A super quick, easy and tasty vegan main that can be on the table within twenty minutes. This spinach chickpea curry is made with coconut milk rather than tomatoes, which makes a most delicious change. Serve with rice or flatbreads.
Tasty and simple to make, these air fryer carrot falafel contain carrots for extra nutrition. They’re an inclusive meal as they’re both vegan and gluten free. Serve with tahini sauce, salad and flat bread for a delicious lunch or supper.
Roasted aubergines, chickpeas and tomatoes flavoured with Middle Eastern spices and dressed with flaxseed oil and lemon juice. All served on a bed of cooked barley. Why not ring the changes and try this vegan barley bowl?
These falafel were the inspiration that kick-started me into planning a six course chocolate themed Middle Eastern menu for a dinner party last week. I saw a recipe for falafel salad in the summer edition of the Co-operative’s Share magazine and it immediately appealed to me. I decided to separate the falafel from the salad and add raw chocolate and almond spread. The falafel recipe I have from the Vegetarian Cookery School used tahini, so I couldn’t see why a nut butter wouldn’t work instead of a seed one. I mixed and matched between the two recipes and came up with a version I am really happy with.