Today's lunch was so good and satisfying for my busiest day of the week. Eggroll in a bowl 👌🏼
My Fridays are late throughout the summer. I usually am at work until about 11pm. I'm not going to lie, I'm exhausted at this point in the summer. But my diet and fitness routine has been helping me through it!
Its GIVEAWAY TIME!! My birthday is around the corner and im feeling the birthday spirit! ☺ Plus I would like to thank all my lovely clients for my growing business! 💕
There will be 2 WINNERS! (one from IG and the other from FB)
Each winner will win a dozen of mini water color splatter hearts!!😍 1. Must follow my account (Respective account for giveaway)
2. Like the post
(respective post for giveaway)
3. TAG A FRIEND! (Max 5 entries)
READY, SET, GO! 🎉 ***PICKUP LOCATION: NORTH MCKINLEY ST CORONA
There are two secrets to making the perfect falafel:
1. Never use canned chickpeas. Use the dry kind and soak them.
2. Use limited flour and baking soda otherwise your falafel will be pasty! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Heres my recipe:
1.5 cups of overnight soaked chickpeas (from the dry packet)
1 tsp cumin seeds
1 tsp coriander powder
2-3 bunches of fresh cilantro/coriander
2 bunches of fresh parsley
Half red onion chopped
5 cloves of garlic
Half a large lemon
1 tsp pink Himalayan salt
1 tsp of cayenne pepper or red pepper powder
2 tbsp of all-purpose flour
A little less than 1 tsp of baking soda
Vegetable oil for frying ⠀⠀⠀⠀⠀⠀⠀⠀⠀
1. Toast the cumin seeds and coriander powder in a dry skillet over high heat for a few mins until fragrant. Let it cool and place on a mortar or bag to crush.
2. Place the crushed spices in a large bowl. Set aside.
3. Place the drained chickpeas, coriander and parsley stems (make sure you removed the roots), onion and garlic in a blender. You can do this in separate parts to get a smoother consistency.
4. Place the smoothened mixture in the bowl with the crushed cumin and coriander spices. Mix thoroughly.
5. Add the cayenne pepper or red pepper, and salt. Mix.
6. Add the flour and baking soda, and spritz half the lemon over this. Mix well.
7. Let is sit in the fridge for 1 hour.
8. Take the mixture out, roll it into palm sized spheres, and the deep fry 2 or 3 at a time. Adding more in the oil will decrease the oil temperature and you will be left with a disintegrated falafel burning in oil. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
This falafel is served with beetroot salad, made with fresh kale, red onion, oranges, pomegranate, lettuce and crumbled feta cheese - with a spritz of olive oil! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
The sauce on the side is actually tomato soup 😂 ENJOY!! ♥️♥️
Raspberry and Nutella crepe with fig and honey semi freddo ❤