheat the oven to 180C (160C fan). Line a large baking tray with baking parchment, spray with oil and put to one side.
2. Drain and rinse the chickpea’s and pop them in a bowl. Chuck in all the other ingredients apart from the egg and mix together. Don’t forget to season with a generous amount of salt and pepper. IMG_3995
3. I use a hand blender to smoosh my falafel mix but you can bung it all into a food processor if you have one. Be careful not to over process it though, it’s nice to have a coarse texture and the odd chickpea 2
4. In a separate bowl beat the egg and sprinkle a fair bit of wholemeal flour on a large plate for the coating. Season the flour with salt and pepper and then rub your hands in it. Rolling the falafels can get really messy so it’s important to dust your hands with flour after each falafel you make. 3
5. Roughly scoop up a tbs of the mixture and with your hands roll it into a ball. Plop your ball into the egg mixture and then roll it in the flour until evenly coated. Put to one side, rub more flour on your hands and repeat the process roughly 13 times. 4
6. Give your hands a quick wash and carefully arrange your falafels on the baking tray and give them a little squash down with your fingers. 5
7. Give the falafels another quick spray with oil, sprinkle with salt and pepper and pop them in the oven for 10 minutes. Take them out, turn over each falafel (be careful not to burn your fingers) spray with oil one last time and put back in the oven for another 10 minutes. 6
8. Congratulations! You’ve made falafels, you clever clever thing. What I tend to do now is freeze half the batch and put the rest into wraps and salads for my lunches. They last about 5 days in the fridge. 7

If you’ve had a go at making my falafels or any of my other recipes I’d love to hear about it. @corrieheale