Veggie Balls

Falafel

This is by far my favorite veggie ball dish and very easy to make

Garbanzo beans (1 can/15oz/425g)
1 onion finely chopped
2 cloves garlic finely chopped
Broccoli 1 cup finely chopped
Zucchini 1 large finely chopped
Carrot 1 medium finely chopped
Italian herbs (generous sprinkling)
Fist full of fresh herbs: spring onions, garlic parsley, basil, oregano, rosemary
Braggs amino acids or salt
Black pepper
olive oil
Egg replacer 2 Tbsp
Spelt flour ( 2 heaped Tbsp for falafel mix and 1 cup to roll balls into)

Mash previously cooked garbanzo beans or place in food processor
Stir fry the onions, garlic, broccoli, zucchini, carrot and herbs in olive oil, adding the herbs, 1 tsp Braggs aminos or pinch of salt, pepper. Then add the mashed garbanzo beans to the mixture, stirring and blending with the rest of the vegetables.
Place mixture into a bowl and add 2 heaped tbsp of spelt flour and egg replacer mixture.
Roll into balls and coat with a layer of spelt flour on the outside (by dipping the balls in a cup of flour)
Deep fry until golden brown and place on a paper towel to drain oil off.

In this photograph, I served the Falafel with a side of Gnocchi and a salad bed of dark green leaves such as Romaine or Red leaf lettuce, papaya and red pepper. Place the Falafel balls on a bed of leaves.

Garnish with a Strawberry and parsley.
Serves four

Enjoy the taste bud delight!

Nutty Butternut Balls

Just tried out my brand new recipe and it was a sensational success!

Butternut squash 1 cup finely chopped
TVP (textured vegetable protein) 1 1/2 cups dry (rehydrate with 2 cups boiling water)
onion 1 finely chopped
garlic 2 cloves finely chopped
yellow pepper 1 finely chopped
red hot chili pepper 1 finely chopped
Fist full of fresh organic herbs ( spring onions, oregano, basil, parsley, chives, rosemary)
olive oil
pumpkin seeds (dried) 3 tbsp
hemp seeds 3 tbsp
walnuts (finely chopped) 3 tbsp
Bragg amino acids (or soy sauce)
Black pepper
spelt flour
Egg replacer

Stir fry onion, garlic, butternut, yellow pepper, red chili pepper and herbs in olive oil adding Bragg aminos and black pepper. Once the mixture becomes a little dry, add 1/4 cup of water and simmer for 5 minutes or until water evaporates. Place in blender or food processor to coarsely mash it all together. Remove from blender and add back to frying pan with the TVP. Place on medium heat and add in pumpkin seeds, hemp seeds and walnuts. Once mixture is fairly dry, remove from pan and place into a bowl. Add 3 heaped Tbsp spelt flour and 2 Tbsp egg replacer (mixed to a stiff egg white consistency by adding 3 tbsp water and whisking in a separate cup). Roll this mixture into golf size balls and dip them into spelt flour to coat them.
Deep fry quickly until golden brown, remove and place on paper towels to drain the oil.

Serve on a bed of couscous with a spinach, red pepper, cucumber and walnut side salad served with a drizzle of balsamic vinegar.
Garnish with thin slices of organic avocado.

You've never tasted balls this good!
Have fun making them and enjoy this mega protein rich meal.