Thyme & Feta Falafel on Egg Noodle Pesto Salad

Excited to be featured in the latest e-mag and blog for Bump & Baby – a new magazine and website full of info on pregnancy and newborns.

I made a this super easy falafel with egg noodles.  Chickpeas are a great source of protein, and have high levels of iron which of course is great for pregnancy or lactating women.  They are also said to lower the risk of breast cancer and protect against osteoporosis.  Also great for weight loss, because of their high fiber content and low GI, they keep you full longer, controlling the appetite.

thyme feta falafel on pesto noodle salad recipe 2

Serves 2

Thyme & Feta Falafel

400g can chickpeas, drained and rinsed
1 Tbsp fresh thyme
1/4 cup feta, chopped into small cubes
1 clove garlic, crushed
1 Tbsp flour
1/2 tsp baking powder
1 Tbsp olive oil
oil for frying

Place chickpeas, thyme, garlic and olive oil into blender and blend until smooth paste is formed. It doesn’t need to be completely smooth, can still have a few chucks in it.  Add flour and baking powder and keep blending.  Add chopped feta and mix well.  Mould into 6 – 8 balls and lightly press to form a patty shape. Heat some oil in a frying pan, enough to cover the entire bottom.  Once hot place    chickpea patties in the oil and cook until a crispy golden colour (about 5 minutes) then flip and repeat.

Egg Noodle and Pesto Salad

100g egg noodles, cooked to packet instructions
3 Tbsp basil pesto
2 grated carrots

While noodles are still warm, mix in the pesto.  Once the pesto is well mixed, add the grated carrots and mix well.  Distribute to two bowls and serve with falafel patties on top.

 

 

Roasted Chickpeas

Roasted Chickpeas

Roasted Chickpeas

Roasted Chickpeas

Roasted Chickpeas

Roasted Chickpeas

Roasted Chickpeas

Couldn’t wait to try this one, because both my kids love chickpeas as a snack.  The fact that they are crunchy and salty is a winner, just like chips but full of fibre and protein!

I got this one from the Popsugar website, but instead of the spice mixture I added some garlic powder, and they turned out awesome.

Roasted Chickpeas

Ingredients

1 15-ounce can of chickpeas (garbanzo beans)
1 tablespoon olive oil
1/2 teaspoon sea salt
2 teaspoons of spice mixture (a curry, Morrocan, or Mexican spice mixture works well)

Directions

Make sure the chickpeas are completely dry after draining and rinsing them.

  1. Preheat oven to 400°F.
  2. Drain and rinse chickpeas in a colander. Pat dry.
  3. Toss chickpeas in a medium-sized bowl with olive oil, sea salt, and spices.
  4. Arrange chickpeas on a baking sheet in a single layer.
  5. Bake for approximately 30 minutes or until crispy. While baking, shake pan or stir chickpeas to avoid burning.
  6. Transfer to a serving bowl.
  7. If desired, sprinkle and toss with more spices.