An Honest Kitchen

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What I'm eating

  • Weds. Lunch: red cabbage salad, with almonds & a shoyu, sesame oil, rice vinegar, tahini dressing.
  • My current snacking obsession is dried figs.
  • Monday. Breakfats: tweaked the scrambled eggs. Mixed through harissa, oven roasted pumpkin and fresh parsley.
  • Saturday. Richard is making pizza. He bought the pizza dough from the local pizza parlour, but is doing the rest himself.
  • Saturday. Pine mushrooms (like these http://ow.ly/1iyxs ) and Swiss browns on toast.

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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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