Spring is happening | butternut squash falafel in red kale leaves

Spring is in town!
I know so...

I've had my first mosquito bite, the first days without a coat are happening and I don't eat anymore; I picnic. 

What's happening in your kitchen? If you're anything like me: banana pudding and wine is totally dinner and vegetarian sausage rolls are a food group on their own.

3 pieces; I'm humble like that.

But sometimes, just sometimes, I need to bake stuff that makes my thighs happy.
Because, let's face it, spring is also the time {not so lazy} people start to jog around in the park.

What's up with that?!

Being all healthy and skinny in front of me, while all I wanna do is eat melting ice cream and enjoy bonkers picnics...

8 falafels. Living the good life.

Anywayzz... to make myself {and my thighs} feel better while still being able to lie down in the sun {being lazy and shit} I do have my own spring-cuisine.

It involves greek salads with baked feta, roasted vegetables with goatcheese and healthy baked falafel in a raw red kale leaf.

Baked Butternut Falafels with coriander

adapted from: Vegetarian - Alice Hart

mashed chickpeas with coriander and pumpkin.

400 g butternut squash , deseeded and cubed
2 tablespoons olive oil 
2 garlic cloves, roughly chopped
1 teaspoon coriander , ground
1 teaspoon cumin, ground
salt and pepper
½ teaspoon baking soda
1 small bunch fresh parsley , chopped finely
1 small bunch fresh coriander , chopped finely
1 small onion, chopped finely {!}
200 g chickpeas (either from a can or presoaked and cooked) 


one: preheat the oven to 200 °C.
two: place the butternut squash cubes on a paper-lined baking sheet. Drizzle with 1 tbs of the olive oil and sprinkle a generous amount of salt and pepper over it. Toss to coat. Roast for approx 35 mins until soft and caramelised.
Set aside to cool.
three: in a large bowl puree the well-drained chickpeas together with the fresh parsley and chopped coriander, onion, baking soda, ground coriander and cuming, salt and pepper. I used my potato masher for this job but I'm pretty sure a food processor would do the trick just fine.
four: crush the roasted squash with a fork until very roughly mashed and add to the chickpeas.
five: fold everything together
six: chill for 30 mins {if you have time, drink a glass of wine}
seven: using your hands, form 24 small round{ish} falafels and place on prepared sheet. Space out wll.
eight: drizzle with remaining olive oil and bake for 15 – 20 mins or until golden underneath.
nine: gently separate leaves from cabbage; rinse and pat dry. Place all the vegetables you want {and prepared} onto the leaf, top with the baked falafel and serve with a refreshing yoghurt-dressing.
ten: enjoy!

Music to pair with: Ray Charles - I've got a woman

Oh, and if you like what you see you're very welcome at my new facebookpage... No pressure. Only love.