In collaboration with koket.se

This really is falafel the Plant based by Thess way; made with pre cooked peas or beans + spices and sometimes grated root veggies, rolled in sesame seeds for crisp and baked in the oven! Easy PEAsy!

Serve this as a light(er) lunch or dinner, add some cooked grains for a even more hearty meal. Also, I love serving my falafels with a seasonal salad with leafy greens, baked root veggies, toasted nuts and seeds and some yummy dressing (like this one), also works very well for a smaller buffet! And never forget the wrap, falafels are awesome to put in a wrap! My favourite is to wrap up using cabbage leafs, crispy and YUM!

A few weeks ago I took this online course (as you probably would know by now if you’ve read my previous post) called “Skapa magi med grönsaker” from Kökets kurser! As an already conquered veggie lover I still enjoyed the course a lot and really enjoyed learning new stuff from talented Swedish chef Paul Svensson himself! He teaches you everything he knows about creating magic with vegetables - and believe me it’s A LOT!

Do you also want to learn more about cooking with veggies? Learn how to prepare them and what to make with parts of the veggies that are often (unfortunately) thrown away? Plus get lots of recipes? Then this course is probably for you! Take it, be inspired and make your twist on the dishes - like I did here!

Curious for more? Here you can read more, and If you want you can use the code “THESS” when ordering your course to get SEK 50 off! The code is valid until January 31st. HOPE YOU LIKE IT!

Baked green pea falafel with green pea spread, garden bean salad and baked pumpkin

serves 4

Ingredients

250 g green peas, thawed if frozen

10 cm leeks

1 dl / 0.4 cups rolled oats

2 garlic cloves

1/2 green chili

1 handful of fresh parsley

1 package (á 230 g) pre cooked chickpeas

1 tsp coriander seeds, ground

1 tsp cumin seeds, ground

1 tsp salt

1 tsp freshly ground black pepper

1 dl / 0.4 whole sesame seeds for rolling

1 Tbsp cold pressed rapeseed for baking

Baked pumpkin

1 pumpkin, such as Butternut or Hokkaido

1 tsp sambal oelek

1/2 Tbsp coldpressed rapeseed oil

Green pea spread

250 g green peas, thawed if frozen

3 Tbsp cold pressed rapeseed oil

1 Tbsp apple cider vinegar

salt

Garden bean salad

300 g mixed garden beans (haricot verts, yellow beans, broad bean, sugar snap etc), when you cannot find fresh ones from near where you live you can use frozen ones!!

1/2 Tbsp coldpressed rapeseed oil

1 shallot

salt

For garnishing

fresh mint + parsley

rapeseeds or sesame seeds

How to

Pre heat the oven to 200 degrees celsius / 400 degrees Fahrenheit.

Thinly slice the leeks, then thoroughly rinse it. Peel and finely chop the garlic. Cut and deseed the chili. Chop the parsley. Rinse the chickpeas. Mix all the ingredients for the falafels in a food processor until smooth. Form falafels, roll in sesame seeds, brush with oil all around and put on a baking tray. Bake in the oven for 15 minutes, roll around and bake for another 10 minutes.

Cut, peel and deseed the pumpkin. Cut in smaller pieces. Topps with sambal, oil and a pinch of salt. Put on a baking tray and bake until soft, takes about 20 minutes. If you have a hot air oven you can bake the falafels and pumpkin at the same time!

Mix the ingredients for the green pea spread. Salt and peppar to taste.

Parboil the beans for 5-7 minutes if using fresh ones. Put in cold water. OR thaw the beans if using frozen ones. Peel and chop the onion. Fry in a bit of oil in a frying pan until soft. Add the beans and fry for a couple of minutes. Remove from heat.

Divide the spread on 4 plates. Top with bean salad, pumpkin and falafels. Garnish with fresh herbs and seeds.