Baked Falafels (or chickpeas burgers)


  • 2 cans of chick-peas
  • 1/2 cup of corn flour (or a little bit more)
  • 3 cloves of garlic
  • 1/3 cup of fresh parsley
  • 1/4 cup of olive oil
  • 1/2 lemon or lime
  • 1 tsp of salt
  • 1/2 tsp of chilli powder
  • 1 TSP of sesame seeds

Pre heat the oven to 330F

Combine all the ingredients (except the lemon and sesame seeds) in a food processors and mix it until the everything is blended together. Then squeeze the lemon and keep mixing.


When the mixture is solid enough to make small balls, you are ready to add the final ingredient. Place the mixture in a bowl, add the sesame seeds and mix it using a wooden spoon or your hands.

Prepare a baking tray with some baking paper on the tray and put a little bit of olive oil on top of the paper.

Start to make some falafel balls with your hands and place them on the baking tray and press the with your hands to form into patties. (If the mixture is sticky or sticking to your hands, dust your hands with flour.)


With a brush, paint the patties with olive oil and bake them for 35-45 minutes until they become golden colour.

Enjoy, feel & eat!



Sweet “Falafels”



  • 2 cups of dates
  • 1/2 cup of tahini
  • 1 TBS of maple syrup
  • 1 TBS of sesame seeds
  • 1 pinch of cinnamon


Cut the dates into small pieces. Add all the ingredients to a blender and mix until  it becomes an uniform dough.

Make small balls with you hands approximately 1cm of diameter (or to match your ice cube tray) and insert one by one into your ice-cube tray. Leave them in the fridge for about 45 minutes and then are ready to eat.

You can eat them with beetroot and mint hummus.(See my recipe for Beetroot Hummus Beetroot Hummus )

Enjoy, feel & eat!


Pumpkin “Croquetas”

Croquetas… the art of using two spoons



  • 1/2 Pumpkin (small size)
  • 1/3 Cup pumpkin seeds
  • 1 TSP Caraway seeds
  • 1 TSP Oregano (dried)
  • 1 Carrot
  • 1/2 Lime
  • 1 TSP Himalayan salt
  • 1/2 Cup oats (rolled)
  • 1 1/2 Cup Milk (dairy or non dairy)
  • 1 Clove garlic
  • 1 1/2 TBSP Butter
  • 1/3 Cup Wholemeal flour

Peel the carrot and pumpkin and cut both in cubes. Add a TBSP of olive oil to a frying pan and fry the garlic until golden, then add the pumpkin, carrots and himalayan salt. Fry the mixture for 10 minutes stirring occasionally to brown all sides.
When golden add the pumpkin seeds, oregano and caraway seeds; stir to mix well and cover and cook for 5 more minutes. Then squeeze the lime to add the lime juice on top.

Add the butter and stir until melted. Then add the wholemeal flour, stir a few times and add the milk. Continue to cook until it becomes a thick and creamy (around 5-8 minutes).

Place the thick, creamy mix in a dish or plastic box and leave it to cool (I leave it near an opened window for 1-2 hours).


Beat an egg in a small bowl and set this aside and ready for dipping.


When the mixture is solid enough to make into small balls, use two spoons to pick up the mixture that will become one of your croquetas. Passing it between the two spoon, shape the mixture and, when ready, dip it in egg and proceed to fry it until golden – repeating until the mixture is used up.

You can eat them cool or hot, perhaps served them on top of a bed of fried cabbage (fried with sesame oil for flavour).


Enjoy, feel and eat!