In an attempt to heal my organs after two epic benders in a row, both possibly ending in Burger King, tonight I am all about the peppermint tea, maximum vegetable intake and minimal carb loading.
While I’m sorry not sorry for my burger, it definitely wasn’t worth the burger guilts that follow shortly after on a plane where I wondered if anyone could tell I undid the top button on my jeans. The answer is no. No one can tell. Except when you reach for your overhead locker, and then yes, everyone can tell.
“Hello healthy food, it’s me, Wandering Matilda. I know, I know, it’s been far too long!”
baked pea & herb falafels with tabasco yoghurt sauce
1 onion, roughly chopped
4 cloves of garlic, roughly chopped
1 cup of frozen peas
Handful of coriander – leaves and roots
Handful of mint leaves
2 cans of chickpeas – drained & rinsed
1tsp baking powder
Salt & pepper
3tbs blue cheese or ranch dressing
3tbs natural yoghurt
2tsp apple cider vinegar
2tsp tabasco sauce
Salt & pepper
Turn on your oven on to 180.
Heat a little olive oil in pan and fry off the onion and garlic until soft and translucent. Using a food processor, puree all the falafel ingredients together until smooth. Taste to see if you want more salt & pepper then put the mixture in the fridge for 15 minutes. Roll the mixture into golf balls and place on a lined baking tray then bake for 30 minutes. Let them sit for a few minutes once out of the oven to solidify further.
To make the sauce, combine all the ingredients in a cup then leave aside.
Serve with my garlic wedges in a kebab or in a salad with quinoa or cous cous.