An Honest Kitchen

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What I'm eating

  • Lunch out today. Sandwich on soy and linseed bread at Sonoma. Fetta, leaves, red capsicum relish. And a coffee.
  • Tuesday. Mid morning snack = a banana and small handful cashews.
  • Tuesday breakfast: porridge with peanut butter & maple syrup. I'd forgotten how delicious this combination is.
  • Saturday. 5 cashews and a banana before heading off on a 45 minute walk
  • Friday lunch. Bits and pieces from the fridge. Couscous, white beans, lentils, cooked kale & onions, tahini dressing, rocket, green shallots

Archives

White bean falafels

Posted by kathryn in Legumes

Tonight I’m using some of the white beans from my weekend cooking to make these falafels. I don’t have any chives, parsley or cilantro (coriander). Instead I’m going to add some fresh rosemary and a smidgeon of chilli paste.

We’ll be having them with “mixed greens”/blog/2007/01/05/mixed-seasonal-greens/ – this time a combination of silverbeet, mizuna (from my garden!), fennel tops and beetroot greens.

Update: I also don’t have any spelt flour – so it’s just normal plain flour for me.

Related Posts

  1. White bean & broccoli soup
  2. Roast pumpkin with white beans & barley
  3. Celeriac, leek and white bean soup
  4. One pot meals: barley, spinach & edamame beans
  5. How to use and cook broad beans

20 June, 2007


Comments

Lucy 14 July, 2007

Lovely – we’re having them tonight too, though I’m using frozen broad beans.


kathryn 14 July, 2007

Good idea Lucy, broad beans would work wonderfully..


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