Archive for March 5th, 2018

With determined effort, we are not eating as much meat as we used to. That isn’t to say that we avoid it at all costs, but it is definitely far less often for sure. Most of our meals are made up of seafood, beans and pulses. I can’t say that it’s been easy, my tried and true recipes usually include meat, and it has been a challenge to make our meals interesting. JT recently mentioned he would love to have Romesco sauce again so I decided to incorporate it into our latest experiment, Italy meets Spain Falafel. I called it “Italy meets Spain” because I used Pesto as the flavouring and topped it with Romesco sauce.

The shape is rather unique for Falafels, it is more like a doughnut than the traditional disk but notwithstanding, it makes a tasty pan-fried falafel!

Italy meets Spain Falafel

A KitchenInspirations Original Recipe

Makes about 24 x 20 g portions

Please click here to print recipe.


  • 75 g dried chickpeas, soaked, cooked and cooled
  • 50 g dried navy beans, soaked, cooked and cooled
  • 50 g onion, roughly chopped
  • 4 tbsp pesto (I used almond pesto)
  • 5 g garlic, minced
  • handful of parsley leaves
  • oregano, to taste (I used fresh)
  • 15 g Parmesan cheese, finely grated
  • 7 g coconut flour
  • zest of 1 lemon
  • juice of half of the lemon
  • salt & pepper, to taste
  • 1 large egg, lightly whisked
  • 30 g sesame seeds


  1. In a large food processor bowl, combine everything but the sesame seeds and process until it becomes a smooth paste.
  2. Prepare a baking sheet by lining with a piece of parchment. Form the paste into 24 equal-sized portions (I used a doughnut form for these but it’s not necessary). Set each patty onto a sheet of parchment. Continue until complete.
  3. Dip one side of each patty into the sesame seeds (no need for an egg wash, they’ll stick without it).
  4. Pan fry each patty on a non-stick pan lightly sprayed with oil for 4-6 minutes per side, making sure the sesame seeds have caramelized and the internal temperature is 190° F.
  5. Serve warm with a drizzle of romesco sauce.

Moist and flavourful falafel.

My My dear friend Barb gave me this falafel press some time ago.


  • Beans cooked weight equals roughly 270 g.
  • Serving suggestions: bed of wilted kale with romesco sauce, bed of spinach with romesco sauce.
  • These falafel freeze well.


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