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
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.