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This recipe makes approx 20 falafel balls which can be stored in the fridge and are freezable.

Pea & Mint Falafel

Ingredients

1 can chickpeas, drained
300g frozen peas (defrost before using)
Large handful of fresh mint
1 thumbnail size of ginger, peeled
2 tablespoon cumin seeds
2 teaspoon sea salt
Unsweetened desiccated coconut to coat
Wholemeal pitta bread each to serve
Tahini to drizzle

Method

Preheat oven to 180C/350F/170 Fan/Gas 5.
Pulse all the ingredients together in a food processor except the desiccated coconut.
Shape mixture into small balls, about the size of a ping pong ball and coat in desiccated coconut.
Transfer to a lined baking tray and bake in a pre-heated oven for 30 minutes.
Serve 2 – 3 in Pitta Bread and a drizzle of Tahini.
Leftover falafel's can be stored in the fridge for a few days or frozen up to a month.

Tasty Turmeric Latte

Turmeric is an anti-inflammatory and helps to reduce oxidative stress. It also helps stabilize your metabolism and targets fat. Including black pepper in your latte helps you absorb the turmeric for maximum efficiency.

Ingredients

125ml full fat coconut milk
250ml almond/oat milk
1 heaped teaspoon turmeric powder
1/2 teaspoon cinnamon
A few twists of black pepper
1/2 teaspoon maple/agave syrup

Method

Add all ingredients into a medium sized pan and whisk them all together until the mixture is hot but not boiling.
Pour the turmeric mixture into a blender and blend on medium speed for 2-3 minutes.
Return to pan to reheat, pour into your fave mug and enjoy your warming tasty latte!