I don’t know about you, but I’m all about a hearty evening meal. And I enjoy getting creative with ingredients too! What I love most about this recipe is that it feels quite indulgent/fills a gap in the whole ‘junk food’ cravings. But it’s actually incredibly healthy, packed with protein, and full of goodness!
You Will Need…
For the Falafel Burgers (serves 2)
- 1x 400g tin of chickpeas
- 2 garlic cloves, finely chopped or crushed
- 1/2 a white onion, diced
- 2 teaspoons of cumin
- 1 teaspoon chilli flakes (or 1/2 if you’re not too keen on spice)
- 1/2 teaspoon of baking powder
- 2-4 tablespoons of plain flour
- 1 tablespoon of olive oil
- Salt & pepper
For the Sweet Potato Fries (serves 2)
- 2 medium sweet potatoes, sliced into wedges
- 3 tablespoons of olive oil
- 1 tablespoon of dried mixed herbs
- 1 teaspoon of chilli flakes
- Salt & pepper
- Pinch of caster sugar
For the Veg (serves 2)
- Kale (as much as you like!)
- 1/2 vegetable stock cube
- 1 garlic clove
- 1 teaspoon of grated or finely chopped ginger
- Any other veg you like (I often add peas & spinach)
Preheat the oven to 220 degrees. Place the sweet potatoes in a bowl and add the rest of the ingredients (including the olive oil). Spread the fries/wedges evenly on a baking tray, and bake in the oven for 30-35 minutes.
Whilst the sweet potato cooks, you’ll have time to make the falafel burgers. Put all the ingredients apart from the flour and half of the olive oil, into a food processor and pulse until all the chickpeas have been sliced up.
Add the flour one tablespoon at a time until you get a mixture you can shape with your hands without it being too sticky. Shape the mixture into patty shapes (you should be able to make 12 in total).
Before you cook the burgers, boil approx. 200ml of water and add to a large saucepan with the vegetable stock, garlic & ginger. Simmer for a few minutes before adding the kale and any other veg.
Heat the remainder of the olive oil in a large frying pan, and fry the falafel burgers for 3-4 minutes on each side. Your veg should be ready at a similar time, as with the sweet potatoes, and voila! Dinner is served.
Evening Meal Recipe Credits
This recipe is my own adaptation of a recipe from my favourite cookbook ‘Fear Free Food‘, by Nicola Jane Hobbs.
You can also find my lunch recipe here.